Pork Carnitas
- 4 pounds pork roast boneless, cut into 2-4 chunks
- 8 slices jalapenos pickled or fresh
- 2 cloves garlic minced or diced
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin
Pico de Gallo
- 4 large tomatoes diced
- 1/2 cup red onion diced
- 1/2 cup cilantro chopped
- 1/4 cup green onion chopped
- 1 teaspoon garlic minced
- 2 tablespoons jalapeno fresh
- 1/2 teaspoon salt
- 4 tablespoons lime juice
Cook the Meat
Mix the pork, spices, jalapenos, and soy sauce in the Instant Pot and cook on HIGH for 40 minutes. Manually release, remove the meat and discard the jalapenos. Shred the meat and pour the juice left in the Instant Pot over the shredded meat, and toss.
Prepare the Pico de Gallo and Crema
- Add extra heat: Keep the jalapenos instead of discarding them when removing the cooked pork from the Instant Pot if you want added heat in this dish.
- Crisp the meat: For crispy meat, place the cooked shredded pork in a heated skillet and allow it to caramelize and crisp on all edges on high heat.
Calories: 354kcal | Carbohydrates: 12g | Protein: 53g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 557mg | Potassium: 1349mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1880IU | Vitamin C: 128mg | Calcium: 48mg | Iron: 2mg