- 4 lb pork shoulder (cut into cubes, fat cut off when possible)
- 1 tbsp chili powder
- 2 tsp oregano
- 1 jalapeno cut in half lengthwise (stems and seeds removed)
- 2 tbsp olive oil
- 2 tsp gound cumin
- 2 bay leaves
- 1 tbsp sea salt
- 2 tsp pepper
- 1 large onion (chopped)
- 5 cloves garlic (chopped)
- 1 tsp lemon zest
- 1/2 cup lime juice
- 2 cups chicken stock
- cilantro (for serving)
- Cut pork into cubes and set aside. Remove as much fat as you can while doing it. Mix all the spices together in a small bowl and rub spices all over the meat.
- Turn the Instant Pot to saute mode and let it get hot, add the olive oil and sear the meat for 2 minutes. Depending on how large your pork shoulder is, you may need to do this in two or three batches. Once all the meat is seared, transfer the meat to a plate or bowl.
- Add the onions, garlic and jalapeno to the pot and saute for 4 minutes. Add a splash of chicken broth so the brown bits from the meat that are on the bottom of the pot don’t burn.
- Add the rest of the stock and all the meat. Pressure cook the carnitas meat for 20 minutes on high.
- Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure. Next, remove the meat from the liquid and place it on a plate to shred. Shred the pork with two forks.
- Strain the fat, onions, garlic and jalapeno out of the liquid, pour a bit over the pulled pork, and toss.
- Optional if desired, broil the meat for 2-3 minutes on a baking sheet until the edges are crispy.
- Serve with fresh lime juice and cilantro.
Make sure to mix in the spices well. You should see spices coating all of the chunks of pork before pressure cooking. Every piece deserves those yummy spices.
If you don't use all the cooking liquid be sure to save the rest to use to reheat the meat or in case you want to use it for soup later.
Lime, cilantro, and green salsas pair well with this recipe.
Serving Size:4 oz
Amount Per Serving: Calories: 141Total Fat: 62gSaturated Fat: 2gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 12g