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Recipe: Carnitas with Mojo sauce and pineapple sauce

Recipe Realities shares how to make carnitas using your Instant Pot.

Ingredients:

  • 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 ingredients:

  • 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:

  1.  In a medium mixing bowl, prepare the mojo sauce (see below).
  2.  Mix spices together with 1 tablespoon of the olive oil to create a seasoning paste.
  3.  Season pork chunks on all sides with seasoning paste.
  4. 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.
  5. Pour in the mojo sauce, and toss briefly to combine. Close lid securely and set vent to “Sealing”.
  6. 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 
  7. To cook, place lid on to lock position and turn valve on top to “Sealing”.  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.
  8. Turn on the oven broiler to High.
  9. Transfer pork to baking dish and shred. 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.
  10. Sprinkle with chopped fresh cilantro, then 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:

  1. Whisk all ingredients together in a small mixing until combined.

To make the pineapple salsa:

  1. 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