Pressure Cooker Carnitas (Instant Pot)
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Pressure Cooker Carnitas (Instant Pot)
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Pressure cooker carnitas is an easy solution for making juicy, tender Mexican shredded pork. Get Instant Pot or stove top instructions here.
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Ingredients
Carnitas
- 6 lbs boneless pork shoulder (pork butt)
- 2 oranges cut in half
- 2 large carrots cut in half
- 1 white onion cut into quarters
- 3 bay leaves
- 3/4 cup chicken stock
- 3/4 cup orange juice
Rub
- 6 cloves garlic minced
- 2 tsp salt
- 1/4 cup brown sugar
- 2 tbsp oregano Mexican or regular
- 1 tsp ground cumin
- 1/2 tsp cinnamon
For shredded pork carnitas tacos
- flour or corn tortillas
- refried beans
- 2 White onions sliced
- 1 bunch cilantro chopped
- 3 limes sliced
- Pico de Gallo
- salsa verde
- Roasted Tomato Salsa
- guacamole
- Pickled Carrots
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Instructions
Instant Pot / Pressure Cooker Carnitas
- Combine the rub ingredients together in a small bowl. Use your hands to apply the rub over the entire surface of the pork.
- Place the pork butt on the trivet inside the Instant Pot, fat side up. Add the oranges, carrots, onion, bay leaves and pour the chicken stock and orange juice over and cover.
- Manually set to High pressure for 90 minutes. After cook time ends, allow for natural release of pressure.
- Allow meat to cool slightly, then shred by hand using two forks, or transfer meat to bowl of stand mixer fitted with paddle attachment and mix on medium-low speed until shredded.
- Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.
Optional: Crispy Pork Carnitas
- In a large skillet over high heat add a tablespoon of oil and fry shredded carnitas meat in batches, pouring 1/4 cup of cooking liquid in and simmer until juices have evaporated and meat is crispy and caramelized. Then go to Step 5 above to serve!
Stovetop Carnitas
- Combine the rub ingredients together in a small bowl. Use your hands to apply the rub over the entire surface of the pork.
- Add the rubbed pork, oranges, carrots, onion, bay leaves to a Dutch oven. Pour the chicken stock and orange juice over and then enough water to cover. Place the lid on the pot, bring to a boil, lower to simmer and leave lid slightly ajar. Cook for 3 hours.
- Preheat oven to 350°F.
- Carefully transfer pork from pot using a slotted spoon or spider to a large roasting pan. Discard the cooked orange and vegetables. Roast carnitas for 30 minutes, basting occasionally with cooking liquid.
- Allow meat to cool slightly, then shred by hand using two forks, or transfer meat to bowl of stand mixer fitted with paddle attachment and mix on medium-low speed until shredded. For crispy carnitas, see above.
- Serve with warm tortillas and your favorite taco toppings.
Notes
- **NUTRITIONAL info is for carnitas meat only. Fat and calorie counts stated here are high, and do not take into account the discarded fat the meat is fried in.
- I like to cook the tortillas on my stovetop gas flame to slightly char each side before serving.
Nutrition Information
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Calories
395kcal
(20%)
Carbohydrates
12g
(4%)
Protein
62g
(124%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
163mg
(54%)
Sodium
623mg
(26%)
Potassium
1162mg
(33%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
2114IU
(42%)
Vitamin C
16mg
(18%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 62g | 124% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 163mg | 54% |
| Sodium | 623mg | 26% |
| Potassium | 1162mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 16mg | 18% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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