that does the job of a slow cooker, electric pressure cooker, rice
cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all
in one) recipes so I’m making a commitment to make at least one new recipe a week.
To get to know my machine better, I’m starting with recipes I already know work. I haven’t made my Slow Cooker Mexican Pork Carnitas in a while and they are going on this week’s meal plan so I tested it out and it turned out juicy and tender, in 50 minutes. This is freezer-friendly
Instant Pot (Pressure Cooker) Mexican Pork Carnitas
Servings: 11 • Size: 1/2 cup • Points +: 4 • Smart Points: 3
Calories: 160 • Fat: 7 g • Sat Fat: 3 g • Carb: 1 g • Fiber: 0 g • Protein: 20 g
Sugar: 0 g • Sodium: 397 mg • Cholesterol: 69 mg
- 2 1/2 pounds trimmed, boneless pork shoulder blade roast
- 2 teaspoons kosher salt
- black pepper, to taste
- 6 cloves garlic, cut into sliver
- 1 1/2 teaspoons cumin
- 1/2 teaspoon sazon (I used homemade)
- 1/4 teaspoon dry oregano
- 3/4 cup reduced sodium chicken broth
- 2-3 chipotle peppers in adobo sauce (to taste)
- 2 bay leaves
- 1/4 teaspoon dry adobo seasoning (I used Goya)
Season pork with salt and pepper. In a large skillet brown pork on all sides on high heat for about 5 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over. Season pork with cumin, sazon, oregano, adobo and garlic powder all over.
Pour chicken broth in the crockpot, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure with the meat button for 50 minutes. When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust cumin and add adobo and mix well.
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