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Instant pot crispy pork carnitas

Instant pot crispy pork carnitas

Welcome to my recipe for instant pot crispy pork carnitas. Amazingly tender, crispy and juicy - what's not to like?
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Course: Main Course
Cuisine: Mexican
Keyword: Instant pot carnitas, Instant pot crispy carnitas, instant pot crispy pork carnitas, Instant pot pork carnitas
Prep Time: 5 minutes
Cook Time: 35 minutes
Leave under pressure: 15 minutes
Servings: 6
Calories: 715kcal

Equipment

  • Instant pot

Ingredients

  • 1.5 kg Pork shoulder
  • 1 tbsp Ground cumin
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Oregano
  • 2 tsp Chili powder I used mild.
  • 2 tsp Smoked paprika
  • 2 tsp Brown sugar Honey would also be good.
  • 1 tsp Ground coriander
  • Season to taste
  • 2 Whole Bay leaves
  • 2 Whole Oranges (juiced)
  • 1 Whole Lime (juiced)
  • 200 ml Chicken stock Vegetable stock or water would also be OK.
  • 1 Bunch Coriander (cilantro) To garnish.
Metric - US Customary

Instructions

  • Cut the pork into around 5 cm (2inch) cubes and add to the instant pot.
  • Now add the cumin, garlic powder, onion powder, oregano, chili powder, smoked paprika, sugar and ground coriander. Season to taste and coat the pork.
  • Add the bay leaves and then juice the orange and lime on top. Put the rinds in the pot (pulp side down.
  • Now add the chicken stock and put the lid on. Set at high pressure for 35 minutes.
  • When the time is up leave for a further 15 minutes and then do a quick release.
  • Remove the lid and drain off most of the liquid (reserve this for later). Now shred the pork using 2 forks.
  • Put on the air fryer lid and set to broil for 12 minutes. Stir to expose new bits of pork every 3 minutes.
  • Serve and enjoy.

Video

Nutrition

Calories: 715kcal | Carbohydrates: 7g | Protein: 60g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 216mg | Sodium: 234mg | Potassium: 982mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 6mg