Sometimes you just need some delicious Mexican-inspired food to hit the spot. I try to prepare a Mexican dish at least once a week because it is one of my family’s favorite cuisines, but there are times that I want something other than the typical tacos or burritos. Since I’ve become such a fan of easy Instant Pot recipes, I thought it would be amazing to make Instant Pot pork carnitas. We don’t eat a ton of pork in our family, so when I do cook with it, it has to have a lot of flavor. This carnitas dish is packed with flavor, and I even have the instructions to make a burrito bowl with the meat!

Instant Pot Pork Carnitas

Admittedly, this recipe is more involved than your usual dump n go Instant Pot meal because we are going to create a dry rub for the Instant Pot carnitas. Here’s what you’ll need for the dry rub:

½ T. chili powder
½ T. unsweetened cocoa powder
1 t. garlic powder
1 t. ground cumin
½ t. smoked paprika
½ t. chipotle powder
1 t. dried Mexican oregano
1 t. sea salt
½ t. ground black pepper
3 T. extra virgin olive oil, divided

To make the carnitas, you’ll need a pork shoulder roast, trimmed and cut into 6-8 chunks. Mix together the dry rub ingredients in a bowl, and coat the pork shoulder pieces with the rub.

We are going to use the saute function on our Instant Pot to sear the meat. Use a bit of olive oil and sear the pork in batches until all sides are nicely browned. Transfer the pork to a plate between batches.

Now, we are going to saute some red onion and jalapeño in a bit of olive oil. Put the pork back into the Instant Pot along with chicken broth, orange juice, and lime juice. Cook on high for 30 minutes (40 minutes for roasts over 4 lbs.).

While the pork is cooking, prepare cilantro rice and pico de gallo.

Cilantro Lime Rice Ingredients:

1 c. uncooked rice, prepared according to package ingredients
3 T. fresh cilantro leaves, chopped
3 T. fresh lime juice, divided
Sea salt & black pepper, to taste

Pico de Gallo Ingredients:

1 pint cherry or grape tomatoes, quartered
¼ c. red onion, diced
2 T. fresh cilantro leaves, finely chopped
2 T. fresh lime juice
Sea salt & black pepper, to taste

Now, let’s make our carnitas bowls! Here are the additional add-ins for this Instant Pot burrito bowl:

1 large avocado, sliced
1 c. black beans, warmed
1 c. whole kernel corn, warmed
2 large limes, cut into wedges
3 T. fresh cilantro, for garnish

These quick cooker carnitas are absolutely delicious and the fresh ingredients we use to create the bowls make their flavor shine even more! While it does seem a bit involved for this recipe, I highly recommend you give this a try for an out of this world restaurant experience at home!

More Instant Pot Recipes You’ll Love!

Instant Pot Mongolian Beef

Instant Pot Chicken Fajita Soup

Instant Pot Poblano Soup

Yield: 4-6. servings

Instant Pot Pork Carnitas Bowl Recipe

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A delicious recipe for Instant Pot Pork carnitas bowls. Carnitas are prepared in the Instant Pot, while remaining add-ins are made and dished together to create a yummy burrito bowl!

Prep Time 20 minutes

Cook Time 40 minutes 30 seconds

Total Time 1 hour 30 seconds

Ingredients

• Dry Rub Ingredients:
• ½ T. chili powder

• ½ T. unsweetened cocoa powder

• 1 t. garlic powder

• 1 t. ground cumin
• 
½ t. smoked paprika

• ½ t. chipotle powder

• 1 t. dried Mexican oregano
• 
1 t. sea salt
• 
½ t. ground black pepper

• 3 T. extra virgin olive oil, divided
• Pork Carnitas Ingredients: 


• 3½ - 4½ lbs. pork shoulder roast, trimmed and cut into 6-8 chunks

• 3 T. extra virgin olive oil, divided
• 
1 medium red onion, diced

• 1 medium jalapeno, diced

• ¾ c. chicken broth, preferably organic

• ¾ c. fresh orange juice 

• 3 T. lime juice

• Cilantro-Lime Rice Ingredients:


• 1 c. uncooked rice, prepared according to package ingredients 

• 3 T. fresh cilantro leaves, chopped

• 3 T. fresh lime juice, divided

• Sea salt & black pepper, to taste
• Pico de Gallo Ingredients:


• 1 pint cherry or grape tomatoes, quartered

• ¼ c. red onion, diced

• 2 T. fresh cilantro leaves, finely chopped

• 2 T. fresh lime juice
• 
Sea salt & black pepper, to taste
• Remaining Bowl Ingredients:


• 1 large avocado, sliced
1 c. black beans, warmed
• 
1 c. whole kernel corn, warmed

• 2 large limes, cut into wedges
• 
3 T. fresh cilantro, for garnish

Instructions

1. Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is thoroughly covered. Press well to adhere. 

2. Push the “Sauté” button on Instant Pot® and set to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.

Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.

3. Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot® and set aside.


4. Add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.


5. Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).

6. While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.


7. When the Instant Pot® cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam.


8. Optional Steps for Crispier Carnitas:

Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot® and toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper, if desired.


Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.


9. When finished broiling, remove baking sheet from oven and assemble the burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls. To serve, top with chopped cilantro and fresh lime wedges, if desired. Enjoy!

Notes

Prepare the Cilantro-Lime Rice and fresh Pico de Gallo once the pork is in the Instant Pot® to save time. 

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