Instant Pot Pork Carnitas (Mexican Pulled Pork)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 11
- 1/8 teaspoon garlic powder
- black pepper to taste
- 1/2 teaspoons cumin
- 3/4 teaspoons kosher salt
- 1 pounds trimmed boneless pork shoulder blade roast
- 2 1/8 cloves garlic cut into sliver
- 1/8 teaspoon sazon (i used homemade)
- 1/8 teaspoon dry oregano
- 1/4 cup reduced sodium chicken broth
- 2-3 chipotle peppers in adobo sauce (to taste)
- 3/4 bay leaves
- 1/8 teaspoon dry adobo seasoning (i used goya)
- Carbohydrate 0.108859772712418 g
- Cholesterol 0 mg
- Fat 0.015751818179455 g
- Fiber 0.0261931812881283 g
- Protein 0.0933861363611003 g
- Saturated Fat 0.00209965909029583 g
- Serving Size 1 1 Serving (47g)
- Sodium 95.1524045454511 mg
- Sugar 0.0826665914242901 g
- Trans Fat 0.00278786363597401 g
- Calories 1 calories
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.
