Instant Pot Carnitas
Tender, juicy pork shoulder cooked under pressure, then crisped until browned. Serve in tortillas with salsa for authentic Mexican-style pulled pork.
Ingredients
Method
Completed steps 0
Remove the rind and bone from the pork shoulder, then cut the meat into 2–2¼ inch cubes as evenly as you can. Reserve any excess fat.
Place the pork cubes and reserved fat into the Instant Pot. Season generously with kosher salt and black pepper. Add the 4 crushed garlic cloves, chopped onion, 1 tsp ground cumin, ½–1 tsp cinnamon powder, 2 bay leaves, 1 tbsp soy sauce, and 55 ml orange juice. Stir to combine and let sit for 20 minutes.
Pour 200 ml chicken stock into the pot. Seal the lid and set the venting knob to Sealing. Cook on high pressure for 30 minutes, then allow natural release for 15 minutes before venting remaining pressure manually.
Taste the pork and adjust the salt in the cooking liquid as needed. Spread the pork on a baking tray and brush each piece with some of the cooking liquid. If the liquid lacks fat, whisk together 63 ml of the cooking liquid with 2 tbsp vegetable oil and brush that mixture over the pork instead to prevent drying and aid crisping.
Position the tray under a broiler or on the top rack of a 450°F toaster oven. Broil until the surface browns, about 8–10 minutes. Turn the pieces over, brush with more cooking liquid, and return to the oven until the second side crisps.
While the pork browns, warm the corn tortillas if desired.
Serve the hot carnitas on warm tortillas with salsa and lime.
Notes
Keep the fat on the pork cubes during cooking—it renders into flavor and aids crisping.
The cooking liquid should be mostly fat; if it isn't, augment it with vegetable oil before basting.
Naturally releasing pressure for 15 minutes prevents splattering and helps the meat stay juicy.
Calories: 373 kcal · Carbs: 3 g · Protein: 29.3 g · Fat: 26.4 g · Sodium: 165 mg · Fiber: 0.3 g · Sugar: 1.4 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.