Balanced diet

    Mexican Pork Carnitas

    (Total Time: 60 MIN| Serves: 11)

    2½ lbs. Pork Shoulder
    2 tsp Salt
    1 tsp Ground Black Pepper
    6 cloves Garlic (cut in quarters lengthwise)
    1½ tsp Cumin
    ¼ tsp Dry Oregano
    ¼ tsp Dry Adobo Seasoning
    ½ tsp Garlic Powder
    ¾ cup Chicken Broth
    2 Chipotle Peppers in Adobo Sauce
    2 Bay Leaves


    1. Season the pork shoulder with salt and pepper.
    2. Place in the Instant Pot and set it to “Sauté”. Brown the pork on both sides for around 5 minutes and then remove from pot and leave to cool enough to handle, some 10 minutes.
    3. While meat is cooling mix together cumin, oregano, adobo and garlic powder in a bowl.
    4. With a smaller knife make an inch deep incisions on all sides of the meat and stuff in them pieces of garlic.
    5. Rub the pork with the mixture of dry spices, and set aside.
    6. Place in the Instant Pot the broth, chipotle pepper and bay leave, and stir to mix.
    7. Add the pork to the Instant Pot and set it on “Meat/Stew” settings. Manually set cooking time to 50 minutes at high pressure.
    8. When done allow to naturally releases pressure.
    9. Remove the lid and bay leaves, and shred the meat with a fork. Then stir well so that meat would reabsorb the juices.
    10. Serve warm.

    (Calories: 160 | Total Fats: 7g | Net Carbs: 1g | Proteins: 20g |Fibers: 0g)