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Crispy Pork Carnitas with Pickled Red Onion, Jalapeños and Cilantro

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Placeholder card reading “Crispy Pork Carnitas with Pickled Red Onion, Jalapeños and Cilantro (photo coming soon)”

Placeholder card reading “Crispy Pork Carnitas with Pickled Red Onion, Jalapeños and Cilantro (photo coming soon)”

Crispy Pork Carnitas with Pickled Red Onion, Jalapeños and Cilantro

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.8 kg pork shoulder trimmed of excess fat and cut into approximately 5 cm chunks
  • 1 tablespoon olive oil
  • 1 large brown onion roughly chopped
  • 5 garlic cloves finely minced
  • 2 fresh jalapeños sliced
  • 185 mL orange juice
  • 125 mL chicken stock
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt
  • Freshly cracked black pepper
Quick pickled red onion
  • 1 red onion thinly sliced
  • 125 mL apple cider vinegar
  • 125 mL water
  • 1 tablespoon caster sugar
  • ½ teaspoon salt
To serve
  • Warm tortillas
  • Avocado or guacamole
  • Sour cream
  • Plenty of fresh cilantro
  • Extra sliced jalapeños
  • Lime wedges

Method
 

  1. Place the sliced red onion in a clean jar or heatproof bowl.
  2. Bring the vinegar, water, sugar and salt to a gentle simmer. Pour over the onion and set aside for at least 30 minutes.
  3. Season the pork with cumin, oregano, smoked paprika, salt and freshly cracked black pepper.
  4. Set the Instant Pot to Sauté. Add the olive oil and brown the pork in batches.
  5. Return all the pork to the pot and add the onion, garlic, jalapeños, orange juice, chicken stock and lime juice.
  6. Cook on High Pressure for 60 minutes, followed by a 20-minute natural pressure release.
  7. Remove the pork and shred with two forks.
  8. Spread the shredded pork over a baking tray. Spoon over enough cooking liquid to keep it moist.
  9. Grill for 5–8 minutes until the edges become golden and slightly crisp.
  10. Toss lightly with some chopped fresh cilantro.
  11. Serve in warm tortillas with pickled red onion, avocado, sour cream, extra jalapeños and fresh cilantro.

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