Instant Pot Carnitas

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil can be more budget-friendly.

Trim the pork butt aggressively.

Season the pork butt with salt and pepper, mixing well.

Set the Instant Pot to the sauté setting and heat it up.

Add oil to the Instant Pot once heated, then brown the pork butt in batches, avoiding overcrowding.

Remove the browned pork and set aside.

Add poblano, jalapeno, Serrano peppers, onions, and garlic to the pot and sauté for about 5 minutes.

Add spices (oregano, cumin, coriander, chili powder, salt, pepper) to the pot.

Pour in the beef broth and orange juice, stirring to incorporate everything.

Lock the lid on the Instant Pot and set it to pressure cook for 30 minutes.

After cooking, let the pressure come down naturally for about 25 minutes.

Use a slotted spoon to remove the meat and vegetables from the pot and place them on a parchment-lined cookie sheet.

Shred or chunk the meat as desired, leaving some pieces chunky.

Drizzle sweetened condensed milk over half of the meat (optional).

Set the broiler to high and broil the meat until crispy, monitoring closely to prevent burning.

Serve with chipotle pecan salsa, raw onion, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary