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Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10; Makes 8 cups
instant pot carnitas cabbage tortillas
Ingredients
Ingredient Checklist
1 boneless pork shoulder (6 pounds), trimmed of excess fat and cut into 2-inch pieces
2 tablespoons chopped chipotle chiles in adobo sauce (2 chiles)
Kosher salt
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
1 yellow onion, peeled and quartered
8 cloves garlic, smashed and peeled
Corn tortillas, for serving
Shredded red cabbage, chopped avocado, cilantro leaves, and crumbled queso fresco, for serving
Variations
These carnitas can also be made in a slow cooker: cook on low for 8 hours.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10; Makes 8 cups
instant pot carnitas cabbage tortillas
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10; Makes 8 cups
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10; Makes 8 cups
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Serves 8 to 10; Makes 8 cups
Serves 8 to 10; Makes 8 cups
instant pot carnitas cabbage tortillas
instant pot carnitas cabbage tortillas
Ingredients
Ingredients
- 1 boneless pork shoulder (6 pounds), trimmed of excess fat and cut into 2-inch pieces
- 2 tablespoons chopped chipotle chiles in adobo sauce (2 chiles)
- Kosher salt
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1/4 cup fresh orange juice (from 1 orange)
- 2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
- 1 yellow onion, peeled and quartered
- 8 cloves garlic, smashed and peeled
- Corn tortillas, for serving
- Shredded red cabbage, chopped avocado, cilantro leaves, and crumbled queso fresco, for serving
Directions
In the bowl of a multicooker, toss together pork, chiles, 4 teaspoons salt, oregano, cumin, and cayenne. Add orange and lime juices, onion, garlic, and 1 cup water. Secure lid of multicooker. Cook on “Meat/Stew” setting for 50 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard onions and garlic. In the bowl of the multicooker, use two forks to shred pork into bite-size pieces.
Using tongs, place a tortilla directly on a gas flame or in a heavy skillet over high heat. Cook, flipping once, until lightly toasted and charred in places, about 30 seconds. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Serve carnitas in tortillas with cabbage, avocado, cilantro, cheese, and a squeeze of lime.
Variations
These carnitas can also be made in a slow cooker: cook on low for 8 hours.
Variations
These carnitas can also be made in a slow cooker: cook on low for 8 hours.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Instant Pot Carnitas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Instant Pot Carnitas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
