INSTAPOT CARNITAS

I opted out of the 3-hour braise of pork shoulder this time for a 50 minute pressure cook of pork tenderloin in my Instapot. This is easy and brings the incredible dish of Carnitas to the table in no time. Super tender!

I’m a fan of rice and beans just like the next fella…but, this one is ala carte today.

Utilizing a cooking sauce of O.J., stock, garlic, and spices for the Instapot liquid this recipe does not disappoint. One step I left out was to deep fry the carnitas after braising. This keeps it a bit less greasy and more diet friendly.

Garnished with fresh chopped cilantro and diced white onions, it’s just right…not too filing by any means. Add fresh sliced jalapeños to serve if you want more heat…these Carnitas are mild using diced green Anaheim chiles.

Ingredients:

For the cooking liquid:

• 1 cup low-sodium chicken stock

• 1/2 cup fresh squeezed or store-bought orange juice

• 1/4 cup fresh lime juice

• 4 garlic cloves, peeled, thin sliced

• 1/2 medium white onion, quartered

• 1 small can diced green chiles

• 1/2 tsp dried Mexican oregano

• 1/2 tsp cumin

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

For the pork:

• 1 lb pork tenderloin, cut into 2 inch chunks

• 1 tbsp Southwest seasoning mix – 1 tbsp paprika, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp cumin. 1 tbsp ancho chile powder, 1/4 tsp cayenne

• Kosher salt

• Canola oil

For serving:

• Diced white onions

• Chopped cilantro

• Guacamole (optional)

• Sour cream

• Corn tortillas, softened in hot oil

Directions:

• Whisk together all the cooking liquid ingredients in a small bowl.

• Season the pork tenderloin chunks with Kosher salt and the Southwest seasoning mix.

• Set Instapot to Saute and add 2 tbsp or canola oil. When the oil is hot, brown all the pork chunks on both sides. Remove to a plate.

• Add the quartered onions and break them up, stirring for about 3 minutes. Add the cooking liquid and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any cooking bits. Turn off Saute.

• Add the pork chunks back to the pot. Seal and pressure cook for 50 minutes. Let it release the pressure naturally.

• When the pork is done, remove to a large bowl. Add some of the cooking liquid and shred with two forks. Season with Kosher salt.

• Add some shredded Carnitas to a softened corn tortilla. Garnish with diced white onion and chopped cilantro. Serve with guacamole and sour cream.