My sister Sarah totally gave me this recipe. So, thank her. I think all of the real food I make comes from her. She’s the best. This recipe can be made with pork or chicken, I honestly love both. They're juicy and slightly spicy with some honey to balance them out. If you do not have an instant pot you can make them in the slow cooker but it will take 19x longer. But that's okay, just plan ahead. Let's make carnitas together.
Start by putting your meat into the pot. Here I'm using 3-4lbs of pork loin. Alternatively I'd use 4-6 frozen chicken breasts.
Dump in your Honey Chipotle Dressing
1 packet of Taco Seasoning.
1 packet of Ranch Mix
Put put on your lid and make sure everything is sealed properly. Set the valve to "sealing"
Press "Manual" and set it for 25 minutes. Yes, here I set it for 30, but it was too long. 25 will do, and it should do the same for chicken breasts, unless you have six really fat ones. Then do 30 minutes. (if cooking in the crock pot: 8 hours on low)
First it'll say "on" as it heats up and steam will release as it gets to pressure.
Once it's reached pressure it will begin to count down the time.
Once the time is finished it will automatically go to the "keep warm" setting and will display the time that has lapsed since changing settings.
Remove your lid.
Take out the meat and place on a plate or cutting board.
Shred the meat.
Place it all back in it's juices. Serve as is, over tortillas, in enchiladas, quesadillas, salad... Enjoy!