Instant Pot® Carnitas Sandwich with Avocado Salsa

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Servings:

• Recipe serving size: 1 sandwich
• Number of servings: Adjust Reset

Ingredients:

• 2 lbs. boned pork shoulder or pork butt, cut into large 2-3 inch cubes (trimming as much fat off as possible)
• 4 cups reduced-sodium beef broth
• 1 16-oz. jar of chunky tomato salsa
• nonstick cooking spray
• 2 ripe, fresh avocados, halved, pitted, peeled and diced
• 1/2 lb. fresh pico de gallo salsa
• 8 Bolillo or French sandwich rolls, split lengthwise

Instructions:

1. Add the cubed pork pieces, beef broth and jar of chunky salsa to the bowl of your Instant Pot and stir to combine.
2. Close the lid and turn the steam release valve to the sealing position. Cook on the “Pressure Cook” or “Manual” setting for 60 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cooking time will begin counting down.
3. When the cooking time ends, allow the pressure to come down naturally for 15 minutes (leave the Instant Pot alone)
4. After 15 minutes, quick-release any remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon to prevent burning your hand. Once all steam has emptied from the pot, carefully open the Instant Pot lid.
5. Preheat oven to 400 degrees F. Prepare a roasting pan by lining it with foil and giving it a spray of nonstick cooking spray.
6. Using a slotted spoon, remove meat from its cooking liquid and place it in the prepared roasting pan. Sprinkle the meat with a small amount (approximately 3-4 Tbsp.) of the cooking liquid from the pot to keep it moist while roasting.
7. Break the meat into small chunks and roast for 15 minutes until browned and crispy. While meat is roasting, in a medium-sized bowl combine diced avocado with prepared pico de gallo salsa.
8. Spoon the carnitas into sandwich rolls and top with the avocado salsa, distributing evenly amongst the 8 rolls.

Notes & Tips: