Instant Pot Pork Carnitas

Unless there’s AC in your house, we’re kind of limited when it comes to cooking, especially when the mercury rises. Of course, barbecuing 🔥 is the perfect alternative when someone owns one otherwise, using the oven is not really the ideal situation.
 
Years ago, we bought an Instant Pot. Frankly, I recently just started using it. All my girlfriends have been using one for a long, long time. With recipes scheduled ahead of time, I had to wait for an opening. The first recipe I made 👩‍🍳 using this appliance is this featured one… Instant Pot Pork Carnitas!
 
In a fraction of the time, you can enjoy this amazing Mexican pulled pork recipe! The results are just like making it traditionally in the oven or stovetop: melt-in-your-mouth 😋, crispy edges, and caramelized texture! The tasty, infused meat comes out moist, and it takes just 10 minutes under the broiler to finish it!
 
It’s quite convenient as you don’t have to heat up the kitchen, plus it gives you the opportunity to enjoy this delicious meat any time throughout the year. In an hour ⏰, this Instant Pot Pork Carnitas recipe is ready to serve, significantly cutting down on cooking time.
 
A rub is applied to the chunks of meat. It won’t coat them entirely, but as long as there’s some on each piece. After searing the chunks in oil and setting aside, the vegetables 🧅 are quickly sautéed before the rest of the ingredients go in.
 
I use Coca-Cola 🥤 because it tenderizes the meat beautifully. The mild acidity and carbonation in the soda helps to break down the tough muscle fibers. The sugar in it also caramelizes the shredded pork when finishing in the oven, plus it balances out the spices from the rub and the jalapeño peppers.
 
The chunks are returned to the inner pot, and the time is set to ‘High’ for 30 minutes!!!
I know, it’s ridiculously fast 😮! When time is up, the meat is shredded, placed on a rimmed baking sheet or baking dish, about 1/3 of the liquid left in the Instant Pot is poured over, and then it goes under the broiler for 5 minutes.
 
Five minutes later, there’s about 1 cup of reserved liquid poured over before the shredded meat is flipped over – make sure there is no darker meat facing up. It’s returned under the broiler for another 5 minutes ⏳ or until the edges of the meat start to caramelize and get crispy.
 
I like serving this pulled pork in tacos 🌮, burritos, quesadillas, enchiladas, bowls, or on nachos. Toast a few hamburger buns and stuff them with the meat before adding some BBQ sauce and topping with Bread & Butter pickles… yummy! Elevate your chilaquiles or in an omelet by using this meat.
 
In the picture, I place the meat on corn tortillas, spoon on some sour cream – I prefer crema but can’t find it here in Canada -, add thinly sliced red cabbage, a few pieces of avocado 🥑, and garnish with cilantro. It’s a bite of deliciousness!
 
To store the leftovers, place the carnitas in an airtight container in the refrigerator for 4 days. It can also be frozen. Simply use a heavy-duty freezer bag, transfer the meat, and squeeze out as much air as possible to prevent freezer burn. It keeps for up to 3 months 📆.
 
One of Mexico’s favorites, this bold, savory Instant Pot Pork Carnitas is sure to please everyone! It’s a delightful recipe that can be used in a lot of different dishes. I’m sure this fall-apart tender meat will become a regular item on your menu 📜…
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Baja Shrimp Tacos
– Easy Chicken Fajitas
– Mexican Casserole
– Michelada • Mexican Beer Cocktail
– Mexican Smoky Corn Dip
– Slow Cooker Barbacoa Beef
– Mexican Chicken Salad
– Chiles Rellenos
– Mexican Tostadas
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Instant Pot Pork Carnitas

This moist and tender Instant Pot Pork Carnitas recipe can be enjoyed all year round in a fraction of the time…

4.85 from 13 votes

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Servings 6

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Passive Time 10 minutes mins

Ingredients

  

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PORK

• 3 lbs. boneless pork shoulder, excess fat trimmed and cut into 2-inch chunks
• 4 tbsp. canola oil, or as needed and divided tips & tricks
• 1 large onion, quartered
• 2 medium jalapeño peppers, ribs and seeds removed, and chopped
• 5 to 6 large cloves garlic, chopped
• 1 cup orange juice
• ½ cup Coca-Cola
• 3 to 4 tbsp. freshly squeezed lime juice tips & tricks
• 2 large bay leaves

RUB

• 1 tbsp. ground cumin
• ½ tbsp. ancho chili powder (substitute chili powder)
• ½ tbsp. dried oregano leaves
• 1 tsp. ground Himalayan pink salt, or to taste
• 1 tsp. freshly ground mixed peppercorns, or to taste

Directions

 

• In a bowl, combine all the rub ingredients. Whisk until well blended and set aside.
• In a bowl, add the pork chunks and pour in 2 tbsp. canola oil, enough to lightly coat. Sprinkle on half of the rub and mix well. Add the remaining rub and toss to coat.
• On the Instant Pot control panel, press the “Sear/Sauté” setting, and press it again to switch from ‘Medium’ to ‘High’. Add 2 tbsp. oil, swirl it around, and when temperature is reached, it will display ‘Hot’.
• Working in batches, sauté meat pieces on all sides. Transfer to a bowl while browning the remaining chunks – add more oil if needed.
• Add onion pieces, jalapeño peppers, and garlic; sauté for 30 seconds. Add orange juice, Coca-Cola, lime juice and bay leaves; stir well, scraping the bottom of the inner pot to dislodge any brown bits.
• Return the meat, including any accumulated juices, place the lid on, and lock it, making sure the vent knob is turned to ‘Sealing’.
• On the control panel, cancel previous function (sear-sauté), and hit the ‘Pressure Cook’; press until it indicates ‘High’. Set the timer for 30 minutes, using the minus/plus button.
• When time is up, allow the steam to release naturally for 10 minutes (don’t touch anything else).
• When the silver or red float valve goes down, using a folded towel, turn the release handle to let the stem escape.
• When there’s no more steam coming out from the top, unlock and remove the lid.
• Transfer meat pieces into a large bowl, and shred it using two forks.
• Place the shredded meat onto a rimmed baking sheet or baking dish, spreading it out evenly, and add about 1/3 of reserved liquid from the Instant Pot.
• Transfer under the broiler and cook for 5 minutes, or until the edges start to caramelize and get crispy.
• Remove from the heat, and add 1 cup of reserved liquid. Flip meat over, making sure there is no darker meat facing up, and return under the broiler for another 5 minutes.
• When time is up, transfer meat to a bowl, pour on the remaining liquid from the baking sheet/dish and mix well. Serve in tacos, bowls, burritos, quesadillas, or on nachos.

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