Instant Pot Pork Carnitas
I love me some pork, especially when its fall apart tender, succulent and juicy…or super crispy, bacon style. This recipe will give you all of that and beyond! This easy, fuss free Pork Carnitas recipe has a wonderful hint of citrus and spice and goes beautifully in tacos, burritos, quesadillas on top of rice or even in a sandwich! Top with my quick and refreshing pickled red onions my rich, crispy pork skin Cracklings, some creamy avocado and some shredded Mexican cheese and you've got a pretty darn impressive Mexican inspired dinner.
Pork Carnitas Ingredients-
3.5-4 Lb Pork Loin (preferably Skin on, bone in) (can also use pork shoulder)
Olive Oil
1 medium red onion, halved and then sliced thin
4 large cloves of garlic , minced
3 Tablespoons dark brown sugar
1 large orange, juiced
1 Large lime, juiced
1 Tablespoon chili powder
1.5 teaspoons ground corriander
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 Large bay leaves
2 Tablespoons Apple Cider Vinegar
Salt & Pepper
1.5 Cups of Chicken Stock or Broth
2 Tablespoons Hot Sauce (I prefer Valentina or Cholula)
Pork Carnitas Steps-
Using a sharp serrated or boning knife carefully remove the top fat/skin rind from the pork loin. (either discard or make crispy” Cracklings” for an amazing taco garnish or snack! (See recipe below)
Turn your Intant Pot on Saute mode on high heat. Drizzle in about 2-3 tablespoons of olive oil. Sprinkle your pork all over with salt and black pepper. Hone the oil is hot, sear the pork on all sides just until its slightly golden brown. This will get you maximum flavor.
Next Pour in the 2 tablespoons of cider vinegar. Add the sliced onions and minced garlic and toss. Cook 1-2 minutes or until fragrant.
Add the brown sugar, coriander, cumin, chili powder, smoked paprika, oregano and bay leaves. Toss around the pork to combined.
Add orange and lime juices.
Next, add the hot sauce, chicken broth, a little fresh black pepper and 1 teaspoon of salt.
Hit cancel on your Instant Pot to get out of Saute mode. Put the lid on the Instant Pot and press Pressure Cook, high pressure, natural release for 1 hour.
After the pork has cooked for 1 hour and the pot has released remove the lid and gently remove the pork from the cooking liquid. Careful as it will be falling apart.
Put the pot back on Saute mode and allow the cooking liquid to boil so it can reduce slightly.
Discard any bones and extra fat and shred the pork using tongs or a fork in a separate bowl. It should shred very easily!
Once the cooking liquid has reduced slightly taste it for seasoning. Pour as much cooking liquid as you like over the shredded pork.
Serve in flour tortillas taco style, or as quesadillas, over rice, in burritos, on a roll..opportunities are endless! I like to make tacos and top them with pickled red onions, sliced avocado or guacamole, shredded Mexican blend cheese, jalapeños, hot sauce and sour cream! don’t forget some crispy pork skin Cracklings (recipe below)
Crispy Pork Skin “Cracklings”-
Preheat the oven to 425F.
use the top fat/skin rind from the pork loin as mentioned above. Score the top rind of the skin with a knife in a cross hatch type pattern. Brush the top with Olive Oil and sprinkle with salt. Place it fat side down on a wire rack on top of a sheet pan to catch the drippings.
Place in the oven and cook for 40-50 minutes or until golden brown and crispy. The top should have little bubbles that form when it’s done.
Remove from the oven and let cool for about 15-20 minutes then cut into small bite size pieces.
Quick Pickled Red Onions-
Ingredients-
1 Medium/large Red Onion, halved then thinly sliced
1/2 Cup water
1.5 Tablespoons Honey
1/2 Cup Apple Cider Vinegar
1 Teaspoon Salt
Dash of Red Pepper Flakes
1/2 Teaspoon Mustard Seed
Steps-
Place the sliced onions into a mason jar or a heat proof container with a lid.
In a small pot stir together the water, honey, vinegar, salt, mustard seed and red pepper flakes. Place on the stove on medium heat. When it comes to a boil remove from the heat and pour into the mason jar on top of the onions.
Seal the jar and let sit in the fridge for minimum 35 minutes, however they will store for a few weeks in the fridge.