Instant Pot Carnitas Pork Tenderloin Recipes

INSTANT POT CARNITAS

Instant Pot Carnitas image

These carnitas are tender and moist, and crazy easy and quick to make in the Instant Pot.

Provided by Cheryl Malik

Categories Dinner

Time 31m

Number Of Ingredients 12

Ingredients

2 pounds boneless pork tenderloin (, excess fat trimmed, cubed)
1 1/2 tablespoon olive oil or avocado oil plus more for browning
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground chipotle chile pepper
1/2 teaspoon black pepper
1 onion (, peeled, quartered)
4 garlic cloves (, minced)
2 teaspoons dried oregano
1 cinnamon stick
1 cup fresh orange juice
1/3 cup fresh lime juice

Steps:

Mix all rub ingredients together, minus pork tenderloin, and rub onto pork tenderloin. You can let this sit and dry marinade for up to two hours; if you have the time, I highly recommend it. Otherwise, continue on with the directions.
Turn your Instant Pot on Sauté mode and add a drizzle of olive oil or avocado oil to coat the bottom of the pot. Add rubbed pork tenderloin and cook, stirring occasionally, until browned on all sides.
Add all cooking juice ingredients to the Instant Pot over the browned pork. Secure lid and cook on Manual at high pressure for 15 minutes. Quick release, remove the pork and shred (or use a potato masher to shred).
Preheat your broiler. Place amount of carnitas to be served on a parchment-lined baking sheet and ladle with a bit of cooking juice. Broil 5 minutes, watching so as not to burn. Serve.

Nutrition Facts : ServingSize 2 g, Calories 377 kcal, Carbohydrate 14 g, Protein 48 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 147 mg, Sodium 712 mg, Fiber 2 g, Sugar 7 g

INSTANT POT CARNITAS

Instant Pot Carnitas image

The great thing about these one-pot carnitas is that you don't have to wait all day for the perfect taco.

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
1 pound pork belly, cut into 1-inch pieces
1/2 cup lager, homemade chicken stock or low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage

Steps:

Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.
For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.
Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage.

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