Pressure Cooker Pork Carnitas
This easy recipe for delicious Mexican pork carnitas is made in the Instant Pot in about an hour! You can use this pulled pork in salad bowls, quesadillas, sandwiches, tacos and more!
Servings: 20
Calories: 162kcal
Ingredients
- 5 lb Pork Butt Roast
- 1/2 Tbsp. Chili Powder
- 1 Tbsp. Salt
- 2 tsp. Cumin
- 1.5 tsp. Ground Coriander
- 3/4 cup Chicken Broth
- 1/2 cup Orange Juice
- 1 Lime juiced
- 2 Tbsp. Garlic minced
- 1 medium Onion sliced
Instructions
- Trim large chunks of fat from pork roast. Then cut roast into about 4-6 smaller pieces, about 2"-3" each.
- In a large, resealable bag, add chili powder, salt, cumin and ground coriander. Seal bag and mix well. Add pork chunks to bag, seal and toss to coat evenly.
- Set Instant Pot to saute function and add about 1 tablespoon of vegetable oil. Once it is heated, add pork chunks in a single layer and sear on each side. About 1-2 minutes on each side until you have a nice golden sear. Remove from Instant Pot and repeat with remaining pork chunks until they're all seared. Remove all pork from the insert.
- Add chicken broth to Instant Pot to deglaze the bottom of the pan. Use a wooden spoon to scrape along bottom of insert until it is completely deglazed and no residue remains on bottom of pan.
- Return pork to the insert with the chicken broth. Add orange juice, the juice of one lime, garlic and sliced onion.Secure the lid, make sure the vent is sealed and set the timer for 50 minutes. When it is done cooking, use a natural pressure release.
- Preheat broiler on the oven. Remove pork to a baking sheet and use two forks to coarsely shred into large pieces. If necessary, add a tablespoon or two of the juice from the Instant pot and toss the meat to coat. Broil for 3-4 minutes. Remove from oven and toss with another 1-2 tablespoons of juice then return under broiler. Repeat this until your carnita meat is caramelized and juicy. I usually have it under the broiler for 10-12 minutes total and toss it with extra juice about 3-4 times.