Carnitas means “little meats” in Spanish. It’s usually made with an “inexpensive” cut of pork. Traditionally, it is braised or simmered for hours with seasonings. It’s cooked until it is so tender it can be easily shredded. In this case, we’re going to use our Instant Pot® to get it tender…it is so much quicker. Tradition would definitely say to do the “crisping” part of this recipe by broiling it at the end but it is not absolutely necessary.
While this recipes is using the meat for burrito type bowls, this filling can be used in tacos, burritors or enchiladas as well.
In case you are wondering, the closest beef version of this is known as barbacoa.
Instant Pot® Pork Carnitas Bowls
Equipment
- instant pot
Ingredients
- 1/2 tablespoon chili powder
- 1/2 tablespoon garlic powder
- 1/2 tbsp ground cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp chipotle powder
- 1 tbsp dried Mexican oregano
- 1 tbsp sea salt
- 1/2 tbsp ground black pepper
- 3 tablespoon extra virgin olive oil, divided
Pork Carnitas Ingredients
- 3½ – 4½ lbs pork shoulder roast, trimmed and cut into 6-8 chunks
- 3 tablespoon extra virgin olive oil, divided
- 1 medium red onion, diced
- 1 medium jalapeno, diced
- 3/4 cup chicken broth, preferably organic
- 3/4 cup fresh orange juice
- 3 tablespoon lime juice
Cilantro-Lime Rice Ingredients
- 1 cup uncooked rice, prepared according to package ingredients
- 3 tablespoon fresh cilantro leaves, chopped
- 3 tablespoon fresh lime juice, divided
- Sea salt & black pepper, to taste
Pico de Gallo Ingredients
- 1 pint cherry or grape tomatoes, quartered
- 1/4 cup red onion, diced
- 2 tablespoon fresh cilantro leaves, finely chopped
- 2 tablespoon fresh lime juice
- Sea salt & black pepper, to taste
Remaining Bowl Ingredients
- 1 large avocado, sliced
- 1 cup black beans, warmed
- 1 cup whole kernel corn, warmed
- 2 large limes, cut into wedges
- 3 tablespoon fresh cilantro, for garnish
Instructions
- Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is thoroughly covered. Press well to adhere.
- Push the “Sauté” button on Instant Pot® and set to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.
- Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot® and set aside.
- Add remaining tablespoon of olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
- Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).
- While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use
- When the Instant Pot® cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam.
Optional Steps for Crispier Carnitas:
- Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot® and toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper, if desired.
- Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
- When finished broiling, remove baking sheet from oven and assemble the burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls. To serve, top with chopped cilantro and fresh lime wedges, if desired. Enjoy!
Tried this recipe?Let us know how it was!
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