Recipe Station

The next time you plan on making carnitas, you should try it this way instead and taste the difference in how you've been making this recipe thus far. The Instant Pot offers a whole slew of options for recreating for favorite recipes.

Let's Get Started… 

Things You Will Need:

• 2 1/2 pounds trimmed, boneless pork shoulder blade roast

• 2 teaspoons kosher salt

• black pepper, to taste

•  6 cloves garlic, cut into sliver

• 1 1/2 teaspoons cumin

• 1/2 teaspoon sazon

• 1/4 teaspoon dry oregano

• 3/4 cup reduced sodium chicken broth

• 2-3 chipotle peppers in adobo sauce (to taste)

•  2 bay leaves

• 1/4 teaspoon dry adobo seasoning (I used Goya)

How To Prepare:

Season pork with salt and pepper. In a large skillet brown pork on all sides on high heat for about 5 minutes. Remove from heat and allow to cool. Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over. Season pork with cumin, sazon, oregano, adobo and garlic powder all over. Pour chicken broth in the crockpot, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure with the meat button for 50 minutes. When the pressure releases, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust cumin and add adobo and mix well.

Finished!

Note: Definitely consider doubling your recipe so you have some meat to throw in the freezer. Thinking ahead will save you on one of those nights where you simply just don't have the energy to cook.

Enjoy!

Article Source: Skinny Taste