CARNITAS (Instant Pot)
3 pounds boneless pork shoulder/Boston butt, cut in 1 1/2-inch pieces (I had a 4lb butt, but after trimming the fat it was closer to 3lbs)
1 pound pork belly, cut in1-inch pieces
½ cup chicken stock or broth
1 Tbs. salt
1 tsp. black pepper
1 Tbs. chili powder
1 tsp. cumin
½ tsp. ground coriander
NOTE: Substituting salt cured bacon for uncured pork belly: pork belly is basically bacon. I couldn’t find pork belly at the store so I bought giant chucks of salt cured bacon. If you use the bacon cut back or eliminate salt bc the bacon has enough salt from curing.
Place cut up pork shoulder/Boston butt and pork belly in the instant pot. Mix together the spices and pour over the meats in the instant pot. Toss the meats so they are covered in the spices.
Cook in instant pot for 60 minutes on high. When time’s up wait for pressure to drop or quick release…your call depending on how much time you have.
Use a slotted spoon to remove the meat to a large bowl. Cook the remaining juice in the instant pot on sauté for 10-15 minutes until it’s reduced. Pour reduced sauce on the meat and toss to coat.
ANOTHER NOTE: After cooking I removed a good bit of the bacon completely and left just a little in the bowl with the pork before pouring the reduced juice over it. Personal preference
Serve with whatever you like to serve your tacos with: sour cream, cheese, pico, guac, salsa…your call
**If you want your carnitas to be crispy just put them in a large skillet over high heat and crisp em up for about 5 minutes before you pour the reduced juice on them.
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