Instant Pot Crispy Carnitas With Chipotle Peach Salsa Recipe

Cooking Directions

• STEP 1.Season the pork shoulder with salt, pepper, cumin, and oregano.
• STEP 2.Sear the pork shoulder in the Instant Pot until browned on all sides.
• STEP 3.Add the onion, garlic, orange juice, and chicken broth to the Instant Pot.
• STEP 4.Cook on high pressure for 60 minutes, then let the pressure release naturally.
• STEP 5.Remove the pork from the Instant Pot and shred it with two forks.
• STEP 6.Transfer the shredded pork to a baking sheet and broil in the oven until crispy.
• STEP 7.While the pork is broiling, prepare the chipotle peach salsa by combining diced peaches, chipotle peppers in adobo sauce, lime juice, red onion, and cilantro.
• STEP 8.Serve the crispy carnitas with the chipotle peach salsa and enjoy!

Cooking Tips

• For extra flavor, marinate the pork shoulder in the seasoning overnight.
• If you prefer a spicier salsa, add more chipotle peppers.
• To make the carnitas ahead of time, store the shredded pork in an airtight container in the refrigerator and reheat in the oven before serving.

Storage and Serving

• Store any leftover carnitas in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the carnitas in a baking dish and cover with foil. Bake in a preheated oven at 350°F for about 15-20 minutes, or until heated through.
• Serve the carnitas in tacos, burritos, or as a filling for quesadillas. Top with the chipotle peach salsa and additional toppings like avocado, cilantro, and lime wedges.