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)
Juice of 2 limes
4 garlic cloves crushed
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 laurel leaves
2/3 cup of chicken stock
1- Add all your ingredients to the instant pot (not the chicken stock yet) and toss to combine. Let your meat marinade for about 15 minutes.
2- Add your chicken stock and pressure cook on HIGH for 30 minutes. Natural release.
3- Pull meat apart with two forks and for a crispy finish transfer to a baking dish and broil for 5 minutes.
Serve with tortillas, tostones, add to soup and more! IF you like spicy, these carnitas go amazing with a drizzle of our Habanero sauce on top!