Oh, carnitas! Just the name makes me think of smoky street tacos and bustling mercados. This crispy Instant Pot version is a revelation—imagine biting into tender, flavorful pork that’s both juicy and crunchy at the same time. It’s as if your taste buds have discovered a new favorite song, one that you’ll hum long after the meal is over.
Steps
- Prepare the mojo sauce by whisking together minced garlic, fresh orange and lime juice, beer (or chicken stock), ground cumin, oregano, salt, and pepper. Set aside for later use.
- Season the pork chunks with salt and pepper. Use the “Sauté” function on the Instant Pot to sear the pork in oil until browned on all sides, working in batches if necessary.
- Pour the prepared mojo sauce over the seared pork in the Instant Pot. Secure the lid, set the vent to “Sealing,” and cook on high pressure for 30 minutes. Allow for a natural pressure release, which takes about 15 minutes.
- Shred the cooked pork using two forks. Transfer the shredded pork to a baking sheet, drizzle with a portion of the leftover cooking juices, and broil in the oven for 4-5 minutes until crispy.
- Remove the pork from the oven, toss with additional cooking juices, and broil for another 5 minutes. Once crispy, give the pork a final toss with the remaining juices.
- Garnish with fresh cilantro and serve warm in your choice of tacos, burritos, salads, or any preferred dish. Store leftovers in the refrigerator for up to three days or freeze for longer storage.
Ingredients
- 4-5 pound boneless pork shoulder, cut into 2-inch chunks, excess fat trimmed
- Fine sea salt
- Freshly-cracked black pepper
- 1 tablespoon avocado oil or olive oil
- 1 cup beer (or chicken stock)
- 6 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- Chopped fresh cilantro
- Diced white or red onion
- Fresh salsa (such as pineapple salsa)
- 2 cups finely-diced fresh pineapple
- 1/2 cup finely-chopped fresh cilantro
- 1/2 cup finely-diced red onion
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1 jalapeño, seeded and finely-diced
- Fine sea salt and freshly-cracked black pepper, to taste
FAQ
- Can I use chicken instead of pork for carnitas?
- Yes, you can substitute boneless skinless chicken thighs or breasts in place of pork for this carnitas recipe. The cooking process remains the same, resulting in deliciously tender and flavorful chicken carnitas.
- How do I make the carnitas spicy?
- To add some heat to your carnitas, include a diced jalapeño or serrano chile pepper (remove seeds for less heat) when cooking in the Instant Pot. You can also add a diced chipotle pepper in adobo sauce for a smoky and spicy kick.
- What are some serving suggestions for carnitas?
- Carnitas can be served in a variety of ways, including in tacos, burritos, burrito bowls, enchiladas, quesadillas, tostadas, or even in salads and soups. They are versatile and pair well with a range of accompaniments.
- What sides go well with carnitas?
- Popular sides to serve with carnitas include chips and salsa, guacamole, refried beans, Mexican salads, and elote dip. These sides complement the flavors of carnitas beautifully and enhance the dining experience.
- How can I store leftover carnitas?
- Store leftover carnitas in an airtight container in the refrigerator for up to three days. Alternatively, you can freeze them for up to three months. Reheat thoroughly before serving.
Tips
- Sear in Batches: When browning the pork, do it in batches to avoid overcrowding the pot. This ensures the pork browns evenly and gets a nice crust, enhancing the flavor.
- Broiling for Crispiness: For extra crispy carnitas, take the time to broil the shredded pork in the oven. Toss the pork with some of the cooking juices before broiling to ensure it stays juicy inside while getting crispy outside.
- Use Citrus and Garlic: The mojo sauce, made with citrus juices and garlic, is key to the flavor of the carnitas. Ensure the sauce is well whisked and coats the pork evenly for maximum flavor.
- Storage and Reheating: If you have leftovers, store them in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat the carnitas on the stovetop or in the oven to maintain their crispiness.
Equipment
- Instant Pot – A multi-functional pressure cooker used to cook the pork quickly.
- Baking Sheet – Used for broiling the pork to achieve a crispy texture.
- Mixing Bowl – For whisking together the mojo sauce.
- Slotted Spoon – Useful for transferring the pork from the Instant Pot to the baking sheet.
- Chef’s Knife – For cutting the pork and other ingredients.
- Cutting Board – For chopping ingredients like pork, cilantro, and onions.
