Description
Mexican carnitas shine with juicy, tender pork that melts in your mouth, creating an irresistible feast of flavor. Crispy edges and rich, slow-cooked goodness promise to elevate any meal with authentic Mexican charm for hungry diners.
Ingredients
Scale
Main Protein:
- 4 lbs (1.8 kg) boneless pork shoulder (or pork butt), cut into large chunks
Spices and Seasonings:
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or more, to taste)
Liquid and Aromatics:
- 1 cup (240 ml) chicken broth (or orange juice for a sweeter twist)
- 1 tablespoon olive oil
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- Juice of 2 oranges (about ½ cup)
- Juice of 2 limes (about ¼ cup)
Garnishes:
- Fresh cilantro, chopped
- Diced red onions
- Lime wedges
- Crumbled queso fresco or cotija cheese
- Warm tortillas
Instructions
- Initiate the flavor-building process by heating the Instant Pot to sauté mode and introducing olive oil. Meticulously brown pork chunks on all surfaces, ensuring a rich caramelized exterior. Complete this in multiple batches if the pot becomes crowded.
- Transform the pot’s foundation by adding aromatic onions and garlic, allowing them to release their intense fragrances for approximately two minutes.
- Create a flavor-packed liquid base by deglazing with orange and lime juices, carefully lifting the caramelized remnants from the pot’s bottom to preserve every nuanced taste.
- Layer complex seasonings by returning the seared pork and generously coating with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Nestle a bay leaf into the mixture and pour chicken broth to ensure moisture.
- Secure the lid, position the valve to sealing, and execute a high-pressure cooking cycle lasting 35 minutes. After completion, allow natural pressure reduction for 15 minutes, followed by a manual release to finalize the cooking process.
- Extract the tender meat and transform it into delicate strands using two forks, creating a rustic, pulled texture.
- Elevate the carnitas with a crispy transformation: either spread the shredded meat on a baking sheet and broil until edges turn golden and crisp, or sizzle in a hot skillet with minimal oil to achieve tantalizingly crunchy edges.
- Present the carnitas in warm tortillas, accompanied by vibrant garnishes like fresh cilantro, diced onions, and zesty lime wedges to complete the culinary experience.
Notes
- Maximize flavor by thoroughly browning pork chunks during searing, creating a rich caramelized exterior that locks in deep, complex tastes.
- Choose fatty pork shoulder or pork butt for authentic carnitas texture, ensuring tender, succulent meat that shreds effortlessly and maintains moisture.
- Customize spice levels by adjusting chili powder quantity or incorporating additional heat with jalapeños or red pepper flakes for bolder palates.
- Convert recipe to gluten-free by verifying chicken broth ingredients and using certified gluten-free seasonings, making it accessible for restricted diets.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg