Pork Carnitas in an Instant Pot

Maybe because I'm off to Mexico this week, I felt it only fitting to post a Mexican-inspired recipe! 

Pork Carnitas, which have a long and rich history in Mexican cuisine, are a feast for the senses. These succulent, slow-cooked chunks of pork are infused with a blend of herbs and spices, resulting in a flavourful and tender dish. The dish is believed to have originated in the state of Michoacán, Mexico, where it was traditionally prepared to preserve meat for long periods. The word "carnitas" literally translates to "little meats," referring to the small pieces of pork that are used to make the dish.

Originally, pork carnitas were made by simmering pork in large copper cauldrons called "caldos" filled with lard. The pork was cooked until it was tender and flavourful, then removed from the cauldron and shredded by hand. The lard was then strained and reused for future batches of carnitas.

Over time, the recipe for pork carnitas evolved and adapted to different regions of Mexico. In some areas, spices such as cumin and chili powder were added to the dish to enhance its flavour, while in others, the pork was marinated in citrus juices such as lime and orange before cooking.

Today, pork carnitas remain a popular and beloved dish in Mexico and around the world. They are often served as a filling for tacos, burritos, and tortas and are also enjoyed as a main dish with rice, beans, and fresh salsa. So Let's get cooking! 

Pork Carnitas 

(serves 8-12)

Ingredients:

• 6 lbs pork shoulder, cut into about 10 pieces
• 2 tsp Mexican oregano
• 2 tsp chili powder 
• 2 tsp ground black pepper
• 4 tsp ground cumin
• 4 tsp sea salt
• 1 large Spanish onion, diced
• 6 cloves garlic, minced
• 1 cup fresh lime juice 
• 1 1/2 cups orange juice
• 2 tbsp hot sauce (I use Cholula)
• olive oil for sautéing onions and garlic 
• corn tortillas, for serving
• chopped cilantro, diced onions, and lime wedges for serving

Directions: 

1. In a small bowl, combine dried oregano, cumin, chili powder, salt, and pepper. Mix well and set aside. 
2. Cut the pork into about 10 or so small chunks, and pat dry. Rub the seasoning over all the pieces, cover and marinate in the fridge for 2 hours or overnight. 
3. Set your Instant Pot to "Sauté" mode and add 2 tablespoons of olive oil to the Pot. Once hot, add the onions and cook for 5-6 minutes. Then add the garlic and sauté for about a minute, then turn off the Instant Pot. 
4. Add the seasoned meat, lime juice, orange juice and hot sauce. Close the Instant Pot lid and set it to "Manual" or "Pressure Cook" mode on high pressure for 45 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then use the quick release valve to release any remaining pressure.
6. Use a slotted spoon to remove the pork from the Instant Pot transfer it to a large bowl. Use two forks to shred the pork into small pieces.
7. Set the Instant Pot to "Sauté" mode and let the liquid cook down for 5-6 minutes until it has thickened and reduced by about half.
8. Add the shredded pork back to the Instant Pot and toss to coat with the reduced liquid.
9. To serve, position an oven rack 3 inches below the broiler element and preheat the broiler to high. Place the pork under the broiler and use a spatula to flip the pieces occasionally until they are browned and crispy on most sides, which should take about 10 minutes.
10. Serve the pork carnitas on warm corn tortillas, topped with chopped cilantro, diced onions, and a squeeze of fresh lime juice.

Pork carnitas are a delicious and easy-to-make dish perfect for any occasion. With a few simple ingredients and patience, you can create a flavourful and tender meat that will impress your friends and family. So, why not try this recipe and bring the flavours of Mexico into your home?