Carnitas

Serve this classic braised Mexican-style pork shoulder in warm tortillas or alongside hot cooked rice. After the fork-tender meat is shredded, it’s crisped under the broiler.

PREP TIME: 15 minutes

FUNCTION: Sauté (Normal); Meat/Stew (More)

CLOSED POT TIME: 1 hour 15 minutes

TOTAL TIME: 1 hour 30 minutes + 5 minutes broil

RELEASE: Natural

SERVES: 6

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 cup coarsely chopped onion
• 1 bay leaf
• ½ cup fresh orange juice
• 1½ cups beef or chicken broth
• 12 corn or flour tortillas, warmed
• Fresh salsa
• Queso fresco, crumbled
• Chopped fresh cilantro
• Lime wedges

PREP

In a small bowl combine the oil, garlic, salt, pepper, oregano, cumin, and cinnamon. Rub the seasoning over all of the pork. Place the onion, bay leaf, orange juice, and broth in the Instant Pot®. Add the seasoned pork. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat/stew and adjust to more. When cooking is complete, use a natural release to depressurize.

Set a large fine-mesh strainer over a bowl. Using a slotted spoon, transfer the pork the strainer and let drain for 5 minutes. Then transfer the pork to a baking pan. Use two forks to shred the pork and spread into an even layer on the pan. Strain the cooking liquid in the pot; skim and discard the fat.

Adjust an oven rack to about 4 inches from the heat source. Turn on the broiler and cook the pork for 5 minutes or until browned and crisp. If desired, add some of the cooking liquid to the carnitas to moisten.

SERVE

Meanwhile, heat tortillas according to package directions. Serve the carnitas in the tortillas with salsa, queso fresco, cilantro, and lime wedges.