 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.){kind=link}
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.
INGREDIENTS
- 2 tbsp manteca (pork lard) or vegetable oil
- 2 1/4 lbs pork shoulder roast or Boston butt cut into 2 inch pieces
- 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
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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.
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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.
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When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid. Remove and discard the bay leaves.
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Using two forks, shred the pork carnitas in the pot. Enjoy! Option
RECIPE 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.
Source:- Cosorithis