Pork Carnitas

Ingredients
for 8 servings
2 tablespoons Frank’s Red Hot
Original
2 orange, juiced
4 garlic
3 chipotle pepper, from a can
2 tablespoons brown sugar
¼ cup apple cider vinegar
1 tablespoon salt
1 teaspoon pepper
1 tablespoon paprika
1 teaspoon dried oregano
¼ teaspoon cinnamon
3 lb boneless pork shoulder, cut into
3-inch cubes

Tacos
corn tortilla, for serving
sliced avocado, for garnish
radish, for garnish
fresh cilantro, for garnish

Nachos
tortilla chips
shredded cheddar cheese
diced tomato
red onion, chopped
fresh scallion, sliced
Preparation

1. In a blender, add Frank’s Original
   Red Hot, orange juice, garlic,
   chipotle peppers, brown sugar, apple
   cider vinegar, salt, pepper, paprika,
   dried oregano, and cinnamon. Blend
   on high until smooth.
2. Place pork shoulder in Instant Pot.on high pressure
   Pour marinade over pork and turn
   with tongs to coat.
3. Put the cover on the Instant Pot.
   Be sure the pressure valve is set to
   “Sealing.” Use the manual setting to
   set the timer for 40 minutes.
4. Transfer pork from the pot to a
   bowl. Use two forks to shred the
   pork. Pour some of the cooking
   liquid over the carnitas and toss to
   coat.
5. Serving options: Build carnitas on
   top of nachos or tacos.