1-2 hours6 - 8 servingsbay

Pork Carnitas

By Leslie Harris de Limón

6 - 8 servings

1-2 hours

Easy

Recipe Details

Course: Kid-Friendly

Difficulty: Easy

Prep Time: 10 min

Cook Time: 1 hour

Total Time: 1-2 hours

Cooking Technique: Pressure Cook, Sauté

Cuisine: Mexican

Diet: Dairy Free, Gluten Free

Yield: 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

Traditionally, carnitas are slow cooked for hours in a large copper cazo (pot) filled with manteca de cerdo (pork lard) and stirred occasionally with an oversize (4- to 6-foot) wooden spoon. While the resulting little pieces of crispy fried pork are absolutely irresistible, the reality is: Ain’t no one got time for that. But with the Instant Pot® you can enjoy a healthier and more flavorful version of carnitas in about an hour. Make a feast out of this easy weeknight meal by serving with Frijoles Borrachos (page 32) and Classic Mexican Rice (page 28), or serve the carnitas as a simple taco filling and top with chopped onion, cilantro, a squeeze of fresh lime juice, and your favorite salsa.

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

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.

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About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

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