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4.75 from 4 votes

Instant Pot Pork Carnitas

Ready in just about an hour, these Instant Pot Pork Carnitas will quickly become a staple in your home! They are so easy to make, absolutely loaded with flavor thanks to the homemade escabeche, and they go perfectly with tacos, salads, nachos, and quesadillas. Meal prep a large batch of these pork carnitas for easy weekday lunches and family dinners.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 376kcal
Author: Amy Nash

Ingredients

Carnitas

  • 4-5 pounds boneless pork shoulder or pork butt
  • 1-2 Tablespoons olive oil
  • 2-3 teaspoons Kosher salt
  • 2 teaspoons black pepper
  • 1 cup water or chicken broth
  • 1 cup orange juice
  • ½ Tablespoons freshly squeezed lime juice
  • 2 Tablespoons brown sugar
  • 1 Tablespoon ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • 1 medium white onion chopped
  • 6 cloves garlic minced
  • 1 jalapeno seeds removed
  • 2 bay leaves
  • 2 cinnamon sticks

Escabeche

  • 1 red onion thinly sliced
  • ¾ cup white vinegar
  • 1 bay leaf
  • 5 whole cloves
  • 1 Tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon oregano
  • ¼ teaspoon cumin
  • 1 garlic clove thinly sliced
  • Pinch of red pepper flakes

Instructions

  • Cut pork into 2-inch chunks. Season with the salt and pepper.
  • Set IP to saute function. Place oil in bottom of the pot. Sear the meat in batches to brown it.
  • Add 1 cup of water or chicken broth to the bottom of the pot and scrape off any browned bits. Return meat to the pan. Add the remaining ingredients and orange and lime rinds. Seal and cook for 45 minutes, then natural pressure release for 15 minutes.
  • While the meat cooks, prepare the escabeche by bringing the vinegar, bay leaf, cloves, sugar, salt, peppercorns, oregano, cumin, garlic, and red pepper flakes to a boil just until the sugar and salt are dissolved. Turn off heat and stir in onions to coat. Let sit, stirring a few times, until ready to serve. This can be made in advance and kept in the fridge for up to 1 week.
  • When the meat is done, shred, then spread on a baking sheet. Broil until crispy. Toss, then broil again.
  • Serve with escabeche, sliced avocado, cilantro, queso fresco, flour tortillas, lime wedges.

Nutrition

Calories: 376kcal | Carbohydrates: 14g | Protein: 44g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 884mg | Potassium: 934mg | Fiber: 2g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 4mg