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Instant Pot Carnitas
Instant pot carnitas produces juicy, tender, flavorful meat in less than half the time of a slow cooker. It's perfect for tacos and more!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
8
Calories:
241 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 3-4 pounds pork shoulder boneless
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 onion diced, medium
- 1 cup chicken broth
- ½ cup orange juice
- lime juice from one
- 2 teaspoons garlic minced
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the Instant Pot in sauté mode.
- Trim the excess fat from the pork shoulder and cut into large chunks.
- Add the oil to the instant pot and add half of the pork shoulder, turning to brown all sides. Remove to a clean plate and repeat with remaining pork.
- Add the onion to the pot and cook until slightly translucent, 2-3 minutes.
- In a small bowl, whisk together the chicken broth, orange juice, lime juice, garlic, cumin, salt, and pepper. Return the pork to the Instant Pot, and pour the sauce over the top. Place the lid on the Instant Pot and cook at high pressure for 30 minutes, then let naturally release for 15 minutes.
- Remove the pork from the pot using a slotted spoon and shred. Strain the cooking liquid over a bowl, discarding any solids that are strained out.
- Preheat the broiler. Spread the shredded pork on a foil-lined baking sheet, and pour about one cup of the cooking liquid over the top of of the meat. Broil 5-10 minutes, watching closely, until the edges of the meat are crispy and brown.
- Serve warm in tortillas to make tacos or burritos or serve over salad.
Cup of Yum
Notes
- STORE. Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Pro tip: Pour some of the juices from the instant pot into the storage container to help keep them moist.
- FREEZE. Cool, place in a freezer container or bag for up to 3 months. Thaw in the fridge when you're ready to use it.
- To reheat. Use the microwave to reheat them quickly, but reheating them in the oven is the best way. Preheat the oven to around 325°F. Place the carnitas in a baking dish, cover with foil to retain moisture, and heat for about 10-15 minutes, or until heated through. Remove the foil for the last few minutes to crisp up the edges, if desired.
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
3g
(1%)
Protein
39g
(78%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
103mg
(34%)
Sodium
493mg
(21%)
Potassium
708mg
(15%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
35IU
(1%)
Vitamin C
9mg
(10%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 241
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 39g | 78% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 103mg | 34% |
| Sodium | 493mg | 21% |
| Potassium | 708mg | 15% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.