Pork Carnitas, Instant Pot

Nov 9, 2020

2 min read

What is a Carnita? Carnita translates to “little meats”, and they are very popular in Mexico and growing across the U.S. It’s all about the meat, and how you cook it, whether it be in an Instant Pot, a heavy cast iron pot, a slow cooker, or roasted in the oven. The idea is to cook it until it’s very tender, and then crisp up the outside. There is not a huge variation in ingredients. The juice of an Orange is pretty standard.

Once the meat is ready, it can be served on a Tortilla, a Burrito, Tamale, Enchiladas, Quesadilla, Salad or even Soup. Others put a large scoop of Carnita meat on a soft bun, add toppings, and you have a Mexican Sandwich called a Torta. The sky is the limit, and you can top your Carnita with anything from Refried Beans to Red Onion. I have a list of some possibilities listed below the recipe. As I always say, “If it sounds good it probably will taste good.”

This freezes beautifully! Feel free to make a large batch and freeze in individual freezer bags.

INGREDIENTS:

2 – 2 ¼ lb Pork Loin with Fat Cap

1 cup Chopped Onion

4 cloves Garlic, chopped

Seasonings: Salt, Pepper, Oregano, Cumin (approximately ½ tsp each)

2-3 tsp fresh Jalapeno

Juice of 1 Orange

Juice of ½ Lime

1 ½ cups Chicken Broth

1 Bay Leaf

Olive Oil

PREPARATION:

Cut Fat Cap back to bear the roast. Do not remove, leave 1 side attached.

Rub Salt, Pepper, Oregano, and Cumin into the top and bottom half of the roast. Spread the Garlic evenly over the top of the Roast. Replace the Fat Cap. Pour Chicken Broth over the Fat Cap, and then the Orange Juice and Lime Juice. Place Bay Leaf, Jalapeno, (and optional extra Garlic) on top of the Fat Cap. Add a quick drizzle of Olive Oil over everything.

Seal Instant Pot and set at 80 minutes, on Pressure Cook. Use slow release when done. Feel free to cook this in a slow cooker if you’d rather.

Remove Fat Cap and Bay Leaf. Discard. Shred the meat with 2 forks. Place into a preheated cast iron pan that has been drizzled with Olive Oil. Spoon some of the juice remaining in the Instant Pot over the Meat. Sear it on one side, and then flip it over to brown the other side. Don’t overcook the second side or it will be kind of crunchy. This isn’t what you want. Ideally, the Carnita meat should be crispy on the outside, but tender on the inside. When the juice boils out, add more.

Serve with Guacamole, Shredded Cheese, Salsa Verde, Avocado, Pico de Gallo, Mexican Rice, Refried Beans, Sour Cream, Shredded Lettuce, Onion, etc. I also like to serve wedges of Oranges and Limes.

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