thepioneerwoman5.0
Instant Pot Carnitas with Cornbread
The Instant Pot works magic in this recipe—it turns an inexpensive cut of pork into insanely tender carnitas.
👥 4 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●pan
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Mix the cayenne, cumin, salt and a few grinds of pepper in a large bowl. Add the pork and toss to coat well.
2
Place 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.
3
Use 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.
onion, sliced1
4
Meanwhile, 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.
Cooking spray
5
Preheat the broiler. Transfer the contents of the Instant Pot to a baking sheet. Broil until the pork crisps up, 2 to ⏱️ 3 minutes.
6
Cut the cornbread into squares. Top with the pork, radishes, cilantro, pico de gallo and Cotija. Serve with lime wedges.
Sliced radishes, fresh cilantro, pico de gallo and crumbled Cotija cheese, for topping
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