Instant Pot Crispy Carnitas
The Instant Pot makes this Crispy Pork Carnitas recipe super quick & easy while cooking in the most delicious Cuban mojo sauce!
Source: Adapted from Gimmesomeoven.com
Cuisine: instant pot
Recipe type: Main
Serves: Yield: 6-8 servings
Ingredients
- PORK
- 1 (2-2 ½ pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
- salt and pepper
- ½ tablespoon avocado oil or olive oil
- 1 batch mojo sauce (see below)
- for serving: chopped fresh cilantro leaves and fresh salsa
MOJO SAUCE INGREDIENTS:
- ½ cup beer (or chicken stock)
- ½ head of garlic, cloves separated, peeled and minced
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoons salt
- ¼ teaspoon freshly-cracked black pepper
- FRESH PINEAPPLE SALSA
- 1 cup finely-diced fresh pineapple
- ¼ cup finely-chopped fresh cilantro
- ¼ cup finely-diced red onion
- 1 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ jalapeño, seeded and finely-diced
- salt and pepper
Directions
- MOJO SAUCE:
- In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.
- TO MAKE THE INSTANT POT CRISPY CARNITAS:
- Season pork chunks on all sides with salt and pepper.
- Click the “Sauté” setting on the Instant Pot. Add 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. Transfer 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.
- Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”.
- Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
- Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.
- Set the oven broiler to high heat.
- Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork and toss to combine.
- Serve with the Pineapple salsa.
- PINEAPPLE SALSA:
- Toss all ingredients together in a medium mixing bowl until combined. Season with salt and pepper to taste, also adding in extra lime juice if desired.
- Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you!