Ingredients

  • 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)
  • Toppings:
  • 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.

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  • Yield
    8-10 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    Spanish, Mexican, American
  • In Category
    Appetizer, Side dish
  • Level
    Easy

Instructions

For the pork tacos:

  1. Cut pork into large chunks.
  2. 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.
  3. Sauté for about four minutes, stirring occasionally. Add the peppers, garlic, onion, oregano, and bay leaf.
  4. Pour in the chicken stock, lock the lid in place and pressure cook on high for 55 minutes.
  5. 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.
  6. Use two forks to shred the pork, discarding any large pieces of fat.
  7. Meanwhile, remove and discard the bay leaf from the cooking liquid. Reserve the cooking liquid.
  8. Pour the enchilada sauce into a bowl and thin it with a little of the cooking liquid.
  9. 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.
  10. 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:

  1. In a small bowl, whisk together the lime juice, honey, olive oil and chili powder.
  2. Taste and adjust with more honey or lime juice as needed.
  3. Combine the apples, bell peppers, onions, and jalapeños in a medium bowl.
  4. Pour the dressing over the top. Toss together until evenly coated. Taste and add salt and pepper as desired.

Notes

  1. 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.
  2. 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.

Nutritional Information

Per Serving

  • 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