Pork Carnitas

Ingredients

• flour tortillas
• 2-3 lbs pork shoulder roast (beef works even better!)
• 1/2 yellow onion, chopped
• 1 clove garlic, chopped
• 3/4 cup chicken stock
• 2 cups precooked rice
• 3 teaspoons oregano
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1/2 teaspoon cumin
• toppings: sour cream, guacamole, salsa

Instructions

• Cut as much of the fat off the pork shoulder roast as you can.
• Chop the roast up into chunks smaller than a baseball but bigger than a golf ball.
• In the Instant Pot, throw in 1/2 of a medium size chopped yellow onion and some chopped garlic to your taste.
• Add 3/4 cup of reduced sodium chicken broth.
• Add spices and stir.
• Place pork chunks in a single layer on the bottom of your pot.
• Shut the lid and make sure the steamer button thing is set to Sealed.
• Push the MEAT button and then adjust the time to 50 minutes.
• While your Instant Pot is going, make a pot of rice.
• When the timer goes off, let it sit and release steam naturally (about 15 minutes).
• Remove the meat chunks into a separate bowl, adding a little of the juice and onions in there with the meat.
• Warm up the corn tortillas in a skillet that is barely touched with olive oil.
• Put a little rice on the tortilla, the pork and the guacamole and then whatever else you want for your toppings.