Directions: |
Directions:In INSTANT POT:
1.) Stir the dry ingredients (ground chipotle through black pepper) together in a small bowl until well combined; set aside.
2.) Trim the silvery membranes and any excess fat from the tenderloins, and cut each horizontally into four pieces. Rub them evenly with the spice mixture, then place in the inner pot. Arrange them so that they each touch the bottom fairly equally.
3.) Juice the orange(s) for ½ cup of juice; place in a one-cup measuring cup. Juice the lime, and add all of its juice to the orange juice cup. Add the vinegar. Open the beer, and add just enough to make one full cup of liquids. Drink the rest! You could top it off with more orange juice, chicken broth, or water if you don’t have a beer handy. Pour the liquid over the seasoned pork.
4.) Using the “Manual” and “+/-” buttons, set the pot to cook for 40 minutes on high pressure. It will take about 10 minutes to reach pressure. Allow a 10 minute NPR (natural pressure release) when the pressure cycle is done. This means you’ll have an hour altogether to do something else before the next steps.
5.) After the ten-minute NPR, turn the pot off. Carefully release any remaining pressure, and remove the lid. Check the pork for doneness. It should fall apart quite readily. If not, give it a few more minutes under pressure.
6.) When it’s ready, scoop the pork out with a slotted spoon and transfer it to a lightly oiled rimmed baking sheet (I used a half-sheet pan). Shred the pork with 2 forks and spread it out evenly. You can spray the top lightly with olive oil to help it crisp up, but it’s not strictly necessary. Place under the broiler for 3 to 5 minutes.
7.) While the pork is crisping, turn your Instant Pot back on with the “Sauté” button. Use the “Adjust” button if needed to set it to “normal.” Bring the liquid to a boil, & cook until reduced to about 1/2 – 1 cup. Turn off the pot and mix the liquid back into the pork.
8.) Serve with chopped cilantro sprinkled over all, as burrito filling, or in quesadillas. |
This recipe for Pork Tenderloin Carnitas is from