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instant pot crispy carnitas copycat recipe

Instant Pot Crispy Carnitas

Picture this: a warm summer evening, friends gathered around a table, and the smell of crispy carnitas wafting through the air
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Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot Crispy Carnitas
Servings: 8
Calories: 290kcal

Equipment

  • Instant Pot

Ingredients

For the Carnitas:

  • 1 tablespoon avocado oil or extra-virgin olive oil
  • 1 4-5 pound lean boneless pork shoulder, trimmed and cut into 2-inch pieces
  • Fine sea salt to taste
  • Freshly ground black pepper to taste
  • 1 batch of mojo marinade see below
  • For serving: Chopped fresh cilantro diced white or red onion, and/or fresh salsa (I highly recommend a pineapple salsa!)

For the Mojo Marinade:

  • ½ cup freshly squeezed orange juice
  • 1 tablespoon agave nectar or honey
  • 6 cloves garlic finely minced
  • 1 cup lager beer or chicken broth
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon ground cumin
  • ¼ cup freshly squeezed lime juice
  • ¾ teaspoon fine sea salt
  • 1 teaspoon dried Mexican oregano

Instructions

Step 1: Prepare the Mojo Marinade

  • Start by combining all the ingredients for the mojo marinade in a bowl. Whisk them together until well-mixed. This simple blend of ingredients includes zesty orange juice, garlic, and cumin that creates the perfect flavor base.

Step 2: Marinate the Pork

  • Season the trimmed pork pieces generously with salt and pepper. Place the pork in a large bowl or resealable bag and pour the mojo marinade over it. Allow the pork to marinate for at least an hour, or overnight for best results. The longer it marinates, the more the flavors develop.

Step 3: Pressure Cook the Pork

  • Once the pork is well-marinated, set your Instant Pot to the sauté mode. Heat the avocado oil and then add the pork pieces. Sear them for a few minutes until browned on all sides. This step adds depth to the flavor.
  • After browning, pour in any remaining marinade along with the lager (or chicken broth) to ensure the pork has enough liquid to cook. Lock the lid in place, set to high pressure, and cook for about 60 to 70 minutes. Then, allow for natural pressure release.

Step 4: Shred the Pork

  • After the pressure has released and the steam has dissipated, remove the pork from the pot. Using two forks, shred the meat into bite-sized pieces. Don’t ditch the cooking liquid just yet; we’ll need it for later.

Step 5: Crisp the Carnitas

  • To get that signature crispy texture, spread the shredded pork out on a baking sheet. Drizzle some of the reserved cooking liquid over the top for extra flavor. Broil in the oven for about 5-8 minutes, or until the edges get crispy. Keep a close eye on it, as it can go from perfect to burnt in a flash.

Notes

  • Choose the Right Cut: A boneless pork shoulder is ideal for this recipe. It has the right fat content for flavor and moisture.
  • Don’t Skimp on Marinade Time: If you can marinate overnight, do it. This adds incredible flavor.
  • Monitor the Crisping: When broiling, check the meat every couple of minutes. You want crispy parts but not burnt!
  • Save the Liquid: The cooking liquid is packed with flavor. Use it to moisten the meat as needed or for a sauce later.
  • Experiment With Toppings: Try different salsas, pickled onions, or even a tangy slaw on top of your carnitas to add crunch and flavor.

Nutrition

Calories: 290kcal | Carbohydrates: 4g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 240mg | Sugar: 1g
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