Instant Pot Carnitas Recipe
This recipe for Instant Pot carnitas are easy to prep and even easier to cook- just let the pressure cooker do all the work!
Calories: 2857kcal
Equipment
Ingredients
- 2 tbsp canola, vegetable, or avocado oil divided
- 4 lb boneless pork butt (or shoulder) cut into 2-inch chunks
- 3/4 cup low-sodium chicken broth
- 4 cloves garlic minced
- 1 onion peeled and halved
- 1 orange juiced
- 2 limes juiced
- 1 tbsp soy sauce*
- 2 bay leaves
- 1 1/2 tsp coarse sea salt
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp ground black pepper
Instructions
- Add 1 tablespoon of oil, cubed pork, chicken broth, halves of onion, garlic, orange juice, lime juice, soy sauce, bay leaves, salt, cumin, oregano, and pepper to the Instant Pot.
- Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 35 minutes.
- Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.
- Meanwhile, turn the oven on to broil (high). Open lid to Instant Pot and transfer the pork to a rimmed sheet pan using tongs. Drizzle a 1/4 cup of the cooking liquid over the pork and the remaining tablespoon of oil. Toss to combine.
- Place in the oven and broil for 6-8 minutes, toss and return to the oven for an additional 6-8 minutes. If the pork is dry, add another drizzle of cooking liquid over the pork. Serve immediately. Garnish with cilantro, red onion and lime wedges.
Notes
* or coconut aminos
Nutrition
Calories: 2857kcal | Carbohydrates: 49g | Protein: 350g | Fat: 134g | Saturated Fat: 39g | Cholesterol: 1089mg | Sodium: 5739mg | Potassium: 6959mg | Fiber: 9g | Sugar: 20g | Vitamin A: 362IU | Vitamin C: 121mg | Calcium: 416mg | Iron: 25mg