Instant Pot Pork Carnitas Recipe
Ooh. Loved this. Recipe courtesy of Cooking Classy. I skipped the broiling part, and it was still terrific.
Ingredients
- 3 lbs boneless pork shoulder, trimmed of excess fat
- 3/4 cup low sodium chicken broth
- 3/4 cup fresh squeezed orange juice (about 2 to 3 oranges)
- 3/4 cup fresh lime juice (about 2 limes)
- 2 teaspoons salt (to taste)
- 1 teaspoon fresh ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano (or regular Italian Oregano if can't find)
- 1 teaspoon dried Mexican oregano (or Italian)
- 1 teaspoon dried coriander
- 1 teaspoon dried ancho chile powder
- 1/4-1/2 teaspoon cayenne pepper, to taste
- 1 small yellow onion, chopped
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 1/2 tablespoons vegetable oil
- warmed corn tortilla, diced yellow onions, and cilantro (for serving)
Instructions
- Cut pork into 4 chunks and place pork in instant pot.
- POur over chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and seal lid. Make sure valve is set to sealing position. Press manual or high pressure and select 60 minutes.
- Once cooking is done, let pressure come down naturally for 10 minutes. Then use quick release method to release any remaining pressure.
- Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker.
- Shred pork and grease a 9x13 inch baking sheet.
- Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions). Drizzle with oil and toss and spread into an even layer.
- Position in rack near broiler and preheat broiler to high.
- Broil until pork is browned and crispy in places--about 3 to 6 minutes.
Add Your Own Notes
Nutrition
Serving: 295gCalories: 555.1kcalCarbohydrates: 8.3gProtein: 33.9gFat: 42.7gSaturated Fat: 14.1gCholesterol: 138.2mgSodium: 813.9mgFiber: 1gSugar: 3.2g
Tried this recipe?Let us know how it was!