- 3 cups orange juice
- 4 garlic cloves, smashed
- 1 boneless center-cut pork loin, cut into 2-inch pieces (about 5 pounds)
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon Ancho chili powder
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Epazote
- 1 teaspoon kosher salt
- 1 teaspoon orange zest
- 1/2 teaspoon ground black pepper
- 1 cup coconut oil
- 20 (6-inch) corn tortillas, warmed
- Toppings: chopped avocado, chopped fresh cilantro, pico de gallo, sliced radish, sliced jalapeño, queso fresco, lime wedges (optional)
- On 6-quart Instant Pot, select “meat” setting. In large bowl, toss garlic, pork, oregano, cumin, chili powder, salt, zest, pepper and oil; transfer to Instant Pot.
- Place lid on Instant Pot and seal vent; select high pressure and cook 35 minutes. Release pressure on Instant Pot; let stand 15 minutes. Remove lid; with 2 forks, shred pork.
- Preheat broiler to high. Transfer shredded pork to rimmed baking pan; broil 5 minutes or until crisp and browned. Makes about 9 cups.
- Serve carnitas in tortillas with toppings, if desired.