Mexican Pork Carnitas Tacos

These tacos are ridiculously easy to make. The pork is flavored just right and cooks easily in an Instant Pot or a Slow Cooker. They're juicy and tender and crisp on the edges. Served in a hot corn tortilla with some Queso Fresco and a sprinkling of cilantro. You can't go wrong. I vote you make these for your next Taco Tuesday. The best part? The meat saves really well in the freezer! So make plenty for the weeks to come, you'll thank me later.Let's make tacos together...

You'll need a pork loin, an onion, a jalapeno, an orange, 3 Tbsp oregano, 3 tsp cumin, four garlic cloves (and some salt and pepper)

Put everything together in your pot. onion and jalapeno chopped, orange juiced, garlic mined. Cut up your pork loin just so that it fits into your cooking vessel (instant pot). I probably could've just coiled mine around and it would've been just fine.

IF using a slow cooker cook it on low for eight hours. If using an Instant Pot, cook it for 15 minutes. Pull it out carefully, it might fall apart.

Shred it into little pieces

 here's the key step. Skip this and you'll be sorry. Heat a cast iron over med-high heat with a little oil. Sear the meat until crispy on the edges. (if you save leftover meat just re heat it like this!)

Serve it on a charred corn tortilla (white corn is my preference) with some queso fresco and some cilantro. Other great additions would be pico de gallo and salsa verde.

​​If you make this recipe, and I hope you do, take a photo and tag me @MartinezMade.co on Instagram or use the Hashtag #MartinezMade. It'll make my day!!