Instant Pot Carnitas
Directions
- 1Cut 3 lbs of pork shoulder butt roast into small squares.
- 2Season the pork with salt and black pepper.
- 3In a pressure cooker, melt 2 tbsp of lard.
- 4Sear the pork pieces in batches, ensuring not to overcrowd the pressure cooker.
- 5After searing, add 1 lb of lard to the pressure cooker and allow it to melt, scraping the bottom of the pot.
- 6Return the seared pork to the pressure cooker.
- 7Add 1/2 cup of evaporated milk, 1/2 onion, 6 garlic cloves, 2 bay leaves, 2 tsp oregano, 1 tsp thyme, 1/2 tsp ground cumin, 1/2 tsp rosemary, and the juice and half of the peel of 1 orange to the pressure cooker.
- 8Mix everything together.
- 9Cover the pressure cooker, set it to sealing, cancel the sauté setting, switch to pressure cooker, and cook for 30 minutes.
- 10Allow the carnitas to sit for 10 minutes, then release the leftover steam from the Instant Pot.
- 11Open the pressure cooker and remove the carnitas.
- 12Mash down the carnitas using tongs to shred them.
- 13Broil the shredded carnitas in the oven for 3 minutes.
Ingredients
- 3 lbs pork shoulder butt roast
- 2 tbsp lard
- 1 lb lard
- 5 tsp salt
- 2 tsp black pepper
- 1 half onion
- 6 garlic cloves
- 2 bay leaves
- 2 tsp oregano
- 1 tsp thyme
- 0.5 tsp ground cumin
- 0.5 tsp rosemary
- 1 orange
- 0.5 cup evaporated milk
Equipment
pressure cookeroven
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