Instant Pot Carnitas Recipe
Make the most delicious crispy pork carnitas in a fraction of the time in your Instant Pot. Serve in tortillas for one tasty taco Tuesday!
Servings: 6 people
Equipment
- Instant Pot
Ingredients
- 5 lbs. pork shoulder pork butt, washed and cut into large chunks
- 2 tsp Mexican oregano
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp pepper
- 1 onion cut into large slices (like apple slices)
- 1 head of garlic outer husk removed and top sliced off to expose the garlic
- 3 serrano peppers or 2 jalapenos, cut in half and seeds removed
- 2 oranges juiced
- 2 limes juiced
- 1½ cups Coca Cola
Instructions
- In a large flat container or bowl, mix the oregano, chili powder, cumin, salt and pepper. Sprinkle all sides of the meat with the mixture and place in the instant pot.5 lbs. pork shoulder, 2 tsp Mexican oregano, 1 tbsp chili powder, 2 tsp ground cumin, 2 tsp salt, 1 tsp pepper
- Place the onion and chilis in the instant pot. Then place the garlic, cut side down, on the meat.1 onion, 1 head of garlic, 3 serrano peppers
- Pour the orange juice, lime juice, and coke over the meat.2 oranges, 2 limes, 1½ cups Coca Cola
- Seal the instant pot and set the meat cycle for 90 minutes.
- When the time has finished, let it slow release.
- Open and place the meat on a cutting board or plate. Remove any pieces of fat and using two forks pull the meat apart.
- Set the broiler for 500°F and cover a cookie sheet in tin foil.
- Place meat on the cookie sheet. Spoon some of the broth over the meat. Place under the broiler till crispy, about 5 minutes. Stir the meat and crisp again.
- Remove meat from the oven and serve.
Video
Nutrition
Calories: 414kcal | Carbohydrates: 18g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 978mg | Potassium: 995mg | Fiber: 3g | Sugar: 11g | Vitamin A: 569IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 4mg