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Instant Pot Carnitas with Mango Salsa

4

0 min

Instant Pot Carnitas with Mango Salsa

Instant Pot Carnitas with Mango Salsa Photo 1

Time

0 min

Serving

6 persons

Calories

197

Rating

4.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
These Instant Pot carnitas are crispy on the outside, tender on the inside, and cookin a fraction of the time it takes to make them on the stove or in a slow cooker. I like to serve these with a side of black beans.

Ingredients

  • chicken broth: 1 cup
  • orange juice, without pulp: 0.5 cup
  • lime juice: 0.25 cup
  • garlic: 5 clove (minced)
  • ground cumin: 1 Tbsp
  • Mexican oregano: 1 tsp
  • salt: 1 tsp
  • freshly cracked black pepper: 0.5 tsp
  • olive oil: 1 Tbsp
  • (3-pound) pork ribeye roast, cut into 3-inch cubes: 1 piece
  • cherry tomatoes, quartered: 8 piece
  • mango: 1 piece (diced)
  • jalapeño pepper: 1 piece (diced)
  • red onion: 0.5 piece (diced)
  • cilantro: 0.25 cup (chopped)
  • salsa verde: 2 Tbsp
  • street taco-size corn tortillas: 12 piece
  • lime: 1 piece (cut into wedges)

Metric Conversion

Stages of cooking

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  1. Whisk chicken broth, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper together in a bowl. Set aside.
    Instant Pot Carnitas with Mango Salsa Photo 2
  2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil for 30 seconds, then add pork cubes and cook for 4 minutes. Using tongs, turn pork cubes over; cook 4 minutes more. Turn off Saute function.
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  3. Pour chicken broth mixture over the pork. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
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  4. Release pressure using the natural-release method according to manufacturer’s instructions, 20 to 40 minutes. Unlock and remove the lid.
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  5. Meanwhile stir tomatoes, mango, jalapeño, red onion, cilantro, and salsa verde together in a bowl.
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  6. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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  7. Shred pork using 2 forks; transfer pork to a baking sheet. Ladle half of the juices from the Instant Pot over the pork. Toss to combine and spread out in an even layer onto the baking sheet.
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  8. Broil pork for 8 minutes. Toss and broil 8 minutes more, or until desired crispness is reached.
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  9. Divide pork between tortillas. Top with mango salsa. Serve with lime wedges.
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