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Instant Pot Carnitas with Pickled Onions
For our Instant Pot version of Mexican carnitas, we either pressure-cook or slow-cook chunks of pork shoulder with spices and aromatics. We add only a small amount of water to the pot so when the cooking is done, the liquid already is rich and meaty. Still, we reduce it for a few minutes to further concentrate the flavors, then use it to moisten the fork-tender pork that has been broken into bite-size pieces. You can stop there and serve the carnitas as is or make it even more delicious by crisping it in a hot skillet in its own rendered fat. To do so, in a 12-inch nonstick skillet over medium-high, heat 1 teaspoon of the reserved pork fat until barely smoking. Add the pork in an even layer and cook without stirring, pressing the meat against the skillet with a spatula, until the bottom is browned and crisp, three to five minutes. Serve carnitas with rice and beans or make tacos with warmed tortillas. Either way, the pickled red onions are a must—their sharp acidity balances the richness of the pork.
4 to 6
Servings
Don't trim the fat from the pork. The fat rendered during cooking is essential for flavoring the carnitas. And if you plan to fry the pork after shredding, be sure to reserve the fat you skim off the cooking liquid—it's ideal for crisping the meat.
FAST: 1½ hours
Slow: 6 to 7 hours
35 minutes
Ingredients
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½
cup white vinegar
-
1
teaspoon white sugar
Directions
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01In a medium bowl, stir together the vinegar, sugar and 1 teaspoon salt until dissolved. Stir in 1 red onion and the jalapeño; cover and refrigerate while you cook the pork. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the remaining onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the pork, cumin, coriander, oregano, ½ teaspoon salt, 1 teaspoon pepper and ½ cup water. Stir, then distribute in an even layer.
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