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Arroz con Pollo (Chicken with Rice)
Pork Carnitas
| By : |
Traditionally, carnitas are slow cooked for hours in a large copper cazo (pot) filled with manteca de cerdo (pork lard) and stirred occasionally with an oversize (4- to 6-foot) wooden spoon. While the resulting little pieces of crispy fried pork are absolutely irresistible, the reality is: Ain’t no one got time for that. But with the Instant Pot® you can enjoy a healthier and more flavorful version of carnitas in about an hour. Make a feast out of this easy weeknight meal by serving with Frijoles Borrachos (page 32) and Classic Mexican Rice (page 28), or serve the carnitas as a simple taco filling and top with chopped onion, cilantro, a squeeze of fresh lime juice, and your favorite salsa.
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
6 - 8 servings
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Ingredients
- 2 tbsp manteca (pork lard) or vegetable oil
- 2 1/4 lbs pork shoulder roast or Boston butt cut into
2 inch pieces - 1 tsp coarse salt
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 cup Freshly Squeezed Orange Juice
- 1/4 cup freshly squeezed lime juice
- 2 leaves bay
Ingredients
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Instructions
- Set the Instant Pot to Sauté and adjust to More or High. Heat the manteca in the pot until completely melted. Add the pork and fry for 6 to 8 minutes, or until light golden brown. Season with the salt, cumin, and pepper. Add the orange and lime juices and top with the bay leaves.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 25 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid. Remove and discard the bay leaves.
- Using two forks, shred the pork carnitas in the pot. Enjoy! Option
Recipe Notes
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.
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands -- just two hours north of Guadalajara -- from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
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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.