Instant Pot Carnitas Recipe
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Tablespoon oil (olive or vegetable)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (Mexican or Italian)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3.5 - 4 pound pork shoulder ((also known as pork butt), boneless and skinless, washed and patted dry)
- 1 medium yellow onion (chopped)
- 5 cloves garlic (minced)
- 2 - 3 jalapeños (minced)
- 2 bay leaves
- 1 lime (juiced)
- 1 orange (juiced)
- 1 14.6-ounce can Mexican beer
Method
- In a small bowl, combine the oil and dry spices to make an herb rub and completely cover the pork shoulder with the herb rub.
- Place the metal trivet in the bottom of the instant pot and set the meat on the trivet.
- Add the onion, garlic, jalapenos and bay leaves. Then add the lime juice, orange juice and the beer.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 85 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 15 minutes then do a quick release.
- Remove the meat and place on a cutting board or baking sheet and using two forks, shred the meat.
- Strain the juice and reserve a cup. You can also skim off the fat and discard it (optional but recommended)
- To crisp your carnitas under the broiler, turn on oven broiler to 500°F (260°C) and spread the meat on a baking sheet and spoon some juice over the meat.
- Place under the broiler for 5 minutes, then toss the meat and place back under the broiler for an additional 3 to 5 minutes until meat is crispy on top.
- To crisp your carnitas on the stove top, place 1 tablespoon of olive oil in a hot skillet. Working in batches, add the meat, spoon some juice over the meat, and cook for 5-7 minutes until the edges start to brown.
- Before serving drizzle with more juices, and stuff over nachos or stuffed in tacos with onion and cilantro.