Instant Pot Carnitas
HB-14151 · Hand-built original · American
Pork butt pressure-cooked in orange and lime juice with cumin and oregano, shredded and broiled until its edges crisp.
AmericanDinner1 hr 50 minServes 665 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 3 1/2 – 4 pound Pork Butt Roast, cut into 2-3 inch cubes
- 2 teaspoons Kosher Salt
- 3/4 Cup Orange Juice (from 2 oranges)
- 1/2 Cup Lime Juice (from 4 limes)
- 4 cloves Garlic, minced
- 2 teaspoons Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Oregano
- 1 teaspoon Black Pepper
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, chopped
- 1 Jalapeno, chopped
- 1 Bay Leaf
- 12 ounce Chicken Broth
Method
- Salt the pork cubes with the kosher salt and let them stand for 30 minutes while the citrus mixture is prepared.
- Stir the orange juice, lime juice, minced garlic, cumin, chili powder, oregano and black pepper together and set this seasoning liquid aside.
- Heat the olive oil on sauté and cook the chopped onion and jalapeño for about 5 minutes until softened, then cancel the setting.
- Add the pork pieces to the pot, pour the citrus mixture over them, then add the chicken broth and the bay leaf.
- Seal the cooker and cook at high pressure for 60 minutes, allowing a natural release of 15 minutes before releasing the rest manually.
- Transfer the pork to a baking tray and pull it into shreds with two forks, discarding any large pieces of fat.
- Broil the shredded pork for 6 to 8 minutes until the exposed edges turn crisp and browned.
Prep: 10 min · Cook: 1 h 40 min · Total: 1 h 50 min
Nutrition (per serving, where published)
65 kcalCalories
2 gProtein
9.5 gCarbs
2.9 gFat
0.4 gSaturates
1.5 gFibre
3.9 gSugars
934 mgSodium
0 mgCholesterol
224 mgPotassium
50 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data