Instant Pot Carnitas

February 21, 2021

Carnitas are a great way to bring the vibe of Mexico to our cold Canadian winters.  We enjoy them paired alongside the tannins and smoky flavours of our Revolution Dry Cider.  Great for appies during puzzle and game nights, they also pair well with some Fresh Pico de Gallo Salsa and Cucumber Mint Craft Cider. We've outlined a method for using an Instant Pot but you can also prepare them in a slow cooker or in a heavy ceramic pot in the oven.

Carnitas Ingredients

• 1.5 kg boneless pork shoulder - cut into 2" thick chunks
• 1/2 Tbsp sea salt
• 1 tsp ground cumin
• 1/2 tsp black pepper

Mojo Sauce Ingredients

• 1 cup chicken stock
• 1/2 cup fresh orange juice (1 orange)
• 1/4 cup fresh lime juice (1 lime)
• 2 Tbsp chopped garlic (4 cloves)
• 1 tsp ground cumin
• 1 tsp dried or fresh oregano
• 1/2 Tbsp sea salt
• 1/4 sliced onion
• 1/4 tsp black pepper

Method

1. Blend the Carnitas dry ingredients (salt, pepper, cumin) and dry rub the pork shoulder.  Cover and refrigerate for 1 - 3 hours.
2. Prepare the Mojo Sauce by combining all the ingredients in a bowl and whisking.
3. Saute the dry rubbed pork shoulder in an Instant Pot to caramelize the outside. Depending on the size of your Instant Pot you may want to saute in small batches.
4. When all the meat has been sauteed, deglaze the bottom of the pot with the Mojo Sauce.
5. Add all the meat back into the Instant Pot with the Mojo Sauce.  Cover with the lid, making sure that the vent is closed.
6. Pressure Cook for 30 minutes and allow to naturally release for 15 minutes after cooking.
7. Transfer the meat chucks to a baking dish and break apart with fork or tongs.
8. Add a bit of the Mojo Sauce liquid back onto the meat.
9. Bake in the oven at 400 for about 15 minutes, turning every five minutes.  
10. Serve in warm corn or flour tortillas, topped with Pico de Gallo (fresh) salsa, sour cream, shredded cheese and guacamole. 

 

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