Pork Belly Tacos

• 1 pound pork belly

• 1 cup orange juice

• 1 garlic clove, minced

• 1 chipotle pepper (in adobo sauce)

• ¼ teaspoon cumin

• 1 ½ teaspoons fresh lime juice

• 2 teaspoon salt

• Flour or corn tortillas 

• Cotija cheese (for serving)

• Diced tomatoes (for serving)

• Cilantro (for serving)

• Chimichurri (for serving)

• Sliced red onions (for serving)

• Fresh lime wedges (for serving)

Instructions

• Combine the pork belly, orange juice, garlic, chipotle pepper, cumin, 1 tsp. of salt and lime juice in the Instant Pot. Cook on high pressure for 60 minutes. 

• Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

• Heat the oven to 425F. Place the pork belly on a rack over a parchment paper lined baking sheet and sprinkle lightly with the remaining teaspoon of salt. Roast in the oven for 20 minutes until crisp and caramelized.

• Remove from the oven and let it cool. Once cooled, shred with a fork or chop in small pieces.

• Assemble your tacos with 1-2 tablespoons of pork (depending on tortilla size), diced tomatoes, fresh cilantro, crumbled cotija cheese and a drizzle of chimichurri sauce.