Description
Tender, juicy carnitas (Mexican pulled pork), with a tangy and vibrant mojo sauce, cooked to perfection in your Instant Pot. Ready to serve in a fraction of the time of slow cooking.
Ingredients
Mojo Sauce Ingredients
- 1 cup chicken broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup grapefruit juice
- 2 tablespoons diced red onion
- 1 clove garlic, diced
- 1/2 teaspoon hot smoked paprika (optional)
- 1 cayenne pepper, seeded and chopped (optional)
Pork Ingredients:
- 1 (3-4lb) pork shoulder butt, cut into 2-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1.5 teaspoons dried oregano
- 1.5 teaspoons ground cumin
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
Instructions
- Mix all mojo sauce ingredients together in a medium bowl and set aside.
- In a large bowl or zip-top bag, add the chili powder, cumin, oregano, salt and pepper with the pork pieces and olive oil. Mix everything together to get the pork well coated.
- Set Instant Pot to sauté mode on high. When hot, add half the pork and brown on all sides, about 2-3 minutes. Remove pork to a bowl and repeat with remaining pork.
- Remove the pork and press cancel. Now pour in 1/4 cup of the mojo sauce use a wooden spoon to scrape up all the stuck on bits on the bottom of the pot. This step to “deglaze” is very important. We want those tasty bits but not stuck to the bottom of the pot.
- Add all the pork back in along with the remaining mojo sauce. Secure lid with vent set to seal, and pressure cook (manual) on high pressure for 30 minutes. Then let pressure naturally release for 15 minutes. Release any remaining steam and remove cover.
- place shredded pork on a sheet pan and drizzle over with about 1 cup of liquid from the pot. Place under broiler for 5-10 minutes. Serve with additional liquid and toppings of choice.
- Prep Time: 20 min
- Cook Time: 30 min (+preheat time and +15min release)
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
