Instant Pot Pork Carnitas
Servings: 10
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 4 lbs boneless boston butt or shoulder
- 1 cup fresh orange juice about 3 large oranges
- 1 lime juice only
- 1 sweet onion chopped
- 8 garlic cloves minced
- 1 jalapeño about 2" long remove seeds & minced
Rub
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 2 tsp salt
- 1 tsp black pepper
Additional
- corn tortilla
- chopped cilantro
- finely sliced onion
- lime
- shredded cheese or crumble cotija cheese
- pico de gallo or salsa
- sliced avocado
- sour cream
Instructions
Rub
- In a small bowl: combine all the rub ingredients and mix. Clean and pat the pork dry with a paper towel. Rub the dry mix all over the pork.
Pressure Cook
- Place the rubbed pork into the cooker.
- Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork. Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.
- Place the lid on. Pressure cook on high for 80 minutes and a natural release (approx. 30 minutes). Remove the lid.
- Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside. Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.
Frying
- Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high.
- Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.