Pork Carnitas

By: Leslie Harris de Limón

Pork Carnitas
cuisine icon Cuisine
Mexican
cuisine icon Course
Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["tip: To crisp up your carnitas, spread them out on an ungreased baking sheet. Bake in a 425°F oven for 8 to 10 minutes, or until golden and crisp."]
cuisine icon Keywords
1-2 hours, 6 - 8 servings, bay, coarse salt, contributed, cook 1 hour, dairy free, easy, freshly ground black pepper, freshly squeezed lime juice, freshly squeezed orange juice, gluten free, ground cumin, kids, Leslie Harris de Limón, manteca (pork lard), mexican, pork shoulder roast or boston butt, prep 10 min, pressure cook, sauté

prep icon Prep Time
10 min
cook icon Cook Time
1 hour

serving icon Servings
6 - 8 servings
Ingredients
  • 2 tbsp manteca (pork lard)
  • 2 1/4 lbs pork shoulder roast or Boston butt
  • 1 tsp coarse salt
  • 1 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1 cup Freshly Squeezed Orange Juice
  • 1/4 cup freshly squeezed lime juice
  • 2 leaves bay
Instructions
  • Set the Instant Pot to Sauté and adjust to More or High. Heat the manteca in the pot until completely melted. Add the pork and fry for 6 to 8 minutes, or until light golden brown. Season with the salt, cumin, and pepper. Add the orange and lime juices and top with the bay leaves.
  • Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 25 minutes on high.
  • When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid. Remove and discard the bay leaves.
  • Using two forks, shred the pork carnitas in the pot. Enjoy! Option
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