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Delicious and Versatile Instant Pot Pork Carnitas

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This tender and delicious Instant Pot pork carnitas recipe is versatile enough to be pulled apart and served in tacos or wraps. It can also be served solid as an entree along with rice, veggies, or the side of your choosing.

What I Love About This Instant Pot Pork Carnitas Recipe

Cooked in an Instant Pot, you ensure all flavors and juices are sealed in, making it juicy and flavorful.

And can we talk about the versatility of these Instant Pot pork carnitas? You can pull them apart and use them in wraps, pulled pork burgers, stir-fries, and so much more.

If you still haven’t picked up an Instant Pot yet but just looking for recipes before you purchase one, you can find many great selections on Amazon.

What to Serve With Instant Pot Pork Carnitas

Oh, the possibilities are endless, seriously! Toss them in a wrap, throw them in a bowl of rice, or serve them as a main dish alongside some of these great sides:

What You Need to Make Instant Pot Pork Carnitas

Ingredients:

  • ¾ c. chicken broth, preferably organic
  • ¾ c. fresh orange juice (approximately 2 large oranges)
  • 3 T. lime juice
  • 1 T. chili powder
  • ½ t. smoked paprika
  • 1 t. dried Mexican oregano
  • 1 t. ground cumin
  • Sea salt and black pepper, to taste
  • 2-3 T. extra virgin olive oil, divided
  • 3½ – 4 lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
  • 1 medium red onion, diced
  • 1 medium jalapeno, diced
  • 2-3 cloves fresh garlic, peeled and chopped

How to Make These Pork Carnitas

  1. In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper to taste, and set aside.
  2. Push the “Sauté” button on the Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper to taste, and cook until pork is browned on all sides, approximately 1-2 minutes per side. Note: DO NOT use the lid while using the “Sauté” function on an Instant Pot!
  3. Once browned, transfer the seared pork to a plate and repeat this process with additional olive oil and the rest of the pork. Remove browned pork from the Instant Pot and set aside.
  4. *Optional Step: Add the remaining tablespoon of olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
  5. Add the browned pork back to the pot and pour the chicken broth/orange juice mixture over it. Add the lid and seal, making sure the steam release handle is positioned toward “Sealing.” 
  6. Press the “Manual” button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the “natural release” of the steam inside the Instant Pot. After that time, perform a manual “quick release” to vent any remaining steam to release the lid, if necessary.
  7. A few minutes before the steam is fully released, preheat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer the pork to the prepared baking sheet and gently shred it with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading it into a thin, even layer.
  8. Place pork under the broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under the broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
  9. Once the pork is under the broiler, press “Sauté” on the Instant Pot to reduce the cooking liquid by one-half while the pork is broiling.
  10. When finished broiling, remove the baking sheet from the oven and serve immediately with the reduced cooking liquid, fresh lime wedges, and chopped cilantro. Enjoy!
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How to Store Instant Pot Pork Carnitas

These will safely store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.

I’m not a huge fan of storing leftovers in the fridge for longer than 5 days, though some recommend you can store it in the fridge for up to one week.

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Instant Pot Pork Carnitas

Cooked in the Instant pot this pork is juicy, tender, delicious and versatile. Serve in tacos, wraps or over rice.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 25 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Calories: 696kcal
Author: Iva Ursano

Ingredients

  • ¾ c. chicken broth preferably organic
  • ¾ c. fresh orange juice approximately 2 large oranges
  • 3 tbsp lime juice
  • 1 tbsp chili powder
  • ½ tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • Sea salt and black pepper to taste
  • 2-3 tbsp extra virgin olive oil divided
  • 3½ – 4 lbs. pork shoulder roast trimmed and cut into 6-8 chunks
  • 1 medium red onion diced
  • 1 medium jalapeno diced
  • 2-3 cloves fresh garlic peeled and chopped

Instructions

  • In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
  • Push the “Sauté” button on Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper, to taste, and cook until pork is browned on all sides, approximately 1-2 minutes per side. Note: DO NOT use lid while using the “Sauté” function on an Instant Pot!
  • Once browned, transfer seared pork to a plate and repeat this process with additional olive oil and the rest of pork. Remove browned pork from the Instant Pot and set aside.
  • *Optional Step: Add remaining tablespoon olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
  • Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal, making sure the steam release handle is positioned toward “Sealing.” 
  • Press the “Manual” button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the “natural release” of the steam inside the Instant Pot. After that time, perform a manual “quick release” to vent any remaining steam to release lid, if necessary.
  • A few minutes before the steam is fully released, preheat oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer.
  • Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
  • Once pork is under the broiler, press “Sauté” on the Instant Pot to reduce the cooking liquid by one half while the pork is broiling.
  • When finished broiling, remove baking sheet from oven and serve immediately with the reduced cooking liquid, fresh lime wedges, and chopped cilantro. Enjoy!

Notes

Note: DO NOT use lid while using the “Sauté” function on an Instant Pot!

Nutrition

Calories: 696kcal | Carbohydrates: 10g | Protein: 79g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 267mg | Sodium: 502mg | Potassium: 1563mg | Fiber: 1g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 31mg | Calcium: 85mg | Iron: 6mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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