Instant Pot Carnitas Crispy Mexican Pulled Pork Recipes
INSTANT POT CARNITAS
Instant Pot Carnitas, an easy dump & start pressure cooker recipe for juicy and flavorful Mexican pulled pork. It goes great on tacos, burritos, nachos, salad bowls and with Mexican rice and beans.
Provided by Aneesha Gupta
Categories Main Course
Time 1h30m
Number Of Ingredients 22
Steps:
- Whether you are using boneless or bone-in pork butt / pork shoulder, cut it roughly in to 2-2.5 inch pieces and add it to the cooking pot.
- Spread the spices over the meat. Add crushed garlic, orange juice, orange rinds, lime juice, lime rinds and 7-up. Stir everything and gently push the meat down in the liquid.
- Close the lid. Pressure cook on Meat mode or Manual/Pressure cook mode for 45 minutes at high pressure. Set the vent to sealing position if using the DUO model. After cooking, let the pressure release naturally.
- Open the lid after the pressure has been released. Remove the rinds and discard. Remove the pork pieces and shred them using two forks. The meat should be super tender at this point.
- While the pork is cooking, add thinly sliced onions to a mixing bowl. Add salt, sugar, cayenne, vinegar and lime juice and toss the onions well. Adjust the seasoning to your taste. Cover and refrigerate till you are ready to serve! Done!
- Heat a skillet on medium-high heat. Layer the shredded pork and pour a couple of tablespoons of the cooking liquid over the meat. Heat till the sugars starts caramelizing and form a crisp crust on one side of the meat. This should take about 3-5 minutes. Remove the meat and it's ready!
- Alternatively, you can do this step under the broiler in the oven. Spread the meat on a lined baking sheet , pour a few tbsp of the cooking liquid, and broil for 3-5 mins, till the top looks crisp. Remove and serve!
- Heat a corn tortilla in a skillet, oven, or over direct flame using tongs. Put about 1/2 cup of Carnitas on top. Add pickled onions, cilantro leaves and crumble Cotija cheese on top. Ready to eat!
- Low-Carb Tacos: For a low-carb option, instead of corn tortillas, use iceberg lettuce leaves, or any lettuce of your choice. Load them with carnitas, add toppings, and enjoy!
Nutrition Facts : Calories 259 kcal, Carbohydrate 12 g, Protein 28 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 1017 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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- Prepare Pork Shoulder Meat: Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 inches). Keep the excess fat.
- Marinate Pork Shoulder Cubes: Place pork shoulder cubes & fat into the Instant Pot’s inner pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) regular soy sauce, and juice (55ml) from 1 orange to the inner pot. Mix well and let the meat marinate for 20 minutes.
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