DIRECTIONS

Carnitas

1. Combine cumin, chipotle powder, salt, and oregano in a small bowl.
2. Season pork, coating it in seasoning on all sides. Set aside.
3. Turn the Instant Pot on to sauté. When hot, add olive oil in and heat for about 1 minute.
4. Brown the pork, about 5–10 minutes on each side, and then set aside. Turn the Instant Pot off.
5. Add garlic, onion, and chicken broth to the bottom of the pot, and place the pork shoulder on top (fat side up).
6. Place the top on the Instant Pot, seal the valve, set to pressure cook, and add time until it reaches 90 minutes.
7. When the carnitas finish cooking, allow for natural release, about 20–30 minutes, then remove the top.
8. Remove pork from juices and place on top of cornbread.

Cornbread

1. Preheat oven to 400F.
2. In a large mixing bowl, combine cornmeal, flour, and baking powder, and mix well.
3. In a separate bowl, combine milk, oil, and egg. Whisk until smooth.
4. Pour wet ingredients into dry ingredients and mix well.
5. Pour mix into a coated 12-inch skillet (can use a smaller pan).
6. Cook for about 25 minutes or until golden brown.
7. Top with carnitas, mandarin oranges, cilantro, and other desired toppings. Enjoy!

Toppings

Delicious toppings that take this dish to the next level are:
• Limes
• Salsa Verde
• Pickled Red Onion
• Cotija Cheese

Optional Steps

1. Pan-sear the pork after pressure cooking if you prefer crispier carnitas!
2. Do not omit the mandarin; this sweet and acidic fruit balances the pork perfectly and adds a flavorful burst of moisture in each bite.
3. If you do not have safflower oil, canola or any other high heat oil will do.