Easy Instant Pot Carnitas
User Reviews
5.0
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
12 mins
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Total Time
42 mins
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Servings
6 -8 servings
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Calories
492 kcal
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Course
Main Course
Easy Instant Pot Carnitas
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These crispy, flavorful Instant Pot Carnitas are almost too easy! This traditional Mexican pulled pork dish is loaded with spicy seasonings and soaked in a zesty, citrus and savory broth for amazing flavor.
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Ingredients
- 2-3 pounds pork tenderloin, shoulder, butt; boneless, trimmed and cut into large cubes
Carnitas Spice Rub
- 1 1/2 tablespoons avocado oil or olive oil
- 1 ½ teaspoons cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground chipotle chile powder
- ½ teaspoon ground black pepper
Cooking Liquids
- 1 onion quartered
- 5 cloves garlic minced or diced
- 1 teaspoon oregano dried
- 1 stick cinnamon
- 12 ounces Mexican beer or lager (may replace with broth)
- 1 cup orange juice fresh squeezed, 2-2 1/2 med oranges
- 1/3 cup lime juice fresh squeezed, 2-3 small limes
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Instructions
- Mix together all rub ingredients in a small bowl, then rub onto pieces of pork tenderloin until covered. Allow to marinate for up to two hours, ideally. You may continue immediately, but the meat is much more flavorful if it marinates ahead of time.
- Press saute on your Instant Pot and add a little drizzle of oil, once the display reads “HOT” place pieces of pork in and sear browning on all sides, do this in batches, do not crowd the pan. (See notes for how to speed this up)
- Remove meat to plate until all is browned, set aside. Add onions to IP and brown for 1-2 minutes, adding garlic and stirring until fragrant for the last minute.
- With Instant Pot still on hot, slowly pour in beer/broth and scrape bottom of pan, releasing any browned bits, this is called deglazing the pot. Turn off the pressure cooker.
- Return pork to the Instant Pot pouring the orange juice, lime juice, oregano and cinnamon stick into the pot. Cover and secure lid, with vent in pressure position. Press Pressure Cook, Manual at High Pressure for 15 minutes for regular and 16-17 minutes for high altitude. It will take about 5 minutes to come to pressure.
- Once time has elapsed, perform a quick release, then remove the pork and shred with two forks. Or shred only what you will be eating, and keep the additional pork hunks in some of the cooking juices and freeze (cool completely first) for another time.
- Preheat the oven to broil. Place pork carnitas on a parchment lined baking sheet and drizzle a little cooking juice over the top. Broil for 7 minutes about 8 inches away from the broiler, flip the carnitas and broil again another 5 minutes if more crispy carnitas are desired.
- See notes for alternate cooking methods, variations, and what to serve with carnitas.
Equipments used:
Notes
- FRESH TIP | I get my Instant Pot and a cast iron pan going so that this process goes much faster, you may also do all of the browning in batches in the IP or in the Cast Iron pan, but try to do at least one batch in the IP as it will add flavor.
- FRESH TIP | I get my Instant Pot and a cast iron pan going so that this process goes much faster, you may also do all of the browning in batches in the IP or in the Cast Iron pan, but try to do at least one batch in the IP as it will add flavor.
- Cooking Variations
- cast iron pan
- PRO TIP: Don’t ladle too much liquid onto the broiling pan or the carnitas won’t crisp up.
- PRO TIP: Don’t ladle too much liquid onto the broiling pan or the carnitas won’t crisp up.
- Storage | Store leftover carnitas in the fridge in juices up to one week or frozen up to 3 months. Be sure the carnitas are completely cooled before cooling or freezing.
- Store leftover carnitas in the fridge in juices up to one week or frozen up to 3 months. Be sure the carnitas are completely cooled before cooling or freezing.
- To reheat leftover carnitas, place carnitas in small saucepan with a little juices or water and reheat slowly over low heat. Shred if needed and serve.
- To reheat leftover carnitas, place carnitas in small saucepan with a little juices or water and reheat slowly over low heat. Shred if needed and serve.
- Variations & Substitutions
- What to Serve with Carnitas?
- Oven Method | Sear pork with oil in a heavy Dutch Oven or heavy bottomed pot, remove to a plate, add onions and garlic until lightly browned, then deglaze pan with the beer or broth. Mix together orange juice, lime juice, oregano and cinnamon stick, pour over the pork butt, then cover and cook in a preheated 325 degree oven for 4 hours, or until the meat falls apart, crisp the meat as described above.
- Slow Cooking Method (crock pot) | Heat a cast iron pan and the oil over medium-high heat, carefully place the pork into the skillet and sear until brown and crispy on both sides, doing in batches if necessary. Brown onions and garlic, then deglaze pan with beer/broth and pour browned bits into slow cooker along with the seared pork. Mix together the orange juice, lime juice, oregano and cinnamon and pour over the top of the meat, cover and cook on LOW for 8-10 hours or on HIGH 4-6 hours. It's ready when the meat falls apart easily! Shred and crisp as directed above.
- Omit the beer altogether or replace with chicken broth.
- Add More Veggies! Such as any color bell pepper, red onions or even jalapeños for some more spice.
- Swap the pork out for boneless, skinless chicken thighs or breasts and only cook under pressure for 8-9 minutes, allowing 10 minutes of pressure release naturally, then shred and crisp in the oven as stated for the pork carnitas.
- My favorite way to eat carnitas is either in soft taco form with Cilantro lime rice, chopped tomatoes, salsa and topped with cheese, avocado, a little sour cream and don't forget the chopped fresh cilantro!
- Serve with refried beans or warmed canned black beans with a splash of lime and a dash of cumin.
- Delicious with Spanish Rice or my Cilantro Lime Rice (Chipotle copycat)
- Chips, fresh salsa and guacamole
- Mexican street corn would also be a winner with dinner!
Nutrition Information
Show Details
Serving
1serving
Calories
492kcal
(25%)
Carbohydrates
11g
(4%)
Protein
27g
(54%)
Fat
36g
(55%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Cholesterol
109mg
(36%)
Sodium
483mg
(20%)
Potassium
613mg
(18%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
220IU
(4%)
Vitamin C
28mg
(31%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 492kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 109mg | 36% |
| Sodium | 483mg | 20% |
| Potassium | 613mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 28mg | 31% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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