Instant Pot Carnitas
Instant Pot Carnitas are a modern spin on a a traditionally all day recipe. This version uses the Instant Pot to speed things up, and I am showing you 4 ways to use this Mexican pulled pork for 4 meal prep ideas, too!
Servings 6 servings
Carnitas (Mexican Pulled Pork)
- 1 4lb Pork Shoulder (no bone), cut into 4 pieces.
- ½ medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 large lime, cut into quarters, and peel removed
- 1 large lime, only the juice
- 1 large orange, only the juice
- 1 jalapeno, diced. Add the seeds in if you prefer more spice, leave out if you want mild.
- 1 tbsp dried oregano
- 1 tsp cumin
- 2 tbsp chili powder
- ½ cup water
Place all of the ingredients into the Instant Pot.
Secure the lid and set to sealing.
Set Instant Pot to high pressure for 45 minutes. See notes for additional cook time notes.
Allow the pot to naturally depressurize for 10 minutes, then quick release remaining pressure.
Remove the pork from the pot and shred the meat with 2 forks. Return the meat to the Instant Pot.
If you turn the carnitas into one of the meal prep options shown in the blog post, you can refrigerate them for no more than 4 days. You can freeze carnitas for up to 4 months.
If you use frozen or whole pork shoulder, you will need to adjust the pressure time to 90 minutes, and 60 minutes, respectively.
Nutrition information is for 6oz of shredded pork only. The meal prep you choose to make, and the toppings, will modify the nutrition information.
Serving: 60z | Calories: 415kcal | Carbohydrates: 3g | Protein: 43g | Fat: 23g