Instant Pot Pork Carnitas

The Instant Pot makes rich, savory, and crispy Carnitas, in a fraction of the time. Seasoned with garlic, cumin, oregano, chili powder, and citrus zest then pressure cooked with fresh orange and lime juice, onions, garlic, and jalapeño to add an aromatic brightness. Shredded, then broiled in oven for a crispy exterior and a tender and juicy interior.

 

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Carnitas are a type of Mexican cuisine, typically made by slow-cooking pork in its own fat until it becomes tender and crispy. The pork is usually seasoned and then cooked for several hours until it is fully cooked and falls apart easily. This is all well and good, but if you are looking for a quicker avenue to achieve the shredded, tender perfection of a slow braise, the Instant Pot is your answer! 

 

Using a pressure cooker to make carnitas can be a great option because it significantly reduces the cooking time compared to traditional slow-cooking methods, without sacrificing tenderness or flavor. When you cook pork in a pressure cooker, the high pressure and steam help break down the meat fibers and infuse the pork with the flavors of the spices and seasonings you use. As a result, you can have tender and flavorful carnitas ready in less than an hour, as opposed to several hours of cooking time with traditional methods.

 

How to Make Instant Pot Carnitas

Cut the whole pork butt into smaller cubes, roughly 3 inches. It doesn’t have to be exact. Pat dry with a paper towel and apply your spice rub (salt, garlic powder, onion powder, cumin, chili powder, oregano, black pepper, lime, and orange zest) to the meat. If you have time for the spice rub to sit on pork, before cooking it just enhances flavor, if you’re in a time pinch proceed to next step.

Add seasoned meat to the pot insert of a 6 qt instant pot pressure cooker. Cover with ¾ cup of water, fresh orange juice, lime juice, onion, garlic, and jalapeño.

 

Close the lid and seal the pot, making sure the valve is in the sealed position. Cook on HIGH pressure for 60 minutes. After the cooking time is done, allow the pressure to release naturally for 15 minutes then, release the remaining pressure and open the lid.

Turn on the oven broiler. The oven rack should be about 6 inches from the heat source.

With a slotted spoon, remove the pork from the pressure cooker, leaving the cooking liquid in the pot. On a large cutting board, shred the meat and discard any inedible fatty pieces. Transfer shredded meat to a baking sheet. Spoon about ¼ cup of the cooking liquid over the meat and toss to coat.

 

Slide the baking sheet onto the top rack of the oven and let crisp for 3-5 minutes. Remove from the oven with a spatula, flip the meat over. Return to oven and continue to broil until your desired crispiness. I usually repeat this process 4 times, as I like our Carnitas on the crispier side.

As you are broiling, continue to add cooking liquid in small increments to add flavor and moisture. When the crispy level is achieved, sprinkle with a pinch of salt and serve with tortillas or in rice bowls.

 

Instant Pot Pork Carnitas

Brenda Lanzilli

The Instant Pot makes rich, savory, and crispy Carnitas, in a fraction of the time. Seasoned with garlic, cumin, oregano, chili powder, and citrus zest then pressure cooked with fresh orange and lime juice, onions, garlic, and jalapeño to add an aromatic brightness. Shredded, then broiled in oven for a crispy exterior and a tender and juicy interior.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Broil Time 15 minutes mins

Course Dinner

Cuisine Mexican

Servings 6

Equipment

• 1- 6 quart Instant Pot

Ingredients

  

1x2x3x

• 3.5 lb boneless pork butt
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp chil powder
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 orange juiced and zested * zest added to spice rub, juice added to cooking liquid*
• 1 lime juiced and zested * zest added to spice rub juice added to cooking liquid*
• ½ onion quartered
• 3 clove of garlic smashed
• 1 jalapeno seeded or whole (whole will be spicier)
• ¾ cup water

Instructions

 

• Cut the whole pork butt into smaller cubes, roughly 3 inches. It doesn’t have to be exact. Pat dry with a paper towel and apply your spice rub (salt, garlic powder, onion powder, cumin, chili powder, oregano, black pepper, lime, and orange zest) to the meat. If you have time for the spice rub to sit on pork, before cooking it just enhances flavor, if you’re in a time pinch proceed to next step.
• Add seasoned meat to the pot insert of a 6 qt instant pot pressure cooker. Cover with ¾ cup of water, fresh orange juice, lime juice, onion, garlic, and jalapeño.
• Close the lid and seal the pot, making sure the valve is in the sealed position. Cook on HIGH pressure for 60 minutes. After the cooking time is done, allow the pressure to release naturally for 15 minutes then, release the remaining pressure and open the lid.
• Turn on the oven broiler. The oven rack should be about 6 inches from the heat source.
• With a slotted spoon, remove the pork from the pressure cooker, leaving the cooking liquid in the pot. On a large cutting board, shred the meat and discard any inedible fatty pieces. Transfer shredded meat to a baking sheet. Spoon about ¼ cup of the cooking liquid over the meat and toss to coat.
• Slide the baking sheet onto the top rack of the oven and let crisp for 3-5 minutes. Remove from the oven with a spatula, flip the meat over. Return to oven and continue to broil until your desired crispiness. I usually repeat this process 4 times, as I like our Carnitas on the crispier side. As you are broiling, continue to add cooking liquid in small increments to add flavor and moisture. When the crispy level is achieved, sprinkle with a pinch of salt and serve with tortillas or in rice bowls.

Keyword carnitas, instant pot, pork

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