Instant Pot Carnitas

Serving Size: 3 oz

Each Serving Contains: 1 protein

Ingredients

3 lb. pork roast, cubed into 1″ pieces

2 Tbsp avocado or olive oil
1 cup yellow onion, sliced
5 garlic cloves minced
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
½ Tbsp. sea sea salt (more to taste)

Instructions

1 In a medium bowl, combine the vegetable broth, orange juice, lime

juice, chili powder, cumin, oregano and sea salt to make a
marinade.

2 On the Instant Pot, press “Saute” to warm up the inner pot. Add oil
and heat.

3 Add sliced onions, and sauté stirring constantly until translucent.

4 Add minced garlic and sauté for another 30 seconds.

5 Pour 1/2 cup of the marinade into the inner pot to deglaze the
bottom.

6 Press the “Cancel” button, add cubed pork, pour in the remainder
of the marinade. Stir to combine.

7 Place the lid on the instant pot and set the valve to “Sealing”. Press
“Manual” button and increase the time to 30 minutes.

8 When the cycle is complete, allow the pressure to release naturally

for 10 minutes.
9 Turn the venting knob to the venting position to release the
remaining pressure.

10 Carefully open the lid and transfer all pork pieces onto a baking
sheet. (Make sure the steam has stopped flowing and the floating
valve has dripped before opening the lid.)

11 Pour out about 1/2 of the cooked liquid and discard. Press “Saute”
again to reduce the remaining liquid by half to thicken it slightly.

12 Set oven to broil on high. Shred the pork using two forks, evenly
spread across the sheet and broil for 3-5 minutes, watching
carefully so as not to burn them.

13 Pour the thickened liquid over the carnitas. Stir and broil for an
additional 3-4 minutes.