Instant Pot Pork Carnitas
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
8 servings
-
Calories
376 kcal
-
Course
Main Course
-
Cuisine
Mexican
Instant Pot Pork Carnitas
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Ready in just about an hour, these Instant Pot Pork Carnitas will quickly become a staple in your home! They are so easy to make, absolutely loaded with flavor thanks to the homemade escabeche, and they go perfectly with tacos, salads, nachos, and quesadillas. Meal prep a large batch of these pork carnitas for easy weekday lunches and family dinners.
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Ingredients
Carnitas
- 4-5 pounds boneless pork shoulder or pork butt
- 1-2 Tablespoons olive oil
- 2-3 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 cup water or chicken broth
- 1 cup orange juice
- 1/2 Tablespoons freshly squeezed lime juice
- 2 Tablespoons brown sugar
- 1 Tablespoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 medium white onion chopped
- 6 cloves garlic minced
- 1 Jalapeño seeds removed
- 2 bay leaves
- 2 cinnamon sticks
Escabeche
- 1 red onion thinly sliced
- 3/4 cup white vinegar
- 1 bay leaf
- 5 whole cloves
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1 garlic clove thinly sliced
- Pinch of red pepper flakes
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Instructions
- Cut pork into 2-inch chunks. Season with the salt and pepper.
- Set IP to saute function. Place oil in bottom of the pot. Sear the meat in batches to brown it.
- Add 1 cup of water or chicken broth to the bottom of the pot and scrape off any browned bits. Return meat to the pan. Add the remaining ingredients and orange and lime rinds. Seal and cook for 45 minutes, then natural pressure release for 15 minutes.
- While the meat cooks, prepare the escabeche by bringing the vinegar, bay leaf, cloves, sugar, salt, peppercorns, oregano, cumin, garlic, and red pepper flakes to a boil just until the sugar and salt are dissolved. Turn off heat and stir in onions to coat. Let sit, stirring a few times, until ready to serve. This can be made in advance and kept in the fridge for up to 1 week.
- When the meat is done, shred, then spread on a baking sheet. Broil until crispy. Toss, then broil again.
- Serve with escabeche, sliced avocado, cilantro, queso fresco, flour tortillas, lime wedges.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
14g
(5%)
Protein
44g
(88%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
884mg
(37%)
Potassium
934mg
(27%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
187IU
(4%)
Vitamin C
21mg
(23%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 44g | 88% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 884mg | 37% |
| Potassium | 934mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 21mg | 23% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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