In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 40 minutes.
When the timer goes off, turn the pressure valve to “Venting” to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
Serving options: Build carnitas on top of nachos or tacos.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2782g)|
|Recipe Makes: 1|
|Calories from Fat: 3597 (64%)|
|Amt Per Serving||% DV|
|Total Fat 399.7g||533 %|
|Saturated Fat 157.5g||788 %|
|Monounsaturated Fat 167g|
|Polyunsanturated Fat 39.1g|
|Cholesterol 1246.7mg||384 %|
|Sodium 3506.4mg||121 %|
|Potassium 6903.6mg||182 %|
|Total Carbohydrate 192.5g||57 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 171g|
|Protein 313.1g||447 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5623
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