February 20, 2018 by Courtney
There is some misunderstanding about what carnitas are, so for this purpose, the carnitas I’m talking about are shredded pork tacos.
I honestly don’t ever measure how much seasoning I use so I’m going to do my best to give some measurements, but you can always add more or take away based on your taste. I know that I rarely follow a recipe as is :-).
We make these often when we have people over because it is so easy to make a larger batch. I have two instant pots: an 8qt and a 6qt. Typically I make the carnitas in one and beans in another.
I am lucky in that our store (HEB) has carnitas already cut up and easy to use. I am able to easily layer this way. You could use a pork roast just as easily, though, you can’t really layer with that.
These are the seasonings that I use.
- 4lbs of pork roast (or carnita meat)
- 1 onion, diced
- 1-2 bell peppers, diced (I usually use red, yellow, and/or orange)
- 1 jalapeno, de-seeded and diced very fine
- About 1/3 cup chopped cilantro
- 1 orange, cut into fourths
- 2 tablespoon minced garlic
- 3 tablespoons chili powder (we use dark red)
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon cumin
Basically, I just layer them in the instant pot. One layer of meat, one layer of seasoning, one layer of veggies, then repeat. I top it by squeezing the orange over it and leaving the oranges in.
I then set it on high pressure for 55 minutes.
I usually let it natural pressure release for 10 minutes or so.
After it is finished, we shred it and eat!
My favorite tortillas are some that I buy from our local store. They are basically homemade. I also love the type that are a mixture of corn and flour.
Robert makes his “famous” guacamole and we also top them with cheese, sour cream, and maybe some more cilantro.