For more great Instant Pot recipes, please visit InstantPotEasy.com

You can make easy instant pot carnitas from start to finish in less than 1-hour folks. To be honest these instant pot carnitas are just as good as the carnitas that I …

29 replies
  1. David G.Williams
    David G.Williams says:

    I made these tonight. Really delicious! I didn't make the chipotle salsa, but next time I may put a bit of chipotle pepper in adobo sauce (I puree a can and keep it in the fridge for chilis and other dishes) to get the smoky flavour. Your recommendation for Eagle Brand was spot on. Only thing I did different was to zest the oranges before I juiced them and sprinkle that over the pan before it went in the broiler.

    Thanks for the great recipe. It's going to be one of our celebration meals in my house. Looking forward to checking out your other recipes.

    Reply
  2. Stephen n Jacklyn
    Stephen n Jacklyn says:

    Dang! Jaxx…that looks amazingly delicious don't know if will have any to go under broiler definitely have to do a double batch the condensed milk very interesting but I enjoy try new things thanks for sharing. Do have a wonderful Sunday and upcoming week from Dad (Stephen) from the island of Trinidad & Tobago..

    Reply
  3. Jaxx Drinkwater
    Jaxx Drinkwater says:

    𝐂𝐑𝐒𝐩𝐨𝐭π₯𝐞 𝐏𝐞𝐜𝐚𝐧 π’πšπ₯𝐬𝐚
    β€œ3 dried chipotle mora chiles (small, purplish-red), wiped clean and stemmed
    1⁄2 cup pecans, coarsely chopped
    2 tablespoons olive or vegetable oil
    1⁄2 cup finely chopped white onion
    1 medium garlic clove, finely chopped
    1⁄2 teaspoon kosher salt”

    β€œreheat the oven to 350Β°F and toast the pecans in one layer on a baking sheet, shaking once or twice, until they’re about two shades darker and very fragrant, 5 to 8 minutes. Transfer them to the blender. Blend the mixture to form a slightly chunky puree, gradually adding more water if necessary to blend.
    Wipe the small pan clean, add the oil, and set the pan over medium heat. When the oil shimmers, add the onion and garlic and cook just until the onion is translucent and soft, about 2 minutes. Add the blended mixture to the pan, then pour 1 tablespoon of water into the blender to loosen the remaining puree and pour it into the pan.
    Add the salt and let the mixture come to a strong simmer, stirring constantly, then turn off the heat. Let the salsa cool, then season it to taste with more salt.”

    Excerpt From: Roberto Santibanez. β€œTacos, Tortas, and Tamales: Flavors From the Griddles, Pots, and Streetside Kitchens of Mexico.” Apple Books.

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *