CARNITAS that MELT in your mouth | Instant pot recipes | Villa Cocina

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner while chicken thighs provide a budget-friendly protein option.

orange juice

🥗Healthier: fresh orange juice

💰Cheaper: citrus juice blend

Fresh juice enhances flavor, while blends are often cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas are often less expensive.

Juice two large oranges to get half a cup of orange juice and set aside the halves.

In a blender, add half of a medium white onion, 1.5 teaspoons of Mexican dry oregano, 1/2 teaspoon of black peppercorns, 1/2 teaspoon of dry thyme, 4 whole cloves, and 2 tablespoons of kosher salt.

Add half a cup of water to the blender and blend until smooth.

Cut 5 pounds of pork shoulder into large chunks, cutting around the bone.

Remove the skin from 3 pounds of pork belly and cut it into large squares.

Set the instant pot to high sauté mode for 15 minutes and add a couple of tablespoons of avocado oil.

Brown each side of the pork shoulder in batches, transferring to a large dish when done.

Add all the browned meat back into the pot along with the pork skin.

Pour in the blended mixture and add half a cup of water to the blender, swirling it and pouring into the pot.

Add a whole head of garlic, 3 bay leaves, and the two halves of orange.

Cover and cook on high pressure for 40 minutes with a 10 minute natural pressure release.

After the natural pressure release, quick release the remaining pressure and remove the meat from the pot.

Transfer the meat to a sheet pan without shredding it yet.

Set the oven broiler to high and broil the meat for 5 to 10 minutes until browned and crispy.

Remove from the oven, shred the meat, and serve in corn tortillas with chopped onion, cilantro, and a squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary