Instant Pot Pork Shoulder Carnitas With Easy Avocado Salsa Recipes

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INSTANT POT CARNITAS



Instant Pot Carnitas image

It's all about bold flavor for minimal effort in this shredded pork dish. Toss the meat with a handful of pantry staples--chipotles in adobo, oregano, cumin, and cayenne--plus citrus and aromatics in the multicooker, and you'll have a delicious taco filling ready in under an hour.

Provided by Riley Wofford

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Serves 8 to 10; Makes 8 cups

Number Of Ingredients 12

1 boneless pork shoulder (6 pounds), trimmed of excess fat and cut into 2-inch pieces
2 tablespoons chopped chipotle chiles in adobo sauce (2 chiles)
Kosher salt
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
1 yellow onion, peeled and quartered
8 cloves garlic, smashed and peeled
Corn tortillas, for serving
Shredded red cabbage, chopped avocado, cilantro leaves, and crumbled queso fresco, for serving

Steps:

  • In the bowl of a multicooker, toss together pork, chiles, 4 teaspoons salt, oregano, cumin, and cayenne. Add orange and lime juices, onion, garlic, and 1 cup water. Secure lid of multicooker. Cook on "Meat/Stew" setting for 50 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard onions and garlic. In the bowl of the multicooker, use two forks to shred pork into bite-size pieces.
  • Using tongs, place a tortilla directly on a gas flame or in a heavy skillet over high heat. Cook, flipping once, until lightly toasted and charred in places, about 30 seconds. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Serve carnitas in tortillas with cabbage, avocado, cilantro, cheese, and a squeeze of lime.

CARNITAS - PRESSURE COOKER



Carnitas - Pressure Cooker image

Savory and tender pork carnitas.

Provided by Jennifer Sierra-Quick

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 24

Number Of Ingredients 11

1 (6 pound) pork butt roast
1 ½ tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon chile powder
½ teaspoon paprika
2 tablespoons olive oil, or more to taste
1 cup orange juice
1 onion, coarsely chopped
4 cloves garlic, diced, or more to taste

Steps:

  • Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
  • Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
  • Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
  • Remove pork from pressure cooker and shred meat.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 2.4 g, Cholesterol 42.7 mg, Fat 10.6 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 3.6 g, Sodium 470.8 mg, Sugar 1.3 g

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