Instant Pot Perfect Carnitas
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8
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Calories
294 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Perfect Carnitas
Description
This recipe prepares carnitas using boneless pork butt roast cut into chunks and browned using the Instant Pot's Sauté function, where it is seasoned with ancho chile powder, cumin, oregano, salt, and pepper. After browning, sautéed onion and garlic join the pot along with orange juice, canned chopped green chiles, and liquid smoke, creating a fragrant cooking liquid. Pressure cooking the mixture for 30 minutes tenderizes the pork thoroughly.
The pork shred after cooking offers savory taste complemented by mild heat and acidity from orange juice and green chiles, while the smoky undertone from liquid smoke boosts flavor complexity. The resulting carnitas are moist and richly flavored, ideal for tacos, burritos, or plates served with traditional Mexican accompaniments.
For serving, the shredded meat pairs well with tortillas and toppings such as fresh cilantro, lime, or salsa. The use of canned green chiles and orange juice contributes brightness and subtle heat. The recipe also accommodates using a slow cooker if an Instant Pot is unavailable, providing flexibility in kitchen equipment.
To ensure proper browning and flavor, make sure pork chunks are coated evenly with spices before searing and that the Instant Pot is set properly to achieve a natural release. The recipe doesn't add oil in the sauté step as pork fat renders sufficiently for browning.
Ingredients
- 3 1/2 pounds pork butt roast boneless
- 1 onion peeled and chopped, large
- 6 cloves garlic minced
- 1 cup orange juice
- 4.5 ounces green chile 1 can, Old El Paso brand, chopped
- 1 1/2 tablespoons ancho chile powder
- 2 teaspoons liquid smoke
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- salt and pepper
Instructions
- Trim the extra fat off the pork roast and cut it into large 2-inch chunks. Turn the Instant Pot on Sauté. Sprinkle the pork chunks with the ancho chile powder, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat. Add half the pork to the Instant Pot and brown on all sides. (The pork will pull away from the bottom of the pot when it's caramelized. No need to add oil.) Then transfer the pork to a plate and repeat with the remaining pork.
- Take all of the pork chunks out of the pot. Sauté the onions and garlic for 2 minutes to soften. Then add the pork, orange juice, Old El Paso Chopped Green Chiles, and liquid smoke to the pot. Stir well.
- Lock the lid into place. Set the Instant Pot on the Meat setting. Pressure cook for 30 minutes.
- Once the timer goes off, turn off the Instant Pot and perform a Quick Release. When the steam valve button drops, it is safe to open the pot. Use tongs to shred the meat.
- You can serve the carnitas as-is on Old El Paso Flour Tortillas. For crispy restaurant-style carnitas, scoop the shredded pork out of the pot with a slotted spoon, and spread in a thin layer on a baking sheet. Broil the carnitas for approximately 5 minutes to form crispy edges. Then serve on tortillas or as a topping for salads and nachos.
Notes
- If an Instant Pot is not available, this carnitas recipe can be adapted for slow cooker preparation following appropriate instructions.
- Trim excess pork fat before cooking to avoid greasiness while retaining enough for flavor and browning.
- Coat pork chunks evenly with spices before browning to maximize flavor absorption.
- Use canned chopped green chiles for mild heat and authentic flavor.
- Perform a quick pressure release after cooking to prevent overcooking the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 294kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 38g | 76% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 119mg | 40% |
| Sodium | 221mg | 9% |
| Potassium | 820mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 22.7mg | 25% |
| Calcium | 58mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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