How to Video
Instant Pot Crispy Carnitas
Seasoned, marinated pork roast gets cooked in the Instant Pot and then broiled until crispy in this easy, freezer friendly, and delicious recipe for a crowd.
Ingredients
- 1-2 tablespoons olive oil
- 1 white or yellow onion, diced
- 5 cloves garlic, minced
- 4-5 pounds pork shoulder, trimmed of excess fat (also known as pork butt or Boston butt)
- 1 teaspoon oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup lime juice (juice of about 4 limes; Freshly squeezed is the best!)
- 3/4 cup orange juice (juice of about 3 oranges; Freshly squeezed is the best!)
- 1 tablespoon hot sauce
- Optional garnishes: Chopped cilantro, Pineapple Salsa, Pickled Red Onions, Avocado Salsa
Instructions
- Turn on Saute function and heat the oil. Saute the onion just until softened, about 5-7 minutes. Season lightly with salt and pepper while it cooks. Stir in the garlic during the last 30-60 seconds. Press "Cancel".
- In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper.
- On a cutting board, cut the roast into 4 or 5 equal pieces (THIS IS A VERY IMPORTANT STEP!). Pat the roast dry with paper towels and then rub the seasoning all over each piece.
- Add the seasoned meat, lime juice, orange juice, and hot sauce into the Instant Pot. Try not to stack the pork pieces if possible, but instead put in one layer along the bottom. This helps with even cooking.
- Lock and seal the lid. Cook for 45 minutes at high pressure. Naturally release the pressure for 10 minutes (or more if you prefer) and then use a quick release.
- Remove the pork to a cutting board, and shred with two forks.
- Optional: Preheat the broiler. Broil the meat on a rimmed baking sheet for 3 minutes. Using tongs, turn the meat over and spoon about 1/4 cup of the juices from the Instant Pot over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another 1/4 cup of the juices over the cooked pork.
- Serve immediately in tacos, burritos, or salads, or enjoy a la carte. If serving in a corn tortilla, we suggest topping with diced avocado, pico de gallo, Cojita or Queso Fresco cheese crumbles, chopped cilantro, and lime wedges. To take these OVER THE TOP, make our Cilantro Lime Aioli and Easy Pickled Red Onions to serve as a garnish–YUM!
Freezer Instructions
Freeze For Later: Follow Steps 1-3. Place the onion/garlic mixture, seasoned pork, lime juice, orange juice, hot sauce into a gallon-sized freezer bag or round freezer container. Seal and freeze. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.
Prepare From Frozen: Turn on Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Follow Steps 5-8, except cook at high pressure for 45-50 minutes with a natural release for 10 minutes and then a quick release. (The frozen meat will cook approximately the same amount of time as from fresh.)
Notes/Tips
Can You Freeze This After It Cooks? Yes. Freeze the shredded pork in its juices. When ready to eat, warm in the microwave, slow cooker, or over low heat on the stove top.
For Crispier Meat: Preheat the broiler. Broil the meat on a foil-lined, rimmed baking sheet for 3 minutes. Using tongs, turn the meat over and spoon about ¼ cup of the juices from the slow cooker over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another ¼ cup of the juices over the cooked pork.
Nutrition
Calories: 247 kcal (12%) | Carbohydrates: 6 g (2%) | Protein: 28 g (56%) | Fat: 12 g (18%) | Cholesterol: 93 mg (31%) | Sodium: 736 mg (32%) | Fiber: 1 g (4%) | Sugar: 3 g (3%)
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