These Instant Pot carnitas are crispy on the outside, tender on the inside, and cookin a fraction of the time it takes to make them on the stove or in a slow cooker. I like to serve these with a side of black beans.
Ingredients
- chicken broth: 1 cup
- orange juice, without pulp: 0.5 cup
- lime juice: 0.25 cup
- garlic: 5 clove (minced)
- ground cumin: 1 Tbsp
- Mexican oregano: 1 tsp
- salt: 1 tsp
- freshly cracked black pepper: 0.5 tsp
- olive oil: 1 Tbsp
- (3-pound) pork ribeye roast, cut into 3-inch cubes: 1 piece
- cherry tomatoes, quartered: 8 piece
- mango: 1 piece (diced)
- jalapeño pepper: 1 piece (diced)
- red onion: 0.5 piece (diced)
- cilantro: 0.25 cup (chopped)
- salsa verde: 2 Tbsp
- street taco-size corn tortillas: 12 piece
- lime: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Whisk chicken broth, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper together in a bowl. Set aside.
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil for 30 seconds, then add pork cubes and cook for 4 minutes. Using tongs, turn pork cubes over; cook 4 minutes more. Turn off Saute function.
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Pour chicken broth mixture over the pork. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, 20 to 40 minutes. Unlock and remove the lid.
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Meanwhile stir tomatoes, mango, jalapeño, red onion, cilantro, and salsa verde together in a bowl.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Shred pork using 2 forks; transfer pork to a baking sheet. Ladle half of the juices from the Instant Pot over the pork. Toss to combine and spread out in an even layer onto the baking sheet.
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Broil pork for 8 minutes. Toss and broil 8 minutes more, or until desired crispness is reached.
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Divide pork between tortillas. Top with mango salsa. Serve with lime wedges.
