Cuban Style Pork Carnitas offers a flavorful, savory experience featuring tender, seasoned pork that's slow-cooked and then crisped for texture. Perfect for tacos and versatile enough for various dishes, this recipe uses an instant pot for convenient preparation.
1. Dry the pork completely and rub all of the pieces with salt, pepper, oregano, cumin and paprika.
2. Set the instant pot to sautee. When the pot is on high, add the olive oil and sear the pork until browned on all sides.
3. Pull the pork out and set aside.
4. Add the tomatoes, onions, pepper and garlic, 2 tbs of broth and saute on high for 3-5 minutes with a wooden spoon, scraping up the bits at the bottom of the pot.
5. Place the pork back in the instant pot and add the rest of the broth and orange juice and set on high for 40 minutes.
6. Let all of the pressure out. Pork should be tender enough to shred. Remove from instant pot and let cool slightly. Then shred using two forks.
7. If you have a lot more than 1 cup of juice, reduce it down to about 1 cup. The liquid will be salty, it is the seasoning for the pork. Set liquid aside.
8. To crisp – set the oven to broil and set the pork 1/2 cup of the juice to a sheet pan. Broil CAREFULLY until the tops of the pieces are crispy.
9. Serve as a taco topped with guacamole, pico de gallo, cotija cheese, sour cream, pickled onions, and hot sauce.
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