Instant Pot® Carnitas Bowls Recipe

This instant pot carnitas bowl is a wonderful spin on the traditional carnitas pork roast. When your family is craving Mexican food, here is that delicious meal that will leave them all vey satisfied!

If you’ve had authentic carnitas, you’ll see this instant pot carnitas recipe hits the spot. Whether you prefer juicy carnitas or crispy carnitas, as tacos or even a carnitas burrito bowl, this recipe will be your guide to have them your favorite way.

Ingredients

Dry Rub Ingredients:

• ½ tablespoon chili powder
• ½ tablespoon. unsweetened cocoa powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chipotle powder
• 1 teaspoon dried Mexican oregano
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 3 tablespoons extra virgin olive oil, divided

Pork Carnitas Ingredients:

• 3½ – 4½ lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
• 3 tablespoons extra virgin olive oil, divided
• 1 medium red onion, diced
• 1 medium jalapeno, diced
• ¾ cup chicken broth, preferably organic
• ¾ cup fresh orange juice
• 3 tablespoons lime juice

Cilantro-Lime Rice Ingredients:

• 1 cup uncooked rice, prepared according to package ingredients
• 3 tablespoons fresh cilantro leaves, chopped
• 3 tablespoons fresh lime juice, divided
• Sea salt & black pepper, to taste 

Pico de Gallo Ingredients:

• 1 pint cherry or grape tomatoes, quartered
• ¼ cup red onion, diced
• 2 tablespoons fresh cilantro leaves, finely chopped
• 2 tablespoons fresh lime juice
• Sea salt & black pepper, to taste

Remaining Bowl Ingredients:

• 1 large avocado, sliced
• 1 cup black beans, warmed
• 1 cup whole kernel corn, warmed
• 2 large limes, cut into wedges
• 3 tablespoons fresh cilantro, for garnish

Equipment

• Instant Pot
• small bowl
• two medium bowls (for the rice and one for the pico de gallo)
• (optional) large rimmed baking sheet
• cutting board and knife
• plate

Instructions

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. Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.
4. 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.
5. 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.
6. Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock 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).
7. While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.
8. When the Instant Pot® cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam.

Optional Steps for Crispier Carnitas:

1. Pre-heat 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 and 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 burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls. To serve, top with chopped cilantro and fresh lime wedges, if desired. Enjoy!

Serving

Serve your instant pot pork carnitas also with green salsa, lime wedges and of course corn tortillas (or flour tortillas).

Storage Instructions

Place leftover carnitas in an airtight container and refrigerate. It should still be good for 3-4 days.

You May Also Like 

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• Mexican Coffee
• Spicy Peach Salsa

More Delicious Bowls

• Instant Pot French Onion Chicken
• Instant Pot Parsley Potatoes
• Instant Pot Garden Vegetable Soup

Bragging Rights

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