Description
These Instant Pot Crispy Carnitas are juicy, flavorful, and perfectly crisped under the broiler for authentic texture. Featuring tender pork cooked in a homemade mojo sauce, these carnitas are both easy and delicious, ideal for tacos, burritos, or salads. The recipe comes together quickly with the help of the Instant Pot, and the finishing broil ensures irresistible, crispy edges every time.
Ingredients
Units
Scale
Pork Carnitas
- 1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (excess fat trimmed off)
- Fine sea salt and freshly-cracked black pepper, to taste
- 1 tablespoon avocado oil or olive oil
Mojo Sauce
- 1 cup beer (or chicken stock)
- 6 cloves garlic, minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
For Serving
- Chopped fresh cilantro
- Diced white or red onion
- Fresh salsa (such as pineapple salsa, see below)
Pineapple Salsa (optional)
- 2 cups finely-diced fresh pineapple
- 1/2 cup finely-chopped fresh cilantro
- 1/2 cup finely-diced red onion
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 1 jalapeño, seeded and finely-diced
- Fine sea salt and freshly-cracked black pepper, to taste
Instructions
- Prepare Mojo Sauce: In a medium mixing bowl, whisk together beer (or chicken stock), minced garlic, orange juice, lime juice, cumin, oregano, salt, and pepper until combined. Set aside until needed.
- Season and Sear Pork: Pat the pork chunks dry, then season generously on all sides with sea salt and freshly cracked black pepper. Set the Instant Pot to ‘Sauté’ mode, heat the oil, and add half the pork. Sear, turning every 45-60 seconds, until browned on all sides. Transfer to a plate and repeat with remaining pork. Once all pork is browned, press ‘Cancel’ to turn off heat.
- Add Sauce and Pressure Cook: Return all seared pork to the Instant Pot and pour the prepared mojo sauce over it. Toss briefly to coat the pork. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 30 minutes. Allow for a natural release (about 15 minutes) after cooking.
- Shred Pork and Broil: Preheat the oven broiler to high. Remove the Instant Pot lid, shred the pork with two forks, and transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover cooking juices evenly over the pork and toss to combine. Broil for 4-5 minutes until the edges are browned and crispy.
- Crisp Pork Further: Remove the baking sheet from the oven. Pour half of the remaining juices from the Instant Pot evenly over the pork, toss, and broil an additional 5 minutes to further crisp the meat.
- Finish and Serve: Remove from the oven, ladle any remaining juices over the pork, and toss to combine. Sprinkle with freshly chopped cilantro. Serve warm in tacos, burritos, salads, or as desired. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- (Optional) Make Pineapple Salsa: In a medium bowl, combine pineapple, cilantro, red onion, lime juice, cumin, and jalapeño. Season to taste with salt and pepper, and mix well. Serve alongside carnitas as a fresh, tangy topping.
Notes
- If you don’t have beer, chicken stock is a great substitute in the mojo sauce.
- Trimming excess fat from the pork roast helps create crispier carnitas with less greasiness.
- Carnitas are perfect for tacos but also delicious in burritos, nachos, salads, or rice bowls.
- Leftover carnitas can be refrigerated up to 3 days or frozen for up to 3 months.
- Pineapple salsa adds a sweet and spicy twist but is optional.
Nutrition
- Serving Size: 1/8 of recipe (approx. 6 oz cooked pork)
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg
