If you've been craving the bold, savory flavors of Mexican cuisine but don't want to spend hours in the kitchen, Instant Pot Carnitas are here to save the day. Carnitas, which translates to "little meats," originate from Michoacán, Mexico, and are traditionally slow-cooked until tender and juicy, then crisped up to perfection. Thanks to the Instant Pot, you can enjoy all the classic flavors of this beloved dish in a fraction of the time!
Perfect for tacos, burritos, salads, or even a loaded bowl with rice and beans, Instant Pot Carnitas are as versatile as they are tasty. This recipe is fast, easy to follow, and packed with flavors your whole family will love.
Why Make Carnitas in the Instant Pot?
The Instant Pot is a game changer for carnitas. Unlike the traditional method of cooking pork for hours, the Instant Pot tenderizes the meat quickly with intense pressure and locks in all the delicious spices and juices. Here's why it's a must-try:
- Time-Saving: Enjoy tender, flavorful pork in about an hour.
- Flavor-Packed: The Instant Pot infuses the meat with incredible depth, bringing out the best in every spice.
- Easy Clean-Up: One pot to cook it all means less mess!
Now, let's get into the recipe so you can taste this magic for yourself.
Ingredients
Here’s what you’ll need for the perfect Instant Pot Carnitas:
- 4 lbs boneless pork shoulder (or pork butt), cut into 3-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 1 medium onion, diced
- 1 orange, juiced (about ½ cup orange juice)
- 2 limes, juiced
- 1 cup chicken broth
- 2 bay leaves
For crisping (optional):
- 1 tablespoon olive oil
- Fresh garnishes like chopped cilantro, diced onion, and lime wedges
Step-by-Step Instructions
1. Prep the Meat
Start by trimming any excess fat from your pork shoulder. Cut it into chunks, about 3 inches in size, for even cooking. Season the pork generously with salt, pepper, cumin, chili powder, smoked paprika, and oregano.
2. Sauté in the Instant Pot
Turn your Instant Pot to the “Sauté” mode and add a tablespoon of olive oil. Once hot, sear the pork pieces in batches until they’re browned on all sides. Browning locks in flavor, so don’t skip this step! Remove the pork and set it aside.
3. Build the Flavor
Add the diced onion and garlic to the Instant Pot and sauté for 2-3 minutes until softened and fragrant. Pour in the orange juice, lime juice, and chicken broth, scraping up any stuck bits from the bottom of the pot. Add the bay leaves.
4. Pressure Cook
Return the pork chunks to the Instant Pot, ensuring they’re submerged in the liquid. Seal the lid and cook on High Pressure for 30 minutes. Once done, allow the pressure to naturally release for 15 minutes before doing a quick release.
5. Shred the Pork
Carefully remove the pork from the pot and shred it with two forks. The meat should be fall-apart tender. Skim off any fat from the cooking liquid and reserve about ½ cup of the juices for added flavor later.
6. Crisp It Up (Optional but Recommended!)
For authentic carnitas, crisping the pork is a must. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add shredded pork in a single layer and drizzle with a bit of the reserved cooking liquid. Sear for 2-3 minutes without stirring to create those golden, crispy edges. Flip and repeat on the other side.
Serving Suggestions
Instant Pot Carnitas are super versatile! Here are some serving ideas to get you started:
- Tacos: Pile carnitas onto warm corn or flour tortillas and top with fresh cilantro, diced onion, a squeeze of lime, and your favorite salsa.
- Burrito Bowls: Layer carnitas with rice, black beans, guacamole, and pico de gallo for a hearty meal.
- Salads: Add carnitas over a bed of greens with a dollop of sour cream or salsa for a low-carb option.
- Nachos: Sprinkle carnitas over tortilla chips, add cheese, and bake until bubbly. Top with jalapeños and a drizzle of crema.
Tips for Leftovers
- Storage: Store leftover carnitas in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze portions of shredded pork in freezer-safe bags for up to 3 months. Thaw overnight in the fridge when ready to use.
- Reheating: Reheat on the stovetop with a splash of the reserved cooking liquid to keep the pork moist.
Variations and Customizations
- Spicy Kick: Love heat? Add some diced jalapeños or a pinch of cayenne to the cooking liquid.
- Sweet and Smoky: Toss in a splash of pineapple juice for a hint of sweetness.
- Carnitas Bowl: Serve over cauliflower rice with avocado for a low-carb option.
- Barbecue Fusion: Mix in your favorite barbecue sauce for a unique BBQ-inspired flavor.
With this Instant Pot Carnitas recipe, you'll bring the taste of traditional Mexican cooking to your table—without spending all day waiting for it! Quick, convenient, and absolutely packed with flavor, it's sure to become a favorite in your recipe rotation. Enjoy!
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