So, question, do you guys have someone in your life that just does all the things, and they are good at it!? I’ve always felt that way with about my husband and his family. They are wonderful, do all the things, and are really good at all the things they do!
Whelp, then comes along Mr. Matt Kolodziejczyk… Let’s just call him Matt Kolo. And yes, that is the correct spelling of his last name, and I have NO clue how to pronounce it! He is a talented photographer. In the water and out of the water. He surf’s, ski’s, snowboards… all those things. To boot, he does them solo, or with a partially homemade device, that holds in his sister, so she can ski or surf with him, or his dad. It’s incredible!! She has a disability that prevents her from being able to enjoy life the way you or I do. So Matt and his dad, take her on these crazy adventures, so she can share in their passions. It really is amazing!
And seriously, it goes on. I talk about getting a bow and arrow because my daughters is just a little too easy for me. Oh, Matt has a compound bow, and blah, blah, blah. I chat about how I love nun-chucking, funny so does Matt! He actually bought me my first real pair of nunchucks! So excited! I think he’s a rum connoisseur, really, this doesn’t stop you guys!
So what does Matt Kolo have to do with Carnitas Tacos? Whelp, he’s an awesome cook too! Go. Figure! And you guessed it, I got this recipe from Matt. Have to give credit where credit is due. And he gets more in depth words about him than say, Joanna Gaines. Because, well, he hangs out with me in my kitchen and takes beautiful photos of my family. Joanna does not! (although I would feed her any day!)
Okay, CARNITAS TACOS!! You guys know I LOVE tacos!! And these are one of my favorite! They can be as simple as tortilla and carnitas, topped with cilantro/onion mix. Or if you are like me, I love to add pickled cabbage and chipotle crema to the top of that. I like saucy and extra! Just like I like my men! Haha, just kidding, my man is not extra. He is sweet and simple, aka perfection!
This recipe is written out for an Instantpot. But you can follow the instructions and add it to a crock pot just as easy. I would cook it on low for 8+ hours. Really get that meat to break down.
This is pretty easy recipe, just know ahead of time that the browning/searing of the meat takes a little time, and so does the shredding. Just plan that in your mind.
If you love tacos as much as I do, check out my recipe for Cauliflower Tacos. Wether you are into vegetarian dishes or just tacos, don’t let the cauliflower fool you. My kids love it as much as any type of taco I make. And we make all the tacos! Just scroll down the “Cauliflower Taco” post and you’ll find the Chipotle Sauce, the Mexican Curtido (pickled cabbage) and my Spicy Black Beans. One or all of those compliment these tacos beautifully!
And because I talked about Mr. Kolo so much, I hope you check him out! Instagram: Matt Kolo. Website: www.mattkolo.com He has beautiful prints of our SoCal beaches, waves, surfers and sunsets. And if you are local, he’ll shoot your family! (snap, snap not pew, pew)
I know you guys are going to enjoy these as much as we do!! Make sure you follow me on IG. Tag me in your photos and comment below. I love hearing from you!!
Cheers to Tacos!! ~Jeanne <3
- Pressure Cooker
- 3-4 lbs pork shoulder (cut into 2 inch pieces)
- 2 jalapeños, cut lengthwise into half with stems removed
- 4 large garlic cloves
- 1 tbsp crystal salt or 1¼ tsp kosher salt
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- 16 oz beer Mexican lager or Pale Ale
- ¾ cup orange juice
- 1 juice of one lime
- 1 onion, quartered
- In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
- Add oil to the Instant Pot. Using the display panel select the SAUTE function.When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- While still on sauté, add garlic and cook for 1 to 2 minutes until brown.
- Add ¼ cup of the orange juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add quartered onion and jalapeño to the pot, and lay pork pieces on top of the onion. Then add the remaining orange juice and lime juice and beer.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour 2/3 cup cooking juice over the meat. Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
- Or instead of putting it in under the broiler:
- Shred meat and put in a large bowl. Heat a large skillet, med-high, and then do this in batches:Once pan is nice and hot then, add 1 tbsp butter, 1-2 garlic (minced) and juice of ½ a lemon. Combine and then add meat and cook for a minute or 2 to get crispy bits. Flipping once or twice. Remove and repeat until you've gone through all the meat.
- Serve warm on top of corn tortillas, topped with chopped cilantro, pickled cabbage and/or chipotle crema or cilantro crema. A great cilantro mix is to combine finely chop cilantro, finely chopped onion and squeeze lemon juice and mix together.