Yield: 12 servings

Instant Pot Pork Carnitas

Instant Pot Pork Carnitas

A great dinner multitasker, Instant Pot Pork Carnitas can be cooked in the slow cooker or pressure cooker, and can be used in a variety of meals!  Cook once and eat all week!!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 6lb pork shoulder (butt) roast
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 onion, coursely chopped
  • 4 cloves garlic, minced (about 2 tsp)
  • 1 cup orange juice
  • 2 tablespoons lime juice (juice of 1 lime)
  • 1-2 tablespoons olive oil (needed at time of browning)

Instructions

  1. Remove bone from roast (if not boneless).  Remove excess fat.  Cut roast into large 2-inch cubes and place into gallon size freezer bag.
  2. Add salt, cumin, oregano, coriander, pepper, chile powder and paprika to bag.  Close bag and knead gently to mix and cover pork with spice rub.
  3. Add in olive oil and knead again to mix.
  4. Add in onion, garlic, orange juice and lime juice.
  5. Remove excess air and seal bag.  Label, date and place in freezer.

To cook in the slow cooker:

  1. Remove bag from freezer and place in refrigerator overnight to thaw.  Pour contents of bag into slow cooker and cook on low for 6-8 hours until pork shreds easily.  Pour off cooking liquid and reserve.  Shred pork.  
  2. If freezing for future meals, separate pork into freezer bags.  Add in some of the cooking liquid to moisten.  Label, date and freeze.
  3. If using right away, proceed to browning step.

To cook in the pressure cooker:

  1. Remove bag from freezer and place in refrigerator overnight to thaw.  Pour contents of bag into pressure cooker and cook at high pressure for 60 minutes.  Allow pressure to release naturally for about 15 minutes, then proceed to quick release.  Once pressure has been released, pour off cooking liquid and reserve.  Shred pork.
  2. If freezing for future meals, separate pork into freezer bags.  Add in some of the cooking liquid to moisten.  Label, date and freeze.
  3. If using right away, proceed to browning step.

To brown:

  1. Heat a cast-iron skillet or large dutch oven over medium high heat.  Add olive oil and then some of the shredded pork.  Work in batches so as not to crowd the pan.  Allow the pork to cook undisturbed on one side for about 2 minutes.   Then add in about 1/2 cup of the reserved cooking liquid and cook until most of the liquid has evaporated.  Pork should have a nice brown crust.  Be careful not to allow it to burn. Turn the pork (or stir) and allow to cook for 1-2 minutes more.  Remove from skillet.  Repeat with remaining batches of pork until all has been browned.  Serve as desired.

Notes

Use pulled pork in tacos, on salads, in enchiladas, in burritos, on nachos or serve it straight up! Great with pico de gallo or salsa, or garnished with a little extra lime juice and some chopped cilantro!

Nutrition Information:

Yield:

12

Serving Size:

12 servings

Amount Per Serving: Calories: 598Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 200mgSodium: 924mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 60g
Nutrition information provided as an estimate only.