instant pot carnitas

The  BEST Instant Pot Pork Carnitas are easy to make at home with your electric pressure cooker. A quick pop under the broiler at the end ensures that the carnitas get nice and crispy!

The BEST Instant Pot Pork Carnitas

Mission Organics® White Corn Tortillas

avocado (thinly sliced)

cilantro (chopped)

lime (cut)

pork

garlic salt

Tablespoon cumin

oregano

brown sugar

basil

coriander

chili powder

paprika

oranges (sliced in half)

lime

water

onion

apple cider vinegar

lime juice (freshly squeezed)

sugar

Tablespoon kosher salt

red pepper flakes

Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.

Rub the spice mixture evenly over the pork pieces and place in Instant Pot.

Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in Instant Pot and add 1 cup water.

Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the "sealing" position.

Press the "manual" button and set Instant Pot for high pressure for 40 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure. Open the lid.

Preheat oven broiler. Shred the pork using two forks then use a slotted spoon to remove the pork, and place on a baking sheet.&nbsp;

Taste the pork for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!

Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).

CARNITAS

Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.

Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.

Taste for sweetness and add more sugar as needed.

Pour vinegar mixture over onions.

Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.

ASSEMBLY

Warm up Mission Organics® White Corn Tortillas in oven (best served warm for full flavor)

Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.

PICKLED ONIONS

https://content.jwplatform.com/videos/u8thQv6G.mp4

The BEST Instant Pot Pork Carnitas are easy to make at home with your electric pressure cooker. A quick pop under the broiler at the end ensures that the carnitas get nice and crispy!

Instant Pot Carnitas

Easy Instant Pot Carnitas (Pressure Cooker Carnitas): Cut short cooking time &amp; make this crispy and Juicy Mexican Pulled Pork! Perfect with tacos, burritos, or tamales.

Instant Pot Carnitas (Crispy Mexican Pulled Pork)

200 ml (~⅘ cup) unsalted chicken stock

(13 grams) garlic cloves (, crushed)

(200 grams) medium onion (, roughly chopped)

(2 grams) cumin seed (, ground)

bay leaves

(15 milliliters) regular soy sauce

55 ml juice orange

Kosher salt

black pepper

corn tortillas

Salsa (pico de gallo)

Prepare Pork Shoulder Meat: Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 inches). Keep the excess fat.

Marinate Pork Shoulder Cubes: Place pork shoulder cubes &amp; fat into the Instant Pot’s inner pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) regular soy sauce, and juice (55ml) from 1 orange to the inner pot. Mix well and let the meat marinate for 20 minutes.

Pressure Cook Pork Shoulder Cubes: Pour ~⅘ cup (200ml) unsalted chicken stock in the inner pot. Close lid and Pressure Cook at High Pressure for 30 minutes + 15 minutes Natural Release. Release the remaining pressure after 15 minutes and open the lid carefully.

Crisp Pork Shoulder Cubes: Transfer the pork shoulder cubes onto a baking tray. Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste &amp; adjust accordingly. Drizzle some of the cooking liquid on to each piece (The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vegetable oil and drizzle over each piece of pork). The fat &amp; oil will protect the meat from drying out and the surface will crisp faster.Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 – 10 minutes. Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again until the surface is crisped.

(Optional) Heat Corn Tortillas: If you are serving the Carnitas with corned tortillas, you can heat up the corn tortillas when the pork is browning in the oven.

Serve &amp; Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!

An easy recipe for shredded, crispy Mexican pork made in the pressure cooker. These Instant Pot Carnitas are full of flavor and can be made in a fraction of the time. 

pork roast,

salt

cumin

garlic powder

orange juice

beer (or chicken stock)

tortillas, shredded cheese (cheddar cabbage

Sear pork.

Turn your instant pot to saute and add in oil. Once heated, add the pork loin to the instant pot along with the spices. Turn to sear each side of the pork cuts. Turn the instant pot off once the meat is seared.

Deglaze inner pot.

Add in the orange juice and beer and scrape up any browned bits on the bottom of the inner pot.

Cook on high pressure.

Seal the pressure cooker and be sure vent is pointing to &quot;sealed.&quot; Set pressure to high and cook for 40 minutes for a shoulder or butt roast. Cook for 30 minutes if using a pork loin roast.

Let pressure release.

Once cook time has elapsed, let pressure release naturally, or FOR AT LEAST 15 minutes.

Shred pork.

Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer (stand or hand-held mixer both work.)

Broil Pork if desired.

If you want to crisp the edges of the shredded pork, place meat on rimmed sheet pan with 1/2 cup cooking liquid and broil under high heat for 3-5 minutes per side.

Serve Carntias.

Serve Mexican pork with tortillas and shredded cheese, over rice, or over baked potatoes. 

https://www.youtube.com/watch?v=KTzE-Ol8sbs

Instant Pot Carnitas are incredibly flavorful and SUPER simple to make. The combination of the spices and orange juice really give this pork all it's flavor!

