How To Make Instant Pot Crispy Carnitas
Crispy carnitas is often slow-cooked for hours, but this recipe reduces that to just a little over an hour. The meat is still as tender and flavorful.
For Instant Pot Crispy Carnitas:
- 5lbspork roast,lean boneless, cut into 2-inch chunks with excess fat trimmed off
- fine sea salt and freshly-cracked black pepper
- 1tbspavocado oil,or olive oil
- fresh cilantro,chopped
- white onion,or red onion, diced
- fresh salsa
For Mojo Sauce:
- 1cupbeer,or chicken stock
- 1headgarlic,cloves separated, peeled and minced
- ½cuporange juice,fresh
- ¼cuplime juice,fresh
- 1tspdried oregano
- 1tspground cumin
- 1tspfine sea salt
- ½tspfreshly-cracked black pepper
In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.
Season pork chunks on all sides with salt and pepper.
Click the Saute setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45 to 60 seconds or so — until the pork is browned on all sides.
Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat.
Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to Sealing.
Cook on high pressure for 30 minutes, followed by a natural release for about 15 minutes.
Set the oven broiler to high heat.
Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet.
Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4 to 5 minutes, or until the edges of the pork begin browning and crisping up.
Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine.
Broil for an additional 5 minutes to get the meat even crispier. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, or salads. Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
- Calories: 610.31kcal
- Fat: 37.57g
- Saturated Fat: 12.58g
- Monounsaturated Fat: 17.19g
- Polyunsaturated Fat: 4.07g
- Carbohydrates: 5.81g
- Fiber: 0.42g
- Sugar: 1.53g
- Protein: 56.79g
- Cholesterol: 178.60mg
- Sodium: 809.92mg
- Calcium: 74.26mg
- Potassium: 1108.99mg
- Iron: 2.69mg
- Vitamin A: 19.34µg
- Vitamin C: 14.63mg
Have your own special recipe to share? Submit Your Recipe Today!