Craving the perfect balance of crispy and juicy in your carnitas? Whether you’re hosting a fiesta or looking for a flavorful meal to enjoy at home, these Instant Pot carnitas are a must-try! Loaded with classic flavors and spices, this recipe promises delicious results with minimal effort, thanks to the magic of the Instant Pot.

Growing up, Sunday dinners were a big deal in our house. My abuela often spent hours slow-cooking her famous carnitas, filling the kitchen with mouthwatering aromas that drew everyone together. Now, with the help of modern kitchen gadgets like the Instant Pot, I can recreate those beloved flavors in a fraction of the time. It’s a taste of nostalgia that my family now enjoys, and it never fails to bring us closer, much like it did back then.

Why You’ll Love This Recipe

This Instant Pot carnitas recipe is a game-changer for busy weeknights and festive gatherings alike. It’s incredibly easy to make, requiring just a few simple ingredients that pack a punch of flavor. The Instant Pot not only expedites the cooking process but also ensures the pork is perfectly tender and shreddable. Plus, you’ll love how the final step caramelizes the edges, adding a satisfying crunch without the extra fat of traditional frying.

Ingredients Notes

To make the most out of your carnitas, use pork shoulder or butt for the best flavor and texture. Freshly squeezed orange juice adds an authentic tang, while a mix of spices like cumin and oregano bring depth to the dish. If fresh oranges are unavailable, bottled orange juice can be a practical alternative. Don’t skip the fresh garlic; if you’re in a pinch, garlic powder works, but fresh cloves make a world of difference.

Recipe Steps

Step 1

Start by trimming any excess fat from the pork and cutting it into large chunks. Season generously with salt, pepper, cumin, oregano, and paprika.

Step 2

Set the Instant Pot to sauté mode and add a drizzle of olive oil. Brown the pork pieces on all sides. This adds flavor, so take your time.

Step 3

Turn off the sauté mode and pour in the lime juice, orange juice, and a cup of chicken broth. Scrape up any brown bits from the bottom.

Step 4

Close the lid, set the valve to sealing, and pressure cook on high for 40 minutes. Allow for a natural release for 15 minutes, then quick release any remaining pressure.

Step 5

Preheat your broiler. Transfer the cooked pork to a baking sheet and shred it with two forks. Pour some cooking liquid over the pork and broil until crispy, about 5-7 minutes.

Storage Options

Store any leftover carnitas in an airtight container in the refrigerator for up to 3 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 3 months. To reheat, add a splash of broth to a skillet and warm over medium heat to restore moisture.

Variations & Substitutions

If you’re looking to add a twist, try using chipotle powder for a smoky kick, or incorporate a shot of tequila in the cooking liquid for extra flavor depth. For a leaner option, substitute pork with Chicken Thighs, adjusting the cooking time accordingly.

Serving Suggestions

These carnitas are versatile and can be served in various ways. Try them in tacos with fresh cilantro and onion, in burritos, or over a rice bowl with black beans. For a lighter option, top a salad with shredded carnitas and a splash of lime.

Frequently Asked Questions

Can I make these carnitas in advance?

Absolutely! These carnitas are perfect for meal prep. Just follow the recipe up to shredding the pork and store the cooked meat in the fridge. When you’re ready to serve, crisp it up in the broiler for that freshly made taste.

What can I use instead of pork shoulder?

If pork shoulder isn’t available, pork butt is your next best option due to its similar fat content and tenderness. For a leaner alternative, chicken thighs or turkey thighs can work, too, though the cooking time will need to be adjusted.

How do I prevent the carnitas from drying out?

To keep your carnitas moist, don’t skip the browning and always add a bit of the cooking liquid not only in the Instant Pot but also when broiling. This infuses moisture back into the meat and enhances flavors.

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