Instant Pot Carnitas with Pineapple Hot Sauce
 
Makes 6 to 8 servings
Ingredients
  • 3 cups finely chopped fresh pineapple
  • 1 (5-ounce) bottle hot sauce
  • 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 (3-pound) boneless pork shoulder, cut into 2-inch pieces
  • 1 white onion, quartered
  • 2 jalapeños, stems removed and halved lengthwise (seeded, if desired)
  • 4 large cloves garlic
  • Tortillas, chopped onion, chopped fresh cilantro, and lime wedges, to serve
Instructions
  1. In a small sauce pot, cook pineapple, hot sauce, sugar, and ½ teaspoon salt over medium heat until pineapple is softened, 20 to 25 minutes. Transfer to a blender, and remove the center piece of lid for steam to escape; place a clean towel over opening in lid to avoid splatters, and blend until smooth. Strain through a fine-mesh sieve for a smoother sauce, if desired. Cover, and refrigerate until chilled.
  2. In a large bowl, stir together coriander, cumin, oregano, black pepper, and remaining 1 tablespoon plus ½ teaspoon salt. Roll pork pieces in seasoning, rubbing to evenly coat.
  3. Place pork, onion, jalapeños, and garlic in a pressure cooker, seal lid and cook on high pressure for 45 minutes.
  4. Release pressure. Remove pork from pressure cooker. Using 2 forks, shred meat. Add meat back to liquid.
  5. To serve, heat a large skillet over medium-high heat. Drain pork. In batches, add a single layer of pork to skillet and cook, without moving, until crisp around the edges, 7 to 10 minutes. Repeat with remaining pork. Serve with pineapple hot sauce mixture, tortillas, onion, cilantro, and lime wedges.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/instant-pot-carnitas-pineapple-hot-sauce/