How To Make Instant Pot Carnitas
Succulent, juicy, and mouthwatering, are just some of the ways to describe this super easy instant pot carnitas. Serve on tacos or nachos.
Serves:
Ingredients
- 2tbspfrank’s red hot original
- 2oranges juiced
- 4garlic
- 3chipotle peppers,from a can
- 2tbspbrown sugar
- ¼cupapple cider vinegar
- 1tbspsalt
- 1tsppepper
- 1tbsppaprika
- 1tspdried oregano
- ¼tspcinnamon
- 3lbpork shoulder,boneless, cut into 3-inch cubes
For the Tacos:
- corn tortilla,for serving
- sliced avocado,for garnish
- radish,for garnish
- fresh cilantro,for garnish
For the Nachos:
- tortilla chip
- cheddar cheese,shredded
- diced tomato
- red onion,chopped
- fresh scallion,sliced
Instructions
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In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
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Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
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Put the cover on the Instant Pot. Be sure the pressure valve is set to Sealing. Use the manual setting to set the timer for 40 minutes.
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When the timer goes off, turn the pressure valve to Venting to release pressure quickly.
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Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
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Build carnitas on top of nachos or tacos.
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Enjoy!
Nutrition
- Calories: 489.39kcal
- Fat: 33.98g
- Saturated Fat: 11.87g
- Monounsaturated Fat: 15.20g
- Polyunsaturated Fat: 3.70g
- Carbohydrates: 12.64g
- Fiber: 1.95g
- Sugar: 6.44g
- Protein: 32.07g
- Cholesterol: 126.39mg
- Sodium: 621.59mg
- Calcium: 74.10mg
- Potassium: 739.58mg
- Iron: 2.64mg
- Vitamin A: 202.06µg
- Vitamin C: 41.71mg
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