If you own an instant pot and our sauces this recipe is a must make! We make this dish at least once a week at our home. You can also search on our website for the chicken version, they are both REALLY good!
1 pack of pork shoulder cut in 2 inch cubes (about 4 pounds)
4 tbsp of Zesty Cilantro sauce ( for a sweeter version use our Pineapple Thai or Tangy Mango)
juice of 2 limes
4 garlic cloves crushed
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 laurel leaves
ADD all your ingredients to the instant pot and toss to combine. Let your meat marinade for about 15 minutes.
PRESSURE COOK on HIGH for 35 minutes. Natural release for 10 min
PULL meat apart with two forks and for a crispy finish transfer to a baking dish and broil for 5 minutes.
Serve with Jicama tortillas, tostones, add to soup and more! If you like spicy, these carnitas go amazing with a drizzle of our Habanero sauce on top!