Instant Pot Crispy Pork Carnitas
The ever versatile Crispy Pork Carnitas should always be a weekly rotation. The prep is quick and since it’s being cooked in an Instant Pot, it cooks in about an hour. In just one hour, the pork is incredibly tender, ready to be crisped and eaten in your favorite meals.
I’ve made pork carnitas a bunch of times and it took me those bunches of times to finally figure out I just like a pretty simple seasoning mixture. I’m not particularly into smoky or cumin-forward flavors. I want to be able to have a flavorful pork that can be used in multiple types of meals since the flavors aren’t so bold.
LET’S TALK ABOUT SOME OF THE INGREDIENTS
Pork Butt: Or use pork shoulder, or pork tenderloin. As long as they’re cubed in pieces that are 2″ thick. I also recommend using good quality pork. There is an obvious difference in the texture and taste in quality pork. I used a pork butt that I got from my Butcher Box subscription.
Onion & Garlic: Do I really need to say anything? These aromatics are a must and they’re a pantry staple.
Oranges & Limes: Not only does this add brightness to the dish, but it helps tenderize the meat even more!
Cumin: To me, cumin can easily be overpowering in a dish. I only used 1½ teaspoons but feel free to add more if you’d like.
Ground Coriander: Coriander is the seed of the Cilantro plant. It has this savory, warm, lemony, orangey flavor. If you don’t have it, no problem, add a little more cumin and oregano.
Mexican Oregano: It’s grassy with citrus notes and I love citrus. But you can always sub regular dried oregano.
Ghee: Whenever I cook with ghee, there is just another depth of flavor. Feel free to use avocado oil or any neutral flavored, high heat oil.
DON’T HAVE AN INSTANT POT?
These pork carnitas can also be made in the slow cooker. You’ll need to saute the aromatics and meat in a large pan or dutch oven on the stovetop, then transfer to the slow cooker, and cook for eight hours on low. However, this Instant Pot is a game changer. I can do all those steps in this nifty pot and be able to enjoy a crispy pork carnitas taco (with my Broiled Pineapple Guacamole on top) in an hour or so. If you don’t have one, I can’t recommend one enough.
WAYS TO SHRED PORK CARNITAS
The pork will be incredibly tender that you can just use two forks. However, you can shred them a little easier and quicker using either of these methods:
Stand Mixer: With the paddle attachment and on the low setting. Drape a dish towel on top of the stand mixer to cover the gap between the mixer and the bowl to block any potential meat flingings.
Electric hand mixer: This works just as well as the stand mixer.
Potato Masher: Yes. You heard me. This is my favorite method because I don’t need to transfer the meat to bowl and it’s an easy tool to wash up.
HOW DO I EAT THESE CRISPY PORK CARNITAS?
You can eat this crispy pork carnitas in pretty much any way. A few ideas are: a salad, lettuce cups, tacos, rice bowls, with over easy eggs, nachos, in a grilled cheese sandwich, a mexican bahn mi, ramen…
ANY TOPPING IDEAS?
Sure do! Jalepenos (fresh or pickled), banana peppers, black olives, pickled red onions, hot sauce, lime, cilantro, pico, Broiled Pineapple Guacamole, sour cream, shredded cheese, limes…
Let me know if you make these Instant Pot Crispy Pork Carnitas for Cinco de Mayo or if you made is part of meal prep. Did you find other ways to eat it or try more toppings I haven’t even mentioned? Let me know in a comment below!
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INSTANT POT CRISPY PORK CARNITAS
recipe for later
Equipment
Ingredients
- 2 lbs pork butt or pork shoulder cubed into 2" pieces, excess fat trimmed, & preferably good quality
- 1 medium yellow onion sliced
- 4 cloves garlic peeled & smashed
- 2 oranges juiced, about 3/4 cup
- 2 limes juiced, about 1/4 cup
- 1 ½ tsp cumin
- 2 tsp fine salt I used fine pink himalayan salt
- 2 tsp ground coriander
- 2 tsp ground black pepper
- 2 tsp dried Mexican oregano can sub regular dried oregano
- 2 tbsp ghee (divided) can sub avocado oil or any neutral flavored, high heat oil
Instructions
LET'S GET THAT PORK BUTT TENDER
- Prep the pork as noted above and place in a bowl. Prep onion and garlic. In a small pouring measuring cup or bowl, juice the oranges and limes.
- Add the cumin, salt, ground coriander, ground black pepper, and dried Mexican oregano to the pork and toss to coat.
- Set Instant Pot to saute. Once preheated a bit, add 1 tablespoon of ghee to pot and saute the onions until slightly tender. Then add the garlic and saute until fragrant.
- Add the last 1 tablespoon of ghee to the pot, then add the seasoned pork. Saute the pork around to slightly brown the meat, about 5 minutes. Once done, press cancel to turn off the heat. (Optional: Remove the onions and set aside prior to browning meat.)
- Pour the juice of the oranges and limes to the pot and do a little mix in the pot. Scrape the bottom of the pot to loosen any brown bits (aka flavor bits).
- Seal the lid on the Instant Pot and make sure the vent is set to seal. Then select manual, and cook on high pressure for 30 minutes. Once the cook time is done, let the pressure release naturally for 20 minutes.
- Once it's done, press the quick release button to remove any excess pressure. Then shred the pork using two forks or a potato masher (my favorite method).
LET'S GET THOSE CARNITAS CRISPY
Broiler Method
- Place the oven rack at the top and set the broiler to high to preheat.
- Using a slotted spoon, move shredded pork from the Instant Pot to a foil rimmed baking sheet. Spread the meat out on the sheet in a single, fairly thin layer.
- Place in oven and keep an eye on them. Once most of the moisture is evaporated and we see the meat have crispiness and char, they're done.
Pan Method
- Using a slotted spoon, move shredded pork from the Instant Pot to a nonstick pan that's on medium heat.
- Cook the pork until most of the moisture is evaporated and the meat is looking crisp.
Notes
- How should I eat these delicious carnitas? There are SO MANY ways to eat these! Tacos, a rice bowl, with overeasy eggs, atop a salad, lettuce cups, nachos, in grilled cheese, a mexican bahn mi... Add cheese, sour cream, cilantro, limes, hot sauce, jalepenos... the options are endless!
- Using two forks to shred the pork taking too long? Don't have a potato masher? Use a stand mixer on low with the paddle attachment. Drape a dish towel on top of the stand mixer to cover the gap between the mixer and the bowl to block any potential meat flingings. An electric hand mixer on low works as well.
- Don't have dried Mexican oregano? Just use regular dried oregano. I prefer Mexican oregano in this recipe as it's grassy with citrus notes and ya girl loves citrus.