My friend Amberlina is making me a little crazy with all her new Instant Pot recipes. Have I mentioned how much she loves her Instant Pot? I have? Well it’s true. She thinks it’s the best thing on earth. She whipped up some pork carnitas the other night in record time and the meat was out of this world good she wanted me to tell you about it.
Her meat-lovin’ hubby, who is so picky about his meat because he’s a meat smoking master, loved them. Her kids loved them, too. And Amberlina loved how little time they took {they take HOURS when you smoke them!}. Overall, she says, the recipe is a keeper!
Instant Pot Pork Carnitas
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 1/2 pounds trimmed (, boneless pork shoulder blade roast)
- 2 teaspoons salt
- 1 teaspoon pepper
- 6 cloves garlic (, chopped)
- 1 1/2 teaspoons cumin
- 1/2 teaspoon sazon {you can make your own or omit}
- 1/2 teaspoon dry oregano
- 3/4 cup chicken broth
- 2 to 3 chipotle peppers in adobo sauce
- 2 bay leaves
- 1/2 teaspoon garlic powder
- Taco fixins {tortillas (, cheese, guacamole, sour cream, etc.})
Instructions
- Season pork with salt and pepper. Hit the saute function and allow the pot to heat. Drizzle a little olive oil in pan and brown pork on all sides. Remove from pot and allow to cool.
- Using a sharp knife, insert blade into pork about 1-inch deep, and insert some of the garlic cloves. Repeat the process all over the meat. Season pork with cumin, sazon, oregano, and garlic powder all over.
- Pour chicken broth into the pot, add chipotle peppers and stir. Add the bay leaves and place pork on top. Set the IP on manual for 50 minutes on high pressure. When the pressure releases, remove bay leaves, shred pork using two forks and combine well with the juices at the bottom.
Notes
Serve in tacos with all the fixins! Enjoy!
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Meg says
Seriously, Mavis, you have to get one of these. They are life changing!!