Instant Pot Carnitas
MAKES: serving
Ingredients
1 cup vegetable broth
1/2 cup orange juice
1/4 cup lime juice
1 Tbsp chili powder
1 Tbsp cumin powder
1 Tbsp dried oregano
1-1/2 tsp sea salt
1 cup yellow onion, sliced
5 garlic cloves, minced
3 lbs pork tenderloin, cut into 1-inch pieces
2 Tbsp avocado or olive oil
Directions
In a medium bowl combine broth, orange juice, lime juice, chili powder, cumin, oregano, and salt to make a sauce. Set aside.
Press “Sauté” button on the Instant Pot. Add oil and half of the pork. Sear, flipping meat every 30 to 45 seconds, until lightly browned on both sides. Transfer to a plate. Repeat with remaining pork.
When the last batch of pork is almost fully browned, add half of the sauce from Step 1, onions, and garlic. Stir. Sauté for about 30 seconds.
Press “Cancel” to turn off heat. Add the first batch of pork and remaining sauce to the pot.
Cover. Set valve to “Sealing.” Cook on high pressure for 30 minutes using the “Manual” setting.
When the cycle completes, allow pressure to release naturally for 10 minutes. Release remaining pressure by moving the seal to “Venting.”
Once fully vented, carefully remove the lid and shred pork using two forks.
Set oven broiler to high heat.
Transfer meat onto a large baking sheet. Spoon about one-third of the juices from the pot over pork and toss to combine. Save the remaining juices.
Broil for 3 to 5 minutes or until edges begin to brown.
Remove from oven. Add half of the remaining juices from the pot. Toss to combine. Broil for another 3 to 5 minutes.
Remove from oven and pour remaining liquid evenly over pork. Divide into 8 equal servings.