Instant Pot Carnitas
The perfect instant pot authentic carnitas recipes! (also included is slow roasted method) It will come out tender, delicious and packed with flavor every time!
Servings: 18 servings
Calories: 316kcal
Ingredients
Carnitas
- 4 lbs pork butt
- 1 tbs sea salt
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 large orange sliced
- 2 jalapeño sliced
- 1 lime sliced
- 1 large onion sliced
- 4 garlic cloves minced
- 1 cup broth
Instructions
Carnitas Pressure Cooker Instructions
- In pressure cooker add broth and pork butt. optional: cut pork butt into 3-4 large pieces.
- In separate bowl mix dry spices together and rub on pork butt. Rub garlic, top with jalapeños, oranges, and onions.
- Cook High 60 minutes, natural release. If pork is tough put it back in for another 30-45 minutes.
- Remove meat when done. Shred. In separate pan (or you can do on saute mode) heat a few tablespoons of oil till hot. Add shredded carnitas meat and allow it so crisp in the oil. Don't stir until you see the meat darkening, flip is desired. Serve immediately
Carnitas Slow Roasted Instructions
- In a 9x13 pan place 2 pieces of foil perpendicular to each other.
- Center roast in foil, top with all ingredients except water
- Fold foil around roast
- Add broth in pan
- Cook at 275 for minimum 4 hours, and one hour per additional pound above 3 lbs.
Video
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Notes
If after 60 minutes the pork butt is not pull apart tender seal lid and cook for an additional 45 minutes. Meat tenderness can vary based on the amount of fat and freshness of the cut.
Nutrition
Calories: 316kcal | Carbohydrates: 3g | Protein: 42g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 1005mg | Potassium: 832mg | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 12.1mg | Calcium: 45mg | Iron: 3mg