Pork Carnitas
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.
Servings Prep Time
6 – 8servings 10minutes
Cook Time
1hour
Servings Prep Time
6 – 8servings 10minutes
Cook Time
1hour
Ingredients
  • 2tbsp manteca (pork lard) or vegetable oil
  • 2 1/4lbs pork shoulder roast or Boston buttcut into 2 inch pieces
  • 1tsp coarse salt
  • 1tsp ground cumin
  • 1/2tsp freshly ground black pepper
  • 1cup Freshly Squeezed Orange Juice
  • 1/4cup freshly squeezed lime juice
  • 2leaves bay
Instructions
  1. 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.
  2. 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.
  3. When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid. Remove and discard the bay leaves.
  4. 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.