Instant Pot Carnitas

60 mins
Serves 4
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Directions

  1. 1Cut 3 lbs of pork shoulder butt roast into small squares.
  2. 2Season the pork with salt and black pepper.
  3. 3In a pressure cooker, melt 2 tbsp of lard.
  4. 4Sear the pork pieces in batches, ensuring not to overcrowd the pressure cooker.
  5. 5After searing, add 1 lb of lard to the pressure cooker and allow it to melt, scraping the bottom of the pot.
  6. 6Return the seared pork to the pressure cooker.
  7. 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.
  8. 8Mix everything together.
  9. 9Cover the pressure cooker, set it to sealing, cancel the sauté setting, switch to pressure cooker, and cook for 30 minutes.
  10. 10Allow the carnitas to sit for 10 minutes, then release the leftover steam from the Instant Pot.
  11. 11Open the pressure cooker and remove the carnitas.
  12. 12Mash down the carnitas using tongs to shred them.
  13. 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