I got an Instant Pot for Christmas (an electronic pressure cooker). I am super excited about it and I have been making tons of recipes and experimenting. These Pork Carnitas I made for dinner the other night were a huge hit and packed full of flavor so I decided to share them with you.

 

Instant Pot recipes are a lifesaver and these Pork Carnitas are no exception. So juicy and full of flavor! They will definitely impress your guests & family!Click To Tweet

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Owning an Instant Pot has made a huge difference in my meal prep time. I am able to do so much because I can use it instead of a slow cooker that takes all day to cook. Well worth the investment to me!

You do not have to own a pressure cooker, however, to make these Pork Carnitas. Having one just makes it nice and the pork cooks much quicker. I have included instructions on how to use a slow cooker as well.

Instant Pot Pork Carnitas Instant Pot Pork Carnitas: Pork layed in toasted corn tortillas topped with lettuce, salsa & cilantro

Ingredients:

  • 3-5 lb. pork roast
  • 1 Tbs olive oil
  • 1 Tbs chili powder
  • 1 Tbs ground cumin
  • 1 Tbs dried oregano
  • 2 Tbs + 2 tsp kosher salt, divided
  • 1 tsp black pepper
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 oranges, juiced
  • 2 limes, juiced
  • corn tortillas, toasted
  • Optional Toppings
    • cilantro
    • black beans
    • avocado
    • fresh or pickled jalapeno
    • salsa or tomatoes
    • lettuce or slaw (this Cabbage Salad would be great)
    • a fresh squeeze of lime juice

Instant Pot Directions:

 

  1. Pat your pork roast with a paper towel to absorb excess moisture, rub about 2 Tbs salt over roast and let set out for 30 minutes or so to get to room temperature.

2. Heat a large pan over medium-high heat. Once it is nice and hot add some olive oil and brown all sides of your roast. This should only take about 1-2 minutes a side.

3. Remove pork from pan and deglaze the pot with your orange juice. To deglaze you want to keep your pot on the stove and keep the heat on. Quickly pour your orange juice in the pan and start to scrape the bottom with a wooden spoon. Once all of the browned bits are off the pan remove from heat.

4. Place your pork roast into the Instant Pot with the fat cap up, pour the orange juice (from the deglazed pan) over the roast with the lime juice. Combine all of your spices; chili powder, cumin, oregano, 2 tsp salt, & pepper. Rub them all over the roast. Place your onion and garlic on and around the pork.

5. Cook on high pressure for 60 minutes. When the time is up, turn the pressure cooker off and let the pressure release naturally, which will take about 20 minutes.

6. Remove pork from pot and set aside. Turn to saute and reduce the liquid by about half. My Instant Pot has a saute feature if your pressure cooker does not you will need to reduce your juices on the stove top. While you are reducing the liquid shred your pork and when the juices are ready, add the pork back into the pan.

7. While the pork is warming back up toast your corn tortillas on the stove top. I just heat a small pan over medium to medium-high heat place a tortilla on the pan. When it starts to brown flip and brown the other side. Then assemble your pork carnitas.

8. The last step is to serve toasted corn tortillas with pork and optional topping. Enjoy!

 

Slow Cooker Directions:

 

  1. Pat your pork roast with a paper towel to absorb excess moisture, rub about 2 Tbs salt over roast and let set out for 30 minutes or so to get to room temperature.

2. Heat a large pan over medium-high heat. Once it is nice and hot add some olive oil and brown all sides of your roast. This should only take about 1-2 minutes a side.

3. Remove pork from pan and deglaze the pot with your orange juice. To deglaze you want to keep your pot on the stove and keep the heat on. Quickly pour your orange juice in the pan and start to scrape the bottom with a wooden spoon. Once all of the browned bits are off the pan remove from heat.

4. Place your pork roast into the Slow Cooker with the fat cap up, pour the orange juice (from the deglazed pan) over the roast with the lime juice. Combine all of your spices; chili powder, cumin, oregano, 2 tsp salt, & pepper. Rub them all over the roast. Place your onion and garlic on and around the pork.

5. Cook on high for 6 hours or on low for 8.

6. Remove pork from your Slow Cooker and set aside. Slowly pour the juices from the slow cooker back into the pan you browned your pork in. Saute the juices over med to med-high heat until the liquid has reduced by about half. While you are reducing the liquid shred your pork. When the juices are ready, combine the pork with the juices, in the pan if large enough otherwise put back into the slow cooker and turn on low.

7. While the pork is warming back up toast your corn tortillas on the stove top. I just heat a small pan over medium to medium-high heat place a tortilla on the pan. When it starts to brown flip and brown the other side. Then assemble your pork carnitas.

8. The last step is to serve toasted corn tortillas with pork and optional topping. Enjoy!

 

This might sound like a lot but it really was pretty easy and didn’t take me very long at all. If you don’t take into account the cook time, so only the food prep and assembly, it only takes about 30 minutes to make, if that.

 

Other Instant Pot Recipes You Might Enjoy

 

If you like this Instant Pot Pork Carnitas recipe make sure you pin it below and share with your friends and family. Thanks!

 

Instant Pot Pork Carnitas: Pork layed in toasted corn tortillas topped with lettuce, salsa & cilantro

Instant Pot Pork Carnitas: Pork layed in toasted corn tortillas topped with lettuce, salsa & cilantro

 

Instant Pot Pork Carnitas: Pork layed in toasted corn tortillas topped with lettuce, salsa & cilantro

 

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