Instant Pot Mini Pork Carnitas Food

INSTANT POT MINI - PORK CARNITAS

Steps:

• To a mixing bowl, add the oil, salt, pepper, cumin, chili powder, paprika, oregano, coriander powder, and cayenne pepper. Mix well.
• Add the pork chunks to the spice mixture and toss to cover all of the meat with the mixture.
• Press the Sauté button 2 or 3 times until "More" is highlighted. When display reads "Hot" add the meat. Cook until browned on all sides, but not done. Remove from pot and set aside.
• Add onion, bay leaf, and cinnamon stick and cook until onions are tender, stirring occasionally and scraping the bottom of the pot to deglaze (get those brown bits off the bottom) You might need to add a splash of water to help the deglazing.
• Add the garlic and cook for a few seconds, stirring constantly.
• Add the orange juice and stir.
• Add the meat back in to the pot and just nestle it down into the juice (it won't be covered).
• Place the lid on the pot and set the Steam Release Knob to Sealing.
• Cancel the Sauté function by pressing Cancel
• Press the Pressure Cook button and set the time to 30 minutes using the + or - button.
• When the cooking cycle has ended and the pot beeps 10 times, let it sit for 15 minutes. It will start naturally releasing the pressure. The counter on the display will begin counting up in minutes.
• When the display reads L015, turn the steam release knob to Venting and release any remaining steam/pressure. There may not be any left, and that's okay. When the pin in the lid drops down it is safe to open the lid.
• BEFORE you stir, take a spoon or a small measuring cup and skim off the extra fat that is on top and discard. It's a lot easier doing it this way than pouring it into a fat separator!
• Stir the meat and transfer to a serving dish. If you like your carnitas in tacos, you might want to drain them a little. That sauce has a lot of flavor, so use it if you can!

INSTANT POT CARNITAS

Steps:

• Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.
• For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.
• Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage.

INSTANT POT CARNITAS

Steps:

• In the bowl of a multicooker, toss together pork, chiles, 4 teaspoons salt, oregano, cumin, and cayenne. Add orange and lime juices, onion, garlic, and 1 cup water. Secure lid of multicooker. Cook on "Meat/Stew" setting for 50 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard onions and garlic. In the bowl of the multicooker, use two forks to shred pork into bite-size pieces.
• Using tongs, place a tortilla directly on a gas flame or in a heavy skillet over high heat. Cook, flipping once, until lightly toasted and charred in places, about 30 seconds. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Serve carnitas in tortillas with cabbage, avocado, cilantro, cheese, and a squeeze of lime.