Ingrédients (4 portions)

Pork shoulder, cut into pieces 3 lb

Orange juice 1/2 cup

Lime juice 2 tbsp

Chicken broth 1 cup

Garlic 4 cloves

Cumin 2 tsp

Oregano 1 tsp

Salt 1 tsp

Onion 1 unit

Préparation

Season the pork with cumin, oregano, and salt.

Sear the pork pieces using the Sauté mode.

Add onion, garlic, orange juice, lime juice, and chicken broth.

Cook on high pressure for approximately 60 minutes.

Allow for a 15-minute natural release, then shred the pork.

Spread the shredded pork on a baking sheet and broil for a few minutes to crisp the edges.

Notes & Astuces du chef

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-carnitas/. This is a summarized French version for the website. Estimated nutritional information per serving is provided for the recipe card, unless otherwise indicated. No fish/seafood.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson - min	Repos 15 min	Portions 4
Méthode Instant Pot	Origine Mexicaine	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

Pork shoulder, cut into pieces 3 lb
Orange juice 1/2 cup
Lime juice 2 tbsp
Chicken broth 1 cup
Garlic 4 cloves
Cumin 2 tsp
Oregano 1 tsp
Salt 1 tsp
Onion 1 unit

Préparation

Season the pork with cumin, oregano, and salt.
Sear the pork pieces using the Sauté mode.
Add onion, garlic, orange juice, lime juice, and chicken broth.
Cook on high pressure for approximately 60 minutes.
Allow for a 15-minute natural release, then shred the pork.
Spread the shredded pork on a baking sheet and broil for a few minutes to crisp the edges.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

510 kcal

Calories

42g

Protéines

12g

Glucides

33g

Lipides

Fibres

870mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)