Food: Instant Pot/Slow Cooker – Carnitas Aguascalientes

I absolutely ADORE my Mexican American culture and heritage!!

aguascalientes_new.jpg

My family (mom’s side) hails from the beautiful city of Aguascalientes, Mexico and I am so thankful that my family has never forgotten where they came from.

I get an overwhelming feeling of pride and joy when I experience anything that has to do with my Mexican background. Seriously you guys, I have to hold back tears. I really get choked up. From dancers, music, art, festivals, and food- there’s something that pulls at my heartstrings and takes my breath away.

The dance below is specific to Aguascalientes.  It is about cockfighting- which at one point was a big part of La Feria de San Marcos, a HUGE festival that takes over the entire city. The shout “Viva Aguascalientes” sends shivers.

Confession: I have always wanted to be one of these dancers.

The next video is a nod to my Aztec background.  This touches my heart in an inexplicable way too!  Maybe a past life? LOL.  Mexico is such an amazing country.

Confession: Maybe I want to be one of these dancers too.
Maybe I do this in my house- I’ll never tell on that one lol.

 

Ah… the beautiful art of Mexico- who hasn’t heard of Frida Kahlo or Diego Rivera?!  The vibrant colors and passion that are in each of their work… incredible!  Below is my favorite painting by Diego Rivera.

800px-Diego_Rivera_-_Landscape_-_Google_Art_Project.jpg

Ok Ok NOW TO THE FOOD.  Yes, there are TONS of Mexican restaurants out there, but most that I have been to aren’t very authentic.  A lot of the food is canned or premade products (hence why many places taste the same).  It’s always that little hole in the wall place that people scoff at that has the BEST food.  Mostly because it’s probably family run and they are making everything from scratch.

I’m so lucky to have grown up eating delicious authentic Mexican food.  My grandmother passed her amazing cooking skills down to my mom- and I am trying my best to catch up.  My abuela was a machine in the kitchen.  She could make food for the whole week – ahem for our entire family- in just a day.  When we cook, we cook for an army so we always have days of leftovers.
Which brings me to these carnitas.  When I taste tested these- I was in heaven.  It brought me back to being called inside to eat- I would be so upset because I had to stop playing- BUT- when I’d walk through the door, the smell of my Abuelita’s carnitas would bring me so much joy.  It was like a mouthful of sweet delicious memories.  I couldn’t stop, you guys!  I may have had a few more taste tests here and there.  It was just so damn good!

I am so incredibly excited that I can make this for my family with little to no fuss.  I have named it: Carnitas Aguascalientes. In this recipe, I will tell you a secret ingredient that is missing in many recipes I’ve seen online.

After I made the carnitas- I made the chicken version!  OMG- so good.  If I tried to include the chicken in this post it would be quite the big enchilada- haha.  I’ll try to wrap it all up for you guys 😉 in two separate posts.  Stay tuned.

You ready?!?

Let’s hear your best grito!!

You have to.

If not, the carnitas are not going to be yummy.

It’s sacred.  Do it!

 

C’mon.  Please tell me you tried!  Ah, well.  HERE WE GO!!

**Side note** I tried a new recipe creator “app” thingy for my blog.  What do you guys think?  I’m not sure how in love I am but here it is!

AuthorMad Madam KimDifficultyIntermediate

Yields25 Servings
Prep Time10 minsCook Time1 hr 40 minsTotal Time1 hr 50 mins

 8 lbs Bone in Pork Shoulder/Butt
 1 Red Onion (Chopped)
 2 tsp Minced Garlic
 3 dashes Red Pepper Flakes
 1 tsp Ground Cumin
 1 tsp Ground Cinnamon
 2 tsp Salt
 2 tsp Ground Pepper
 2 tsp Oregano
 2 tsp Bay Leaves (or 2 Bay Leaves)
 3 cups Orange Juice
 ½ Lime
 1 cup Chicken Broth
Garnish
 Salsa or Pico de Gallo
 Cilantro
 Limes

1

Here are the homies. Pretty simple ingredients that most people already have at home. (Chicken broth was hiding)

2

Cut up your pork into 5 or 6 even pieces. Leave the bone in. Cut around it if you have to.

3

Turn on your Instant Pot to sauté. If doing this in a slow cooker, you will need a pan and your stove.

4

Sashay, sauté! You just want to sear the pork on the outside. Make sure that you flip it fast because it does tend to stick and fizzle.

5

Once all pieces are seared. Set them to the side.

6

You should have a good amount of grease from the pork- if not add some olive oil. Sauté your onion.

7

When your onion is nice and soft, add your garlic and cook for a minute.

8

Add your red pepper flakes. Just a few dashes will do.

9

Add your ground cumin.

10

Add ground cinnamon. YUM.

11

Add in your salt. Be careful not to add too much! The pork will add a salty flavor.

12

Toss in your ground pepper.

13

Add your oregano.

14

Add your bay leaves.

15

Add in the orange juice. (No pulp)

16

Stir and mix well.

17

Toss in half of a lime. Leave the skin on! Yeah! Secret ingredient- ding ding ding!

