Instant Pot Carnitas

Carnitas with TexMex Cauliflower rice

Make it quick by simply stabbing a few slots into the pork and stuffing them with peeled garlic cloves. Or season it up! It’s good either way.

Add a step by sautéing a few slices of no sugar uncured bacon first.

Each method is here, and so simple. Whichever you choose, it will most likely become part of your weekly lineup. Be sure to choose an appropriate size roast for your instant pot. I prefer bone-in because the meat stays more moist.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Instant Pot Carnitas

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Ingredients

• 4 pounds pork shoulder also called pork butt or picnic roast, I prefer bone-in, or 3 pounds boneless.
• 3 slices no sugar, uncured bacon
• 6 garlic cloves, peeled
• 1 medium sweet Vidalia onion or yellow onion
• Seasoning: (You may also use the TexMex Seasoning blend recipe, essentially same ingredients)
• 1 Tablespoon Kosher or Sea Salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons dried oregano
• 1/2 of one orange
• 1/2 of one lemon

Method

1. Set your instant pot to the sauté setting and cook bacon until tender-crispy. Remove from pan and set aside, reserving rendered bacon fat in the instant pot. Keep instant pot setting on sauté.
2. While bacon is cooking, cut slots into the pork roast and fill with the peeled garlic cloves. If the cloves are large, slice them in half lengthwise and make a few extra slots to use them up.
3. Combine the salt, pepper, cumin, paprika, cayenne and oregano in a bowl and rub on all sides of the meat, or use the TexMex blend.
4. Place pork roast into the hot instant pot and, on the sauté setting, brown the roast on all sides. Don't skip this step. Searing meats locks in juices and flavor. Always use this technique for any meat you're roasting.
5. Once browned on all sides, add the onion slices, squeeze the juice from the orange and lemon, then drop in the halves. Place the bacon slices on top of the roast.
6. Close the lid and set the instant pot to cook on high pressure for 120 minutes. (my instant pot only goes as far as 60 minutes, so when the first 60 is completed, I set it for another 60. Do not release pressure or open the lid, just add more time. Once cooking is complete, allow steam to release naturally.
7. If you prefer to cook in a slow cooker, follow the above method, brown the roast on all sides on the stovetop, then transfer to the slow cooker and cook on high heat for 4 hours, until fork tender.
8. Open the lid, remove the roast and pull apart with 2 forks to shred into large chunks.

Pro Tip

Serve with avocado, tomatoes, radishes, peppers, fresh chopped cilantro, or any other veggie sides you prefer. I love it over cauliflower rice, or this Southwest Cauliflower Rice recipe. 

Always make extra because the leftovers are so good for lunch. You may serve as wraps with lettuce leaves for Whole30 or grain free tortillas (which are not Whole30 compatible).

https://livingdelishandnutrish.com/recipe/instant-pot-or-not-carnitas

©Tina Wells Luxury Brands, LLC

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