Instant Pot Carnitas
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Additional Time
10 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
365 kcal
-
Course
Main Course
-
Cuisine
Mexican
Instant Pot Carnitas
Description
This recipe uses boneless pork shoulder cut into chunks and rubbed with a blend of salt, pepper, cumin, paprika, and oregano. After searing the meat in olive oil directly in the Instant Pot, garlic and a blend of chicken broth, lime juice, and orange juice are added to provide moisture and citrus brightness.
The pork cooks under high pressure for 35 minutes, then is shredded and placed under the oven broiler to develop crispy, caramelized edges reminiscent of traditional slow-roasted carnitas. The citrus juices used in cooking help tenderize the meat and add subtle flavor.
These carnitas can be stored in the refrigerator for up to 5 days and freeze well. For reheating, gently warm in the oven at 350°F to preserve the texture. Adjust cooking time if the pork isn’t fork tender, adding additional pressure cooking as needed.
Ingredients
- 4 pound pork shoulder cut into 2 inch chunks, boneless
- 1 tsp salt sea salt
- ½ tsp black pepper
- 2 tbsp cumin
- ½ tsp paprika
- 1 tsp oregano
- 1 tbsp olive oil
- 5 garlic cloves
- 1 cup chicken broth
- ¼ cup lime juice
- ⅓ cup orange juice
- cilantro to garnish, fresh
Instructions
- First, trim the fat off the pork shoulder. Cut into 2 inch cubes.
- Place the pork in a large bowl. Add the salt, pepper, cumin, paprika, and oregano to the bowl. Toss until the pork is fully coated.
- Press the sauté button on the Instant Pot. Add in the olive oil. Once the oil is hot, add in the pork. Sear on each side for 2 minutes. You may need to do this in two batches. Then, press cancel.
- Next, add in the garlic cloves, chicken broth, lime juice, and orange juice to the pot. Secure the lid on top.
- Pressure cook on high for 35 minutes. When the timer goes off, allow a natural release for 10 minutes. Then, carefully move the top valve to venting to release any remaining pressure.
- Turn the oven broil to high. Remove the Instant Pot lid carefully. Use two forks to shred the meat.
- Transfer the meat and ½ cup of the liquid to a rimmed baking pan. Broil on high for 5 minutes, or until the top of the pork has started to become crispy. Remove the pan from the oven.
- Finally, garnish with fresh herbs and serve!
Notes
- Use boneless pork shoulder for best texture and flavor.
- Sear pork in batches if needed to avoid crowding and ensure browning.
- If pork isn’t tender after cooking, seal and pressure cook for an extra 5 to 10 minutes.
- Store leftovers refrigerated up to 5 days; carnitas freeze and reheat well.
- Reheat in the oven at 350°F for 5 to 7 minutes to maintain crispy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 69g | 138% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 182mg | 61% |
| Sodium | 700mg | 29% |
| Potassium | 1243mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
