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
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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
