Instant Pot Carnitas Recipe

Name: Instant Pot Carnitas Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 teaspoons kosher salt (I used Mortons here), plus more to taste; 1 1/2 teaspoons dried Mexican oregano, rubbed between your fingers to break into smaller bits; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons freshly ground black pepper; 4 1/2 pounds boneless pork shoulder, cut into 2" pieces; 3 jalapeños, halved lengthwise; 6 garlic cloves, peeled but left whole; Zest of 1 orange; Juice of 1 orange

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings
8 servings
Course
Dinner

Instant Pot Carnitas Recipe

Iris Warren

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Adapted from here.

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Ingredients

Servings

2 teaspoons kosher salt (I used Mortons here), plus more to taste
1 1/2 teaspoons dried Mexican oregano, rubbed between your fingers to break into smaller bits
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
4 1/2 pounds boneless pork shoulder, cut into 2" pieces
3 jalapeños, halved lengthwise
6 garlic cloves, peeled but left whole
Zest of 1 orange
Juice of 1 orange

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Instructions

Add salt, oregano, coriander and cumin to a small bowl, stirring to combine.
Place about half of the pork in the bottom of an Instant Pot and season each piece with the spice mixture. Scatter half of the jalapeños, garlic cloves and orange zest on top. Top with remaining pork, then season those pieces with the remaining spice mixture (you'll use all of it). Top with remaining jalapeños, garlic cloves and orange zest. Pour orange juice down the side of the Instant Pot, so it reaches the bottom of the pot without disturbing all the spices.
Seal the lid and cook on high pressure for 45 minutes. Release the pressure manually, and using a slotted spoon, transfer pork to a large container. Shred meat using two forks, then season to taste with salt. Transfer cooking liquid to a fat separator, then pour some of the liquid back over the meat. You want to moisten the meat, but it shouldn't be covered or drowning in the liquids.
Working in batches, transfer the carnitas to large nonstick skillet set over high heat*. Cook, undisturbed until the bottom develops a golden crust (5 to 7 minutes). I like to brown just 1 side, so you get that golden flavor without drying the pork out too much. At this point, the carnitas is ready for tacos, nachos, burritos or bowls.

Notes

* If you're not planning on serving all of the carnitas in 1 meal, then I would recommend only cooking portions of the carnitas in the skillet as needed. The carnitas is best when browned in the skillet fresh. Store any leftover carnitas covered in the fridge.