Instant Pot Carnitas
Ingredients
- 3 lbs. pork shoulder, cut into 2-inch cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 lime, juiced
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup chicken broth
- 2 tbsp. olive or avocado oil
- Grain-free tortillas or jicama tortillas
Process
- Turn on the Instant Pot and press the sauté button. Add the olive or avocado oil to the pot and heat until hot.
- Add the pork to the pot and brown on all sides, about 5 minutes. Remove and set aside.
- Add the chopped onion and garlic to the pot and sauté for 2-3 minutes.
- Add the orange juice, lime juice, oregano, cumin, smoked paprika, salt, black pepper, and chicken broth to the pot. Re-add the pork cubes.
- Close the lid of the Instant Pot and turn the valve to sealing. Press the manual/pressure cook button and set the time to 60 minutes on high pressure.
- Once the cooking time is up, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to venting to release any remaining pressure.
- Remove the pork from the Instant Pot and shred it using two forks.
- Serve the carnitas with warm tortillas and your choice of toppings. We like diced onion, chopped cilantro, shredded cabbage, crumbled queso fresco, and fresh lime juice
- Or add carnitas to your favorite bowls, salads, or soups. So versatile!
Tips:
- Instant pot carnitas freeze well, and make easy weeknight dinners. Your future self will thank you!
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