Instant Pot Carnitas with Cornbread
The Instant Pot works magic on this pork—it's insanely tender.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
Pop your carnitas under the broiler before serving—you don't want to miss those crispy bits!
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Ingredients
- 1/2 tsp.
cayenne pepper
- 1/2 tsp.
ground cumin
- 2 tsp.
kosher salt
Black pepper, to taste
- 3 lb.
boneless pork shoulder, cut into 3 equal pieces
- 1 1/2 cups
low-sodium chicken broth
Grated zest and juice of 2 limes, plus wedges for serving
Grated zest and juice of 1 orange
- 4
jalapeño peppers, seeded and sliced
- 2
poblano chile peppers, seeded and sliced
- 1
onion, sliced
- 1
8.5-ounce box cornbread mix (plus required ingredients)
- 1 cup
corn kernels
Cooking spray
Sliced radishes, fresh cilantro, pico de gallo and crumbled Cotija cheese, for topping
Directions
- Step 1Mix the cayenne, cumin, salt and a few grinds of pepper in a large bowl. Add the pork and toss to coat well.
- Step 2Place the pork in a 6- or 8-quart Instant Pot. Add the broth, lime zest and juice and orange zest and juice. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 15 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Be careful of any remaining steam and remove the lid. Turn off the pot.
- Step 3Use 2 forks to shred the meat in the pot. Add the jalapeños, poblanos and onion, then set the pot to sauté on high and cook for 30 minutes.
- Step 4Meanwhile, for the cornbread: Preheat the oven to 400˚. Prepare the cornbread mix as the label directs, folding the corn into the batter at the end. Coat an 8-inch square pan with cooking spray, then pour in the batter. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool.
- Step 5Preheat the broiler. Transfer the contents of the Instant Pot to a baking sheet. Broil until the pork crisps up, 2 to 3 minutes.
- Step 6Cut the cornbread into squares. Top with the pork, radishes, cilantro, pico de gallo and Cotija. Serve with lime wedges.
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