• Alison Aberdeen

LEGIT Pork Carnitas

Happy Sunday y'all! I've been meaning to share this recipe with you because it turned out SO delicious! We love a #taconight around our house, but sometimes I need to change it up from the regular old crispy beef tacos that is the norm to something more elevated - and this did not disappoint!



It's definitely a more time-consuming Instant Pot recipe, but the extra steps and ingredients are 100% worth it. The only thing I added was a drizzle of store bought #queso, which I DEFINITELY recommend. How can you go wrong with queso?



**See my bold type below for what I did differently or cut corners! ENJOY!!!


Recipe by: www.gimmesomeoven.com


YIELD: 6-8 SERVINGS


INSTANT POT CRISPY CARNITAS


TOTAL TIME: 1 HOUR

PREP TIME: 5 MINS

COOK TIME: 55 MINS


INGREDIENTS:


INSTANT POT CRISPY CARNITAS INGREDIENTS:

1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks

salt and pepper

1 tablespoon avocado oil or olive oil (I used Olive Oil)

1 batch mojo sauce (see below)

for serving: chopped fresh cilantro leaves and fresh salsa (I used the pineapple salsa below)


MOJO SAUCE INGREDIENTS:

1 cup beer (or chicken stock) (I used low-sodium Chicken Stock)

1 head of garlic, cloves separated, peeled and minced (I used jarred)

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoons salt

1/2 teaspoon freshly-cracked black pepper


OPTIONAL: FRESH PINEAPPLE SALSA (made this and LOVED IT)

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

salt and pepper


DIRECTIONS:


TO MAKE THE INSTANT POT CRISPY CARNITAS:

1. In a medium mixing bowl, prepare the mojo sauce (see below).

2. Season pork chunks on all sides with salt and pepper.

3. Click the “Saute” setting on the Instant Pot.  Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides.  Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides.  Press “Cancel” to turn off the heat.

4. Pour in the mojo sauce, and toss briefly to combine. Close lid securely and set vent to “Sealing”.

5. Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.  Cook.  Then let the pressure release naturally, about 15 minutes.  Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there.  Then remove the lid.

6. Turn on the oven broiler to High.

7. Shred the pork with two forks.  Then transfer it with a slotted spoon to a large baking sheet.  Spoon about a third of the leftover juices evenly on top of the pork.  Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.

8. Sprinkle with chopped fresh cilantro, then serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerat pork in a sealed container for up to 3 days, or freeze for up to 3 months.


TO MAKE THE MOJO SAUCE:

1. Whisk all ingredients together in a medium mixing bowl until combined.


TO MAKE THE PINEAPPLE SALSA:

1. Toss all ingredients together in a medium mixing bowl until combined.  Season with salt and pepper to taste, also adding in extra lime juice if desired.




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