Instant Pot Pork Carnitas
Instant Pot pork carnitas is my go-to recipe especially when feeding a crowd. The flavor is fantastic, and the pork is so tender. It tastes like it has been cooking for days.
I love corn tortillas and here is a link for my homemade corn tortillas. If I in a hurry and don’t want to make tortillas I will just pick up both flour and corn tortillas. This way everyone is happy.
A few of the toppings need a little love like the lime crema. Just take Mexican crema and add fresh lime juice until you get it to your taste. My pickled jalapeños (escabeche) recipe is so good I don’t buy store bought jalapeños. Here is the link to my recipe. It is so easy to make.
Don’t leave out the Chipotle peppers because you don’t want to buy the whole can for just a couple of peppers. Freeze what you don’t use for this Instant Pot Pork Carnitas because it’s that good. You will make it again!
Carnitas used to take me all day to make them before my Instant Pot. Now I can sleep in because the pork only takes 1 hour and 45 minutes. It tastes like it been cooking all day long.
Instant Pot pork carnitas
Ingredients
- 2 1/2 Lb Boneless pork butt or shoulder
- 2 Tsp Kosher salt
- Black pepper to taste
- 1 Tbsp Vegetable oil
- 6 Cloves Garlic-smashed
- 1 1/2 tsp Cumin
- 1/2 Tsp Sazon
- 1/4 tsp Dried oregano
- 1 cup Chicken broth
- 2-3 Chipotle peppers in adobo
- 2 Bay leaves
- 1 tsp chili powder
- 1/2 tsp Garlic powder
GARNISH
- Flour tortillas
- Corn tortillas
- Cheese
- Tomato
- Jalapeno See below for pickled jalapeno recipe
- Radish
- Lime wedges
- Red onion-sliced
- Cilantro
- Salsa
- Avocado
Instructions
- Cut pork into 4 pieces and season with salt and pepper.
- Set Instant Pot to the saute function, add oil and brown pork on all sides about 5 minutes. Remove from heat and set aside.
- Season pork with cumin, sazon, oregano, chili powder and garlic powder all over.
- Pour chicken broth into Instant Pot liner and add Chipotle peppers, garlic cloves and stir. Add bay leaves then add pork into the Instant Pot.
- Cover Instant Pot with the lid and set to high for 80 minutes. Let the pressure release naturally for 20 minutes.
- Remove lid and shred the pork using 2 forks and combine with the juices in the pot.
- Remove bay leaves and taste to see if you need to add any additional seasoning.
- Serve as is or put under the broiler to crisp.