Instant Pot Carnitas

I love cooking and eating Mexican food, but I feel like I’m always making the same things … enchiladas, fajitas, etc. In order to step it up, I wanted to try to make a difficult meat that will add incredible flavor to anything I add it to. This recipe is inspired by Gimme Some Oven’s carnitas recipe.

Step 7, shred the pork
After broiling!

Instant Pot Carnitas

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Ingredients

1 (3 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)

2 jalapeños, seeded and finely diced

1 tsp diced chipotle pepper in adobo sauce

fine sea salt and freshly-cracked black pepper

1 tablespoon olive oil

Mojo Sauce (see Note 1)

1 cup beer (or chicken stock)

1 head of garlic, cloves separated, peeled and minced

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoons fine sea salt

1/2 teaspoon freshly-cracked black pepper

For serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa (see Note 2)

How to Make It

  1. In a medium mixing bowl, whisk together the mojo sauce ingredients until combined.  Set aside until ready to use.
  2. Season pork chunks on all sides with salt and pepper.
  3. Click the “Sauté” setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides.  Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides.  Press “Cancel” to turn off the heat.
  4. Pour in the mojo sauce with the diced jalapeños and chipotle peppers, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”.
  5. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
  6. Set the oven broiler to high heat.
  7. Remove the lid of the Instant Pot.  Shred the pork with two forks.  Then transfer it to a baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine.  Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine.  Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
  8. Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you!

Note 1: With the leftover Mojo Sauce from the Instant Pot, you can use it to make a Mojo Sauce rice as a side for the carnitas. To do this, make rice as you typically do but use Mojo Sauce as a replacement for water.

Note 2: I used my carnitas to make tacos with pineapple salsa. To make the fresh pineapple salsa recipe, just mix together the follow ingredients until combined: 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, and fine sea salt and freshly-cracked black pepper, to taste. See right for photo.

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