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CourtsideMom Meals: Instapot Pork Carnitas

#PaperPlatePalates


Finding the balance of practice and making sure your family eats “real food” are challenges. @MrsMoJays is a mom who figured out how to make that happen. Her IG stories are always filled with mouthwatering meals and you’ll be left wondering how this woman does it! So, I asked her and she let me know one of her secrets - The InstaPot!

I love to serve carnitas in a warm flour tortilla with radishes, fresh avocado, and shredded cabbage, and lime. Carnitas can be used for nachos, salads, breakfast skillets, or anything your heart (and tummy) desires. Make a batch on Monday and you can use it all week! This recipe is a huge hit with my family and is easy to make ahead and reheat for those busy weekday practice nights!”

How to make "Instantpot Pork Carnitas":

  • Cut your pork shoulder into large cubes – This helps to reduce cooking time.

  • Season the meat well with loads of yummy spices – garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.

  • Add in the cooking liquids – This is what helps the pressure build in the instant pot, but it also flavors the meat – fresh squeezed orange and lime juice and bit of water to top it off.

  • Then, seal the pot and set it to cook for 40 minutes. This is the perfect time to prepare those yummy, quick, pickled onions and other taco toppings.


Ingredients (Carnitas)

  • 4-6 lbs. pork shoulder, slightly trimmed of excess fat and cut into 2-inch cubes

  • 2 tablespoons garlic salt

  • 1 1/2 tablespoons ground cumin

  • 2 teaspoons dried oregano

  • 3 teaspoons brown sugar

  • 1 teaspoon dried basil

  • 1 teaspoon ground coriander

  • 2 teaspoon chili powder

  • 2 teaspoon paprika

  • 2 oranges sliced in half

  • 1 lime sliced in half

  • 1 cup water


Directions (Pickled Onions)

Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.


Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.


Taste for sweetness and add more sugar as needed.


Pour vinegar mixture over onions.


Allow to stand at room temperature, until fully cooled. Cover.


Pickled onions can be kept in refrigerator for up to 2 weeks in sealed container.

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