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Instant Pot Carnitas

Source: https://www.thecookierookie.com/instant-pot-carnitas-recipe/ Serves 6 · Prep 10 min · Cook 1 hr 40 min

❄️ FREEZE STAGE: Cooked & shredded, BEFORE the final broil

  • Freeze at: After shredding (step 6), before crisping under the broiler. Freeze the meat with a little of the cooking broth so it stays moist.
  • How: Cool completely, then freezer bags or containers, up to 6 months.
  • Reheat + crisp fresh: Thaw overnight in the fridge. Spread on a foil-lined sheet, spoon over broth, and broil at 500°F ~5 min until crispy — do the crisping fresh at serving time for the best texture. (Or reheat at 400°F for 10–15 min.)

Ingredients

  • 5 lb pork shoulder (pork butt), cut into large chunks
  • 2 tsp Mexican oregano
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 1 onion, cut into large slices
  • 1 head garlic, husk removed and top sliced off
  • 3 serrano peppers (or 2 jalapeños), halved and seeded
  • 2 oranges, juiced
  • 2 limes, juiced
  • 1½ cups Coca-Cola

Method

  1. Mix oregano, chili powder, cumin, salt, pepper. Sprinkle over meat and place in the Instant Pot.
  2. Add onion and chilis. Set garlic cut-side down on the meat.
  3. Pour orange juice, lime juice, and Coke over the meat.
  4. Seal and set the meat cycle for 90 min.
  5. When finished, allow a slow (natural) release.
  6. Transfer meat to a board, remove fat, and shred with two forks. ← Freeze here if make-ahead (reserve some broth).
  7. Set broiler to 500°F; line a sheet with foil.
  8. Spread meat on the sheet, spoon over broth, broil ~5 min until crispy. Stir and crisp again.
  9. Serve.

Storage (from source)

  • Fridge: airtight, up to 4 days; reheat at 400°F for 10–15 min.
  • Freezer: see freeze box above.