Ever since we visited Arizona a few weeks ago, I’ve been craving southwest flavors. So naturally, tacos have been on my mind. Rather than doing the usual chicken or beef tacos I typically make to satisfy a craving, I opted to go the pork carnitas route. For these Chipotle Lime Carnitas, I let my Instant Pot do all the work of gently pressure cooking pork with the flavors of tangy fresh lime and smoky chipotle peppers. The result is a wonderful filling for tacos, burritos, enchiladas and more…
Pork carnitas are probably my favorite filling for tortillas. The key thing about carnitas is making sure to choose the right cut of pork – only pork shoulder or pork butt will do. These cuts do take time to cook in order for them to be tender. For this recipe, I took a large boneless pork shoulder roast and cut it into smaller pieces. This makes it easier to brown on all sides before pressure cooking. The browning adds color and a depth of flavor so don’t skip this step! After that, onions and garlic are sauteed before the Instant Pot does its magic. This recipe makes a good amount and you can use the pork for various dishes aside from the usual tortilla filling. Try using it in a casseroles, a topping for baked potatoes, or even serve it on it’s own over rice. If you don’t have an Instant Pot, you can get the slow cooker/crockpot recipe version here!
recipe adapted from Food
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon garlic powder
3 pounds boneless pork shoulder or pork butt, cut into 3-4 large pieces
3 tablespoon vegetable oil, divided
1/4 teaspoon cumin
1 medium onion, minced
3 garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, undrained
2 sprigs fresh oregano or 1/2 teaspoon dried oregano
2 whole cloves
1 bay leaf
1 chipotle pepper, canned in adobo sauce
1 tablespoon adobo sauce, from canned chipotle peppers
juice from 2 limes
1 cup water or chicken broth
your desired taco toppings
In your Instant Pot:
Plug in the IP with insert set in place.
In a small bowl, combine 1 tablespoon salt, 2 teaspoons freshly ground black pepper and 1 tablespoon garlic powder. Rub mixture all over the pork shoulder or pork butt pieces
Press SAUTE and add 2 tablespoons of oil. When hot, add the seasoned pork a few pieces at a time and brown on most sides for some color. Remove from pot and transfer to a plate. Continue browning the remaining pork pieces and transfer to a plate.
Add another 1 tablespoon oil to the now empty IP. When hot, add the minced onions and garlic; saute until softened.
Return the browned pork back to the IP.. Add the tomatoes, oregano, cloves, bay leaf, chipotle pepper, adobo sauce, lime juice and water (or chicken broth) and stir.
Press MANUAL and adjust the time to 60 minutes on HIGH pressure.
Once at pressure, the display will reflect 60 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
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