This pressure cooker recipe will allow you to throw together an impressive supper of Instant Pot Carnitas with Pineapple Hot Sauce on a weeknight.
Instant Pot Carnitas with Pineapple Hot Sauce
Makes 6 to 8 servings
Ingredients
- 3 cups finely chopped fresh pineapple
- 1 (5-ounce) bottle hot sauce
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 (3-pound) boneless pork shoulder, cut into 2-inch pieces
- 1 white onion, quartered
- 2 jalapeños, stems removed and halved lengthwise (seeded, if desired)
- 4 large cloves garlic
- Tortillas, chopped onion, chopped fresh cilantro, and lime wedges, to serve
Instructions
- In a small sauce pot, cook pineapple, hot sauce, sugar, and ½ teaspoon salt over medium heat until pineapple is softened, 20 to 25 minutes. Transfer to a blender, and remove the center piece of lid for steam to escape; place a clean towel over opening in lid to avoid splatters, and blend until smooth. Strain through a fine-mesh sieve for a smoother sauce, if desired. Cover, and refrigerate until chilled.
- In a large bowl, stir together coriander, cumin, oregano, black pepper, and remaining 1 tablespoon plus ½ teaspoon salt. Roll pork pieces in seasoning, rubbing to evenly coat.
- Place pork, onion, jalapeños, and garlic in a pressure cooker, seal lid and cook on high pressure for 45 minutes.
- Release pressure. Remove pork from pressure cooker. Using 2 forks, shred meat. Add meat back to liquid.
- To serve, heat a large skillet over medium-high heat. Drain pork. In batches, add a single layer of pork to skillet and cook, without moving, until crisp around the edges, 7 to 10 minutes. Repeat with remaining pork. Serve with pineapple hot sauce mixture, tortillas, onion, cilantro, and lime wedges.
