The Instant Pot is perfect for making carnitas and it does so about 10 times as fast as my go to crockpot recipe. Carnitas are perfect in tacos, on a tostada or even in a bolillo for a delicious torta. They also make great burrito and chimichanga fillings. Since the recipe makes a ton of carnitas, I usually put a couple recipes calling for them on our weekly menu. I also usually have enough left over to freeze for later. I also freeze the leftover canned chipotles to use later, I really like the smoky flavor they add to this recipe.
1½ teaspoons salt
1 teaspoon freshly ground pepper
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
1 ~4 pound pork shoulder, cut into 3” chunks
1 onion, sliced
1 cup chicken broth
1 chipotle, minced
Stir together the salt, pepper, garlic powder, cumin and chili powder. Rub the pork pieces with the spice mixture. Add the pork, broth, onions and chipotle to the Instant Pot. Close the Instant Pot and set on “Meat” for 60 minutes. Allow the pressure to release naturally for 15 minutes, then release the pressure manually. Shred the pork with two forks, discarding any large piece of fat. Serve as desired.
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