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This recipe is the perfect for that mid-summer bounty of tomatoes, tomatillos, peppers, and herbs. The Mexican flavors made this perfect for fresh summer tacos and burrito bowls. I used the instant pot. It would also work in a slow cooker. Because in the dog days of summer, no one is trying to slow roast pork shoulder in a hot oven.

I’m not calling this carnitas, though it shares some characteristics of carnitas. Traditional carnitas are finished in the oven so that the tips get nice and crispy. You could certainly do that with this recipe if you felt inclined.

Just like incredible carnitas, this pulled pork is packed with flavor, mild to medium spicy, and melt in your mouth texture. You won’t want to stop eating it, and you’ll be sad when it’s gone.

Author: Nicki Dowland

Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.