Instant Pot Carnitas
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Carnitas
Description
Instant Pot Carnitas start with boneless pork loin pieces seasoned thoroughly with a mix of brown sugar, kosher salt, black pepper, garlic powder, chili powder, cumin, paprika, oregano, basil, and coriander for depth of flavor. After seasoning, the pork is seared in batches in the Instant Pot to develop a brown crust, then removed. Beer is poured into the pot to deglaze and scrape up browned bits, enhancing flavor. A cooking liquid made from orange and lime juices, minced garlic, salt, oregano, chili powder, onion powder, cumin, and black pepper is whisked together and added along with the pork.
The pressure cooker is sealed and the pork is cooked until easily shreddable, yielding tender and flavorful carnitas. The dish can be served with optional fresh pineapple salsa made from diced fresh pineapple, red onion, cilantro, minced jalapeño, cumin, chipotle chili powder, salt, black pepper, and lime juice, introducing a refreshing and mildly spicy component.
As an alternative method, searing the pork in a skillet and transferring with the deglazing liquid to a slow cooker to cook low and slow also works for tender results.
Ingredients
Meat/Seasoning
- 2 tsp packed light brown sugar
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin ground
- 1 tsp paprika
- 1/2 tsp oregano dried
- 1/2 tsp basil dried
- 1/2 tsp ground coriander
- 4 lbs boneless pork loin cut into 2 inch pieces (pork shoulder may also be used)
- 2 Tbsp vegetable oil or canola oil
Cooking Liquid
- 1 cup orange juice fresh
- 1/2 cup lime juice fresh
- 6 cloves garlic minced
- 1 tsp kosher salt
- 1 tsp oregano dried
- 1 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp cumin ground
- 1/2 tsp black pepper
- 12 oz Mexican beer (like Modelo)
Pineapple Salsa (optional)
- 2 1/2 cups pineapple diced fresh
- 1/3 cup red onion minced
- 1/3 cup cilantro chopped, fresh
- 1 jalapeño minced
- 1/2 tsp cumin ground
- 1/2 tsp chipotle chili powder regular chili powder can be substituted
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp lime juice fresh
Instructions
Make Pineapple Salsa (if making)
- Add all pineapple salsa ingredients to a bowl, and stir to combine. Cover and refrigerate while you cook the pork.
Whisk Cooking Liquid
- Whisk all cooking liquid ingredients (except beer) together in a separate mixing bowl and set aside.
Cook the Pork
- Mix brown sugar, salt, pepper, garlic powder, chili powder, ground cumin, paprika, oregano, basil, and coriander in a small bowl.
- Season pork pieces with seasoning mix, rubbing it into the meat.
- Select “Saute” on the Instant Pot, and add oil. Once hot, add half the pork pieces and sear for 1-2 minutes per side. Remove to a plate and repeat with remaining pork pieces, adding more oil if needed.
- Select “Cancel”. Pour in beer, using a wooden spoon or spatula to scrape the bottom of the pot to loosen the browned bits. Once there are not browned bits left on the bottom of the pot, pour in the sauce you whisked together earlier.
- Add seared pork pieces, along with any juices that have accumulated on the plate, and give a quick toss to coat.
- Secure lid and select “Pressure Cook” or “Manual” and hit the +/- buttons until you select 45 minutes.
- Once pressure cooking time has elapsed, don’t do anything and let the pot naturally release the pressure for 15 minutes, then turn the knob to release any remaining pressure.
Crisp the Edges
- While pork is cooking, line a rimmed baking sheet with foil and set aside.
- Remove lid and shred pork.
- Preheat broiler on HIGH and move an oven rack to be about 6 inches from the heat.
- Spread shredded pork on prepared baking sheet and toss with about 1/4 cup of the cooking juices from inside the Instant Pot.
- Broil for 4-5 minutes, until edges of the pork start to brown. Remove from oven and add another 1/4-1/3 cup of the juice and stir.
- Broil another 4-5 minutes, until edges are browned and crispy.
To Serve
- To serve, add carnitas to a charred tortilla (flour or corn), and top with a bit of pineapple salsa and a sprinkle of minced fresh cilantro.
Notes
- All cooking liquid ingredients can be halved if making a smaller batch.
- For a stovetop variant, sear the pork in a skillet, deglaze with beer, then transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for about 4 hours until tender.
- Use pork shoulder instead of pork loin for a fattier, more traditional carnitas texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 52g | 104% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 999mg | 42% |
| Potassium | 1076mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 49mg | 54% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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