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Printable Recipe: https://amindfullmom.com/instant-pot-pork-tacos/

Ingredients: 
1 tablespoon oil 
1 3-4 pound pork roast ( shoulder or butt is preferred), cut into 3-4 inch chunks
2 teaspoons kosher salt
2 teaspoons cumin
1 teaspoon oregano
2 teaspoons garlic powder
1 cup orange juice
1 cup chicken stock or light beer
Instructions: 
Turn your instant pot to saute and add in oil. Once heated, add the pork loin to the instant pot along with the spices. Turn to sear each side of the pork cuts. 
Turn the Instant Pot off. 
Add in the orange juice and beer and scrape up any browned bits on the bottom of the inner pot. 
Place lid on pressure cooker and be sure vent is pointing to "sealed." Set pressure to high and cook for 40 minutes for a shoulder or butt roast. Cook for 30 minutes if using a pork loin roast. 
Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer (stand or hand-held mixer both work.)
If you want to crisp the edges of the shredded pork, place meat on rimmed sheet pan with 1/2 cup cooking liquid and broil under high heat for 3-5 minutes per side.
Serve Mexican pork with tortillas and shredded cheese, over rice, or over baked potatoes.

Instant Pot Carnitas: It may not be authentic, but the flavor is SPOT on!

Green chile pork carnitas - delicious hearty and rich pork carnitas smothered in green chile for tons of Mexican pulled pork flavor the whole family loves.

Green Chile Pork Carnitas Recipe

pork shoulder

olive oil

505 green chile sauce

chicken broth

jalapeño,

Green onions, chopped,

Generously coat pork shoulder in olive oil, then...

Generously coat pork shoulder in olive oil, then season well with salt and pepper.

Add to large dutch oven, slow cooker, or...

Add to large dutch oven, slow cooker, or instant pot.

Add stock, seasonings, and green chile sauce.

In oven: cook 3 hours at 350 degrees,...

In oven: cook 3 hours at 350 degrees, until pork is soft and shreds when pulled with a fork.

In slow cooker: cook on low for 8...

In slow cooker: cook on low for 8 hours, until pork is soft and shreds when pulled with a fork.

In pressure cooker: set to 55 minutes on...

In pressure cooker: set to 55 minutes on high pressure (65 if using frozen pork shoulder), natural release.

Remove pork to a large bowl.

Using two forks, or your hands, pull pork...

Using two forks, or your hands, pull pork to shred (or you can remove pork from green chile sauce and roughly chop on a cutting board, then add back to chile).

Top with chopped green onions and optional sliced...

Top with chopped green onions and optional sliced jalapenos.

Serve with cheese wraps, tortillas, salad, or over...

Serve with cheese wraps, tortillas, salad, or over macaroni and cheese for a delicious carnitas dinner!

These Instant Pot Carnitas (Mexican Pulled Pork), are a favorite easy meal. The pork is seasoned with a simple blend of spices and then pressure cooked with orange juice, lime juice, onion and garlic until it is fall apart tender. Crisp it up in the oven and enjoy deliciously juicy, crispy pork carnitas!

pork butt or pork shoulder*

orange juice (from 2 oranges)

lime juice (from 2 limes)

garlic (minced)

Cut the pork into large 2 to 3-inch chunks. Place in the Instant Pot.

In a small bowl, combine the dried oregano, cumin, chili powder, salt and pepper. Sprinkle over the pork and rub over all sides of the pieces of pork. Add the orange juice, lime juice, onion and garlic to the Instant Pot.

Close the lid and turn the steam release valve to the sealing position. Use the Pressure Cook or Manual function to set the cook time to 45 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, allow the pot to naturally release pressure for 15 minutes (just leave the Instant Pot alone).

Quick release any remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon. Once all steam has escaped and the pin drops down, carefully open the Instant Pot lid.

Use two forks to shred the pork, discarding excess fat. You can serve the pork now, or (the best way!) crisp it under the broiler. To crisp pork, spread it out in a single layer on a foil-lined rimmed baking sheet. Add a little of the juices from the Instant Pot to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.

Serve in tortillas or as desired.

These low FODMAP Instant Pot Carnitas will add some delicious spice to your summer or any time of year! Easily made juicy and tender in the Instant Pot and crispy under a broiler, this Mexican street food recipe is also Paleo and Whole30 in addition to being low FODMAP.

Instant Pot Carnitas (Low FODMAP, Paleo, Whole30)

pineapple juice

lime juice, freshly-squeezed (about 2 large limes)

oregano leaves

tsp cumin

tsp kosher salt,

½ tsp ground black pepper,

½ tsp ground cayenne powder

Using a sharp chopping knife, chop the pork shoulder into 6 equal square-sized pieces. Dry each piece with paper towels and sprinkle generously with kosher salt and ground black pepper.

Hit the "Sauté" button on your Instant Pot Pressure Cooker and add the garlic-infused olive oil. Once the display reads "Hot," using tongs, add half of the pork pieces and sear each side for 1 minute. Remove seared pork to a plate and repeat for the remaining pieces of pork.

