Instant Pot Carnitas
Ingredients
The meat
-
3 to 3.5
lb
boneless pork shoulder or pork butt, cut into 2” cubes and trimmed of excess fat
The seasoning
-
1½
Tbsp
fine sea salt
-
1
tsp
freshly ground black pepper
-
2
tsp
cumin
-
1
tsp
Mexican oregano
The liquids
-
1
Tbsp
avocado oil
-
½
cup
apple juice
-
½
cup
fresh orange juice
-
3
limes, juiced
The aromatics
Instructions
- Dry the meat and season it with salt and pepper.
- Set the Instant Pot to sauté and heat oil, then sear the meat in batches for about 7 minutes total.
- Remove the seared meat and set aside.
- Add apple juice, orange juice, lime juice, garlic, cumin, and oregano to the pot, scraping the bottom to avoid burning.
- Nestle the meat back into the pot, seal the lid, and set to manual high pressure for 30 minutes.
- Allow natural release for 20 minutes, then quick release any remaining pressure.
- Shred the meat with forks and optionally broil it on a sheet pan for crispy edges.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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