Instant Pot Carnitas Burritos

Ah carnitas, how I love thee. I have done carnitas in the slow cooker for years and it’s the main reason I didn’t want to give up my slow cooker for the IP. Well, I’ve taken the time to modify the recipe I’ve used for the slow cooker for the IP and so, while it pains me to say this, I might just be retiring and donating my slow cooker now.

Disclaimer: I am not an exact-measurement person when it comes to cooking. That means that these measurements below are also approximate. Feel free to make your own judgment calls as to what amounts you use.

This makes a LOT of carnitas meat :) thus we use burrito wrappers.

Pot Ingredients:

  • 1 large Onion, cut into 8 quarters

  • 8-10 garlic cloves, leaning towards the smashed side (or if you’re like me, might as well smash up a whole bulb)

  • 4 lbs pork shoulder/butt, cut into 1-2 inch chunks, no need to be exact

  • 2 tsp salt (to start with, adjust future meals to taste)

  • 3 tsp garlic powder

  • 3 tsp ground cumin

  • 1.5 tsp dried oregano

  • 1.5 tsp ground coriander

  • 3/4 tsp ground cinnamon, optional (disclaimer: I’m not a fan cinnamon so I have never personally used it in my carnitas)

  • 2 bay leaves

  • 1.5 cup chicken stock

  • Juices from 2 squeezed oranges

  • Juices from 1 squeezed lime

Pico de Gallo Ingredients:

  • 1 small red onion, diced small

  • 1-2 cups cilantro, chopped (I take the time to strip the leaves off the stem using a herb stripper)

  • 3-4 roma tomatoes, diced

  • Juices from 1 squeezed lime

  • salt and pepper, to taste

Cilantro Lime Rice:

  • I do 3 cups rice but it’s however much rice you want to make :)

  • Liquid: I usually use up whatever leftover stock I have as part of my liquid mix + as much water to make up the rest.

  • 1.5-2 tbsp Butter

  • Salt, to taste

  • Juices from 1 squeezed lime

  • 1-2 cups cilantro leaves, chopped

Instructions:

  1. Mix spices together (salt, cumin, coriander, oregano, garlic powder).

  2. In a large dish, sprinkle spice mix onto the pork chunks. Rub, toss, rub together now!

  3. Throw in your quartered onion and garlic. Toss some more.

  4. Optional: I like to do this the night before and leave it overnight in the fridge. You can also do it the morning of if you have time.

  5. Turn IP to Saute on “more”.

  6. Add a bit of canola oil into the pot.

  7. Sear all the pork in batches to seal in the spices.

  8. Turn off the Saute and put all the pork, garlic, and onion back in.

  9. Throw in the bay leaves, stock, and the juices from the lime and oranges.

  10. Turn on Pressure Cook for 30 minutes.

  11. While it’s doing that, make rice and prep the other ingredients for the pico!

  12. For the pico, just toss it all into a bowl together. Taste test and change as you like.

  13. For the rice, after it’s finished cooking (not going to instruct on making rice), add butter into the hot rice and mix it up thoroughly. Add in lime juice, cilantro, and salt. Again, taste it and change up as you like.

  14. Once the 30 minutes are up, turn on the broiler to HIGH and release the pressure in the IP however you like depending on patience level.

  15. Gently take out the meat with tongs or a slotted spoon. It’s going to be very tender and “fall off the bones-like” but without the bones.

  16. Portion however much you’re going to eat onto a baking dish/sheet. You should be able to just use your tongs/slotted spoon to smash it up a bit for the “pulled pork” look. No forks necessary.

  17. Put into the broiler for about 5 minutes (watch it so it doesn’t burn).

  18. Make ya burritos your own way. Add avocado if you want, turn em into tiny tacos, add other accouterments. Sky’s the limit!

Enjoy! Let me know if you like this recipe or how you changed it up if you did!

Denise McMahonComment