Kick Butt Carnitas Instant Pot Recipes

INSTANT POT CARNITAS

Instant Pot Carnitas image

The great thing about these one-pot carnitas is that you don't have to wait all day for the perfect taco.

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
1 pound pork belly, cut into 1-inch pieces
1/2 cup lager, homemade chicken stock or low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage

Steps:

Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.
For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.
Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage.

CARNITAS - PRESSURE COOKER

Carnitas - Pressure Cooker image

Savory and tender pork carnitas.

Provided by Jennifer Sierra-Quick

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 24

Number Of Ingredients 11

Ingredients

1 (6 pound) pork butt roast
1 ½ tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon chile powder
½ teaspoon paprika
2 tablespoons olive oil, or more to taste
1 cup orange juice
1 onion, coarsely chopped
4 cloves garlic, diced, or more to taste

Steps:

Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
Remove pork from pressure cooker and shred meat.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 2.4 g, Cholesterol 42.7 mg, Fat 10.6 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 3.6 g, Sodium 470.8 mg, Sugar 1.3 g

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