Instant Pot Carnitas
Ingredients:
3 lb. skinless, boneless pork shoulder, cut into 2″ pieces
1 1/2 c. orange juice
2 tsp. ancho chili powder
1 large onion, quartered
3 jalapeños, halved lengthwise
6 cloves garlic
2 tsp. freshly ground black pepper
1 tsp. ground cumin
1 cinnamon stick
1 tbsp. dried oregano
1/2 tsp. ground cloves
2 1/2 tsp. kosher salt
Tortillas, for serving
Sour cream, for serving
Thinly sliced cabbage, for serving
Pickled red onion, for serving
Hot sauce, for serving
Directions:
Place pork, orange juice, chili powder, onion, jalapeños, garlic, and seasonings into Instant Pot. Toss with your hands until well combined.
Seal lid and cook on high pressure for 35 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before, unlocking and removing lid. Using a slotted spoon, transfer pork to a large bowl. Remove jalapeños and spices and discard.
Shred meat with two forks. Transfer to a sheet tray and pour ¾ cup cooking liquid over meat and toss to combine. Broil until crisp and deeply browned in spots.
Serve with tortillas, sour cream, thinly sliced cabbage, pickled red onion, and hot sauce.
