Instant Pot Crispy Pork Carnitas
Crispy and tender, Instant Pot pork carnitas cook fast and make tacos that will quickly become a family favorite. This is a versatile recipe that can also be used in burrito bowls, salads, or wraps.
Servings: 8 people
- 4 lbs Boneless Pork Shoulder (also called "Pork Butt"; see note)
- 1 cup Water
- Salt and Pepper
- 1 Tbsp Cooking Oil
Cut pork into 2-3 large pieces. Trim off excess fat. (Note, if the pork is bone-in, you can just slice off a few pieces around the bone and leave the bone and any attached meat in the pot. The meat on the bone will easly shred off at the end of cooking.)
Add water and then pork to the Instant Pot insert.
Season the pork pieces with salt and pepper (go easy on the seasoning at this stage - you can add additional seasoning later).
Lock the lid and use the manual setting to cook the pork on high for 60 minutes.
When the pork is done allow the pressure to naturally release for at least 15 minutes. Release any remaining pressure manually.
Use a slotted spoon to transfer the pork to a paper-towel lined plate. Shred using two forks. If it won’t easily shred, move pork to a cutting board and roughly chop with a knife. (Reserve the cooking liquid.)
When you are ready to serve the pork, heat a skillet over high heat. Add cooking oil and then pork (you many need to cook it in batches). Let pork cook on one side until very crisp, 8 to 10 minutes. If the pork looks dry as it cooks, add some of the reserved cooking liquid about 2 Tablespoons at a time (repeating this step as needed if the pork again looks dry during cooking). Season with some salt and pepper as it cooks.
Flip pork and cook on the other side until crisp. Break pork apart and serve.
A good rule of thumb is to cook pork shoulder for about 15 minutes / lb. You can cook a larger or smaller pork shoulder roast but adjust for weight.
Bone-in pork shoulder will work in this recipe. Increase the weight of the amount used by ~25%. Discard bones after cooking.
Serving: 1g | Calories: 304kcal | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 136mg | Sodium: 124mg | Potassium: 857mg | Calcium: 16mg | Iron: 2mg