Instant Pot Pork Carnitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, flavorful pork shoulder cooked until it shreds beautifully, finished with a bright pickled onion and pepper escabeche. Versatile and deeply seasoned, perfect in tacos, on salads, or over rice. Batch-cook for easy weekday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4-5 pounds boneless pork shoulder or pork butt
- 1-2 Tablespoons olive oil
- 2-3 teaspoons Kosher salt
- 2 teaspoons black pepper
- 1 cup water (or chicken broth)
- 1 cup orange juice
- 1/2 Tablespoons freshly squeezed lime juice
- 2 Tablespoons brown sugar
- 1 Tablespoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 medium white onion (chopped)
- 6 cloves garlic (minced)
- 1 jalapeno (seeds removed)
- 2 bay leaves
- 2 cinnamon sticks
- 1 red onion (thinly sliced)
- 3/4 cup white vinegar
- 1 bay leaf
- 5 whole cloves
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon oregano
- 1/4 teaspoon cumin
- 1 garlic clove (thinly sliced)
- Pinch of red pepper flakes
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 2259mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 170mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.