Instant Pot Carnitas Recipe By Tasty

SLOW COOKER CARNITAS RECIPE BY TASTY

Steps:

• Cut pork into 6 equal pieces. Add it to the slow cooker.
• Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
• Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
• Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
• Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
• Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
• Enjoy!

INSTANT POT CARNITAS RECIPE BY TASTY

Steps:

• In a blender, add Frank's Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
• Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
• Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 40 minutes.
• When the timer goes off, turn the pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
• Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
• Serving options: Build carnitas on top of nachos or tacos.
• Enjoy!

PORK CARNITAS

Steps:

• In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
• Push the "Sauté" button on Instant Pot. Once the display reads "on," add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper, to taste, and cook until pork is browned on all sides, approximately 1-2 minutes per side. Note: DO NOT use lid while using the "sauté" function on an Instant Pot!
• Once browned, transfer seared pork to a plate and repeat this process with additional olive oil and the rest of pork. Remove browned pork from the Instant Pot and set aside.
• *Optional Step: Add remaining tablespoon olive oil to the container, along with onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
• Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal, making sure the steam release handle is positioned toward "sealing."
• Press the "manual" button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the "natural release" of the steam inside the Instant Pot. After that time, perform a manual "quick release" to vent any remaining steam to release lid, if necessary.
• *Optional Step: A few minutes before the steam is fully released, preheat oven broiler to high and line a large, rimmed baking sheet with parchment paper or aluminum foil.
• Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer.
• Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
• Once pork is under the broiler, press "sauté" on the Instant Pot to reduce the cooking liquid by one half while the pork is broiling.
• When finished broiling, remove baking sheet from oven and serve immediately with the reduced cooking liquid, fresh lime, and chopped cilantro if desired.

INSTANT POT CARNITAS RECIPE

Steps:

• In a large flat container or bowl, mix the oregano, chili powder, cumin, salt and pepper. Sprinkle all sides of the meat with the mixture and place in the instant pot.
• Place the onion and chilis in the instant pot. Then place the garlic, cut side down, on the meat.
• Pour the orange juice, lime juice, and coke over the meat.
• Seal the instant pot and set the meat cycle for 90 minutes.
• When the time has finished, let it slow release.
• Open and place the meat on a cutting board or plate. Remove any pieces of fat and using two forks pull the meat apart.
• Set the broiler for 500° and cover a cookie sheet in tin foil.
• Place meat on the cookie sheet. Spoon some of the broth over the meat. Place under the broiler till crispy, about 5 minutes. Stir the meat and crisp again.
• Remove meat from the oven and serve.

INSTANT POT CRISPY CARNITAS

Steps:

• In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.
• Season pork chunks on all sides with salt and pepper.
• Click the "Sauté" setting on the Instant Pot. Add the oil, followed by half of the pork, and sear - turning every 45-60 seconds or so - until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press "Cancel" to turn off the heat.
• Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to "Sealing".
• Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
• Set the oven broiler to high heat.
• Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
• Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.