Your Instant Pot turns boneless pork roast into tender, flavorful meat you can shred with a fork. During the last few minutes of cooking, heat corn or flour tortillas in a skillet (cast iron works well). Serve carnitas with toppings such as cheese, guacamole, shredded lettuce, chopped tomato and sour cream.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
1 hr 35 mins
ready-in:
2 hrs
total:
4 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

To Make in an Electric Multicooker:
  • Trim fat from pork, then cut pork into 2-inch cubes and transfer to a large bowl.

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  • Stir together salt, oregano, cumin, pepper, chili powder, and paprika in a bowl. Toss pork with spice mixture and drizzle lightly with oil. Transfer pork mixture to an electric multicooker and add orange juice, onion, and garlic.

  • Cover, set on High Pressure, and bring up to pressure. Cook 1 hour, then let pressure release naturally, about 20 to 30 minutes. Shred pork in cooker using 2 forks.

To Make in a Slow Cooker:
  • After Step 2, cook, covered, on Low 8 to 10 hours or High 4 to 5 hours. (Leftovers keep up to 3 days, covered and chilled, and up to 1 month frozen.)

Tips

armagazine.com/ pressure-cooker-carnitas

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"I seared the meat in my Instant Pot prior to setting it on High for 45 minutes. Perfection! The meat was very tender and shredded easily." -- KGORA

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