Instant Pot Carnitas
Ingredients
The meat and vegetables
-
4
pounds
pork shoulder, cut into 1 ½ inch pieces
-
1
tablespoon
vegetable oil
-
1
onion
peeled and quartered
-
1
whole
jalapeno, stem removed, halved, seeds and ribs removed
The liquids and seasonings
-
1
cup
chicken broth
-
1 ½
tablespoons
garlic, minced
-
½
cup
orange juice, freshly squeezed
-
¼
cup
lime juice, freshly squeezed
-
1
teaspoon
dried oregano
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
salt and pepper
to taste
For garnish
-
chopped cilantro
-
lime wedges
-
cooking spray
Instructions
- 1. Set the Instant Pot to Saute mode and add the vegetable oil.
- 2. Season the pork with salt and pepper, then brown it in the pot for 3-4 minutes per side.
- 3. Cancel the Saute mode once the pork is browned.
- 4. Add the onion, jalapeno, chicken broth, garlic, orange juice, lime juice, oregano, cumin, chili powder, and additional salt and pepper to the pot.
- 5. Seal the lid and set the vent to sealing. Cook on high pressure for 30 minutes.
- 6. Allow the pressure to release naturally, then carefully unseal the pot.
- 7. Preheat the oven broiler and prepare a sheet pan with cooking spray.
- 8. Remove the meat from the pot, shred it with two forks, and place it on the sheet pan.
- 9. Spoon some of the cooking liquid over the meat and broil for 5-7 minutes until crispy.
- 10. Serve the carnitas garnished with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
8
Calories
240
Total fat
12g
Total carbohydrates
5g
Total protein
28g
Sodium
218mg
Cholesterol
93mg
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