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Carnitas (Insta-Pot) Recipe

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This recipe for Carnitas (Insta-Pot) is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lbs Pork Roast (cut into 2" pchunks)
Fine Sea Salt
Cracked Black Pepper
1 T Olive or Avocado Oil
1 Batch Mojo Sauce (see below)
Fresh Cilantro
Diced White or Red Onion for serving (or Pico de Gallo)

Mojo Sauce
1 C Beer (or chicken stock)
6 Cloves Garlic, minced
½ C Fresh Orange Juice
¼ C Fresh Lime Juice
1 T Dried Mexican Oregano
1 t Fine Sea Salt
½ t Freshly Cracked Black Pepper
Directions:
Directions:
In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.

Season pork chunks on all sides with salt and pepper. In a heavy pan, add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to insta pot and repeat with the remaining pork, searing until it has browned on all sides.

Pour in the mojo sauce over meat, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”. Cook on high pressure for 60 minutes, followed by a natural release (about 15 minutes).

Set the oven broiler to high heat.

Remove the meat from the insta-pot and shred. Transfer meat to a large foil lined baking sheet and spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up.

Remove the baking sheet and turn meat. If the meat looks dry, additional juices from the Instant Pot and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.

Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
Number Of Servings:
Number Of Servings:
10+
Preparation Time:
Preparation Time:
30 Minutes plus cooking Time
Personal Notes:
Personal Notes:
I like to serve this with corn tortillas and Pico de Gallo. You might also want to offer the Pineapple Salsa too (sort of a nice twist).

This recipe serves a lot of people. We served 11 people and still had some left over.

I use bone-in pork butt and cook it whole. After browning it on all sides, I initially cook it for 60 minutes, then let it naturally release the pressure. I then remove the roast and pull the meat from the bone, then cut it into smaller chunks and put it back in the pot and cook it another 30-35 minutes. I also put the bone back in the pot as well. Any meat that was still on the bone now comes off with no effort.

 

 

 

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