Veinte de Mayo is just as appropriate as Cinco de Mayo for enjoying some fine Mexican food. Tonight we made carnitas tacos!
I made an array of condiments – chopped cilantro and green onions, a crunchy Mexican slaw, sliced avocado, jalapeño, and radishes plus a peach salsa from the store.
John took the lead with the pork shoulder cooking it in our Instant Pot. He cooked our 1.5 lb. piece on high pressure for half an hour with a ten minute cool down and then a quick release of the remaining pressure. Cooking in stock, citrus juices, onion, poblano pepper, and spices added a depth of flavor to the pork. The meat shredded easily and then got some crisping under the broiler. He toasted the corn tortillas over the stove’s open flame and then we were ready for assembly.
Mmm, what a great combination of flavors – crispy carnitas, crunchy slaw, spicy jalapeños, sweet peach salsa, and a dollop of cool, creamy sour cream! And once we were finished our daughter made nachos with our leftovers, plus some cheese and tortilla chips. Something for everyone tonight!