If you decide to used these amazing carnitas for a burrito or a bowl, the amazing taste is the same. Juicy, delicious and definitely a repeat recipe. Try it!
2.5 lb pork shoulder sliced, cut into pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon cumin
6-8 cloves garlic
1/2 large white onion, cut into 2 big pieces
2 bay leaves
1 lime, juiced
1 large orange, juiced, save the spent halves
4-6 flour tortillas
2 cups of cooked rice (brown or white)
1 can black beans, rinsed & drained
2 cups of Pico de gallo (you will have some left)
1 cup of prepared guacamole
sour cream (for serving)
fresh cilantro (for serving)
1 cup shredded cheddar cheese (for serving)
Cut pork into pieces. Add it to the instant pot.
Add salt, pepper, oregano, cumin, onion, bay leaves, lime juice and juice the orange. Add orange to the pot as well. Mix together until the meat is well-coated.
Cover and cook for 25 minutes, or until the meat pulls apart easily.
Shred the pork and spread across the baking sheet in a single layer, a foil-lined baking sheet. Pour about 1 cup of the liquid remaining in the instant pot over the shredded pork. Discard the rest of the liquid. Broil for 5-10 minutes until the meat browns and crisps along the edges.
Lay out your tortilla, layering your rice, beans, pico de gallo, guacamole and lastly cheese. Roll tightly and cut in two.
If you want bowls instead, serve your prepared ingredients into equal parts in bowls and refrigerate. Great idea for meal prep!