- For the pork tacos:
- 4 lb pork shoulder, cut into large chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bell pepper, seeded, stem removed, and chopped
- 2 poblano peppers, seeded, stem removed, and chopped
- 1 garlic clove, peeled and halved
- 1/2 onion, halved
- 1 tsp cumin
- 2 tsp oregano
- 2 cups chicken broth
- 1 bay leaf
- 1 15 oz can of green enchilada sauce (Hatch brand has a gluten-free variety)
- Gluten-free tortillas
- Shredded cheese
- Green or red onions, diced
- Cilantro, roughly chopped
- Lime wedges
- For Piñata apple salsa:
- Juice of 1 to 2 limes
- 1 tbsp honey, or to taste
- 1 tbsp vegetable oil
- 1/4 tsp chili powder, optional
- 1 1/2 cups Piñata apple, cubed
- 1 small red bell pepper, stem and seeds discarded, chopped finely
- 2 green onions, trimmed and finely chopped
- 1 jalapeno pepper, seeded and minced, or to taste
- Salt and freshly ground black pepper, to taste
Jane Bonacci of The Heritage Cook made these scrumptious tacos made with Piñata® apple salsa. The salsa is sweet and savory with a touch of heat, and brings brightness to any meal! Use it to top these gluten-free pork tacos or serve on the side with chips and guacamole.
CuisineSpanish, Mexican, American
In CategoryAppetizer, Side dish
For the pork tacos:
- Cut pork into large chunks.
- Pour the oil into the bottom of the inner pot of your Instant Pot. Add the pork chunks, sprinkle with the salt, pepper, and cumin.
- Sauté for about four minutes, stirring occasionally. Add the peppers, garlic, onion, oregano, and bay leaf.
- Pour in the chicken stock, lock the lid in place and pressure cook on high for 55 minutes.
- When it's done, do a 10-minute natural release and then release the remaining pressure/steam. Remove the lid and use a slotted spoon to transfer the pork to a baking sheet.
- Use two forks to shred the pork, discarding any large pieces of fat.
- Meanwhile, remove and discard the bay leaf from the cooking liquid. Reserve the cooking liquid.
- Pour the enchilada sauce into a bowl and thin it with a little of the cooking liquid.
- Transfer to a large bowl or return to the inner cooking pot. Pour the enchilada sauce over the top and toss so that all the meat is coated and moistened.
- Serve in warmed tortillas topped with some shredded cheese, chopped onions, and fresh cilantro with a squeeze of fresh lime juice.
For Piñata apple salsa:
- In a small bowl, whisk together the lime juice, honey, olive oil and chili powder.
- Taste and adjust with more honey or lime juice as needed.
- Combine the apples, bell peppers, onions, and jalapeños in a medium bowl.
- Pour the dressing over the top. Toss together until evenly coated. Taste and add salt and pepper as desired.
- If you're using the meat for more than one purpose, divide into separate containers and use the remaining cooking liquid to keep it moist.
- For crispier carnitas, spread the shredded meat out on the baking sheet and broil it for about 5 minutes - watching carefully so it doesn't burn.
- Calories: 374
- Carbohydrate Content: 23g
- Cholesterol Content: 82mg
- Fat Content: 18g
- Fiber Content: 4g
- Protein Content: 31g
- Saturated Fat Content: 6g
- Sodium Content: 636mg
- Sugar Content: 8g