Description
Mexican carnitas delight home cooks with tender, crispy pork perfection from a simple Instant Pot method. Succulent meat promises authentic flavor that connects family and friends around a memorable meal.
Ingredients
Scale
- 4 lbs (1.8 kg) boneless pork shoulder
- 1 cup (240 ml) chicken broth or orange juice
- ½ cup juice of 2 oranges
- ¼ cup juice of 2 limes
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp olive oil
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp salt
- Fresh cilantro, chopped
- Diced red onions
- Lime wedges
- Crumbled queso fresco or cotija cheese
- Warm tortillas
Instructions
- Sear Pork: Heat Instant Pot in sauté mode with olive oil. Brown pork chunks systematically, creating a caramelized exterior across multiple batches if necessary.
- Aromatics Activation: Incorporate onions and garlic, allowing them to release intense fragrances for two minutes, developing a robust flavor foundation.
- Liquid Enhancement: Deglaze the pot with orange and lime juices, carefully scraping the caramelized remnants to capture every subtle taste profile.
- Seasoning Integration: Return seared pork and thoroughly coat with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Nestle a bay leaf into the mixture and pour chicken broth to maintain moisture.
- Pressure Cooking: Seal the lid, position valve to sealing, and execute a 35-minute high-pressure cooking cycle. After completion, permit a 15-minute natural pressure release, followed by manual valve release.
- Meat Preparation and Crisping: Shred the tender meat using two forks, then either broil on a baking sheet until edges turn golden or quickly sizzle in a hot skillet to create crispy, caramelized edges.
- Serving Composition: Arrange carnitas in warm tortillas, garnishing with fresh cilantro, diced onions, and lime wedges to elevate the final presentation.
Notes
- Manage Meat Quality: Select pork shoulder or butt with good marbling for maximum tenderness and rich flavor, ensuring the meat remains juicy after pressure cooking.
- Prevent Burning: Deglaze the pot thoroughly after sautéing meat to remove browned bits, preventing scorching and maintaining a clean, rich flavor foundation.
- Crisp Technique Mastery: For ultimate texture contrast, spread shredded meat in a single layer during broiling or skillet crisping, allowing edges to caramelize without becoming dry or burnt.
- Dietary Adaptations: Easily transform recipe for low-carb diets by serving carnitas over cauliflower rice or in lettuce wraps instead of traditional tortillas, maintaining authentic flavor profile while reducing carbohydrate content.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 420
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 120 mg