Ingredients

The following ingredients have 4 Servings
  • 1.5 cups chicken broth
  • juice from 1 lime
  • 1 tsp cumin
  • ½ tsp chilli powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 3.4 lb pork shoulder - cut into 2″ chunks
  • 2 cups red onions - chopped
  • 1 tbsp garlic clove - minced
  • 2 bay leaves

Instruction

  • In a large measuring cup, add the chicken stock, lime, cumin, chilli powder, oregano, salt and black pepper. Stir everything well to combine. Set aside.
  • Place the pork shoulder chunks, onions and garlic in the Instant Pot.
  • Pour over the chicken broth mixture and add in the bay leaves.
  • Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  • Do a natural release pressure for 15 minutes.
  • Remove all the carnitas and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top.
  • Broil the meat for 10 minutes, stirring the pork after 5 minutes.