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Name: Instant Pot Pork Carnitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon ground ancho chili powder; 2 teaspoons ground chipotle chili powder; 2 teaspoons ground cumin; 1 teaspoon coriander; 1/2 teaspoon oregano; 1 tablespoons salt; 3 – 4 pound pork shoulder roast; 2 tablespoons coconut oil; 1 bottle of beer lager is best; Juice of 2 oranges; 1 onion, quartered; 3 cloves garlic; 2 bay leaves

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INGREDIENTS

1 tablespoon ground ancho chili powder
2 teaspoons ground chipotle chili powder
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon oregano
1 tablespoons salt
3 – 4 pound pork shoulder roast
2 tablespoons coconut oil
1 bottle of beer lager is best
Juice of 2 oranges
1 onion, quartered
3 cloves garlic
2 bay leaves

INSTRUCTIONS

Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside.

When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top.

Place lid on the InstantPot, lock into place and press the Meat/Stew button.

When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.

Heat your Broiler Oven to High

While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.

Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas.

NOTES

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Instant Pot Pork Carnitas

1 tablespoon ground ancho chili powder
2 teaspoons ground chipotle chili powder
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon oregano
1 tablespoons salt
3 – 4 pound pork shoulder roast
2 tablespoons coconut oil
1 bottle of beer lager is best
 Juice of 2 oranges
1 onion, quartered
3 cloves garlic
2 bay leaves

Combine the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt in a small bowl. Take the pork out of its netting, cut into 2 inch cubes and rub the spice mixture all over, getting into all the nooks and crannies.
Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside.
When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top.
Place lid on the InstantPot, lock into place and press the Meat/Stew button.
When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.
Heat your Broiler Oven to High
While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.
Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas.

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Nutrition

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Serving Size: 1 Recipe (221g)
Recipe Makes: 1 Recipe

Calories: 357
Calories from Fat: 258 (72%)

Amt Per Serving		% DV

	Total Fat 28.7g	38 %
	Saturated Fat 23.7g	118 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 13mg		0 %
Potassium 519.1mg		14 %
Total Carbohydrate 26.2g		8 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 24.6g
Protein 3.2g		5 %
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.

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Calories per serving: 357

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