If you’ve ever dreamt about crafting perfectly tender and flavorful carnitas at home but kept getting tripped up by intimidating techniques or time constraints, this is your moment! The *Instant Pot Carnitas Recipe* is an absolute game-changer, taking you from zero to savory satisfaction in just over an hour. Imagine succulent chunks of spiced pork with a crispy edge, all effortlessly cooked in the Instant Pot—pure magic!
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot significantly reduces cooking time while still delivering rich, complex flavors.
- Versatile Toppings: From chipotle sauce to fresh cilantro, you can customize each serving to suit your taste buds.
- Crowd-Pleasing: With 18 servings in one batch, this recipe ensures there’s enough carnitas deliciousness to go around.
- Perfectly Crispy: Broiling or pan-frying gives that ideal crispy finish that everyone loves.
Ingredients You’ll Need
Gathering your ingredients is almost as satisfying as cooking this dish. Each plays a pivotal role in crafting the juicy, tender, and savory goodness of our Instant Pot Carnitas Recipe.
- Boneless pork shoulder: This cut is rich and fatty, perfect for yielding tender, flavorful meat.
- Fresh orange juice: Brightens the dish with a subtle sweetness that complements the spices.
- Chili powder and cumin: These spices serve as the backbone of the dish’s vibrant flavor profile.
- White corn tortillas: Bring authenticity and texture, crucial for those crispy tacos.
Variations
Our Instant Pot Carnitas Recipe is delightfully versatile. Feel free to play around with the ingredients to tailor it to your dietary needs or flavor preferences.
- Spicier Version: Add more cayenne pepper or chipotle chiles for an extra kick.
- Citrus Twist: Swap lime with lemon for a slightly different citrus flavor.
How to Make Instant Pot Carnitas Recipe
Step 1: Prepare the Ingredients
Start by chopping the onion and mincing the garlic. This mundane step lays the aromatic foundation for flavorful carnitas. Mix your spices in a small bowl to create the seasoning mix that will infuse the pork with that sought-after Mexican depth.
Step 2: Set Up the Instant Pot
Layer the bottom of the Instant Pot with the onions and garlic. Place the pork pieces on top and generously sprinkle the spice mix over them. Pour the orange juice, lime juice, and chicken broth, ensuring the pork is submerged in a zesty pool of goodness.
Step 3: Cook and Shred
Secure the lid, set your Instant Pot to “Manual” mode, and cook on high pressure for 45 minutes. Let the pressure release naturally for 15 minutes before transferring the pork to a baking sheet to shred with forks.
Step 4: Achieve Crunchy Perfection
Your carnitas are nearly there! Broil the shredded pork for 5-7 minutes or crisp them in a pan, ensuring you achieve that mouthwatering crispy edge.
Pro Tips for Making Instant Pot Carnitas Recipe
- Juicy Perfection: Adding the orange juice boosts the flavor while keeping the pork moist and tender.
- Crispy Finish: Don’t skip the broiling step—it adds an irresistible texture contrast.
- Make-Ahead Ease: Prepare the spice rub in advance to save time on the day you’re cooking.
- Temperature Check: Use a meat thermometer to ensure the pork reaches at least 190°F for easy shredding.
How to Serve Instant Pot Carnitas Recipe
Garnishes
Dress up your carnitas with bright, fresh cilantro and a dollop of homemade chipotle sauce. The green pop of cilantro adds an herbaceous note that enhances every bite.
Side Dishes
A classic side like Mexican rice or a fresh, tangy cole slaw will balance the rich flavors of the carnitas, creating a harmonious meal that satisfies the palate.
Creative Ways to Present
Plate each taco as an individual masterpiece, with the cheese cascading gently over the pork, and the cilantro artfully scattered. An additional sprinkle of cheese or a wedge of lime adds the final flourish.
Make Ahead and Storage
Storing Leftovers
For even more flavor, store your leftovers in the juices from the Instant Pot. It keeps the pork succulent, ready to be reheated whenever you crave a quick taco fix.
