This easy carnitas recipe is made in the instant pot and feeds a large family or big crowd. Make them for your next large family gathering or potluck.
6 pounds boneless pork shoulder, cut into 2 inch pieces
8 cloves garlic minced or 2 teaspoons garlic powder
Salt and black pepper, to taste
2 teaspoons dried oregano
1 teaspoons ground coriander
1 teaspoons ground cumin
1 cup beef broth
1 tablespoon liquid smoke
Pico de gallo
Leave off the cheese and sour cream to make it dairy-free.
Place dry seasonings into a gallon zip-top bag and shake together.
Add the pork to the bag, seal, and shake to coat. Transfer to the electric pressure cooker.
Add the liquid smoke to the beef broth and stir to combine. Pour the beef broth over the pork.
Cover the electric pressure cooker with the lid and set the valve to “sealing.” Program the electric pressure to cook on “manual” or “pressure cook” for 35 minutes.
When the cooking cycle is complete, allow the pressure to release naturally.
Carefully remove the lid of the electric pressure cooker and transfer the pork to a casserole dish or baking pan using a slotted spoon. Shred the pork with two forks.
To keep the meat from drying out, pour about ½ cup of the cooking liquid over the meat.
Preheat the oven to broil. When the oven is ready, place the baking pan in the oven and broil for 4 to 6 minutes or until the edges of the pork are crispy.
Serve the pork with tortillas and your choice of toppings. The pork carnitas can also be used in quesadillas and burritos.
Keywords: Large Family Instant Pot Pork Carnitas