Simple Instant Pot Pork Carnitas Taco
This easy-to-make simple Instant Pot pork carnitas or Mexican slow-cooked pull pork is a major hit in my household. Cooking this in the Instant Pot cuts the time down by 1/4th of the time and gives the same result as a slow cooker. This flavourful, juicy and tender pork carnitas can be enjoyed in a soft flour tortilla, on top of a burrito bowl or over a bed of crispy salad. Enjoy this versatile dish with some Pico De Gallo and salsa.
Equipment
Ingredients
- 3½ lbs pork shoulder cut into 2-2½ inch chunks
- 200 ml unsalted stock
Marinade
- ⅔ cup orange juice
- 4 cloves garlic finely minced
- 1½ tsp salt
- ¾ tsp black pepper
- 1 tsp cumin
- 1 onion quartered
- t tbsp dried oregano
Garnish and toppings
- ½ cup onion chopped
- 1 cup cilantro chopped
- 12 flour or corn tortillas
- 1 lime cut into wedges
Instructions
- Cut the pork shoulder into 2-2 ½ inch chunks.
- Marinade the pork shoulder chunks with salt, black pepper, garlic, chopped onion, cumin, dried oregano, and orange juice. Mix until chunks are well covered and let it marinade for 20 minutes.
- Add the marinade pork shoulder into the Instant Pot and add the 200ml unsalted stock. Turn on the instant pot and close the lid and turn the vent off. Pressure cook on high pressure for 30 minutes and 15 minutes for natural release.
- Once the pork shoulder is done cooking in the instant pot. Take out the chunks and place them on an oven-safe tray. Shred the pork shoulder and using the liquid from the instant pot drizzle on top. To ensure the pork shoulder crispy up well you may need to mix the liquid from the instant with oil.
- Preheat the oven and turn on the broil at 450 F. Place the tray of shredded pork into the oven for 10 minutes. Make sure to watch closely so it does not burn. You want a nice light browning of the Carnitas.
- Warm up the tortillas and sever the Carnitas with onions, cilantro and squeeze lime juice.
Tried this recipe?Let us know how it was!