Today, I’m sharing a recipe that is not just easy but also incredibly delicious—instant pot carnitas!
While I’ve made this dish in the past, today I’m using an Instant Pot and incorporating a few updates.
These carnitas are incredibly tender and practically melt in your mouth.
Let’s dive right in, shall we?
Table of Contents
Ingredients You'll Need
To start, let’s gather our ingredients.
For this recipe, you’ll need:
– Pork: Five pounds of pork shoulder (Boston Butt Roast) with the bone in, and three pounds of pork belly with the skin on.
– Citrus: Half a cup of orange juice (from about two large oranges) and two orange halves reserved for later.
– Vegetables and Aromatics: Half a medium white onion, roughly diced; one whole head of garlic; and a couple of bay leaves.
– Spices: One and a half teaspoons of Mexican oregano, half a teaspoon of black peppercorns, half a teaspoon of dried thyme, and four whole cloves.
– Salt: Two tablespoons of kosher salt will help season the entire dish.
– Liquid: Half a cup of water and a couple of tablespoons of avocado oil for sautéing.
The Cooking Process
Step 1: Prepare the Citrus
First things first—let’s juice those oranges. You’ll want about half a cup of fresh orange juice. After squeezing out the juice, set it aside and keep the two halves for later.The juice will add a wonderful flavor to our carnitas, enhancing their taste and tenderness.
Step 2: Blend the Marinade
In a blender, combine the juiced orange, half of the diced onion, Mexican oregano, black peppercorns, dried thyme, four whole cloves, kosher salt, and half a cup of water. Blend everything until it becomes a smooth mixture.The specks of black pepper will give the carnitas a beautiful, rustic look.
Step 3: Cut the Meat
Now, let’s move on to the meat. Carnitas, which translates to “little meat,” originates from Michoacán, Mexico, and traditionally uses pork.I’m using a combination of pork shoulder and pork belly for extra flavor and richness.
Cut the pork shoulder into large chunks, taking care to cut around the bone.
The bone adds incredible flavor during cooking, and don’t worry if there’s still some meat attached to it; it will fall off during cooking.
For the pork belly, remove the skin and cut it into large squares. This will render delicious fat while cooking, which is key to achieving that crispy exterior we love in carnitas.
Step 4: Sauté the Meat
Now it’s time for the Instant Pot! I’ve recently got my hands on an 8-quart Instant Pot, which is perfect for making large batches of carnitas that I can freeze for later.Set your Instant Pot to the high sauté mode for about 15 minutes. Once it’s preheated, add a couple of tablespoons of avocado oil.
Brown each side of the meat, starting with the pork shoulder. Make sure not to overcrowd the pot; sauté in batches to enhance the flavors properly.
When all the meat is browned, transfer it to a large dish. Don’t forget to give the bone some love—it’s going to add so much depth to the dish.
Step 5: Combine Everything in the Instant Pot
After browning all the meat, press cancel on the Instant Pot. Add all the browned meat back into the pot, along with the pork skin.
Pour in the salted blended mixture, and don’t forget to add half a cup of water to the blender, swirl it around to capture any remaining bits, and pour that into the pot as well.
Next, throw in a whole head of garlic, three bay leaves, and the two reserved orange halves. Secure the lid on the Instant Pot and cook on high pressure for 40 minutes, allowing for a 10-minute natural pressure release afterward.
Step 6: Release the Pressure
Once the 10 minutes are up, carefully quick-release any remaining pressure. When you open the lid, you’ll be greeted with the mouthwatering aroma of tender carnitas.Remove the orange peel and carefully transfer all the meat, including the pork belly, onto a sheet pan.
At this stage, don’t shred the meat just yet; we want to keep it as whole as possible to retain moisture for the broiling step.
Step 7: Broil the Carnitas
Place the sheet pan in the oven under the broiler. Make sure to wear oven mitts, as the pan will be hot! Set the broiler to high and leave the carnitas in for about five to ten minutes.You want them to brown and crisp up nicely. Keep an eye on them, as they can go from perfect to burnt in a flash.
Once they’re beautifully golden and crispy, carefully remove the sheet pan from the oven.
Step 8: Shred the Meat
Now it’s time to shred the meat! Using two forks or your hands (if you can handle the heat), pull apart the pork. You’ll find that it’s tender enough to fall apart easily.Making the Salsa
While the carnitas are cooking, it’s a perfect time to prepare a fresh salsa. For this, you’ll need:
– 2 tomatoes
– 2 tomatillos
– 2 jalapeños
– 2 chile serranos
– 2 garlic cloves
– A quarter of a white onion
Depending on your heat preference, you can adjust the number of chiles. If you want a milder salsa, simply swap out the serrano chiles for more jalapeños.
Start by roasting all of these ingredients. You can place them under a broiler or on a grill until they are charred and softened. Once roasted, let everything cool down a bit.
Blending the Salsa
Once your roasted ingredients have cooled, it’s time to create the salsa. In a molcajete (or a blender), smash the two garlic cloves until they’re well crushed.
Next, add the chile de árbol, followed by the serranos and jalapeños. Smash everything until well combined.
Afterward, throw in your roasted tomatoes and tomatillos, along with the onion. Keep smashing until everything is nicely blended.
Now, season your salsa with salt to taste and add a handful of cilantro for freshness. Mix it all together and set it aside until you’re ready to serve.
The Taste Test
The moment we’ve been waiting for—it’s time for the taste test! I can hardly contain my excitement as I take my first bite of these incredible carnitas.
The tenderness of the meat combined with the crispy exterior is absolutely divine.
This dish takes me back to my childhood, reminding me of my grandfather’s farm. He raised pigs and goats, and I can vividly remember the delicious tacos we’d make using the skin.
That rich flavor from the rendered fat and braising liquid creates a perfect balance without overwhelming the dish.
I really hope you give this recipe a try at home.
Tips for Success: Making It Your Own
If you’re trying this recipe at home, here are a few tips to ensure success:
1. Choose the Right Cut of Meat: Pork shoulder or butt is essential for that melt-in-your-mouth texture.
2. Don’t Rush the Cooking Process: Letting the Instant Pot do its job is key to achieving tender carnitas.
3. Experiment with Flavors: Feel free to adjust the seasonings and toppings to match your personal taste. Add more spices, experiment with different salsas, or include unique toppings.
Final Thoughts: Enjoying the Fruits of Labor
As I take my first bite, I can’t help but smile. The carnitas are unbelievably delicious—tender, juicy, and bursting with flavor. The salsa adds just the right amount of heat and freshness. It’s a dish that truly embodies the essence of home-cooked comfort food.
If you try this recipe, I hope you enjoy it as much as I do. It’s a crowd-pleaser that can easily become a staple in your kitchen. And remember, you can serve the carnitas in tacos, burritos, or even tortas—whatever suits your craving!
If you enjoyed this recipe, don’t forget to give it a thumbs up and share it with your friends and family.
