While this Pressure Cooker Pork Carnitas recipe requires a bit more than just throwing it into the pressure cooker, it is worth the time and effort to make this yummy dish.
Tip: Prepare the Cilantro-Lime Rice and Pico de Gallo once the pork is in the pressure cooker to save time.
Instant Pot Pork Carnitas Bowl Recipe Ingredients:
Time Needed
Prep time: 20 minutes
Cook time: 60-70 minutes (+time to come to pressure)
Natural Pressure Cooker Release Time: 20
Serves: 4 to 6
Dry Rub Ingredients:
- ½ Tbsp. chili powder
- ½ Tbsp. unsweetened cocoa powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- ½ tsp. chipotle powder
- 1 tsp. dried oregano
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- 3 Tbsp. extra virgin olive oil, divided
Pork Carnitas Ingredients:
- 3½ – 4½ lbs. Pork Shoulder Roast. Trim the meat and cut it into 6 to 8 large chunks.
- 3 Tbsp. extra virgin olive oil, divided
- 1 medium red onion, diced
- 1 medium jalapeno, diced
- ¾ cup chicken broth, preferably organic
- ¾ cup fresh orange juice
- 3 Tbsp. lime juice
Cilantro-Lime Rice Ingredients:
- 1 cup uncooked rice, prepared according to package ingredients
- 3 Tbsp. Fresh Cilantro leaves, chopped
- 3 Tbsp. Lime Juice, divided
- Sea salt to taste
- Black Pepper to taste
Pico de Gallo Ingredients:
- 1 pint cherry or grape tomatoes, quartered
- ¼ cup red onion, diced
- 2 Tbsp fresh cilantro leaves, finely chopped
- 2 Tbsp fresh lime juice
- Sea salt to taste
- Black Pepper to taste
Remaining Instant Pot Carnitas Bowl Ingredients:
- 1 Large Avocado, sliced
- 1 cup Black Beans, warmed
- 1 cup Whole Kernel Corn, warmed
- 2 Large Limes, cut into wedges
- 3 Tbsp Fresh Cilantro, for garnish
Instant Pot Pork Carnitas Bowl Directions
1.) Combine dry rub ingredients in small bowl and mix together well.
2.) Rub the dry rub mixture onto the trimmed and cut pork until each piece is covered thoroughly covered.
3.) Set the Instant Pot to Saute and set to High. Add 1 Tbsp of olive oil and half of the seasoned pork pieces to the pressure cooker. Sear the pork until it is browned on all sides. (About 2 to 3 minutes per side) Note: Do not use the lid on your Instant Pot when it is set to Saute.
4.) After the pork is browned, transfer to a plate and repeat the same process with another Tbsp of olive oil and remaining pork pieces. Remove the pork from your pressure cooker and set it aside.
5.) With the Instant Pot still set to Saute, add another Tbsp. of olive oil to the instant pot, red onion, and jalapeno. Saute these, stirring occasionally until the red onions are soft and translucent. Turn the Instant Pot Saute off at this time.
6.) Add the pork previously set aside back into the Instant Pot. Add chicken broth, orange juice, and lime juice. Place lid on and lock into place. Set the steam vent to Sealing and press the Manual button, adjust to High, and set cook time to 30 minutes (40 minutes if pork shoulder was 4 pounds or more).
7.) When the pressure cooking time is complete allow it to release the pressure naturally by letting it sit for 20 minutes, then proceed to quick release after that time has passed.
8.) Optional Steps for Crispier Instant Pot Carnitas: Pre-heat oven to broil on high. Line a large baking sheet with foil. Transfer pork from Instant pot to baking sheet and shred with two forks. Use about 1/4 cup of the juices from the Instant Pot to drizzle onto the pork on the baking sheet then toss to evenly spread pork and juices around into a thin layer on the sheet. Add salt and pepper to taste if desired. Allow pork to broil for 4 to 5 minutes then remove from oven, add more juice and turn meat to brown on the other side. Place back into the oven and broil for another 4 to 5 minutes.
9.) If you skipped step 8: Remove pork from instant pot and place on large serving tray/baking sheet to shred easily with two forks. Add juice from Instant Pot as desired, and add salt and pepper as desired.
10.) Assemble your carnitas bowls by dividing the shredded pork, cilantro lime rice, pico de Gallo, sliced avocado, black beans, and corn between the 4 to 6 bowls. Top with chopped cilantro and fresh limes weges. Serve and enjoy!
