Easy 127 min

Instant Pot Carnitas with Mango Salsa

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Prep

41 min

Cook

86 min

Total

127 min

Ingredients (18)

1 cup chicken broth g

1/2 cup orange juice, without pulp g

1/4 cup lime juice g

5 cloves garlic, minced g

1 tablespoon ground cumin g

1 teaspoon oregano g

1 teaspoon salt g

1/2 teaspoon black pepper g

1 tablespoon olive oil g

1 pound) ribeye roast, cut into 3-inch cubes g

8 cherry tomatoes, quartered g

1 mango, diced g

1 jalapeno pepper, seeded and diced g

1/2 small red onion, diced g

1/4 cup chopped cilantro g

2 tablespoons salsa verde g

12 street taco-size corn tortillas g

1 lime, cut into wedges g

Nutrition

kcal

fat

carbs

protein

Instructions

Whisk chicken broth, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper together in a bowl. Set aside.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil for 30 seconds, then add pork cubes and cook for 4 minutes. Using tongs, turn pork cubes over; cook 4 minutes more. Turn off Saute function.

Pour chicken broth mixture over the pork. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.

Meanwhile stir tomatoes, mango, jalapeño, red onion, cilantro, and salsa verde together in a bowl.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Shred pork using 2 forks; transfer pork to a baking sheet. Ladle half of the juices from the Instant Pot over the pork. Toss to combine and spread out in an even layer onto the baking sheet.

Broil pork for 8 minutes. Toss and broil 8 minutes more, or until desired crispness is reached.

Divide pork between tortillas. Top with mango salsa. Serve with lime wedges.