Instant Pot Carnitas with Mango Salsa Recipe

Cook Time: 60 minutes

This flavorful recipe features tender pork cubes simmered in a blend of chicken broth, citrus, and spices, served with a fresh mango salsa on warm corn tortillas. A perfect balance of savory and sweet!

Ingredients

• 1 cup chicken broth
• 1/2 cup orange juice, without pulp
• 1/4 cup lime juice
• 5 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 1 (3-pound) pork ribeye roast, cut into 3-inch cubes
• 8 cherry tomatoes, quartered
• 1 mango, diced
• 1 jalapeno pepper, seeded and diced
• 1/2 small red onion, diced
• 1/4 cup chopped cilantro
• 2 tablespoons salsa verde
• 12 street taco-size corn tortillas
• 1 lime, cut into wedges

Directions

1. In a medium bowl, whisk together chicken broth, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Set aside.
2. Turn on your multi-functional pressure cooker (like an Instant Pot) and select the Saute function. Add olive oil to the pot and heat for about 30 seconds.
3. Add the pork cubes to the pot and cook for 4 minutes. Using tongs, flip the pork cubes and cook for another 4 minutes. Turn off the Saute function.
4. Pour the chicken broth mixture over the pork cubes. Close the lid of the pressure cooker and lock it in place. Set the cooker to High Pressure and adjust the timer to 40 minutes. Allow 10 to 15 minutes for pressure to build.
5. After the cooking time has finished, use the natural-release method to release the pressure. This may take 20 to 40 minutes. Once the pressure is released, carefully unlock and remove the lid.
6. Meanwhile, in a separate bowl, stir together the tomatoes, diced mango, jalapeno, red onion, cilantro, and salsa verde. Set the salsa aside.
7. Set your oven rack about 6 inches from the heat source and preheat the broiler to high.
8. Shred the cooked pork using two forks. Transfer the shredded pork to a baking sheet. Ladle half of the juices from the pressure cooker over the pork and toss to combine. Spread the pork out evenly on the baking sheet.
9. Place the baking sheet under the broiler and cook for 8 minutes. Toss the pork and broil for an additional 8 minutes, or until the pork reaches your desired level of crispiness.
10. Warm the tortillas in the oven or on a skillet. Once heated, divide the shredded pork between the tortillas.
11. Top the tacos with the mango salsa and serve with lime wedges on the side. Enjoy!

Nutrition Facts (per serving)

• Calories: 197
• Total Fat: 5g (7% DV)
• Saturated Fat: 1g (5% DV)
• Cholesterol: 12mg (4% DV)
• Sodium: 561mg (24% DV)
• Total Carbohydrates: 33g (12% DV)
• Dietary Fiber: 4g (15% DV)
• Total Sugars: 15g
• Protein: 7g (15% DV)
• Vitamin C: 52mg (57% DV)
• Calcium: 65mg (5% DV)
• Iron: 2mg (9% DV)
• Potassium: 420mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instant Pot Carnitas with Mango Salsa is a modern twist on the classic Mexican dish of carnitas, which has roots deep in the heart of Mexico. Traditionally, carnitas are made by slow-cooking pork until it's tender enough to shred, then crisping it up in a hot oven or pan. The Instant Pot version makes this process much faster, offering the same delicious flavors in just under an hour. The addition of fresh mango salsa adds a vibrant, sweet contrast to the savory pork, making it a favorite for taco lovers and adventurous eaters alike.

History and Origins of Carnitas

The term "carnitas" translates to "little meats" in Spanish, and the dish originates from the Mexican state of Michoacn. Traditionally, carnitas were made by braising pork in lard until it was tender and easily shredded. This technique was passed down through generations, with each region adding its own variations. Some areas of Mexico use different cuts of pork, while others include additional spices and herbs to create a unique flavor profile. Over the years, carnitas have become a staple at Mexican celebrations, especially for large gatherings like festivals and weddings.

Regional Variations and Modern Adaptations

While Michoacn is considered the birthplace of carnitas, the dish has spread throughout Mexico and beyond. In some regions, it is cooked with beer or orange juice to add a citrusy tang. The Instant Pot adaptation of carnitas with mango salsa is a fusion of traditional Mexican flavors with contemporary cooking techniques. The mango salsa, which adds a refreshing sweetness, is a relatively new twist that enhances the dish, offering a perfect balance of savory and sweet. In some areas, carnitas are served with pickled onions, spicy salsas, and radishes, adding extra layers of flavor.

How It Differs from Similar Dishes

Carnitas are often compared to other slow-cooked pork dishes such as pulled pork from the southern United States or lechn from Puerto Rico. However, the key difference lies in the cooking method and the seasoning. While pulled pork is typically seasoned with a tangy barbecue sauce and slow-cooked to perfection, carnitas are cooked in lard (traditionally) and seasoned with cumin, oregano, and citrus. The result is a crispier, more tender texture that contrasts with the smoky, saucy nature of pulled pork. Furthermore, the mango salsa in this recipe adds a layer of sweetness that is not typically found in either of these other dishes.

Where Is It Typically Served?

Carnitas are a versatile dish that can be served in a variety of ways, but they are most commonly seen in tacos, burritos, or as a filling for tamales. In this recipe, the carnitas are served in small street tacos, making them perfect for casual gatherings, taco nights, or even meal prep. The sweetness of the mango salsa makes it a refreshing summer dish, but its comforting, savory flavors make it suitable for any season. Whether you're enjoying it at a backyard barbecue, a street taco cart in Mexico, or a family dinner at home, carnitas with mango salsa always bring a festive touch to the table.

Interesting Facts About Carnitas

• Carnitas are often cooked in a large pot or cauldron, where the pork is simmered for hours to achieve the tender, melt-in-your-mouth texture that defines the dish.
• The practice of cooking carnitas in lard has roots in pre-Hispanic Mexico, where cooking with animal fat was common due to its ability to preserve the meat for longer periods.
• The dish is a key component of Mexican holidays like Da de los Muertos (Day of the Dead), where families gather to honor their ancestors with a feast that includes carnitas among other traditional dishes.
• The addition of fruits like mango or pineapple to carnitas is becoming more popular as Mexican cuisine embraces a sweeter, more tropical profile in some regions.
• The Instant Pot has revolutionized the way many traditional Mexican dishes are cooked, allowing home cooks to enjoy the rich flavors of carnitas in a fraction of the time.

Instant Pot Carnitas with Mango Salsa is a celebration of Mexican culinary traditions, modernized for today's busy home cooks. Whether you're looking to explore Mexican flavors or simply want a delicious and easy-to-make dinner, this recipe is sure to satisfy your taste buds.

FAQ about Instant Pot Carnitas with Mango Salsa Recipe