Once all the pork pieces are seared and removed from the pot, hit "Cancel" on the Instant Pot and slowly pour the pineapple and lime juice into the pot. Scrape the bottom of the pot clean with a plastic spoon.

Add 1 tsp lime zest, 1 tsp oregano leaves, 1 tsp cumin, 1 tsp kosher salt, ½ tsp black pepper and ½ tsp cayenne powder to the pot and stir until combined. Add all the pork back into the pot and cover with the liquid on all sides. Scrape any pork juices left on the plate into the pot using a spatula (leave no flavour behind!).

Close the lid, set pressure release valve to sealing, hit the "Meat" button, and set timer for 60 minutes.

Once the cooking cycle has completed, hit "Cancel" on the Instant Pot and quick release pressure. Preheat the oven broiler and set a rack to the second position from the top of the oven.

Open the Instant Pot lid, and using a slotted spoon, carefully remove pork to a cookie sheet. Using two forks, pull pork apart and spread it evenly on the cookie sheet. Using a ladle, spread half of the juices remaining in the pot over the meat. Put the cookie sheet in the oven and broil for 4 minutes, watching carefully for burning. Remove cookie sheet from the oven and using a large flipping spatula, flip the pork on the cookie sheet. Add the remaining half of the juices on the pork and broil for 4 more minutes or until pork is crispy. Remove from the oven. Using tongs, remove pork from cookie sheet into a serving bowl, leaving most of the remaining juices behind on the cookie sheet.

Serve in a bowl on some greens (Paleo, Whole30 and Low FODMAP), on a baked potato (Paleo, Whole30 and Low FODMAP), on a sweet potato (Paleo, Whole30 and Low FODMAP up to 1/2 cup), in a gluten-free corn tortilla (Low FODMAP up to 2-3 tortillas but not Paleo/Whole30, see above for more information), or in a Paleo/Whole30 compliant tortilla alternative (green leaf or butter lettuce, for example). Top with scallions (green tops only), chopped lettuce, compliant salsa, freshly-squeezed lime juice, lactose-free sour cream (Low FODMAP but not Paleo/Whole30) or any of your favourite toppings.

Instant Pot Perfect Carnitas Recipe - A simple foolproof pressure cooker carnitas recipe that creates smoky crispy shredded pork for tacos and salads... In a hurry!

Instant Pot Perfect Carnitas

boneless pork butt roast

onion,

garlic, (minced)

Old El Paso Chopped Green Chiles ((1 can))

ancho chile powder

liquid smoke

Salt (and pepper)

Trim the extra fat off the pork roast and cut it into large 2-inch chunks. Turn the Instant Pot&nbsp;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.

https://content.jwplatform.com/videos/StEsGVE2.mp4

Crispy shredded Instant Pot Perfect Carnitas, a slow-cooked dish your can pressure cook in minutes!

Crispy pressure cooker carnitas are juicy, fall apart tender, and ready in only 1 hour and 10 minutes! Easy to make in the Instant Pot!

Pressure Cooker Carnitas

pork shoulder ((also known as ‘pork butt’))

coarse sea salt

onion powder

lime juice

chopped cilantro, (for garnish)

lime, (juiced)

Cut the pork shoulder into large 4-inch chunks and place in a large bowl.

Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.

Add the lime juice and chicken broth to the pressure cooker.

Add the pork, then lock the lid and seal the steam release vent.

Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.

Manually release the remaining pressure by opening the steam release vent.

Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.

To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.

Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.

These Paleo and Whole30 Instant Pot shredded pork carnitas are super tender, juicy and flavorful! Plus, we have 25 other Paleo Instant Pot recipes including dinner recipes, soups and side dishes!

Paleo Instant Pot Recipes: Carnitas

lbs pork shoulder

garlic,

orange juice ((about 2 oranges))

lime juice ((about 2 limes))

tbsp cumin

tbsp chili powder

tsp salt

chipotle powder

tbsp ghee ((or other cooking oil))

romaine lettuce ((or sub Siete Tortillas

cilantro

avocado

jalapenos, sliced

lime wedges

Cut pork into cubes and set aside. Prep onion and garlic as noted.

Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.

Press the sauté button on the instant pot and add ghee. Once hot, add in the pork and brown it on all sides. Press cancel on the instant pot once the pork is browned.

Pour the juice/seasoning mixture all over the pork cubes and add in the diced onion and garlic.

Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.

Manually release any remaining pressure and remove the lid. Shred the pork with two forks.

For the Instant Pot

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Top 11 instant pot carnitas recipes from across the web

The most viewed instant pot carnitas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Instant Pot Pork Carnitas

Instant Pot Carnitas (Crispy Mexica...

Instant Pot Carnitas

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Instant Pot Carnitas

Instant Pot Carnitas (Low FODMAP, P...

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The most viewed instant pot carnitas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine