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95% would make again

Instant Pot Carnitas

Tasty Team
September 26, 2019

Ingredients

for 8 servings

  • 2 tablespoons Frank’s Red Hot Original
  • 2 oranges, juiced
  • 4 garlics
  • 3 chipotle peppers, from a can
  • 2 tablespoons brown sugar
  • ¼ cup apple cider vinegar (60 mL)
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • 3 lb boneless pork shoulder (1.5 kg), cut into 3-inch cubes

Tacos

  • corn tortilla, for serving
  • sliced avocado, for garnish
  • radish, for garnish
  • fresh cilantro, for garnish

Nachos

  • tortilla chip
  • shredded cheddar cheese
  • diced tomato
  • red onion, chopped
  • fresh scallion, sliced

Nutrition Info

  • Calories 391
  • Fat 22g
  • Carbs 13g
  • Fiber 2g
  • Sugar 8g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
  2. Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
  3. Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 40 minutes.
  4. When the timer goes off, turn the pressure valve to “Venting” to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
  5. Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
  6. Serving options: Build carnitas on top of nachos or tacos.
  7. Enjoy!

Ingredients

for 8 servings

  • 2 tablespoons Frank’s Red Hot Original
  • 2 oranges, juiced
  • 4 garlics
  • 3 chipotle peppers, from a can
  • 2 tablespoons brown sugar
  • ¼ cup apple cider vinegar (60 mL)
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • 3 lb boneless pork shoulder (1.5 kg), cut into 3-inch cubes

Tacos

  • corn tortilla, for serving
  • sliced avocado, for garnish
  • radish, for garnish
  • fresh cilantro, for garnish

Nachos

  • tortilla chip
  • shredded cheddar cheese
  • diced tomato
  • red onion, chopped
  • fresh scallion, sliced

Nutrition Info

  • Calories 391
  • Fat 22g
  • Carbs 13g
  • Fiber 2g
  • Sugar 8g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
  2. Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
  3. Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 40 minutes.
  4. When the timer goes off, turn the pressure valve to “Venting” to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
  5. Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
  6. Serving options: Build carnitas on top of nachos or tacos.
  7. Enjoy!

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