Instant Pot Pork Carnitas



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Carnitas is my favorite meat to order anytime I go to a Mexican restaurant. I order it for tacos, burritos, burrito bowls, and salads. Think of it as pulled pork with the flavor dialed up to the extreme after being braised in all the spices and juices!

You can turn down the heat by skipping the red pepper flakes, but don’t skip the jalapeños. They add a great flavor and most of their heat is cooked out under pressure.

I used fresh-squeezed juices today, but it’s okay to use store-bought orange and lime juices, too. Just make sure to find brands with the intensity you love. I don’t have any favorites in the orange juice department (orange juice concentrate from the freezer is a excellent cheat), but I’m a huge fan of Nellie & Joe’s Famous Key West Lime Juice in the bottle.

IP Duo 6-Qt: https://amzn.to/2HqHlK1
#carnitas #porkcarnitas #madewithfilmora

Today’s Ingredients:
4 lbs pork butt (shoulder), cut into 2-3 inch pieces
¼ cup extra virgin olive oil
2 oz tequila, to deglaze
1 head garlic (12 cloves), rough chopped
2 big jalapeño peppers, rough chopped
½ TB ground cumin
½ TB dried oregano
1 TB red pepper flakes (optional)
½ TB salt
½ TB black pepper
1 cup chicken broth (or beer if you prefer)
1 cup fresh orange juice (from 3 big navel orange today)
1/3 cup fresh lime juice (from 2 big limes)

Instructions:
1. Heat the pot on sauté mode and brown the meat in batches on all sides. Reserve the meat and any juices on a side tray.
2. Add the tequila (water or broth if you are avoiding alcohol) and scrape up all the goodness on the bottom of the pot.
3. Return the meat and all their juices back into the pot.
4. Add the remaining ingredients and stir to distribute evenly throughout the pot. The liquid should almost completely cover the meat.
5. Lock the lid and cook on manual/high for 30 minutes with a natural pressure release (15-20 minutes) before opening the pot.
6. Use a spider or slotted spoon to scoop the meat onto a baking sheet. Shred the meat and spread into an even layer on the sheet.
7. Cook under an oven broiler for about 10 minutes, tossing halfway through, to crisp up the meat.
8. Serve however you love. Today we had corn tortillas, cheese, pico de gallo, and lime juice.

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