INSTANT POT CARNITAS ENJOY DAN:

                               INSTANT POT CARNITAS by CHEF DAN:

 Serves 12

CARNITAS;

1-boneless pork shoulder butt roast (3-4 pounds) cut into 2-inch pieces

1-tablespoon EACH garlic salt, ground cumin, and turmeric

2-teaspooon EACH dried oregano, and brown sugar

1-teaspoon EACH dried basil, ground coriander and paprika

1-cup salsa

1/2-cup water

1/2-cup tequila or chicken broth

1/4-cup each orange juice and lime juice

2-(4 Oz) cans green chilies, chopped

PICKLED ONIONS:

1-red onion, halved and thinly sliced

1/2-cup apple cider vinegar

1/4-cup lime juice

3-tablespoon sugar

1/2-tablespoon kosher salt

2-pinces red pepper flakes

DIRECTIONS:

1.   Combine garlic salt and next7 ingredients in a bowl.

2.   Rub spice all-over the pork pieces and place in I. P.

3.   Pour orange juice and lime juice over the meat + 1-cup water.

4.   Add salsa and green chilies; place lid on I.P. and seal pressure value.

5.   Press PRESSURE COOK and cook on high for 40 minutes.

6.   Allow pressure to release naturally.

7.   Remove meat and with 2 forks shred, season with S. & P.

PICKELED ONION:

1.    Add sliced onion to a bowl, pour enough boiling water over to cover.

2.   Count to 10 and drain and place in a jar or bowl.

3.   Heat vinegar & lime juice, 1/8-cup sugar & chili flakes in a pan heat for 3 minutes or until sugar sugar dissolves.

4.   Pour vinegar over the onion, let cool, then refrigerate for 2 weeks.

ASSEMBLY:

1.   Warm up tortillas, place carnitas in tortillas and serve with avocado & cilantro, & extra limes for garnish.

GARNISH:

12-white corn tortillas, warmed

1 avocado, thinly sliced

1/2-cup cilantro, chopped

1-lime, cut into wedges

ENJOY DAN:                           STAY STRONG AND BEAT CANCER!!