Instant Pot Carnitas are crispy and juicy Mexican pulled pork tacos made healthy in pressure cooker. With quick pickled onions that are to-die-for!
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:65 minutes
Total Time:1 hour 20 minutes
Yield:14 tacos 1x
Instant Pot Pork Carnitas
3–4 lbs pork shoulder or butt roast
1 orange, juice of or 1/2 cup orange juice
2 limes, juice of or 1/4 cup lime juice
4 garlic cloves, crushed
1 medium onion, quartered
1 can of any beer
1 tsp chili powder
1 tsp oregano, dried
1 tsp cumin, ground
2 tsp salt
1 tsp black pepper
14 corn tortillas
Quick Pickled Onions
1/2 cup red onion, thinly sliced
1 small bunch cilantro, chopped
1/2 cup water
1/4 cup white or apple cider vinegar
In Instant Pot, place trivet and meat on top. Pour beer, orange and lime juice all over the meat.
In a small bowl, add chili powder, oregano, cumin, salt and pepper; stir to combine.
Rub pork roast with garlic and then sprinkle with a mixture of spices all around. Top with onions and citrus skins.
Place the lid on top, venting valve to Sealing and cook for 1 hour on High pressure.
While pork is cooking, make quick pickled onions by combining red onion, cilantro, water and vinegar in a medium bowl. Stir and let sit while pork is cooking.
After 1 hour, do Quick or Natural release. Doesn’t matter. Remove pork roast from the pot and shred with 2 forks.
Preheat non-stick large skillet on medium heat and add shredded pork in batches. Cook for a few minutes or until crispy without disturbing. Stir and cook more until crispy more. Ladle some juices from the pot on top.
To make tacos, place some shredded pork on a corn tortilla and top with quick pickled onions. Enjoy!
Store: Refrigerate meat for up to 5 days. Pan fry until crispy when ready to eat.
Make Ahead: Shred cooked pork shoulder and let it cool. Refrigerate in an airtight container. Then pan fry from cold until crispy.
You can save the juice and use it as a soup or stew base. Just discard the onion.
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