Crispy Instant Pot Pork Carnitas
These Crispy Instant Pot Pork Carnitas are made in a fraction of the time but are still super tender with crispy caramelized edges
These Crispy Instant Pot Pork Carnitas are made in a fraction of the time but are still super tender with crispy caramelized edges
- 1 tsp black pepper
- 2 leaves
- 2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp olive oil
- 2 tsp kosher salt
- 2 tbsp freshly squeezed lime juice
- 5 pieces
- 1/4 cup freshly squeezed orange juice
- 3 tsp ground cumin
- 2 tsp sazon (found in the mexican aisle)
- 1 cup reduced sodium chicken broth
- Carbohydrate 0.841248522582544 g
- Cholesterol 0 mg
- Fat 0.140364659000823 g
- Fiber 0.113668181159401 g
- Protein 0.283094659078027 g
- Saturated Fat 0.0160522272594023 g
- Serving Size 1 1 serving (16g)
- Sodium 136.350463636328 mg
- Sugar 0.727580341423143 g
- Trans Fat 0.0177258181780131 g
- Calories 5 calories
Step-by-step
- Heat the pressure cooker on SAUTE mode until hot. Season the pork pieces with salt and pepper. Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5 minutes).
- Remove pork from pressure cooker and set aside. Combine the cumin, garlic powder, sazon, oregano, chili powder and cayenne pepper in a small bowl and rub into the pork pieces.
- Pour the chicken broth, orange juice and lime juice in the pressure cooker and use a wooden spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place the pork into the liquid and toss in the bay leaves.
- Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80 minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.
- Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred into smaller chunks. Meanwhile turn the pressure cooker to SAUTE mode and reduce the liquid till it's about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced liquid.
- Spread the pork into an even layer on a baking sheet and turn your oven's broiler to high. Place the pork about 6 inches from the broiler and cooker for 5 minutes, use a spatula to flip the meat over and cook an additional 5 minutes, until browned and crispy on the edges.
- Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!
Kosher salt drives the chemistry of this dish. Without adequate salting before searing, the interior meat remains under-seasoned no matter how many spices coat the exterior. Budget cooking relies on cheaper cuts of pork shoulder, which demand precise handling to yield tender results. Pressure cooking breaks down tough collagen rapidly, converting connective tissue into gelatin within eighty minutes under high pressure. Fresh citrus juice brings bright acidity that bottled alternatives lack, cutting through the dense pork fat effectively. Freshly squeezed orange and lime juices contain active enzymes and volatile compounds that degrade quickly when pasteurized or stored in bottles. Bottled juices taste flat and lean metallic after heating. Deglazing the pressure cooker pot with chicken broth prevents the burnt-food notice that halts cooking cycles prematurely. Scraping every browned bit from the bottom incorporates essential fond into the braising liquid. Shredding the meat after pressure release creates maximum surface area for the subsequent broiling stage. Spreading the shredded pork on a baking sheet six inches from a high broiler for ten total minutes generates the signature caramelized edges without drying out the interior. Store leftover carnitas in an airtight container for up to four days. Reheat the pork in a hot skillet with reserved cooking liquid to restore moisture.
