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Instant Pot Pork Carnitas

5 from 1 vote
For when you're craving that Chipotle burrito bowl or have a taste for Mexican, this melt-in-your-mouth pork recipe will become a regular on your weekly menu and is perfect for entertaining a crowd.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 2 lb Boston Butt Bone-in
  • 1 tbsp Avocado oil
  • 1 tsp Turmeric Ground
  • 1 tsp Mustard seed Ground
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Coconut sugar
  • 1/4 tsp Cayenne
  • 1/4 tsp Pink salt
  • 1/4 tsp Black pepper Freshly cracked
  • 1 tsp Maple Syrup
  • 1/4 cup Olive brine
  • 1/2 cup Cholula Chipotle Hot Sauce
  • 1/2 cup Water

Equipment

  • Instant Pot

Method
 

  1. Set out Boston Butt on counter for about 30 minutes, allowing meat to come to room temperature.
  2. In a small bowl add turmeric, mustard seed, cumin, smoked paprika, coconut sugar, cayenne, salt, and pepper. Mix well to evenly combine and set aside.
  3. Select "Saute" mode on Instant Pot. Heat avocado oil on high for about 15 minutes.
  4. Meanwhile, use a sharp butcher knife to trim the excess fat off the Butt. Working around the bone, cut the Butt into as many 1-inch bite size chunks as possible. Reserve the bone!
  5. Working in batches, add pork chunks to heated Instant Pot to sear until golden brown on the outside. Remove seared chunks from Pot and set aside.
  6. Turn off the Instant Pot. Then deglaze the Pot by adding in the hot sauce, water, olive brine, and maple syrup. Scrape the surface of the Pot to remove any cooked bits of flavor from sticking.
  7. Add all of the seared pork chunks back into the Instant Pot along with the bone and the dried seasoning blend. Stir to combine.
  8. Fasten the lid onto the Instant Pot with the valve in sealed position.
  9. Select "Pressure Cook" mode on Instant Pot and cook for about 30 minutes. The pressure will naturally release.
  10. Once finished cooking, use a fork to break up the pork chunks if you want more of a shredded texture. You shouldn't have to do much for the meat to fall apart!
  11. You can discard the bone or save to make your own nutritious bone broth.
  12. Serve Carnitas with its juices atop Cilantro Quinoa, greens, or your favorite veggie!

Notes

Feel free to adjust spice by either eliminating or decreasing the cayenne and black pepper. I recommend keeping the same hot sauce measurements as it adds so much rich flavor to the dish! Plus, the Chipotle Cholula is actually quite mild in heat.
Great option for batch cooking and meal prep.
To store leftovers, allow Carnitas to fully cool then place in a glass Tupperware and refrigerate for up to 3 days.
To reheat leftovers, skim any excess fat from top of Tupperware container. Spoon out desired serving onto a baking sheet and warm at 325 degrees Fahrenheit for 20 to 25 minutes. You can also reheat in a saucepan over medium-low heat for about 10 minutes or until warmed through.