Well this looks easy enough! And the tip to tenderize the meat is interesting too...
Who needs take-out when you can make this at home! 🙌
Cooking with Passion
I am always intrigued by different world cuisines and love to break recipes in. Firstly, this is in no way authentic and it is my take on this dish. Traditionally this is made from a pork shoulder and cooked for hours and hours. I have used a leaner cut of pork and I am doing this in the Instant Pot.
There are many recipes for pork carnitas in the slow cooker which also yields very good results but takes 6 to 8 hours. This recipe is fairly simple in its preparation but again has a few steps that will take it to the next level. We start off covering the pork with a marinade, then pressure cook it in the instant pot and we end with broiling it in the oven.
The meat will be tender and fall apart so easily. The marinade has a sweet and sour profile from the orange and lemon juice we will be adding.
Preparation Time – 15 Minutes
Cook Time – 1 Hour
Serves – 4
Pork Tenderloin – 2 Lbs
Salt – 1/2 Teaspoon
Pepper – 1 Teaspoon
Oregano – 2 Teaspoons
Ground Cumin – 2 Teaspoons
Onion Powder – 1 Teaspoon
Garlic Powder – 2 Teaspoon
Bay Leaf – 1
Chilli flakes – 1/2 Teaspoon
Lemon Juice – 3 Teaspoons
Orange Juice – 1/2 Cup
Chicken Broth – 1 Cup
Onions – 3 medium, sliced
Garlic – 4 cloves, crushed
In a bowl, mix the salt, pepper, oregano, cumin, onion powder, garlic powder, bay leaf, chilli flakes, lemon juice and orange juice. Marinate the pork in this. As it sits, work on slicing onions and garlic.
Put the pork and all the marinade into the inner pot of the Instant Pot. Add the onions, garlic and chicken broth. Choose pressure cook and set it for 30 minutes. Let it naturally release pressure for 15 minutes.
After its done, shred the pork and let it sit in the juices. On high saute reduce the liquids in the pot. Preheat your oven to broil at 500 degrees. Once the liquids have reduced, transfer to a baking dish/tray.
Broil for about 10 minutes or till you start to see the pork browning and the liquids have evaporated. Mix the meat up so whatever liquids are left are soaked back into the meat. It should be minimal liquid, you don’t want your tortillas to be soggy.
The pork carnitas are ready to be dished. I suggest serving this in a tortilla with some avocados, sour cream and some pico de gallo. Unfortunately, I didn’t have any tomatoes on hand to make pico de gallo.
The whole process is simple even though it takes a bit of time. But if you were to think about how it is made traditionally, this is actually super quick. I think it’s a fun meal to add to your monthly rotation and with the Instant Pot, you have 30 minutes to twiddle your thumbs!!