Instant Pot Pork Shoulder Carnitas With Easy Avocado Salsa

This is super simple, and a quick way to feed a crowd. Recipe courtesy of Primal Palate. Serving size is estimated.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 4  lbs  pork shoulder
• 2  cups  chicken stock
• 5  garlic cloves
• 1⁄2 cup onion, roughly chopped
• 1  teaspoon  himalayan pink salt
• 1⁄4 teaspoon black pepper
• 8  whole flour tortillas (or large lettuce leaves)
• 2  cups iceberg lettuce, shredded
• 2  cups  easy avocado salsa

• Easy Avocado Salsa

• 2⁄3 cup roma tomato, seeded and diced
• 1  tablespoon red onion, minced
• 1  tablespoon lime juice, fresh squeezed
• 1⁄2 cup cilantro, packed and rough chopped
• 1  pinch  himalayan pink salt
• 1⁄4 teaspoon  ground fresh black peppercorns
• 1  tablespoon  jalapeno
• 1  cup avocado, diced

Directions

1. Place pork shoulder in instant pot or pressure cooker.
2. Add chicken stock or water to bottom of instant pot.
3. Add the garlic cloves and roughly chopped onion. Season the top of the pork shoulder with salt and pepper.
4. Lock the lid and cook on high pressure for at least 45 minutes. Depending on the size of your shoulder, it may take more or less time. Cook until the pork easily shreds with a fork.
5. Warm tortillas over medium heat until pliable. Add a layer of shredded iceberg lettuce, then the carnitas, and top with Easy Avocado Salsa.
6. For salsa: Stir all ingredients together in a medium mixing bowl. Start with the diced and seeded tomato, onion, lime juice, and cilantro.
7. Season with salt, pepper, and minced jalapeno.
8. Add diced avocado last. Stir together and serve.