Instant Pot Carnitas
View original ↗
Well Plated · by Erin Clarke★ 4.6 (109)

Instant Pot Carnitas

NUTRITION · PER SERVING90M COOK
CAL 20%·PRO 80%
CARBS 13G14% OF CAL
2G FIBER0G ADDED3G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 37G85% OF CAL
11G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender, melt-in-your-mouth pulled pork shoulder cooked with Mexican spices, citrus, and vinegar in an Instant Pot. It's savory and subtly sweet with warm spice notes. Served with tortillas and toppings for tacos or as a main dish.

mainmexicanporkgluten free
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 3 to 4 pounds boneless pork butt (Boston butt or pork shoulder, trimmed of excess fat and cut into 4 pieces)
  • 2 teaspoons kosher salt (plus additional to taste)
  • 1/2 cup freshly squeezed orange juice (from about 1 large orange)
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chipotle chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 14-ounce can low sodium chicken broth, divided
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion (diced)
  • 1 jalapeño (stemmed, seeded and diced)
  • Flour or corn tortillas (or cooked brown rice)
  • Toppings of choice: chopped fresh cilantro (feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeño)
PREP
15M
SODIUM
739MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.