Instant Pot Carnitas

Name: Instant Pot Carnitas
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces; 1 pound pork belly, cut into 1-inch pieces; 1/2 cup lager, homemade chicken stock or low-sodium chicken broth; Kosher salt and freshly ground black pepper; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage

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Level: Easy

Total: 1 hr 40 min
Active: 15 min

Yield: 4 servings

The great thing about these one-pot carnitas is that you don't have to wait all day for the perfect taco — the Instant Pot has it ready in under two hours. While it's an extra step, crisping up the meat in a skillet right before serving adds extra flavor and creates the crunchy bits that are typical of this Mexican dish.

Level: Easy

Total: 1 hr 40 min
Active: 15 min

Yield: 4 servings

Ingredients

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3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces

1 pound pork belly, cut into 1-inch pieces

1/2 cup lager, homemade chicken stock or low-sodium chicken broth

Kosher salt and freshly ground black pepper

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage

Directions

Watch how to make this recipe.

Special equipment:

a 6- or 8- quart Instant Pot® multi-cooker

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.