Easy Instant Pot Carnitas from a Pork Shoulder Roast
Let me show you how to make Easy Instant Pot Carnitas from a Pork Shoulder Roast in just a small amount of time instead of all day!With a few basic ingredients, this easy recipe made in the Instant Pot takes what would be an all-day event and speeds up the cook time of this inexpensive cut of meat.1 cup of meat = Total Fat 7.1g/Total Carbohydrate 1.8g/Protein 6.9g
Equipment
- Instant Pot or other Pressure Cooker
- Tongs
- Large Bowl
- Flat Baking Sheet with sides
- Foil
- Measuring Cup
- Wooden Spoon or Silicone Whisk
- Paper Towels
Ingredients
- 3-4 lb Boneless Pork Shoulder Roast
- 2 Tablespoons oil
- 2 1/2 cups chicken broth
- 1/2 cup fresh lime juice or bottled
- 1/4 teaspoon orange extract
- 5 cloves garlic; minced or 5 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Instructions
- Press the sauté function then start to let the Instant Pot heat up while you prepare the pork shoulder pieces.
- Start by cutting the pork shoulder into large chunks and place on a flat baking sheet to come to room temperature. Pat the meat dry with paper towels to help it brown better, then season with salt and pepper on both sides.3-4 lb Boneless Pork Shoulder Roast, 2 teaspoons salt, 2 teaspoons ground black pepper
- Once the Instant Pot is ready, swirl some olive oil in the inner pot and place a few pieces of the cut pork in it. Only put enough pieces to cover the bottom surface without touching so they can brown properly. It may take 2 or 3 batches to accomplish this. As they are browning, prepare the broth mixture.2 Tablespoons oil
- Put your chicken broth, orange extract, fresh lime juice and garlic cloves into a large bowl or large measuring cup with a pour spout. Whisk it well then add in the spices needed. Whisk again then set aside.2 1/2 cups chicken broth, 1/2 cup fresh lime juice, 1/4 teaspoon orange extract, 5 cloves garlic; minced, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin
- Use tongs to pull the browned pork pieces out and put on a plate.
- Pour your broth mixture into the inner pot and use a wooden spoon to scrape up the crispy bits from cooking pork so you will avoid a burn notice on your Instant Pot. Once all the bits are scraped up, start adding your seared pork pieces back into the pot. Make layers as you go and fit it in the best as you can.
- There is no need for space in-between the pieces now so fit them together well not going over the max fill line of the pot. Secure the lid on the Instant Pot and ensure the valve is set to the sealing position.
- Select the high pressure setting and set the cooking time to 60 minutes. Once the cooking time is complete, let the Instant Pot sit for 15 minutes for a natural pressure release.
- When the time is up then carefully quick release any remaining pressure my pushing the release valve. I usually plan for the natural release to last at least an hour or more as this makes the meat even more tender.
- Open the Instant Pot and transfer the pork to a large bowl. Use two forks to shred the meat into tender pieces.
- Place the shredded pork on a baking sheet lined with foil and pour one cup of the broth from the Instant Pot over it. Broil in the oven at least 500 degrees F for 5 minutes to crisp up the edges. Now stir it and flip sections over for another 5-minute broil.
- Store leftover carnitas in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the shredded pork in a zip top freezer bag up to 3 months.
- To serve, simply thaw the frozen meat by stirring up in a skillet over medium heat. If you think ahead, let it thaw in the fridge overnight then warm in the oven on a baking sheet as you did originally.
Video
Notes
- Customize your recipe by rubbing the combined spices onto the meat before searing as a sort of spice rub. Consider adding some keto brown sugar or Worcestershire sauce to help the spices adhere to the meat while it is being browned.
- The cooking liquid can be enhanced with different citrus juices like grapefruit, or lemon with the orange and lime. I opted to use orange extract instead of orange juice to avoid extra sugars. Chicken broth or beef broth can be used instead of a cup of water for a richer taste.
- Skip adding the cooking broth to the meat in the last step and instead pour some barbecue sauce over it all. Stir up the meat with the bbq sauce and then broil. Add in some liquid smoke to the sauce for a real off-the-smoker taste.
Nutrition
Calories: 100kcal
Tried this recipe?Let us know how it was!