Instant Pot Carnitas
User Reviews
5
Instant Pot Carnitas
Description
This Instant Pot Carnitas recipe centers on pork shoulder cut into chunks, seasoned with salt and pepper, and browned for caramelization. The sauté step in the Instant Pot sears the meat for deeper flavor. A cooking liquid made of Mexican pilsner or lager beer, fresh orange and lime juice, and a blend of chili powder, cumin, oregano, garlic, and onion powder infuses the pork throughout the pressure cooking process.
The pork is pressure cooked on high for an hour, followed by a natural release to ensure tenderness. Once shredded, the carnitas can be crisped in a skillet or under a broiler for texture contrast. The bright citrus and aromatic spices balance the richness of the pork. Serving suggestions include traditional tacos with corn tortillas, onions, cilantro, salsa, avocado, and queso fresco, or as fillings for burritos, bowls, enchiladas, and nachos.
Practically, leftovers store well with cooking juices to maintain moisture, refrigerating up to four days or freezing for months. Reheating gently prevents drying. This makes the dish versatile for meal prep or party feeding. The recipe’s stepwise approach combines tender simmered meat with layered flavor and optional finishes for textural variation.
Ingredients
- 3-4 pounds pork shoulder trimmed and cut into 4 inch by 4 inch squares, boneless
- 2 teaspoons kosher salt
- ½ teaspoon black pepper ground
- 2 Tablespoons canola oil or olive oil
- 12 ounces Mexican beer Pilsner or lager beer
- ½ cup orange juice fresh
- ¼ cup lime juice fresh
- 5 garlic minced, cloves
- 2 teaspoons salt
- 1 teaspoon black pepper ground
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- 2 teaspoon cumin ground
- cilantro optional, fresh, chopped, for garnish
Serving suggestions
- corn tortillas chopped onions, chopped cilantro, avocado, salsa, pico de gallo, crumbled Queso Fresco, lime wedges etc, warm
Instructions
- Season the pork with 2 teaspoons of kosher salt and ½ teaspoon black pepper.
- Turn the Instant Pot to the sauté setting. Heat 1 Tablespoon of oil and, working in 2 batches, add the pork pieces and sear until evenly brown on both sides, about 3-4 minutes per side. Transfer meat to plate and proceed with remaining oil and pork. Remove the last batch and place on a plate. Press cancel on the Instant Pot to turn off heat.
- Pour the beer into the hot Instant Pot and using a wooden spoon scrape the bottom of the pot to remove any browned bits stuck to the bottom. Stir in the rest of the ingredients and return the pork and any juices on the plate to the Instant Pot.
- Place the lid on top of the Instant Pot and make sure the valve is in the sealed position. Cook in HIGH pressure for 60 minutes. Let the pressure naturally release for 15 minutes at the end of cooking time. Then release any remaining pressure and remove the lid.
- Remove the pork from the pressure cooker and shred the meat.
- While you are shredding the meat, turn the pressure cooker to the Sauté mode and reduce the liquid for about five minutes.
- Return shredded pork to the Instant Pot and toss to get the meat coated in cooking liquid. Then press cancel to turn off heat.
- Turn the oven broiler to high. Place the top oven rack about 6 inches from the heat source.
- Transfer the pork to a baking sheet and spread the pork out into an even layer. Transferring some liquid with the pork is ideal.
- Broil pork for about 4-5 minutes, flip it over and broil for another 4-5 minutes or until the edges of the pork begin to brown.
- Remove the baking sheet from the oven, sprinkle with chopped cilantro (optional) and serve with suggested toppings.
Notes
- Store leftover carnitas in the refrigerator with the cooking liquid to keep the meat moist for up to four days.
- Reheat leftovers gently in the microwave or skillet to avoid drying out the pork.
- Carnitas freeze well; keep them tightly sealed and use within several months for best quality.
- Serve carnitas in corn tortillas with fresh toppings such as chopped onions, cilantro, avocado, salsa, and queso fresco for authentic flavor.
- Try using carnitas for burritos, taco bowls, enchiladas, or layered nachos for versatile meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 39g | 78% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 1266mg | 53% |
| Potassium | 731mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
