The BEST Instant Pot Carnitas

If you don’t have an Instant Pot don’t worry, I have full instructions for slow cookers!

So, if your household is anything like mine, tacos and Mexican food in general is a dinner staple at least twice a week. Wether its enchiladas, tacos, fajitas, chimichangas or any other amazing dish. This Carnitas recipe can be used in any of them! It is so easy, uses only a handful of ingredients and uses the “leave it and let it cook” method so you can go about your day, or night!

First- INSTANT POT METHOD

Ingredients:

  • 3-4 lb pork shoulder (but)
  • 1 large yellow onion
  • 2 dehydrated New Mexico chilies (rehydrated in a bowl of 2 cups of water in the microwave for 3 minutes) -save the water!
  • 2 Tbsp Cumin
  • 2 Tbsp minced garlic
  • 1 cans chicken, veggie or beef broth

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Cube onion and place in the bottom, cover with broth, chillies, garlic, cumin and leftover water from rehydrating chillies. Then cube pork into one inch by one inch cubes and place on top of mixture.

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Cook on high pressure for 35 minutes, and then let slow release for 10 minutes.

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Drain all liquid and remove chillies. Shred and enjoy!

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SLOW COOKER METHOD-

Cube onion and place in the bottom, sauté on high for 10-15 minutes, cover with broth, chillies, garlic, cumin and leftover water from rehydrating chillies. Then cube pork into one inch by one inch cubes and place on top of mixture. Cook on low for 6-8 hours or High for 4-6 hours. (Slow is recommended). Drain all liquid and remove chillies. Shred and enjoy!

TIPS: If you are low carb, use slices of jicama as the tortilla, it adds flavor and crunch!

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