Instant Pot Crispy Carnitas at home
- Yield 6
- Prep 5 minutes
- Cook 55 minutes
Instant Pot Crispy Carnitas at home is a dinner recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)
- fine sea salt and freshly-cracked black pepper
- 1 tablespoon avocado oil or olive oil
- 1 batch mojo sauce (see below)
- for serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa (I used the pineapple salsa recipe included below)
- 1 cup beer (or chicken stock)
- 6 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
Method
In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Keep nearby until ready to use.
Salt pork chunks on all sides with salt and pepper.
Click the “Sauté” setting on the Instant Pot. Tip in the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Move pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat.
Tip in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”.
Leave on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
Set the oven broiler to a hot burner.
Lift the lid of the Instant Pot. Shred the pork with two forks. Then move it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Lift the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more
Scatter with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
Kitchen notes
- 2 cups finely-diced fresh pineapple
- 1/2 cup finely-chopped fresh cilantro
- 1/2 cup finely-diced red onion
