Dos ways. Instapot+5 hour version: lets go!
This shot actually has both carnitas and el pastor tacos with pickled red onion+pineapple. Never serve just one option when you can offer two-especially when one is cooking for you in an instantpot hey hey!
4 pounds boneless pork butt/shoulder ( Do not attempt this with a tenderloin. We need the fat here.)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 large onion, cut into wedges
8 cloves garlic, smashed
2 limes, juiced
2 large oranges , juiced (about 3/4 C.)
3/4 cup Mexican coke (Must be the OG. no high fructose corn syrup here.. the one that says SUGAR)
2 bay leaves
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Lets get cookin'!
Rinse and pat dry pork with a paper towel.
In the bowl of a 6-quart cast iron skillet add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
Cover and cook @300 for 5 hours (until the meat falls apart).
Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
CRISP IN THE OVEN:
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminum foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
CRISP ON STOVE:
Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving! Serve in fried Mexican cheese crusted corn tortillas. there is no other way. serve along side a ramekin filled with the consomme and you will literally be in heaven.
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Whisk together those garlic+citrus sauce
Season +Sear the pork. Generously season the pork chunks with salt and pepper. Then use the “Sauté” function on the Instant Pot to briefly sear the pork on all sides in a bit of oil. You might need to do this in two batches, depending on the size of your Instant Pot.
Pressure cook. Add the sauce to the pork, then pressure cook on high for 30 minutes, followed by a natural release. total time is about 1 hour (This is for a 4 pound pork roast, cut into 2-inch chunks)
Shred. Once the pork is cooked, go ahead and give it a good shred with these bear claws
(NOT Optional) Broil. To get the carnitas nice and crispy — spread the shredded pork out in an even layer on a large baking sheet, and spoon about 1/3 of the remaining juices from the Instant Pot over the pork. Pop the baking sheet into the oven for about 4-5 minutes, or until the edges of the pork are golden and crispy. Then remove from the oven, give the pork a good toss with half of the remaining juices, and broil for 4 more minutes. Remove from the oven, toss with the remaining juices or serve in a cute little ramekin along side your tacos for a delllllllliciouso dip.
images by heidivetterphotography.com