CHIPOTLE CARNITAS INGREDIENTS RECIPES

Steps:

• Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
• Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
• Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.

Steps:

• Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes.
• Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine.
• Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.
• Serve carnitas with tortillas and taco toppings alongside (if using).
• Do Ahead: Carnitas (without crisping) can be made 3 days ahead. Shred, toss with cooking liquid, and let cool; cover and chill. Crisp just before serving.