“Carnitas” in Spanish means “little meats” and I fell in love with pork version of carnitas in Mexico long ago and they have always been one of my favorite Mexican dishes to cook in my slow cooker. I use these tasty, meaty bites in tacos, burritos, nachos and even soups. I usually try to make a double batch because they freeze so well and it’s so easy to just thaw out and serve on a week night! The only problem is they take so long to cook. If you braise them in the oven, you are looking at at least 4 hours and slow cooker is an even longer time of 6-8 so last year when I got my Instant Pot for Christmas, I knew just what recipe I wanted to try….my favorite recipe of Pork Carnitas with Mojo Sauce topped with a delicious, fresh Pineapple Salsa and it can be done in ONE HOUR!

If you have recently gotten an Instant Pot and don’t know how to use it, this is the recipe for you! Several people have told me that they are afraid of theirs but there simply isn’t a reason to be. This is not your grandmother’s pressure cooker! An added bonus is that you can actually sauté vegetable and sear meats allowing you to do everything in one pot. It can also be used as that slow cooker that we are all used to; it simply does it all from creating sensational soups to even making yogurt and steamed rice! But for now, let’s focus on these incredibly savory Pork Carnita

Instant Pot Carnitas with Mojo Sauce and Pineapple Salsa

1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks

2 tablespoons each of : salt, pepper, mustard powder, cumin, garlic powder, onion powder and paprika

3 tablespoons of olive oil, divided

1 batch mojo sauce (see below)

1/4 cup freshly chopped cilantro

Corn Tortillas (for low carb options use Boston Lettuce or Jicama Rounds microwaved for 5 seconds)

Mojo Sauce

1 cup beer (or chicken stock)

1 head of garlic, cloves separated, peeled and minced

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoons salt

1/2 teaspoon freshly-cracked black pepper

Pineapple Salsa

2 cups finely-diced fresh pineapple

1/2 cup finely-chopped fresh cilantro

1/2 cup finely-diced red onion

2 tablespoons lime juice

1/2 teaspoon ground cumin

1 jalapeño, seeded and finely-diced

salt and pepper

DIRECTIONS:

In a medium mixing bowl, prepare the mojo sauce (see below).

Mix spices together with 1 tablespoon of the olive oil to create a seasoning paste.

Season pork chunks on all sides with seasoning paste.

Click the “Saute” setting on the Instant Pot. Allow to heat up and add remaining oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides.  Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides.  Press “Cancel” to turn off the heat.

Pour in the mojo sauce, and toss briefly to combine.

Close lid securely and set vent to “Sealing”.

Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.  If “Keep Warm” light is on, click to turn it off

The Instant Pot will begin to build reassure and cooking time will begin once the red pressure button pops up. After 30 minutes, the beeper will go off and it will begin to release pressure naturally. This will take approximately 15 -20 minutes.  Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.

Turn on the oven broiler to High and transfer pork to baking dish.

Shred and spoon about a third of the leftover juices evenly on top of the pork.  Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the dish from the oven, then ladle another third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine. Sprinkle with fresh cilantro.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Pork can be refrigerated in a sealed container for up to 3 days, or freeze for up to 3 months.

TO MAKE THE MOJO SAUCE:

Whisk all ingredients together in a small mixing until combined.

TO MAKE THE PINEAPPLE SALSA:

Toss all ingredients together in a medium mixing bowl until combined.  Season with salt and pepper to taste, also adding in extra lime juice if desired.

For more detailed directions and pictures, visit reciperealities.net