Instant Pot Tequila Lime Carnitas
Tender, flavorful pork carnitas cooked in an Instant Pot with tequila, lime, and chile-lime seasoning, then crisped to perfection. This Mexican-inspired dish is served with butter lettuce wraps and traditional toppings.
Ingredients
- •2½ pounds boneless pork butt roast
- •2 tablespoons chile-lime seasoning
- •½ cup chicken or beef broth
- •¼ cup 100% agave tequila
- •4 tablespoons fresh lime juice
- •2 tablespoons avocado oil
- •1 to taste Fine Himalayan pink salt
- •½ cup chopped fresh cilantro
- •1 teaspoon grated lime zest
- •2 heads butter lettuce
- •to taste Toppings
- •to taste queso fresco
- •to taste avocado
- •to taste sour cream
- •to taste hot sauce
Cooking Instructions
- 1.
Rub the pork pieces evenly with the chile-lime seasoning. Place the pork in the Instant Pot. Add the broth, tequila, and 2 tablespoons of the lime juice.
5 min
- 2.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 60 minutes. At the end of the cooking time, use a natural release to depressurize.
75 min
- 3.
Using a slotted spoon, transfer the pork from the pot to a bowl. Use two forks to shred it into large bite-size pieces. Pour the cooking juices out of the pot into a separate bowl.
10 min
- 4.
Wipe out the pot. Select SAUTÉ and when the pot is hot, add 1 tablespoon of the avocado oil. Add about half of the pork to the hot oil and cook, stirring occasionally, until the pork is browned and slightly crisp in some places, about 15 minutes. Remove the pork from the pot. Repeat with the remaining pork and 1 tablespoon avocado oil. Return all the pork to the pot and season to taste with salt. Select CANCEL.
30 min
- 5.
Stir the cilantro, lime zest, and remaining 2 tablespoons lime juice into the pork. Skim the fat from the reserved cooking juices and add the cooking juices as desired to moisten the carnitas.
5 min
- 6.
Serve the carnitas with butter lettuce leaves and desired toppings.
5 min
