Description
Tender, flavorful, and perfectly crispy on the edges, these Instant Pot carnitas are a game-changer. With a blend of citrus, spices, and a quick crisping step, they’re ideal for tacos, burritos, or bowls.
Ingredients
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3 to 4 pounds boneless pork butt (Boston butt or pork shoulder), trimmed of excess fat and cut into 4 pieces
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2 teaspoons kosher salt, plus additional to taste
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½ cup freshly squeezed orange juice (from about 1 large orange)
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3 cloves garlic, minced (about 1 tablespoon)
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2 tablespoons apple cider vinegar
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1 tablespoon chipotle chile powder
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2 teaspoons ground cumin
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1 teaspoon chili powder
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1 teaspoon dried oregano
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½ teaspoon ground black pepper
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1 (14-ounce) can low-sodium chicken broth, divided
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1 tablespoon extra virgin olive oil
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1 yellow onion, diced
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1 jalapeño, stemmed, seeded, and diced
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For Serving:
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Flour or corn tortillas or cooked brown rice
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Toppings of choice: chopped fresh cilantro, feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeño
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Instructions
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In a small bowl, combine salt, chipotle chile powder, cumin, chili powder, oregano, and black pepper. Rub this spice mixture evenly over the pork pieces.
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Set the Instant Pot to sauté mode. Add olive oil and heat until shimmering. Brown the pork pieces on all sides, working in batches if necessary. Remove and set aside.
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Add diced onion and jalapeño to the pot, sautéing until softened, about 3 minutes.
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Stir in minced garlic and cook for 1 minute until fragrant.
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Pour in the orange juice, apple cider vinegar, and half of the chicken broth, scraping up any browned bits from the bottom of the pot.
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Return the pork to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
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Allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
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Remove the pork and shred using two forks.
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Optional: For crispy edges, heat a large skillet over medium-high heat. Add shredded pork in batches, pressing down to form a crust. Cook for 3-5 minutes per side.
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Serve the carnitas with tortillas or rice and desired toppings.
Notes
For a spicier kick, leave some seeds in the jalapeño or add additional chipotle chile powder.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
To make ahead, prepare the carnitas up to the shredding step and refrigerate. Crisp before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Keywords: Instant Pot Carnitas, Pork Carnitas, Mexican Pulled Pork, Crispy Carnitas