Instant Pot Pork Carnitas Bowls

This is a simple recipe full of flavor that is great for a sit-down meal with the family and to pack in lunches the next day.  This new recipe is similar to our Instant Pot Pork Carnitas but we’ve made a few changes I think you’re going to like!

Instant Pot Pork Carnitas Bowls Recipe

Instant Pot Pork Carnitas Bowls Ingredients:

Dry Rub

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

Pork Carnitas

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

Carnita Bowl

• 1 large avocado, sliced for serving
• 1 c. black beans, warmed for serving
• 1 c. whole kernel corn, warmed for serving
• 2 large limes, cut into wedges for serving
• 3 T. fresh cilantro, for garnish

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Obviously an Instant Pot, the instructions are for the IP-Duo series, other models may offer different features or buttons.
• My favorite tool for shredding meat are bear claws, they’re quicker than using two forks and simple to use.

Instant Pot Pork Carnitas Bowls Directions:

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. Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.
3. 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.
4. 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.
5. 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).
6. 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.
7. When finished broiling (see optional steps), remove baking sheet from oven and assemble the burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Spicy Salsa, 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!

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 the 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 the broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.

An easy way to save time with this recipe is to prepare the Cilantro-Lime Rice and Spicy Salsa once you turn on the Instant Pot.

Instant Pot Pork Carnitas Bowls

Real Momma

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients

  

Dry Rub

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

Pork Carnitas

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

Carnita Bowl

• 1 large avocado sliced for serving
• 1 c. black beans warmed for serving
• 1 c. whole kernel corn warmed for serving
• 2 large limes cut into wedges for serving
• 3 T. fresh cilantro for garnish

Instructions

 

• 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.
• Push the “Sauté” button on Instant Pot® and set it 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. Note: DO NOT use the lid while using the “Sauté” function on an Instant Pot.
• 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.
• 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.
• 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).
• 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.
• When finished broiling (see optional steps), remove baking sheet from oven and assemble the burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Spicy Salsa, 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!

Optional Step for Crispier Carnitas:

• 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.
• Place pork under the 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 the broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.