Carnitas, (Instant Pot)

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  1. 3 lb boneless pork shoulder (Boston Butt) cut into 1 1/2 inch pieces
  2. 1/2 lager, or how-sodium chicken broth
  3. kosher salt
  4. pepper
  5. 1 T chili powder
  6. 1 t ground cumin
  7. 1/2 t ground coriander
  8. Serving Suggestions

  9. warm tortillas
  10. pico de gallo
  11. lime wedges
  12. guacamole
  13. chopped onion
  14. chopped cilantro
  15. shredded cabbage



  1. Put the pork shoulder, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in an Instant Pot and follow the manufacturer's guide for locking the lid and preparing to cook.
  2. Set to pressure cook on high for 60 minutes.
  3. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
  4. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside.
  5. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes.
  6. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.
  7. Crispy Carnitas (optional)

  8. Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes.
  9. Toss and continue to cook for about 5 minutes more to crisp other side.
  10. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.

Picture of Recipe

Carnitas, (Instant Pot) - Picture of Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 60 minutes
Course: Entree,Lunch
Ethnicity/Origin: Mexican
Key Ingredient: Pork
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Instant Pot
Themes/Holidays: Cinco de Mayo

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