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Instant Pot Pork Carnitas

Course Main Course
Cuisine Mexican

Ingredients

  • 2 1/2 pounds trimmed , boneless pork shoulder blade roast
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 cloves garlic , chopped
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon sazon {you can make your own or omit}
  • 1/2 teaspoon dry oregano
  • 3/4 cup chicken broth
  • 2 to 3 chipotle peppers in adobo sauce
  • 2 bay leaves
  • 1/2 teaspoon garlic powder
  • Taco fixins {tortillas , cheese, guacamole, sour cream, etc.}

Instructions

  1. Season pork with salt and pepper. Hit the saute function and allow the pot to heat. Drizzle a little olive oil in pan and brown pork on all sides. Remove from pot and allow to cool.
  2. Using a sharp knife, insert blade into pork about 1-inch deep, and insert some of the garlic cloves. Repeat the process all over the meat. Season pork with cumin, sazon, oregano, and garlic powder all over.
  3. Pour chicken broth into the pot, add chipotle peppers and stir. Add the bay leaves and place pork on top. Set the IP on manual for 50 minutes on high pressure. When the pressure releases, remove bay leaves, shred pork using two forks and combine well with the juices at the bottom.

Recipe Notes

Serve in tacos with all the fixins! Enjoy!