Pork Carnitas in Instant Pot
My Instant Pot Pork Carnitas are juicy, flavorful, and perfectly crisped for that authentic street-style taco experience. Slow-cooked taste meets quick and easy prep, thanks to pressure cooking. The pork is seasoned with warm, earthy spices and citrus juices, then shredded and crisped in a skillet for irresistible texture.
Servings: 10
Calories: 178kcal
Equipment
- Instant Pot
- Cast Iron Skillet/ Griddle
- Measuring Cups and Spoons
- Mixing Bowl
Ingredients
Pulled Pork:
- 1 tablespoon ground cumin
- 1 tablespoon sea salt
- ½ tablespoon dried coriander
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- 4- pound pork shoulder pork butt
- 5 limes juice into a 1 cup measuring cup and top up with orange juice
- orange juice about ¾ cup
Carnitas:
- corn tortillas
- pickled red onion
- limes
- hot sauce
- avocados
- cilantro
Instructions
- In a small bowl whisk together ground cumin, salt, dried coriander, garlic powder, ground pepper, and onion powder. Rub over the pork on all sides.
- Lightly spray the base of the Instant Pot with non-stock spray or brush with olive oil and place pork inside the base of pot.
- Pour the lime/orange juice mixture over top and close the lid. Ensure the steam valve is sealed and cook on manual (or pressure cook) for 90 minutes.
- Allow a natural pressure release once the timer is complete, which may take another 25-30 minutes, then release any pressure, and open the lid.
- Remove the bone, and any string and shred the meat using two forks.
- To make these crispy carnitas, heat a cast iron skillet over medium-high heat.
- Add an even layer of pork (do not over-crowd) with its juices, and additional squeeze of lime juice, to the skillet and cook without touching to caramelize and crisp up the meat. This takes about 3-5 minutes.
- Work in batches for a more even browning, crisping up as much pork as needed.
- Assemble the carnitas with pork, picked red onions, a squeeze of lime juice, hot sauce, avocados and cilantro or any desired toppings.
- Store any leftover pulled pork in an airtight container.
Notes
- We prefer to store the unused pork in the juices without caramelization, so if it requires freezing it is easier to do so. Then we just take out what we need and cook as needed.
- Pork shoulder (also known as pork butt) that has a good amount of fat content ensures tender carnitas.
- The citrus juices balance the flavors and keeps the pork juicy.
- Letting the Instant Pot depressurize naturally helps keep the meat tender, allow it at least 25-30 minutes unless it finishes before that time.
- Don’t overcrowd the skillet when crisping the pork. Work in small batches for the best texture and cook as needed.
- Use leftover cooking juices to drizzle over the carnitas before serving for extra moisture and flavor or for storage.
- Nutritional information is for the pork only, and will vary depending on quantity and toppings.
Nutrition
Calories: 178kcal | Carbohydrates: 4g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 784mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg
