Instant Pot Pork Carnitas
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Ingredients
Adjust Servings
4 lbs pork shoulder trimmed and cut into cubes | |
1 tablespoon ancho or regular chili powder | |
1 tablespoon dried oregano | |
1 tablespoon cumin | |
1 tablespoon coriander | |
1 tablespoon kosher salt | |
2 tablespoons canola oil | |
1/2 cup orange juice | |
1/4 cup lime juice | |
1/2 cup beer or chicken broth | |
1 tablespoon minced garlic | |
1 bay leaf |
Nutritional Information
254kcal
Calories
4g
Carbohydrates
27g
Protein
13g
Fat
3g
Saturated Fat
92mg
Cholesterol
1049mg
Sodium
574mg
Potassium
1g
Sugar
370IU
Vitamin A
13.8mg
Vitamin C
46mg
Calcium
2.7mg
Iron
Directions
1.
Toss the pork cubes with chili powder, oregano, cumin, coriander, and salt.
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2.
Set Instant Pot to Saute on High, add oil, and brown cubes on all sides for 5 minutes. Turn Instant Pot off.
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3.
Whisk together orange juice, lime juice, beer or broth, bay leaf, and garlic. Pour over pork and stir bottom with a wooden spoon to scrape up any brown bits.
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4.
Set Instant Pot to High Pressure for 30 minutes. Cook and let steam release naturally for 10-15 minutes.
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5.
Open lid carefully, remove bay leaf, use a slotted spoon to remove pork to a large bowl.
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6.
Use two forks to shred pork, and add 1-2 cups of liquid or more as desired.
Mark as complete
Notes
Chef’s Tip: For a crispy finish just spread the finished pork out on a baking sheet and cook under the broiler for 5 minutes or so.
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