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.
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.
Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
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.
When the timer goes off, turn the pressure valve to Venting to release pressure quickly.
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.
Build carnitas on top of nachos or tacos.
- 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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