Easy Instant Pot Carnitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
This recipe for Easy Instant Pot Carnitas features boneless pork shoulder or tenderloin cut into large cubes and seasoned with a spice rub including cumin, oregano, salt, chipotle chili powder, and black pepper. After marinating, the pork pieces are browned in the Instant Pot to develop color and flavor. Onions and garlic are sautéed briefly, then the pot is deglazed with Mexican beer or broth to incorporate browned bits.
Next, orange juice, lime juice, dried oregano, and a cinnamon stick are added before the pork returns to the pot for pressure cooking. The high-pressure cooking tenderizes the pork so it shreds easily. The final carnitas have a balanced flavor profile ranging from smoky and spicy to bright citrus notes, with tender, juicy meat infused with aromatic spices.
Carnitas can be served in tacos, burritos, or as a main dish alongside rice, beans, or Mexican street corn. For a crisped exterior, the meat can be broiled or pan-fried briefly after shredding. Variations include using chicken or different cooking methods like slow cooker or oven braising. Leftover carnitas store well refrigerated for up to a week or frozen up to three months.
Practical tips include browning pork in batches to avoid overcrowding, using fresh juices for acidity, and careful reheating with added juices to keep the meat moist. The recipe offers flexibility to omit beer or add extra vegetables, catering to different preferences and dietary needs.
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 oregano dried
- 1 teaspoon chipotle chile powder
- ½ teaspoon black pepper ground
Cooking Liquids
- 1 onion quartered
- 5 cloves garlic minced or diced
- 1 teaspoon oregano dried
- 1 tick 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
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.
Notes
- Brown pork in batches in either the Instant Pot or a cast iron pan to avoid crowding and ensure even browning.
- Do not add too much liquid when crisping carnitas in the oven to achieve a crisp texture.
- Store leftover carnitas refrigerated in their juices up to 1 week or freeze up to 3 months; cool completely before refrigerating or freezing.
- Reheat carnitas slowly over low heat with a little liquid to keep meat moist; shred after reheating if desired.
- Try cooking carnitas by oven roasting or slow cooker methods as alternatives to Instant Pot.
- Omit beer or substitute with chicken broth if preferred.
- Add vegetables like bell peppers, red onions, or jalapeños for added flavor and texture.
- For a quicker alternative, swap pork for boneless chicken thighs or breasts and reduce pressure cook time accordingly.
- Serve carnitas in tacos with toppings such as cilantro lime rice, fresh salsa, cheese, avocado, sour cream, and chopped cilantro.
- Complement carnitas with sides like refried beans, warmed black beans with lime and cumin, Spanish rice, or Mexican street corn.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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