It's easy to get stuck in a rut, making the same ten recipes over and over again until everyone gets burned out. We eat tacos often, but I try to spice them up (literally) with different meats and seasonings so it's a meal I know everyone will enjoy but is different enough that it doesn't feel like we're having the same old thing every time.
- Leftover pork with herbs au jus recipe, finely chopped
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium orange, halved and seeded
- 1 medium yellow onion, thinly sliced
- 1 jalapeño, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 12 corn tortillas
- 2 cups shredded green leaf lettuce
- 2 Roma tomatoes, cored and diced
- 4 radishes, thinly sliced
- 1 large ripe avocado pitted, peeled and cut into 1/4-inch slices
- Sugar-free hot sauce, like El Pato, for serving
- Lime wedges, for serving
1. In a medium bowl, toss the pork with the sea salt and black pepper. Pour the olive oil in an electric pressure cooker and place the pork on top. Juice the orange halves into the pot and add the spent orange halves, the onion, jalapeño, garlic, cumin and oregano.
2. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the manual/pressure cook function and high pressure and use the +/− buttons until the display reads 5minutes.
3. When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.
4. Remove the orange halves and stir the pork. Let the carnitas sit for 10 minutes before serving.
5. Fill each corn tortilla with 1/4 cup of the carnitas and garnish with lettuce, tomato, radish and avocado. Top with your favorite hot sauce and serve with a spritz of lime juice.
Excerpted from "Instant Loss: Eat Real, Lose Weight: How I Lost 125 Pounds" © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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