Instant Pot Recipes
Instant Pot Pork Carnitas
Description
"This was terrific. Recipe courtesy of Cooking Classy. We added 3 or 4 cinnamon sticks, but recipe posted as written."
Ingredients
- 3 lbs boneless pork shoulder, trimmed of excess fat
- 3⁄4 cup low sodium chicken broth
- 3⁄4 cup fresh orange juice
- 3 tablespoons fresh lime juice
- 2 teaspoons salt (to taste)
- 1 teaspoon fresh ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground coriander
- 1 teaspoon dried ancho chile powder
- 1⁄4 teaspoon cayenne pepper to 1/2 tsp cayenne pepper
- 1 small yellow onion, chopped
- 6 garlic cloves, minced
- 1 1⁄2 tablespoons vegetable oil
- warmed corn tortilla, diced yellow onions, and cilantro for serving
Directions
- 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 cooking pressure.
- Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker.
- Shred pork and proceed with broiling method above.
- Instant Pot method will take approximately 80 minutes plus 10 minutes prep.
