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By :Everyday Mexican Instant Pot Cookbook by Leslie Limon |
Course | Kids |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Kid-Friendly, Meat, Seven Ingredients or Less |
Duration | 1-2 hours |
Diet | Dairy Free, Gluten Free |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Lime, Orange Juice, Pork Shoulder |
Prep Time | 10 minutes |
Cook Time | 1 hour |
Servings |
6 - 8 servings
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Ingredients
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tip: To crisp up your carnitas, spread them out on an ungreased baking sheet. Bake in a 425°F oven for 8 to 10 minutes, or until golden and crisp.
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The timing was off with this one. I used a pork shoulder blade roast and perhaps that was the cooking issue. After 25 mins with NRV it was still very tough. Put it back in for another 8 mins but i think it could have used more. I thought the flavour was bland so I added more cumin and taco seasoning with a bit of the pot juices before putting it in the oven. Not bad but not my favorite
I made a few modifications of my own, but for the most part I stayed true to the recipe. I think I may have given my favorite Mexican place the what for. Dynamite, just dynamite.
Very very good. Didn’t have pork lard so used 2 TBSP bacon grease. I mixed seasonings & one sliced red onion with the pork cubes about 1 hour before the sauté. Then after the sauté added the lime & OJ. Crisped under the broiler as suggested. Served with grilled onions & peppers.
I know it’s not identical to the recipe but was fundamentally similar. I was concerned that the recipe didn’t have enough liquid for pressure cooking but there was plenty of liquid when carnitas were done. Saved to make sauce in the future.
Delicious. Have added to the rotation
Thank you so much! This recipe is pure delight. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K