Instant Pot Carnitas
Wonderful home-made carnitas. Not quick, but good!
Equipment
Ingredients
- 2 lbs pork shoulder roast
- 3/8 cup chicken broth
- 2 tbsp lime juice
- 3/8 cup orange juice
- 1/2 tbsp chili powder
- 1/2 tsp oregeno
- 3/4 tsp cumin
- 1 tsp paprika
- salt
- pepper
- 1/2 large onion diced
- 3 cloves garlic minced
- 1 tbsp oil
- 1 medium jalipeno diced
- 1/2 cup water
Instructions
- In a mixing bowl mix chicken broth, lime juice, orange juice, chili powder, oregano, cumin, paprika
- Dice onions, I like using the Pampered Chef food chopper to dice onions.
- Mince the garlic or crush with a garlic press
- Mince jalapeno
- Salt and pepper pork to taste
- Cut pork into smaller pieces to cook faster
- Set the Instant Pot for sauté
- Add 1 tbsp oil to Instant Pot, and part of the pork, brown the pork 2 minutes per side and remove
- Repeat with the rest of the pork, add the onions and garlic with the second batch of pork
- Return the rest of the pork to the Instant Pot, pour in the liquid, add 1/2 cup of water
- Add the lid, set the steam release to sealing, and program the Instant Pot to pressure cook for 30 minutes
- Let the Instant Pot do a natural release for 20 minutes and then do a quick release if needed.
- Shred the pork with 2 forks into small pieces
- Place the pork on a rimmed baking sheet lined with aluminum foil
- Drizzle some of the liquid (1/4 cup) from the Instant Pot over the pork and broil in the oven for 5 minutes 10 inches under the broiler
- Remove from the oven, drizzle over more of the liquid, toss the meat and return to the oven. You can do this twice or repeat until the meat carmelizes
Notes
One serving suggestion is to serve with beans, rice or Spanish rice, sour cream, tortillas, shredded cheese, salsa and guacamole.