3 1/4 pounds (~1475g) pork shoulder meat (pork butt meat), cut into 2-2¼ inch cubes
200ml (~4/5 cup) unsalted chicken stock
4 (13g) garlic cloves, crushed
1 (200g) medium onion, roughly chopped
1 teaspoon (2g) cumin seed, ground
1 teaspoon (2g) cinnamon powder or 1 cinnamon stick
2 bay leaves
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
55ml juice from 1 fresh orange
Ground black pepper
8 - 12 corn tortillas
Salsa (pico de gallo)
Prepare Pork Shoulder Meat:
Remove rind and bone from the pork shoulder meat.
Cut pork shoulder meat into cubes (~2 inches).
Keep the excess fat.
Marinate Pork Shoulder Cubes:
Place pork shoulder cubes & fat into the Instant Pot's inner pot.
Season very generously with kosher salt and ground black pepper.
Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) light soy sauce, and juice (55ml) from 1 orange to the inner pot.
Mix well and let the meat marinate for 20 minutes.
Pressure Cook Pork Shoulder Cubes:
Pour ~4/5 cup (200ml) unsalted chicken stock in the inner pot.
Close lid and pressure cook at High Pressure for 30 minutes + 15 minutes Natural Release.
Release the remaining pressure after 15 minutes and open the lid carefully.
Crisp Pork Shoulder Cubes:
Transfer the pork shoulder cubes onto a baking tray.
Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste & adjust accordingly.
Drizzle some of the cooking liquid on to each piece (The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vegetable oil and drizzle over each piece of pork). The fat & oil will protect the meat from drying out and the surface will crisp faster.
Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 - 10 minutes. Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again until the surface is crisped.
(Optional) Heat Corn Tortillas:
If you are serving the Carnitas with corned tortillas, you can heat up the corn tortillas when the pork is browning in the oven.
Serve and Enjoy:
Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!
*Total Cooking Time: cooking time did not include inactive marinating time.
Serving size: 12 Calories: 373 Fat: 26.4g Carbohydrates: 3g Sugar: 1.4g Sodium: 165mg Fiber: 0.3g Protein: 29.3g