Instant Pot Mini (3qt) Pork Carnitas | Boneless Country-Style Ribs
Pork carnitas is one of my most popular videos and it’s easy to see why. Making a batch of this delicious dish can provide a variety of meals throughout the week as you use it in tacos, burrito bowls, salads, sandwiches, and more. I made the original recipe in a 6qt Instant Pot with a 4 lb pork butt and since then, I’ve made and remade the recipe using up to 9 lbs of pork in the 6qt pot.
I wanted to make an IP Mini version for a viewer who left a comment and the obvious solution was country-style ribs. They go on sale or BOGO at least once each month in the stores around here and I always scoop up a few packages for the freezer for those quick-fix meals. Super awesome and versatile for so many recipes. I only used one small package in this video, but the IP Mini would allow up to 3 lbs or so of meat - add ½ cup extra liquid.
NOTE: Pay attention to choosing the darker (shoulder/butt) meat vs. the lighter and less fatty loin meat. Both will cook up and pull apart similarly, but the darker meat is much better in terms of texture and flavor for making carnitas.
ANOTHER OPTION - If you are willing to do a little pre-prep, buy a whole pork butt and portion it into 2 lb freezer bags. Pork butt goes on sale for less than $1/lb at least once every few months and will save you a lot of money over time.
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Instant Pot Duo Mini (3 Quart): amzn.to/2SxJo5d
Instant Pot Duo 6 Quart: amzn.to/2HqHlK1
Today’s Ingredients:
1¾ lbs boneless country style ribs from pork shoulder/butt (you could fit about 3 lbs in the Mini)
¼ cup extra virgin olive oil
2 oz tequila (use broth if you want to avoid alcohol)
6 garlic cloves (half head)
1 large jalapeño, rough chopped
½ cup chicken broth (or beer)
½ cup fresh orange juice (1 large navel orange)
¼ cup fresh lime juice (1 large lime)
1 tsp ground cumin
1 tsp dried oregano
1 tsp red pepper flakes (optional)
1 tsp salt
1 tsp black pepper
Instructions:
1. Heat the pot on sauté mode and brown the meat in batches on all sides. Reserve the meat and any juices on a side tray.
2. Add the tequila (water or broth if you are avoiding alcohol) and scrape up all the browned bits from the bottom of the pot.
3. Add the remaining ingredients and stir to distribute evenly throughout the pot.
4. Return the meat and any accumulated juices to the pot. The liquid should come at least halfway up the sides of the meat.
5. Lock the lid and cook on manual/high for 30 minutes with a natural pressure release (15-20 minutes) before opening the pot.
6. Use a spider or slotted spoon to scoop the meat onto a baking sheet. Shred the meat and spread into an even layer on the sheet.
7. Cook under an oven broiler for about 10 minutes, tossing halfway through, to caramelize and crisp up the meat. If you don't have an oven, you can clean out the pot (save the liquid!) and crisp up the meat on sauté mode with just a touch of oil before serving. Use the liquid to pour over the meat, make rice, or to cook another batch of meat.
8. Serve however you like. Today we made carnitas bowls with rice, beans, guacamole, and pico de gallo.
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