Instant Pot Pork Carnitas
Servings: 8
Calories: 254kcal
Ingredients
- 4 lbs pork shoulder trimmed and cut into cubes
- 1 TB ancho or regular chili powder
- 1 TB dried oregano
- 1 TB cumin
- 1 TB coriander
- 1 TB kosher salt
- 2 TB canola oil
- ½ cup orange juice
- ¼ cup lime juice
- ½ cup beer or chicken broth
- 1 TB minced garlic
- 1 bay leaf
Instructions
- Toss the pork cubes with chili powder, oregano, cumin, coriander, and salt. Set Instant Pot to Saute on High, add oil, and brown cubes on all sides for 5 minutes. Turn Instant Pot off. Whisk together orange juice, lime juice, beer or broth, bay leaf, and garlic. Pour over pork and stir bottom with a wooden spoon to scrape up any brown bits. Set Instant Pot to High Pressure for 30 minutes. Cook and let steam release naturally for 10-15 minutes. Open lid carefully, remove bay leaf, use a slotted spoon to remove pork to a large bowl. Use two forks to shred pork, and add 1-2 cups of liquid or more as desired.
Notes
Chef’s Tip: For a crispy finish just spread the finished pork out on a baking sheet and cook under the broiler for 5 minutes or so.
Nutrition
Calories: 254kcal | Carbohydrates: 4g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 1049mg | Potassium: 574mg | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 13.8mg | Calcium: 46mg | Iron: 2.7mg
