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Sous Vide - Steak
Instant Pot Carnitas
| By : |
| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Servings |
8-10 servings
|
Ingredients
- 3-4 pounds pork shoulder bone-in
- 2 tablespoon cumin
- 2 tablespoon oregano
- 1/2 teaspoon chipotle powder
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 tablespoon soy sauce
- 1 yellow onion diced
- 10 garlic cloves minced
- 1 cup vegetable stock
- 2 bay leaves
- Corn tortillas for serving
- Radishes sliced, for serving
- Pico de Gallo for serving
- cilantro chopped, for serving
- Lime wedges for serving
Ingredients
|
Instructions
- Combine spices to make a dry rub, and pat over the pork shoulder.
- Set Instant Pot to “Saute”, and sear all sides of the shoulder until browned.
- Add soy sauce, onion, garlic, bay leaves, and vegetable stock, and close the lid. Cook on Manual at High Pressure for 90 minutes.
- Release steam, and remove lid. Lift pork shoulder onto a plate, remove the bone, and shred meat with two forks.
- Serve hot with your favourite fixing like radishes, cilantro, pico de gallo, and freshly squeezed lime juice. Enjoy!
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Didnt have chipotle or bay leaves…. still tasted excellent!
Family loved it. I used boneless pork shoulder (Costco) for 60min. Turned out great.
Try broiling with juices poured over for two rounds of 5 minutes stirring and adding more juices each time for some crispiness!
First recipe i made with my instantpot. I was skeptical at first but this was a great first introduction. My only recommendation would be that after pork is shredded would be to throw it on a sheet pan under the broiler for a few minutes to crisp up the tips. Very good flavors and texture
Natural release or quick?
I made this for dinner tonight and the flavors are amazing. I will definatly be making these again.
2 questions:
1. As another poster asked: “Release steam” means quick release of pressure?
2: Any advice for using a still-partially-frozen 3.5lb pork shoulder? I remembered i had it too late to fully thaw… 🙁
Thanks!
After pressure cooking i shredded it some & then put it in rhe oven at 350 until crispy about 15 or 20 mins.
Do you nrp or qr? I thought with meat its always npr
Thanks!
The cut I cooked was a 5lbs pork shoulderblade roast. I cooked it on high for 90min, did a quick release and found the roast was not releasing from the bone and the meat was pink inside still. I returned the roast to the Instant Pot and continued cooking for another 30 minutes and left it to release on its own. Additionally I added two oranges cut into quarters, squeezed and put in the pot rind and all, when I returned the meat to the pot. I had remembered I had used oranges in previous recipes
My first recipe with IP!! Not only was the recipe very easy, even for a newbie such as myself, it turned out amazing!! Definitely will make it again!
PS. Only con is I wasn’t aware the scent issue with the sealing ring. My stove top pressure cooker seal has never held an odor. Odd this kind does. But I still used it to make rice pudding and happy to say the scent didnt seep into the taste of the pudding. But the ring sure smells! And yes Ive ordered several more rings.
This is one of my all time favorites!!!
There was no oil called for in the print recipe.
Im putting it on the meat/seew setting for 15 mins. Too rubbery.
This recipe is ridiculous! Just got my new instant pot and tried this recipe and i couldnt believe it once i first tried the meat, i uaed boneless meat and it was extremely juicy and melts in your mouth.
First thing I’ve made in the instant pot and the house loved it!!
This recipe is pretty good but I felt it lacked a little bit in flavor. Next time I will add either more of the spices or add something to them. My meat was dry but I’m blaming that on the meat itself and not the recipe. I will make this again.
SoCal native here and you know how we are about our Mexican food. This is the best homemade carnitas recipe I have had yet.
Awesome taste and fall off the bone. Topped with mini slices of pineapple and cilantro. 10/10 would make for company
Delicious seasoning! My little trick is to shred the meat once it’s cooked and spread it out on baking sheets. Turn the broiler on and ladle some cooking juices over the shredded meat and put it under the broiler. Keep an eye on it! You want it to crisp up some. Stir it or flip it with a spatula and add a little more juice if you’d like and put it back under the broiler. Those crispy edges are to die for!