Carnitas
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
4.58 out of 5 stars
(7)
Ingredients
10
- 5 lbs. boneless pork shoulder or butt, cut into 2-inch pieces, excess fat removed
- Kosher salt and black pepper
- 1 cup chicken broth
- 1/2 cup pineapple juice
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- For Serving: Tortillas, pineapple salsa, avocado, lime wedges
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Preparation
Step 1
Season the pork pieces with salt and pepper. Set aside.
Step 2
In a medium bowl, whisk together broth, pineapple juice, lime juice, brown sugar, garlic, chili powder, cumin, smoked paprika, oregano, and cinnamon. Set aside.
Step 3
Set the Instant Pot to the Sauté setting. When hot, add the olive oil and sear the pork pieces in batches, using tongs to turn the pieces every few seconds until browned on all sides. Place browned pork on a clean plate and repeat until all pork pieces are browned.
Step 4
Cancel the Sauté setting and pour the liquid mixture into the Instant Pot. Add the browned pork pieces. Make sure your sealing ring is in place on the Instant Pot lid. Lock the lid and set the steam release knob to the “sealing” position. Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, natural release for 20 minutes, then release any remaining pressure. Remove the lid.
Step 5
Preheat the oven to broil. Remove pork from the Instant Pot and place on a large baking sheet. Use two forks to shred the pork. Drizzle a little bit of the juices evenly over the pork, about ½ cup.
Step 6
Broil the pork until the tips are crispy, about 4 to 5 minutes. Watch closely so the pork doesn’t burn. Remove from oven.
Step 7
To serve, place carnitas in tortillas and top with avocado, pineapple salsa, or your desired toppings. Serve warm.
Step 8
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Chef's notes
Store in the refrigerator in an airtight container for up to 4 days. You can also freeze carnitas for up to 3 months.
