Instant Pot Crispy Pork Carnitas
These Instant Pot Crispy Pork Carnitas are flavorful, tender, juicy, zesty, and they could not be easier to make! Toss it all in your Instant Pot, let it cook, and listo! These are great to make tacos, tostadas, sandwiches, sliders, arepas and more. Whole30 compliant.
Servings 6 servings
Calories 348kcal
Equipment
Ingredients
- 2 ½ - 3 lb skinless, boneless pork shoulder
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 8 garlic cloves, minced
- ½ cup orange juice (about 2 oranges)
- ¼ cup lime juice (about 2 limes)
- 1 cup chicken broth
- 2 bay leaves
- 1 onion, quartered
- Fresh cilantro, chopped to garnish
Instructions
- Rinse and pat dry pork with a paper towel. Trim excess fat and cut into 2-3 inches chunks.
- Combine oil, salt, pepper, oregano, garlic powder, onion powder, cumin, cinnamon, and minced garlic in the Instant Pot. Add pork and toss to coat.
- Add orange juice, lime juice, chicken broth, bay leaves, and onion. Mix to combine. Secure lid and close pressure-release valve.
- Select Meat/Stew adjust to more (45min). When the time is over, let the pressure release on its own for 15 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
To Crisp up in The Oven:
- Preheat the oven to 450º F and position one of the oven racks into the center of the oven. Line a baking pan with foil for easy cleanup later, if desired.
- Using a slotted spoon remove pork from the cooking liquid and transfer to the baking pan. Use 2 forks to shred the pork (remove and discard any unwanted fat). Spread pork into an even layer.
- Strain the cooking liquid. Note: skim and discard extra fat.
- Add ¼ - ½ cup of the cooking liquid to the shredded pork to moisten.
- Bake pork for 5 - 10 minutes, or until it reaches the desired crispiness level.
- Garnish with fresh chopped cilantro, if desired and serve. Use the carnitas to make tacos, sandwiches, sliders, arepas or anything your heart desires.
Notes
Store: Leftovers can be stored in the refrigerator for up to 3 days.
Freeze: Add carnitas to a zip-top freezer bag (make sure all air is removed) and store in the freezer for up to 3 months. Thaw in refrigerator overnight when ready to enjoy.
Slow Cooker Version: Follow the same step and then cook on low for 8 to 10 hours or high for 5 to 6 hours, or until meat falls apart.
Extra Tips:
- If you have leftovers carnitas store them in the extra cooking liquid to keep them moist and juicy.
- You can also crisp up the carnitas on the stove: Heat about 1 tablespoon of oil in a nonstick pan or cast-iron skillet over high heat. When the oil is hot, add pork in batches and sear until just crisp. Add about 1/4 cup of the cooking liquid and continue cooking until the liquid reduces down and the meat is nice and crispy.
- If you are following the Whole30 program make sure you use a Whole30 compliant chicken broth. I usually use Kettle & Fire bone broth.
Nutrition
Calories: 348kcal | Carbohydrates: 9g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 146mg | Sodium: 1099mg | Potassium: 1003mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 18.6mg | Calcium: 42mg | Iron: 1.6mg