Prepare to indulge in the delectable delight of my absolute favorite Instant Pot Carnitas Recipe! This mouthwatering dish transforms humble pork into a crispy, flavor-packed centerpiece that’s perfect for tacos, burritos, or simply savoring on its own. The Instant Pot works its magic with a blend of spices and citrusy notes, delivering tender pork that crisps beautifully under the broiler. Trust me, this recipe will have you coming back for seconds, maybe even thirds!
Why You’ll Love This Recipe
- Bold Flavors: The combination of citrus and spices infuses the pork with an unforgettable taste.
- Effortless Preparation: The Instant Pot does the heavy lifting, leaving you with perfectly cooked carnitas with minimal fuss.
- Versatility: Delicious on its own, but also perfect for tacos, salads, and burrito bowls.
- Crispy Finish: A quick broil gives the carnitas a satisfying crisp that elevates the overall dish to new heights.
Ingredients You’ll Need
Gather these simple yet powerful ingredients that make this Instant Pot Carnitas Recipe a standout! Each one plays a crucial role in building the layers of flavor, from the tender juiciness of the pork to the zesty brightness of citrus and the warming spices.
- Boneless pork shoulder: This cut is perfect for carnitas, providing tenderness and the right amount of fat for flavor.
- White onion: Adds a sweet, aromatic base to the dish, beautifully pairing with the garlic.
- Garlic: Essential for adding depth and a little bite. Don’t skimp on it!
- Fresh orange and lime juice: These fruits lend a subtle sweetness and tang that balances the spices.
- Chicken broth: Ensures the pork stays moist and infuses additional savory notes.
- Chili powder, cumin, oregano, smoked paprika, salt, pepper, cayenne: This spice medley creates the robust, smoky profile that defines the carnitas.
Variations
One of the beautiful things about this Instant Pot Carnitas Recipe is its adaptability. Feel free to tweak ingredients to suit your dietary needs or personal comf. Here are a few ways to make it uniquely yours.
- Spice It Up: For more heat, consider adding extra cayenne pepper or even some chopped jalapeños.
- Herb Infusion: Add a handful of fresh herbs like cilantro or parsley to the mixture for a fresh twist.
- Alternative Meats: This recipe works well with chicken thighs if you’re in the mood for a leaner carnitas.
How to Make Instant Pot Carnitas Recipe
Step 1: Preparing the Spice Mixture
Start by mixing the chili powder, cumin, oregano, smoked paprika, kosher salt, black pepper, and cayenne in a small bowl. This spice blend will be the soul of your carnitas, giving them that irresistible aroma and taste.
Step 2: Setting Up the Instant Pot
Layer your Instant Pot with chopped onion and garlic, letting them form a fragrant bed for the pork. Place your pork pieces over this, then sprinkle your prepared spice mix on top. Finally, pour in your fresh orange juice, lime juice, and broth, ensuring a mouthwateringly juicy finish.
Step 3: Cooking the Carnitas
Securely fasten the lid on your Instant Pot, ensuring the release valve is set to ‘Sealing’. Using the ‘Manual’ or ‘Pressure Cook’ mode, let the pot work its magic for 45 minutes on high pressure, delivering perfectly cooked, tender pork.
Step 4: Finishing Touches
Once the timer is up, allow the pressure to release naturally for 15 minutes before venting any remaining pressure. Retrieve your succulent pork with a slotted spoon, then shred it effortlessly with two forks.
Step 5: Crispy Perfection
Broil the shredded pork for 5-7 minutes on a baking sheet to achieve a glorious crispiness, or pan-fry in batches for an equally delicious result. The crisp texture adds a delightful contrast to the tender meat.
Pro Tips for Making Instant Pot Carnitas Recipe
- Juice Up: Use freshly squeezed orange and lime juices for the most vibrant citrus flavors and avoid bitterness that can come from pre-bottled versions.
- Spice Balance: Adjust the amount of cayenne and smoked paprika according to your spice tolerance for a personalized kick.
- Crisp for Texture: Don’t skip the broiling step—it truly makes a difference in texture, offering a crispy counterpart to the tender meat.
- Sauce Soak: Dipping tortillas in the cooking liquid adds an extra burst of flavor and helps them stay flexible and fresh.
How to Serve Instant Pot Carnitas Recipe
Garnishes
Add a sprinkle of fresh cilantro and a dollop of creamy chipotle sauce to these carnitas, boosting their flavor profile while adding a pop of color that makes the dish as beautiful as it is tasty.
Side Dishes
Pair these carnitas with classic sides like Mexican rice or a simple corn salad. For a lighter touch, a crisp green salad with a tangy vinaigrette complements the robust flavors perfectly.
Creative Ways to Present
Try serving the carnitas in lettuce wraps for a fresh take, or arrange them in bite-sized tortillas with miniature toppings for a fun appetizer at your next gathering. The vibrant look and taste will undoubtedly impress your guests.
