InstaPot Carnitas
What You Need
- 8lbs pounds Pork Shoulder/Pork Butt (Cut off fat pad/skin if there and if bone in cut long slits to free it so it fits inside your InstaPot)
- 2 tablespoons Cumin
- 1 teaspoon Chili Powder
- 2-3 Bay Leaves
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 4 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Oregano
- 1 teaspoon Ginger Powder (Optional)
- 2 tablespoons Green Chiles
- 1/4 cup Lemon Juice
- 1/4 cup Orange Juice (I used juice of 3 tangerines)
- 1 Onion (Chopped)
- 1 can Beer (Your choice, I used Budweiser or Modelo)
Instructions
- What To Do
Trim off fat pad (if there) and cut long slits to free up the bone (if there) to fit inside your InstaPot.
Wash and pat dry your pork shoulder or pork butt.
Combine all the dry ingredients to make a dry rub then cover your pork all around and in the slits (if bone in).
Chop onions and turn InstaPot on saute.
Saute your onions then drop in your pork.
Add in liquids.
Set on meat/stew function for 30 minutes. If not fork tender, cover lid and add another 5-10 minutes.
Remove and shred pork on foil covered sheet pan to crisp up.
Broil for 3-5 minutes and enjoy!
*Optional add ins or toppings: Jalpenos, cilantro, diced onions, salsa, sour cream, cheese, and limes.
pork, carnitas, tailgate, weeknight meals, pot luck entree, instapot