Instant Pot Pork Carnitas Recipe for Tender, Flavorful Meat

Pork carnitas are a beloved Mexican dish known for their tender, flavorful shredded pork with crispy edges. Using the Instant Pot makes this recipe quick and effortless, delivering traditional taste in a fraction of the time. Perfect for tacos, burritos, or bowls, this recipe guarantees juicy, melt-in-your-mouth carnitas every time.

Ingredients

• 3 pounds boneless pork shoulder (also known as pork butt), cut into large chunks
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional for a bit of heat)
• 1 cup orange juice (fresh or bottled)
• 1/2 cup lime juice (freshly squeezed)
• 2 tablespoons olive oil
• 2 bay leaves
• 1 cup chicken broth or water

Instructions

1. Prepare the Pork: Season the pork shoulder chunks generously with salt, pepper, smoked paprika, cumin, garlic powder, onion powder, oregano, and chili powder. Rub the spices into the meat evenly for maximum flavor.
2. Sear the Pork: Turn your Instant Pot to the ‘Sauté’ mode and add olive oil. Once hot, add the seasoned pork pieces in batches if necessary to avoid overcrowding. Sear each side for about 3-4 minutes until browned. This step enhances flavor and texture. Remove the pork and set aside.
3. Deglaze the Pot: Pour in the orange juice and lime juice, scraping the bottom with a wooden spoon to loosen any browned bits. These bits add depth to the flavor.
4. Add Remaining Ingredients: Place the seared pork back into the Instant Pot. Add bay leaves and pour in chicken broth or water around the pork, ensuring the liquid covers at least half of the meat.
5. Cook Under Pressure: Lock the lid in place and set the valve to sealing. Select ‘Manual’ or ‘Pressure Cook’ and cook on high pressure for 35 minutes. Once the cooking time is complete, allow a natural pressure release for 15 minutes, then carefully turn the valve to release any remaining pressure.
6. Shred the Pork: Open the lid and remove the pork. Discard bay leaves. Use two forks to shred the meat into bite-sized pieces. For extra crispiness, spread the shredded pork on a baking sheet and broil in the oven for 3-5 minutes until edges are crispy, if desired.
7. Serve: Toss the shredded pork with some of the cooking juices for extra flavor. Serve immediately in tacos, burritos, bowls, or as a main dish with your favorite sides.

Tips

• Substitutions: You can substitute pork shoulder with pork loin, but it may be less tender. Use chicken thighs for a leaner option, but adjust cooking time accordingly.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.
• Common Mistakes: Not searing the meat can result in less flavor. Also, ensure you add enough liquid to prevent burning or the burn warning on the Instant Pot.
• Adjusting Spices: Feel free to modify the spice levels to suit your taste. Adding a pinch of cayenne can increase heat, while omitting chili powder keeps it milder.

Serving Suggestions

Serve your pork carnitas in warm corn or flour tortillas topped with diced onions, fresh cilantro, sliced jalapeños, and a squeeze of lime. They also make excellent filling for burritos, tacos bowls, or atop salads. Add a side of Mexican rice, black beans, or grilled vegetables for a complete meal.

Variations

• Spicy Carnitas: Incorporate chopped chipotle peppers in adobo sauce into the cooking liquid for smoky heat.
• Sweet & Tangy: Add a tablespoon of honey or brown sugar along with the citrus for a touch of sweetness.
• Herb-Infused: Mix in fresh herbs like cilantro or oregano after cooking for a fresh flavor boost.
• Low-Sodium Version: Use low-sodium broth and reduce added salt, adjusting seasonings at the end.

Storage and Reheating

Leftover pork carnitas can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and heat on medium for 1-2 minutes, stirring halfway through. For best results, reheat in a skillet over medium heat to help regain some crispy edges, about 5-7 minutes. If freezing, portion the shredded pork into freezer bags or containers and reheat directly from frozen when needed, which usually takes about 5-7 minutes in a skillet or 2-3 minutes in the microwave.

Frequently Asked Questions

Can I use pork loin instead of pork shoulder?

Yes, but pork loin is leaner and less fatty, so it may be less tender and flavorful. If using pork loin, reduce cooking time to about 20-25 minutes under pressure, and be cautious not to overcook as it can dry out quickly.

Can I make this recipe without the Instant Pot?

Absolutely. You can braise the pork in a Dutch oven or slow cooker. For a Dutch oven, sear the pork, then add liquids and cook at 300°F (150°C) for 2-3 hours until tender. In a slow cooker, cook on low for 6-8 hours.

How do I get crispy edges on the carnitas?

After shredding the cooked pork, spread it on a baking sheet and broil on high for 3-5 minutes, watching carefully to prevent burning. This step adds a desirable crispy texture to the carnitas.

Can I freeze the cooked carnitas?

Yes, store the shredded pork in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat as needed, preferably in a skillet to help restore some crispiness.

What are the best toppings for pork carnitas?

Fresh cilantro, diced onions, sliced jalapeños, shredded lettuce, diced tomatoes, and a squeeze of lime are classic toppings. You can also add shredded cheese, sour cream, or avocado for extra flavor.

Is it necessary to sear the pork before pressure cooking?

While searing isn’t strictly necessary, it greatly enhances the flavor and texture of the carnitas by creating a rich, caramelized crust. If you’re short on time, you can skip this step, but expect slightly less depth of flavor.

Enjoy your homemade instant pot pork carnitas, a versatile and flavorful dish that’s perfect for busy weeknights or weekend gatherings. With minimal effort and maximum flavor, this recipe is sure to become a staple in your cooking repertoire.

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