Karnitas is a Mexican dish whose name you can translate from Spanish as “small pieces of meat.” Traditionally carnitas is prepared from pork shoulder, which is stewed for several hours until the meat breaks down into fibers. But if you have a multicooker in your arsenal, the whole process will take a little more than an hour and you don’t have to wait half a day to eat tasty tacos or burritos. Most often it is in these dishes that they use carnitas as one of the ingredients of the filling along with fresh cilantro, cabbage, onions, guacamole and pico de gallo – chopped salsa in small cubes of fresh tomatoes, onions and chili peppers. Wrap up carnitas with vegetables in corn tortillas and enjoy. with friends: 
Time: 1 hour. 40 min Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg 4 pork shoulder blades cut into pieces of 4 cm.
- 450 gr pork belly, cut into pieces of 2.5 cm.
- 0.5 tbsp. lager or chicken stock
- 1 tbsp. l chili powder
- 1 tsp ground zira
- 0.5 tsp ground coriander
- For serving: warm corn tortillas, pico de gallo, slices of lime, guacamole, chopped onion, chopped cilantro and shredded cabbage
- Special equipment: Instant Pot® multicooker volume of 6-8 liters.
Recipes with similar ingredients: pork, smoked pork brisket, light beer, broth, chili seasoning, cumin, coriander, tortilla, pico de gallo sauce, lime, guacamole sauce, onion, cilantro, white cabbage
Recipe preparation:
- Put pork, brisket, lager, chili powder, zira, coriander, 1 tbsp. l with a slide of salt and 1 tsp. black pepper in 6 liter multicooker and, following the manufacturer’s instructions, lock the lid and prepare the multicooker for work. Set pressure cooker mode at high pressure for 60 minutes. After finishing pressure cooker cycle follow manufacturer’s instructions to release steam and wait for the quick release cycle to complete. Caution to Do not burn yourself with the remaining steam, open and remove the lid. Via skimmers, put the meat in a small bowl, cover and set aside. Set the multicooker to frying when strong heat and almost completely evaporate the liquid, 10-15 minutes. Turn off the slow cooker and pour the meat with evaporated sauce, mix and serve.
- Crispy Carnitas (optional): Transpose finished carnitas with sauce in a large non-stick pan coated, put on high heat and fry for 5 minutes. Stir and continue to fry for about 5 minutes to make the meat crispy on the other hand. Shift to a plate covered with paper towel, scraping off all adhering to pan pieces, and serve. Serve carnitas with tortillas, pico de gallo, lime slices, guacamole, onions, cilantro and cabbage.