Freezing
Carnitas freeze beautifully! Store portions in ziplock bags with a splash of juices. They’ll be waiting patiently to join taco night any day of the week.
Reheating
To reheat, warm the carnitas in a pan over medium heat, adding a bit of broth if needed to keep them moist and delicious. A quick pass under the broiler revives their crispy edge.
FAQs
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Can I use a different cut of meat?
Absolutely! Pork shoulder is ideal for its fat content, but pork butt or even beef brisket could work in a pinch.
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How do I adjust the spice level?
Simply modify the amount of cayenne pepper or chipotle chiles. Less for a milder dish, more if you’re seeking more heat!
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Can I make this dish dairy-free?
Sure! Simply skip the cheese or use a dairy-free alternative. The carnitas will still be bursting with flavor.
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What’s the best way to keep the tortillas soft?
Briefly warming tortillas in the Instant Pot’s sauce before crisping them will do the trick. They’ll soak in all those incredible flavors without drying out.
Final Thoughts
Embark on a culinary adventure with this *Instant Pot Carnitas Recipe,* a dish cherished for its ease and deliciousness. It’s time to gather your loved ones, plan a fiesta-style meal, and enjoy the heartfelt flavors, straight from your kitchen to the table.
Print
Instant Pot Carnitas Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes pressure cooking + 15 minutes natural release + 5 minutes broiling
- Total Time: 1 hour 5 minutes
- Yield: 18 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Instant Pot Carnitas recipe offers tender, flavorful pork shoulder cooked under pressure for quick preparation, then crisped to perfection for tacos or other dishes. Enhanced with smoky spices and citrus, it delivers a deliciously savory and slightly spicy experience that’s easy to make and versatile in use.
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 (about 2-3 oranges)
- 2 limes, juiced
- 1/4 cup chicken broth (or water)
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground oregano
- 1 Tbsp. smoked paprika
- 1 Tbsp. salt
- 1 tsp. black 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 (e.g., Fage)
- 1-2 chipotle peppers in adobo sauce (adjust for heat)
- 1 Tbsp. adobo sauce (from can of peppers)
- 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, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Set up the Instant Pot: Add chopped onion and minced garlic to the bottom of the Instant Pot. Place pork shoulder chunks on top of the onion mixture. Sprinkle the spice mixture evenly over the pork. Pour orange juice, lime juice, and chicken broth over everything.
- Cook the carnitas: Secure the 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 pressure to release naturally for 15 minutes, then carefully turn the valve to “venting” to release remaining steam. Remove lid. Use a slotted spoon to transfer pork to a baking sheet. Shred with two forks.
- Crisp the pork: Turn oven to broil. Spread shredded pork on a baking sheet and broil for 5-7 minutes until crispy. Alternatively, crisp in hot pan with cooking spray in batches.
- Make tacos: Heat a pan over medium heat, spray with cooking spray. Dip tortillas briefly in the sauce from the Instant Pot, then place on the pan. Top with 2 oz. pork and cheese, fold in half, and cook until crispy and cheese melts. Repeat with remaining tortillas.
- Prepare chipotle sauce: Mix Greek yogurt, chipotle peppers, adobo sauce, garlic, cumin, salt, and pepper in a bowl. Cover and refrigerate for 30 minutes to meld flavors.
- Assemble and serve: Serve tacos topped with chopped cilantro and chipotle sauce. Enjoy!
Notes
- All nutrition facts are estimates.
- Storing leftovers: add some liquid from the Instant Pot to keep pork moist in refrigerator.
- Leftover liquid can be used for tortillas, sandwiches, or as an au jus sauce.
- Yields approximately 18 servings of 2 oz. cooked pork per serving.
- To reduce fat, omit cheese; for lower carbs, use low-carb tortillas or lettuce wraps.
- Cooking times may vary slightly based on equipment.
Nutrition
- Serving Size: 1 taco
- Calories: 296 kcal
- 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
