Instant Pot Carnitas Tacos

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Instant Pot Carnitas Tacos

This Instant Pot Carnitas Tacos recipe is the best way to get juicy, tender pork tacos. Quick, delicious and easy, this recipe comes with homemade chipotle sauce and traditional carnitas flavor in less than an hour.

Prep Time10

Cook Time1

Course: Main Course

Cuisine: Mexican

Servings: tacos

Calories: 296kcal

Author: Danielle Lima

Equipment

Instant Pot

Ingredients

Instant Pot Carnitas

3-4 lbs. boneless pork shoulder trimmed and cut into 2-inch pieces*
1 medium white onion chopped
4 cloves garlic minced
1 cup fresh orange juice 2-3 oranges
2 limes juiced
1/4 cup chicken broth any broth works or water
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. ground oregano
1 Tbsp. smoked paprika
1 Tbsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/4 cup chopped cilantro (optional, for garnish)

Chipotle Sauce

3/4 cup 0% non fat plain Greek yogurt
1-2 whole chipotle peppers in adobe sauce, finely chopped (start with 1 and adjust to level of heat desired)
1 Tbsp. adobo sauce (from the can of chipotle peppers)
2 Tbsp. fresh lime juice (from one lime)
1 small clove garlic, minced
1/2 tsp. ground cumin
1/4 tsp. salt
fresh cracked pepper, to taste

For Tacos

12 white corn tortilla
1/5 cups shredded cheddar cheese
chopped fresh cilantro
chipotle sauce

Instructions

For the Carnitas

In a small bowl, combine the chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and cayenne pepper. Mix well and set aside.
Place the chopped onion, minced garlic, and chopped jalapeño in the bottom of your Instant Pot.
Add the pork shoulder pieces on top of the onion mixture, and sprinkle the spice mixture evenly over the pork.
Pour the orange juice, lime juice, and chicken or vegetable broth over the pork.
Secure the lid on your Instant Pot, and set the pressure release valve to the “sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” mode, and cook on high pressure for 45 minutes.
Make chipotle sauce. Instructions below.
After the cooking time is up on the carnitas, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to the "venting" position to release any remaining pressure.
Remove the lid and use a slotted spoon to transfer the cooked pork to a baking sheet. Shred the pork using two forks.
Turn the oven on broil and place the shredded pork on the sheet pan in the oven for 5-7 minutes until crispy. Be careful not to burn. Alternatively, you can do this in batches in a hot pan with some cooking spray but I find the sheet pan and oven broiler to be easier. This meat is amazing in tacos, burritos, salads and burrito bowls.

Chipotle Sauce

While the meat cooks make your chipotle sauce by combining all the ingredients and mincing well to combine. Taste the sauce and adjust the seasoning, if necessary. You can add more salt, pepper, or adobo sauce to suit your taste preferences. Cover the bowl with plastic wrap or a lid and refrigerate the sauce for at least 30 minutes to let the flavors meld together. This will also help thicken the sauce a bit.

For the Tacos

Heat a pan over medium heat and spray with cooking spray.
Using tongs dip the corn tortillas in the sauce in the instant pot. Be sure not to leave them in the sauce for too long as this will soften the tortillas making them hard to handle, they will be too soft and break apart.
Place the soaked tortillas on the hot pan and top with 2 oz. cooked crispy carnitas, 14 grams of cheddar cheese and fold in half. Cook like a quesadilla and browned on both sides until crispy. Remove from the pan and repeat with the remaining tortillas. Serve with chipotle sauce and fresh chopped cilantro.

Notes

All nutrition facts are an estimate and will change with any substitutions.
When storing your leftover instant pot carnitas I suggest adding some of the liquid from the instant pot. You can add it all or just a couple cups of the broth. This will keep the meat from drying out in the fridge.

Nutrition