Eosinophilic Esophagitis Friendly Instant Pot Carnitas
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tbsp vegetable oil
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 1 orange, juiced (about ½ cup juice)
- 1 lime, juiced (about 2 tbsp juice)
- ½ cup low-sodium chicken broth
- 1 bay leaf
For serving
- warm corn tortillas, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl, toss the pork shoulder chunks with the salt, black pepper, cumin, dried oregano, smoked paprika, and cayenne until every piece is evenly coated.
- 2
Set the Instant Pot to Sauté (high). Add the vegetable oil and heat until shimmering, about 1 minute. Working in two batches to avoid crowding, sear the pork pieces for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Press Cancel.
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