Make Ahead and Storage
Storing Leftovers
To store leftover carnitas, place them in an airtight container with a bit of the cooking liquid to keep them moist. They can be refrigerated for up to 3 days, providing a ready-to-eat solution for busy weeknights.
Freezing
Freeze the carnitas in portioned containers for up to 3 months. When you’re ready to enjoy them again, simply thaw in the refrigerator overnight and crisp them in the oven or a hot skillet.
Reheating
Reheat the carnitas by spreading them on a baking sheet and warming in a 350°F oven until heated through. Alternatively, a quick sauté in a skillet will bring back their crispy goodness.
FAQs
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Can I use another type of meat for the Instant Pot Carnitas Recipe?
Absolutely! Chicken thighs or beef chuck roast work beautifully as substitutes, though they may alter cooking time slightly.
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What can I do if my carnitas turn out too spicy?
If the spice level is too intense, serve the carnitas with sour cream or avocado to help cut through the heat.
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Why do we use fresh juices in this Instant Pot Carnitas Recipe?
Fresh juices provide a brighter, cleaner flavor profile compared to bottled versions, enhancing the overall taste without adding preservatives.
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Can I skip the broiling step?
While you could skip broiling, doing so adds an irresistible crispy texture that is highly recommended for achieving authentic carnitas.
Final Thoughts
Thank you for letting me share my love for this Instant Pot Carnitas Recipe with you! I hope its convenience and mouthwatering flavors become a delicious staple in your kitchen. Don’t hesitate to dive in and make it your own—culinary adventures await!
Print
Instant Pot Carnitas Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 10 minutes
- Yield: 18 servings (2 oz. pork each)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Description
This Instant Pot Carnitas recipe delivers tender, flavorful pork that is easily made in a pressure cooker, then crisped up for delicious tacos. Perfect for a quick weeknight dinner or a festive gathering, it’s topped with a smoky chipotle sauce and fresh cilantro for added zest.
Ingredients
Instant Pot Carnitas
- 3.5 lbs. boneless pork shoulder, cut into 2-inch chunks
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh orange juice (from about 2-3 oranges)
- 2 limes, juiced
- 1/4 cup chicken broth
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground oregano
- 1 Tbsp. smoked paprika
- 1 Tbsp. salt
- 1 tsp. pepper
- 1/2 tsp. cayenne pepper
Crispy Cheesy Carnitas Tacos
- 18 white corn tortillas
- 1.5 cups shredded cheddar cheese
Chipotle Sauce
- 3/4 cup 0% nonfat Greek yogurt
- 1-2 chipotle peppers in adobo sauce
- 1 Tbsp. adobo sauce
- 1 clove garlic, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- Fresh cracked pepper to taste
Toppings
- Fresh chopped cilantro
Instructions
- Prepare the spice mixture: In a small bowl, combine chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper, and cayenne pepper. Mix well and set aside.
- Set up the Instant Pot: Add the chopped onion and minced garlic to the bottom of your Instant Pot. Place pork shoulder pieces on top of the onion mixture, then sprinkle the spice mixture evenly over the pork. Pour orange juice, lime juice, and chicken broth over the pork.
- Cook the carnitas: Secure the Instant Pot lid, set the pressure release valve to “sealing,” and select “Manual” or “Pressure Cook” mode. Cook on high pressure for 45 minutes.
- Release pressure and shred the pork: Allow the pressure to release naturally for 15 minutes, then turn the valve to “venting” to release any remaining pressure. Remove the lid and use a slotted spoon to transfer the cooked pork to a baking sheet. Shred the pork using two forks.
- Crisp the pork: Turn your oven to broil. Spread shredded pork on a baking sheet and broil for 5-7 minutes until crispy. Alternatively, crisp the pork in batches in a hot pan with cooking spray.
- Make the crispy cheesy tacos: Heat a pan over medium heat and spray with cooking spray. Dip corn tortillas briefly in the sauce from the Instant Pot, then place on the hot pan. Top with 2 oz. of cooked pork and about 14 grams of shredded cheddar cheese, fold in half, and cook until crispy and cheese is melted. Repeat for remaining tortillas.
- Prepare the chipotle sauce: Mix Greek yogurt, chipotle peppers, adobo sauce, garlic, cumin, salt, and pepper in a bowl. Cover and refrigerate at least 30 minutes to meld flavors.
- Assemble and serve: Serve tacos with chipotle sauce and chopped cilantro. Enjoy!
Notes
- All nutrition facts are estimates.
- Store leftover carnitas with some liquid from the Instant Pot to keep the meat moist.
- You can reuse the leftover liquid for tortillas, sandwiches, or as a dipping sauce.
- This recipe yields approximately 18 servings, each about 2 oz. of pork.
- For lower fat, omit the cheese; for lower carbs, use low-carb tortillas or lettuce wraps.
Nutrition
- Serving Size: 1 taco
- Calories: 296
- Sugar: 3 g
- Sodium: 226 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 109 mg
