Instant Pot Carnitas

This is a great meal to make and the have leftovers to freeze for  later date.  The recipe makes enough for 7-8 people.  To make taste amazing you can prep and let sit for at least 12 hours.  

Instant Pot Carnitas, click here to repin


  • At least a 3lb pork shoulder roast, dice into 2inch pieces1/2 to 1 cup onion
  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 1 onion, sliced
  • 3 cloves garlic, if you only have diced up that is fine use 3 tsp
  • 2 tsp. dried oregano
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice



  • Dice up your meat, into small squares, then place in a big bowl.
  • Mix up in a smaller bowl your oil, salt, cumin, chile powder, and pepper.
  • Turn your Instant Pot into warm, then you will put the wet mixture top and sear it till brown on both sides.
  • Next place in the onion, garlic, oregano, and cinnamon stick.  Also now add orange and lime juices in the pressure cooker.
  • Turn the Instant Pot onto high and cook for 70 minutes
  • Let the Pressure release natural for 15 minutes.  
  • Next use tongs and place the pork from the Instant Pot and then place on a cooking sheet.
  • Now turn on the oven to broil (high) and let cook for 5 minutes on each side.

For the burrito I made here is how to make.

First you will need to make the tomatillo sauce.  I simply followed the recipe that Rebooted Mom made, click here to see how.  

Next you will get a burrito sized tortilla and add in your pork, normally I add in about 1/4 to 1/3 of a pound.  Then I found in the two sides and then roll up.  Next I place in a oven safe dish and add the tomatillos sauce on top with a hand full of cheese.  I place in the oven at 350 for 10 minutes.   Once done I use my spatula and enjoy. Don’t forget to follow us on Pinterest, click here to find us.



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