Instant Pot Pork Carnitas Bowls

These Pork Carnitas Bowls are full of savory and spicy flavors including chili powder, cumin, paprika, chipotle powder, orange and lime juice, red onion, and jalapenos.

Course Pork Recipes

Cuisine Mexican/Tex-Mex

Prep Time 20

Cook Time 1 10

Additional Time 20

Total Time 1 50

Servings -6

Calories 893kcal

Author Michelle Ordever

Equipment

Ingredients

For the Dry Rub

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

For the Pork Carnitas

3½ - 4½ lbs 1.5 - 2kg pork shoulder roast, trimmed and cut into 6-8 chunks
3 Tbsp extra virgin olive oil divided
1 medium red onion diced
1 medium jalapeno diced
¾ cup chicken broth
¾ cup fresh orange juice
3 Tbsp lime juice

For the Cilantro-Lime Rice

1 cup uncooked rice prepared according to package ingredients
3 Tbsp fresh cilantro leaves chopped
3 Tbsp fresh lime juice divided
Sea salt & black pepper to taste

For the Pico de Gallo

1 pint 300g cherry or grape tomatoes, quartered
¼ cup red onion diced
2 Tbsp fresh cilantro leaves fresh coriander, finely chopped
2 Tbsp fresh lime juice
Sea salt & black pepper to taste

For the Bowls

1 large avocado sliced
1 cup black beans warmed
1 cup whole kernel corn warmed
2 large limes cut into wedges
3 Tbsp fresh cilantro for garnish

Instructions

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.
Push the “Sauté” button on the Instant Pot and set it to “High.” Add 1 tablespoon of 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 the lid while using the “Sauté” function on an Instant Pot.
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.
Add the remaining tablespoon of olive oil to the container, along with red onion and jalapeño. Sauté for 3-4 minutes, stirring occasionally, until soft and translucent.
Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top.
Add the lid and lock it 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).
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.
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.
Optional Steps for Crispier Carnitas: Pre-heat the oven broiler (grill) to high and line a large, rimmed baking sheet with aluminum foil. Transfer the 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 the pork under the broiler for 4-5 minutes, then remove from the oven and add a little more juice before turning the meat to brown the other side. Place back under the broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
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

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

To cook the carnitas in a slow cooker you don't need to cut the pork shoulder into chunks, but do remove the big layer of fat from the top of the meat.

Rub the dry rub over the meat as in the recipe card.
Place the chopped red onion and jalapeño in the bottom of the slow cooker pot.
Place the prepared pork shoulder into the pot.
Whisk together 2 tablespoons of olive oil, the chicken broth, orange, and lime juices, and pour over the pork.
Cook on low for 8-12 hours then follow the recipe to broil/grill the meat to crisp up, and to finish the bowls.

Nutrition