Instant Pot Pork Carnitas Tacos

Sources

Miller family KB — standard home-style method, written for this KB (no outside source)

Servings: 8 | Prep & Cook: 1 hour 45 minutes (mostly hands-off)

5 lbs boneless pork shoulder (pork butt), trimmed and cut into 2-inch chunks (use 7 lbs in an 8-qt pot if planning a leftover night)
1 Tbsp kosher salt
2 tsp ground cumin
2 tsp dried oregano
1 tsp chili powder
1 tsp black pepper
1 Tbsp avocado oil
1 yellow onion, quartered
6 cloves garlic, smashed
Juice of 2 oranges (about ⅔ cup)
Juice of 2 limes
½ cup water or gluten-free chicken broth
2 bay leaves
24 (6-inch) corn tortillas, labeled gluten-free

For Serving: diced white onion, chopped cilantro, salsa verde, lime wedges, sliced radishes (optional)

Toss pork with salt, cumin, oregano, chili powder, and pepper.
Set the Instant Pot to Sauté and add the oil. Brown the pork in 2 batches, about 3 minutes per side (optional, but it adds flavor). Turn off Sauté.
Add onion, garlic, orange juice, lime juice, water or broth, and bay leaves. Scrape up any browned bits so you don't get a BURN notice.
Lock the lid and pressure cook on HIGH for 60 minutes. Let it release naturally for 15 minutes, then quick release.
Remove the pork, discard the bay leaves and onion, and shred with two forks.
Spread the shredded pork on a sheet pan, ladle about ½ cup of the cooking juices over it, and broil on high for 5-8 minutes until the edges are crispy. Stir and broil 2-3 more minutes if you like it extra crispy.
Serve in warm corn tortillas with toppings.

Tip: No Instant Pot? Put everything (skip browning) in a crockpot on LOW for 8-10 hours, then shred and broil the same way.

Pork shoulder, citrus, and spices are naturally GF/DF.
Salsa verde: most jarred salsas are GF/DF, but check the label for added flour or cheese.
If you use broth, choose one labeled gluten-free (some contain wheat or yeast extract from barley).