18

Now we add in our chicken broth. Stir again and mix well.

19

Pile in your pork! Make sure it's not too crammed- also remember we are keeping the bone in!

20

Turn on your Instant Pot and set to pressure cook for 1 hour and 10 minutes. Make sure you set your valve to seal!
For those using a slow cooker you will probably need about 8-10 hours.

21

What to do in 1 hour and 10 mins!? UM clean up and get your garnish prepped! Then pretend you are putting on a baile folklorico performance!

22

When the time is up, do a quick release of pressure for your Instant Pot. The liquid will be very hot! Be careful! For slow cookers- carefully remove the lid.

23

You whole house should smell absolutely amazing. It makes me want to give a big 'grito'! Aaaaaaaayyyyyy ahh haaaa haaaaaaiiiiii!

24

If you are serving these as carnitas, cut them up into smaller cubed pieces. You can pop them in the broiler to crisp up the outsides.

25

If you are serving these as taquitos, shred them up! Definitely, broil until the outer layer/pieces are crispy.

26

I found that Mission Street Size flour tortillas work best. They also have corn tortillas- but that choice is up to you.
The mini flour tortillas can be heated up in the microwave for about a minute. I lay out about four or five on a plate and cover with a damp napkin.

Garnish with pico de gallo, cilantro and a slice of lime on the side. HEAVEN!!

If serving as carnitas, the Cilantro Lime Rice pairs really well!

27

I premade some for a friend and her family. You can do this if you are doing meal prep. They are so easy to reheat!

ENJOY!!

Ingredients

 8 lbs Bone in Pork Shoulder/Butt
 1 Red Onion (Chopped)
 2 tsp Minced Garlic
 3 dashes Red Pepper Flakes
 1 tsp Ground Cumin
 1 tsp Ground Cinnamon
 2 tsp Salt
 2 tsp Ground Pepper
 2 tsp Oregano
 2 tsp Bay Leaves (or 2 Bay Leaves)
 3 cups Orange Juice
 ½ Lime
 1 cup Chicken Broth
Garnish
 Salsa or Pico de Gallo
 Cilantro
 Limes

Directions

1

Here are the homies. Pretty simple ingredients that most people already have at home. (Chicken broth was hiding)

2

Cut up your pork into 5 or 6 even pieces. Leave the bone in. Cut around it if you have to.

3

Turn on your Instant Pot to sauté. If doing this in a slow cooker, you will need a pan and your stove.

4

Sashay, sauté! You just want to sear the pork on the outside. Make sure that you flip it fast because it does tend to stick and fizzle.

5

Once all pieces are seared. Set them to the side.

6

You should have a good amount of grease from the pork- if not add some olive oil. Sauté your onion.

7

When your onion is nice and soft, add your garlic and cook for a minute.

8

Add your red pepper flakes. Just a few dashes will do.

9

Add your ground cumin.

10

Add ground cinnamon. YUM.

11

Add in your salt. Be careful not to add too much! The pork will add a salty flavor.

12

Toss in your ground pepper.

13

Add your oregano.

14

Add your bay leaves.

15

Add in the orange juice. (No pulp)

16

Stir and mix well.

17

Toss in half of a lime. Leave the skin on! Yeah! Secret ingredient- ding ding ding!

18

Now we add in our chicken broth. Stir again and mix well.

19

Pile in your pork! Make sure it's not too crammed- also remember we are keeping the bone in!

20

Turn on your Instant Pot and set to pressure cook for 1 hour and 10 minutes. Make sure you set your valve to seal!
For those using a slow cooker you will probably need about 8-10 hours.

21

What to do in 1 hour and 10 mins!? UM clean up and get your garnish prepped! Then pretend you are putting on a baile folklorico performance!

22

When the time is up, do a quick release of pressure for your Instant Pot. The liquid will be very hot! Be careful! For slow cookers- carefully remove the lid.

23

You whole house should smell absolutely amazing. It makes me want to give a big 'grito'! Aaaaaaaayyyyyy ahh haaaa haaaaaaiiiiii!

24

If you are serving these as carnitas, cut them up into smaller cubed pieces. You can pop them in the broiler to crisp up the outsides.

25

If you are serving these as taquitos, shred them up! Definitely, broil until the outer layer/pieces are crispy.

26

I found that Mission Street Size flour tortillas work best. They also have corn tortillas- but that choice is up to you.
The mini flour tortillas can be heated up in the microwave for about a minute. I lay out about four or five on a plate and cover with a damp napkin.

Garnish with pico de gallo, cilantro and a slice of lime on the side. HEAVEN!!

If serving as carnitas, the Cilantro Lime Rice pairs really well!

27

I premade some for a friend and her family. You can do this if you are doing meal prep. They are so easy to reheat!

ENJOY!!

Carnitas Aguascalientes (Instant Pot or Slow Cooker)

If you make this recipe, be sure to take a photo and hashtag it
#MADMADAMMOM

 

Advertisements

2 thoughts on “Food: Instant Pot/Slow Cooker – Carnitas Aguascalientes

Leave me a comment! I'd love to have your input.