Instant-Pot Carnitas

October 15, 2017

It’s football Sunday. Therefore, it’s imperative that you eat lots and lots of indulgent food. No need to sacrifice on any of the flavour if you are maintaining a clean/paleo/ keto/ NSNG eating plan. These carnitas will rock your freaking world. They even had the power to make my man smile (for half a second) after Aaron Rodgers’ possible season-ending injury.

As many of you know, the life-changing Instant Pot means that you don’t need to prepare a whole day in advance. Instead, you need about an hour (total) for tender and crispy carnitas. They can be made into a salad, stuffed into your favourite taco shell or tortilla, or — like we did — wrapped into Boston lettuce leaves. And best of all, they’re ridiculously easy.


What you need:

  • 2 lbs of pork shoulder/pork butt roast (cut into stew-size cubes)
  • 6 medium oranges (juiced)
  • 1 white onion (chopped)
  • 3 garlic cloves
  • 3 limes (2 juiced, 1 for later)
  • 1 jalapeno (sliced)
  • 1 cup of beef broth
  • 1-2 large pinches of kosher salt
  • chipotle seasoning (1 tsp)
  • chili powder (1 tsp)
  • cumin (1 tsp)
  • oregano (1 tsp)
  • smoked paprika (1/2 tsp)
  • toppings of choice, for ex: guacamole, cheese (if you’re not avoiding dairy), Mexican hot sauce, salsa, cilantro, lime

What you do:

  1. sprinkle the pork cubes with a couple generous pinches of salt
  2. combine remaining ingredients in a bowl and mix well
  3. combine everything in the Instant Pot
  4. close the lid, set vault to ‘sealed’ and set to high pressure for 30 minutes
  5. when the time is up, turn off and allow pressure to release naturally. If it takes longer than 20 minutes, carefully (and with an oven mitt!), switch the vault setting to venting
  6. meanwhile, turn on your broiler
  7. once the pressure has released, open the lid and with a slotted spoon, move all of the solids to an aluminum-foil lined baking sheet
  8. the meat should be falling apart on its own, but this is your opportunity to shred/break it apart with 2 forks
  9. broil until the meat becomes crispy – once the top gets crispy, you can stir it around a little to let some of the rest of the meat crist up
  10. when it’s reached your desired crispiness (don’t dry it out!), remove it from the oven and squeeze another lime all over and taste for salt. serve immediately.
  11. top it with some salsa, home made guacamole, Mexican hot sauce, cilantro, lime, cheese, or whatever your heart desires!

Bon appetit! Go Pack Go! 😉

xx, Jennifer

Previous Post Next Post

You may also like

1 Comment

  • Brunch Carnitas Chilaquiles – happy & fed

    […] cups of shredded carnitas (or protein of […]

    July 25, 2019 at 12:44 am Reply
  • Leave a Reply

    %d bloggers like this: