Perfectly cooked Instant Pot Crispy Carnitas that are so tender juicy and loaded with flavor! This is definitely a new favorite for taco night at our house!
We have taco night at least once a week in our house. I like to mix it up and try different recipes so it doesn’t get boring.
I’ve been wanting to make Carnitas for the longest time. Honestly I don’t know why I waited this long! Boy oh boy I’m so glad I did, because they turned out so amazing!
Plus making them in the Instant Pot makes it super easy!
Here’s what you need to make these Instant Pot Crispy Carnitas:
- 3 lb Boneless Pork Shoulder (Boston Butt), trim fat and cut into 2 inch pieces
- 1 1/2 cups Orange Juice
- Juice from 2 Limes
- 1 Sweet Onion quartered
- 6 Garlic cloves
- 2 Jalapeños halved and seeds removed
- 1 Cinnamon Stick
- 1 tsp Chili Powder
- 1/8 tsp Red Pepper Flakes
- 1 tsp Ground Cumin
- 1 tsp Oregano
- 1/2 tsp Ground Cloves
- 2 tsp Sea Salt
- 2 tsp Black Pepper
Start by adding all ingredients to the Instant Pot and stir to combine everything. Seal the lid and cook on high pressure for 35 minutes, then release pressure manually.
Using a slotted spoon transfer Pork to a baking sheet. Grab 2 forks and shred up the Pork. Fish out the Onions, Garlic, Jalapeños, Cinnamon Stick and discard.
Pour 3/4 cup of the liquid over the Pork and mix in. Place under broiler on high for 3-5 minutes until desired crispiness. Serve with Corn Tortillas and desired toppings!
Oh and if you have any leftovers the next day, just put the Pork back onto a baking sheet and broil for a few minutes to get them crispy again!
Check out some of my other favorite recipes for Taco night below!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Instant Pot Crispy Carnitas
Ingredients
- 3 lb Boneless Pork Shoulder Boston Butt, trim fat and cut into 2 inch pieces
- 1 1/2 cups Orange Juice
- Juice from 2 Limes
- 1 Sweet Onion quartered
- 6 Garlic cloves
- 2 Jalapeños halved and seeds removed
- 1 Cinnamon Stick
- 1 tsp Chili Powder
- 1/8 tsp Red Pepper Flakes
- 1 tsp Ground Cumin
- 1 tsp Oregano
- 1/2 tsp Ground Cloves
- 2 tsp Sea Salt
- 2 tsp Black Pepper
- Serve with Corn Tortillas and toppings of choice! I used Red Onion Cabbage, Jalapeños and Cilantro
Instructions
- Add all ingredients to the Instant Pot and stir to combine everything
- Seal lid and cook on high pressure for 35 minutes
- Release pressure manually
- Using a slotted spoon transfer Pork to a baking sheet
- Using 2 forks, shred up Pork
- Fish out the Onions, Garlic, Jalapeños, Cinnamon Stick and discard
- Pour 3/4 cup of the liquid over the Pork and mix in
- Place under broiler on high for 3-5 minutes until desired crispiness
- Serve with Corn Tortillas and desired toppings
Notes
Nutrition
More Instant Pot Recipes:
- Instant Pot Egg Roll in a Bowl
- Instant Pot Turkey Breast
- Instant Pot Lentil and Black Bean Chili
- Instant Pot Beef Barbacoa Bowls
- Instant Pot Chicken Fajita Soup
- Instant Pot Chicken Miso Ramen
- Instant Pot Mexican Chicken Stuffed Peppers
- Instant Pot Shrimp Boil
- Instant Pot Jambalaya
- Instant Pot Mashed Potatoes
Leave a Reply