Today, I’m sharing a recipe for Instant Pot Carnitas from my collection of easy camping meals.
Carnitas, which means small meat in Spanish, is a traditional Mexican dish from Michoacán, made by slow cooking pork until tender. But we use the Instant Pot to cook it tender faster, allowing the meat to absorb the citrus and herb flavors.
Usually when camping, I always like to prepare a batch of Carnitas at home, pack it in the refrigerator, and only reheat it when using it at the campsite. 🌮🥬
Contents
Ingredients
Below are the ingredients you need to prepare for grilled pork carnitas for 10 servings:
- 3 pounds boneless pork shoulder, cut into 2-inch pieces
- ½ cup fresh orange juice (about 1-2 oranges)
- ¼ cup fresh lemon juice (from about 3 lemons)
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves of garlic, minced
- ½ cup chicken broth
To serve, you need:
How to Cook Instant Pot Carnitas
| Prep Time: 15-20 minutes | Cook Time: 55 minutes |
Here’s how I make tender and flavorful Instant Pot Carnitas:
- First, put the pork in a large bowl. Add orange juice, lemon juice, cumin, oregano, bay leaf and salt. Stir it all together and let the pork marinate while you prepare the onions and garlic.
- Set the Instant Pot to saute mode, and then you heat the olive oil. When the oil is hot, add diced onion and minced garlic and cook until the onion turns translucent.
- Next, pour in the chicken broth to deodorize the pot. Use a wooden or silicone spoon to scrape off any brown bits stuck to the bottom of the pot. This step is important to avoid triggering the Fire alarm later.
- Add the pork and marinade to the pot and stir well to mix everything well. Then, cover, leave the air release valve on tight, and cook at high pressure for 40 minutes. Allow the pressure to release naturally for 15 minutes before carefully opening the air release valve to release any remaining pressure.
- Finally, open the lid and use a slotted spoon to transfer the pork to a cutting board or large plate. Shred the tender meat with two forks, and you’re good to go!
To Serve
Before serving, you need to crisp up the pork carnitas. Here are some of my go-to methods, depending on where I’m cooking:
- Stovetop: Heat a large sauté pan over medium-high heat. Add the carnitas along with some of the sauce and cook until the edges are crispy and brown.
- Oven: Spread the carnitas on a parchment-lined baking sheet, drizzle with a little sauce and place them under the grill. You need to monitor to avoid burning.
- Outdoors: If I’m camping, I’ll use a cast iron skillet on a camp stove or over a fire. Make in batches if you need a lot. Don’t put too much meat in the pan because it will trap the steam and won’t be able to crisp it up.
How to Store Instant Pot Carnitas
To store Instant Pot pork carnitas, place them in an airtight container after the meat cools. In the refrigerator, they will last up to four days, or you can freeze them for up to three months. You should store the carnitas with a little extra sauce to help them retain moisture and flavor.
When camping, pack carnitas in a watertight container or zip-top bag to prevent leaks. Make sure your refrigerator is always 41°F or lower.
How to Use Instant Pot Carnitas
There are some serving ideas you can consider:
- Stuff the tacos with carnitas, then top with sliced jalapeño, julienned onions, and a squeeze of lime for a fresh and appealing bite.
- Arrange the carnitas on a fresh grilled tortilla with a side of Mexican Street Corn Slaw.
- Use carnitas as the perfect topping for grilled nachos, filled with gooey cheese and your favorite seasonings.
- Create a burrito bowl by adding carnitas to a bowl of rice, salsa, sour cream, and vegetables.
- Sprinkle a little on fajitas for a more meaty flavor.
- You can use it on shredded pork burgers with cilantro and jalapeño for a mini sandwich with a Mexican flavor.
So I hope this Instant Pot Carnitas recipe will make your camping trip more enjoyable.
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