Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla
* Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green chile peppers and salsa verde, was cooked in the Instant Pot on High Pressure for 30 minutes, 15 minute Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.
Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla
* Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green chile peppers and salsa verde was cooked in the Instant Pot on High Pressure for 30 minutes, 15 minute Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.
Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla
* Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green chile peppers and salsa verde was cooked in the Instant Pot on High Pressure for 30 minutes, 15 Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.
Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla
* Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green chili peppers and salsa verde was cooked in the Instant Pot on High Pressure for 30 minutes, 15 Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.
Soft Pork Tacos ~ Pork Carnitas* with Salsa Verde, Red Onion and Cilantro on a warm Flour Tortilla
* Pork Butt, cut into large chunks, browned in a little grapeseed oil and topped with a mix of Hatch roasted green peppers and salsa verde was cooked in the Instant Pot on High Pressure for 30 minutes, 15 Natural Release. The Carnitas were finished in the CSO - 10 minutes at 500F on Steam Broil.
