Instant Pot Carnitas
Carnitas, a dish of shredded pork that is popular in many parts of Mexico, is traditionally made by slowly braising pork shoulder for hours. By using an Instant Pot, however, you can cut the cooking time in half. Serve the pork with tortillas, lime wedges and salsa so that diners can assemble their own tacos at the table.
Ingredients:
- 1 boneless pork shoulder roast, 3 to 4 lb. (1.5 to 2 kg), cut into 3 equal pieces
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 white onion, finely chopped
- 2 garlic cloves, minced
- 1 bottle (12 fl. oz./375 ml) Mexican lager-style beer
- Grated zest and juice of 1 large orange
- Grated zest and juice of 1 lime
- 1 Tbs. dried oregano
For serving:
- Warm corn or flour tortillas
- Lime wedges
- Tomato or tomatillo salsa
- Chopped fresh cilantro
Directions:
Season the pork generously with salt and pepper.
In an Instant Pot set to “sauté,” warm the olive oil. Add the pork and sear until browned all over, about 12 minutes. Transfer the pork to a platter and set aside.
Add the onion to the pot and sauté until it softens and begins to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the beer and stir to scrape up any browned bits from the bottom of the pot. Stir in the orange and lime zests and juices and the oregano. Return the pork to the pot.
Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 1 hour.
When the pressure cooking is complete, let the steam release naturally for about 10 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and transfer the pork to a large bowl.
Using a large spoon, skim as much fat as possible from the surface of the cooking liquid. Using 2 forks, shred the pork into bite-size pieces. Moisten the shredded pork with some of the cooking liquid if desired. Season with salt and pepper.
Arrange the meat on a warmed platter or individual plates and serve immediately with the tortillas, lime wedges, salsa and cilantro alongside. Serves 6 to 8.
Williams Sonoma Test Kitchen
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