Pressure Cooker Pork Rib Carnitas

Recipe

Main Dish
Pressure Cooker Pork Rib Carnitas

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5 out of 5 stars
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1 ratings

Recipe Data

8
Servings
1hr
Prep
1hr30min
Total

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Description

Pork ribs become fall-off-the-bone tender when you use your pressure cooker or Instant Pot to cook them in just 30 minutes. You'll love making carnita tacos out of the perfectly-cooked meat.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 tbsp.Hy-Vee canola oil
½ c.Hy-Vee Short Cuts chopped red onions, divided
2 tbsp.refrigerated minced garlic
4 lbs.Midwest Pork boneless pork country-style ribs, cut in half
2 tbsp.purchased chili lime rub
1 c.lager beer
1 c.Hy-Vee orange juice
1(15-oz.) container Hy-Vee fresh salsa
1 ½ c.Hy-Vee Short Cuts pineapple, cut into 1/4-inch cubes
2 tbsp.fresh cilantro, chopped
1 tbsp.fresh oregano, chopped
1 tbsp.agave nectar
1 tbsp.fresh lime juice
24street taco flour tortillas, charred

Things To Grab

  • 8-quart pressure cooker

Directions

  1. Heat canola oil on saute setting of an 8-quart pressure cooker. Add 1/4 cup red onions and garlic. Cook and stir for 1 minute or until softened.

  2. Pat pork dry. Sprinkle and rub pork with chili lime rub. Add pork in batches to pressure cooker and sear until browned all over, about 2 minutes per side. Deglaze with beer and orange juice, scraping browned bits from bottom of pan. Cover and cook on HIGH pressure for 30 minutes. Once pork has finished cooking, release the valve and allow steam to escape. Carefully remove lid. Transfer pork to a cutting board; cool slightly. Reserve cooking juices.

  3. Combine salsa, pineapple, remaining 1/4 cup red onion, cilantro, oregano, agave nectar, and lime juice in a medium bowl; set aside.

  4. Shred pork into bite-size pieces; transfer to a bowl. Drizzle and toss with enough reserved cooking juices to moisten; discard remaining juices. Serve pork on tortillas topped with pineapple salsa.

Nutrition facts

Servings

680 Calories per serving
3 tacos

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 140mg
  • Sodium: 980mg
  • Total Carbohydrates: 55g
  • Protein: 55g

Daily Values

0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%

Recipe Source:

Hy-Vee Seasons October 2019