INSTANT
POT PORK CARNITAS (SPICY)
·
2 1/2 pounds
trimmed, boneless pork shoulder blade roast, cut into 4 pieces
·
2 teaspoons
kosher salt
·
black pepper, to
taste
·
6 cloves garlic,
cut into sliver
·
1 1/2 teaspoons
cumin
·
1/2 teaspoon
sazon (if you can’t find it, you can make your own - 1 Tbsp ground coriander, 1
Tbsp ground cumin, 1 Tbsp turmeric, 1 Tbsp garlic powder, 1 Tbsp kosher salt, 2
tsp oregano, 1 tsp ground black pepper)
·
1/4 teaspoon dry
oregano
·
1 cup reduced
sodium chicken broth
·
2-3 chipotle
peppers in adobo sauce (to taste)
·
2 bay leaves
·
1/4 teaspoon dry
adobo seasoning (Goya)
·
1/2 teaspoon
garlic powder
1.
Season pork with
salt and pepper.
2.
Press sauté on
the instant pot, spray with oil and brown the pork on all sides for about 5
minutes. Remove from heat and allow to cool.
3.
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.
4.
Season pork with
cumin, sazon, oregano, adobo and garlic powder all over.
5.
Pour chicken
broth, 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
for 80 minutes.
6.
When the pressure
releases, shred pork using two forks and combine well with the juices that accumulated
at the bottom.
7.
Remove bay leaves
and adjust cumin and add adobo and mix well.
8.
For tacos,
burritos, salads, etc.