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.
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.
Servings and Ingredients
|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|
|24||street taco flour tortillas, charred|
Things To Grab
- 8-quart pressure cooker
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.
Combine salsa, pineapple, remaining 1/4 cup red onion, cilantro, oregano, agave nectar, and lime juice in a medium bowl; set aside.
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.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 140mg
- Sodium: 980mg
- Total Carbohydrates: 55g
- Protein: 55g
Hy-Vee Seasons October 2019