Instant Pot Pork Carnitas Bowls

Prep time: 20 minutes
Sauté time: 30 minutes
Cook time: 30-40 minutes + time to come to pressure
Natural release: 20 minutes
Serves: 4-6

Ingredients for Instant Pot Pork Carnitas Bowls:

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

Additional 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

Ingredients for 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

Ingredients for Cilantro-Lime Rice:

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

Ingredients for Pico de Gallo:

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 and black pepper

Tip:

To save time, prepare the Cilantro-Lime Rice and fresh Pico de Gallo while the pork is in the Instant Pot.

Directions:

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.

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. Lock the lid 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; combine the ingredients for each in medium bowls. Stir 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; Quick Release the remaining steam.

Optional Steps for Crispier Carnitas:

1. Preheat 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.

2. Place pork under broiler for 4-5 minutes then remove from oven. 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.

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

When you want a taste of Southwestern cuisine, the Instant Pot Pork Carnitas Bowls will rise to the occasion. They’re perfect when you gather a few friends for lunch.