Ah the Instant Pot-the new kitchen appliance that is taking the cooking world by storm. Is it worth it? Well, yes and no. If you like to play with new kitchen tools and like “crock-pot” dinners then this is for you! It is very easy to use and does move the cooking process along, but it does not go without some hands on time so if you are looking for a dump and walk appliance then this is probably not for you. It’s not a set it and forget it type appliance. You do have to “cook”. You have to sear and reduce liquid….But, with that being said I do use mine fairly often-I would say a few times a month and everything that I have tried has come out great. I plan on trying homemade yogurt and I will post my results.
For today we are talking about Crispy Pork Carnitas! YUM! This recipe turned out so delicious that I have made it several times in the last few weeks and all my sons friends have approved and that is a BIG feat! I have tried to reduce the steps to a few as possible for ease, but there still are several steps you need to follow. First, the most important thing is to brown your meat. That is so important because it sears in a lot of the juices and flavor. And the second, and last, step is to turn on your broiler and crisp up the meat after it has come out of the Instant Pot. This step gives it that BBQ slow roasted texture that is oh so good with carnitas.
One note-you will notice in my recipe that I use Ghee. This is clarified butter and has a higher smoke point than regular butter (the fat burns quickly) or oil. I LOVE Ghee and use it all the time. I buy mine at Trader Joes for about $4, but I can’t link Trader Joes so I linked an Amazon one, but it is much more expensive.
I serve these with tortillas that I warm up by placing on an open flame, but if you do not have a gas stove then just put them in the oven wrapped in foil for about 10 minutes at 350 degrees or even pop them in the microwave for a few seconds. I also serve with Cotija cheese, a hard, crumbly Mexican cheese made from cow’s milk. It is very similar to Feta cheese. And of course I serve with a lime slice and a cold beer!
So break out the Instant Pot or get on Amazon and buy one (today is Amazon prime sale and they are on sale for $55!!!). That is a deal!
Instant Pot Crispy Pork Carnitas
Easy and delicious pork carnitas made in half the time with the help of the Instant Pot.
- 3-5 lb Pork shoulder blade roast or pork butt
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 Tablespoon Ghee or Olive oil
- 1 cup chicken broth or beer
- 1 medium onion, chopped
- 1/2 jalapeno, seeded and chopped
- 2 cloves garlic, minced
- 2-3 Tablespoons fresh lime juice (about 3 limes)
In small bowl combine cumin, garlic powder, oregano, chili powder and salt.
Cut the pork roast into 4 equal pieces (makes it easier to brown). Rub spice mixture over all sides of pork pieces.
Turn the Instant Pot to sauce. Add Ghee or oil. Add pork in batches and all to brown on all sides, about 5 minutes total.
Remove pork to a plate and set aside. Add onions, jalapeño and garlic. Allow to saute for a few minutes until slightly soft. Add broth or beer to pot. Scrape up brown bits on bottom of pot.
Add pork back into pot. Make sure not to overfill the pot. Look at the fill line in the pot.
Hit the cancel button on the pot. Close the lid. Make sure the valve is in the SEALED position. Hit the Pressure Cook button and adjust the time to 45 minutes at high pressure.
Once the 45 minutes is up allow it to naturally release pressure for 20 minutes. Then open the valve to release the remaining pressure.
Turn your broiler on high in your oven.
Remove the pork from the pot and shred with two forks. Places shredded pork onto a foil lined baking sheet. Place oven for about 5 minutes. But watch it to make sure it does not burn. You are wanting to crisp up the edges of the pork pieces. Use a spatula to flip the meat half way through.
Place the crispy pork on a serving dish and ladle a bit of the cooking juices over top. Serve with warm tortillas, Cojita cheese, pickled jalapeños and lime wedges.