Pulled Pork (Carnitas) in the Instant Pot (or slow cooker)

ByAlexis
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Pulled Pork is a staple.  Savory, perfectly seasoned, juicy, and tender.

You can cook this low and slow in a slow cooker or have it on the table quickly using an electric  pressure cooker (Instant Pot)

tender Pulled carnitas in a bowl being pulled apart with forks

With summer quickly approaching, I'm looking for all sorts of ways to save on time in the kitchen so the kiddos and I can enjoy ourselves outside, especially in the garden. This recipe for carnitas, or Mexican pulled pork, is the perfect solution to keeping it cool in the kitchen while giving us tons of options for tasty meals. This saves great in the freezer for a month and works well in tacos, sandwiches, salads, and in breakfast burritos.  The possibilities are endless!

Ingredients

  • 6 lb boneless pork shoulder roast or boneless pork butt
  • 1 tablespoon salt
  • 2 teaspoon ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon minced garlic
  • 3 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 tablespoon lime juice
  • 1 cup orange juice (you can also use apple juice)
Spices above a bowl of meat
garlic being added to a bowl of onions and seasoned meat
lime juice held above a slow cooker to makePulled carnitas

Pulled Pork is easy to make at home and versatile for so many meals.  You can use shredded pork to make: 

-Sandwiches

-Tacos

-Topped baked potatoes

-Quesadillas

For the best results, cut your roast and rub it in oil and seasonings and let it come to room temperature for an hour in an airtight container.  You can also let in marinate for up to 4 hours in the fridge.  If you need to cook it straight from the refrigerator, add 30 minutes to your Instant Pot cook time.  

Instructions 

  1. Cut pork roast in to 8 large pieces (as even as you can get it) and place in a large ziplock bag or a large bowl.
  2. Mix salt, pepper, oregano, cumin, cili powder, minced garlic in a small bowl.  Sprinkle the spice rub mixture over roast.  Drizzle with olive oil and mix around until coated well. 
  3. Let set at room temp for an hour or in the fridge for up to 3 hours.

Pressure Cooker Instructions:

  1. Place roast and chopped onion in pressure cooker and pour orange juice and lime juice over top.  Lock lid and make sure steam valve is closed. 
  2. Set to cook for 1 hour (it will take extra time for it to come to pressure). 
  3. After the hour is up, let the steam naturally release (don't manually open the steam valve) for 30 minutes. 
  4. Remove roast to a bowl and shred, adding in juices as needed so it won't get too dry. 

Slow Cooker Instructions:

  1. Place roast, chopped onion, lime juice, and orange juice in a slow cooker and cover with the lid.  I like to place a towel over the lid to keep all the steam in. 
  2. Cook on low 10 hours.  I don't recommend trying to cook this on high as it is likely to get too dry. 
  3. Remove roast to a bowl and shred with two forks adding in the juices as needed.

This tender pork keeps well in the freezer for a month and works well in tacos, sandwiches, salads, and in breakfast burritos.  The possibilities are endless!

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Top Tip:

After you do the pressure release and open the pressure cooker, test to see that the pork is falling apart and tender.  If it is not shredding easily with a fork, close the lid and steam valve and cook it again for an extra 30 minutes.

I use a dry rub with simple seasonings and no brown sugar.  You won't find barbecue sauce in my recipe either, save that for individual topping.

tender Pulled carnitas in a bowl being pulled apart with forks

Carnitas {Pressure or Slow Cooker}

By Alexis
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Ingredients
  

  • 6 lb boneless pork shoulder or pork butt roast
  • 1 tablespoon salt
  • 2 teaspoon ground black pepper
  • 1 tablespoon dried oregano
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon minced garlic
  • 3 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 tablespoon lime juice
  • 1 cup orange juice

Instructions
 

  1. Cut pork roast in to 8 pieces (as even as you can get it) and place in a large ziplock bag
  2. Mix salt, pepper, oregano, cumin, cili powder, minced garlic in a small dish.  Sprinkle over roast.  Drizzle with olive oil and mix around until coated well. 
  3. Let set at room temp for an hour or in the fridge for up to 3 hours.

Pressure Cooker Instructions:

  1. Place roast and chopped onion in pressure cooker and pour orange juice and lime juice over top.  Lock lid and make sure steam valve is closed. 
  2. Set to cook for 1 hour (it will take extra time for it to come to pressure). 
  3. After the hour is up, let the steam naturally release (don't manually open the steam valve) for 30 minutes. 
  4. Remove roast to a bowl and shred, adding in juices as needed so it won't get too dry. 

Slow Cooker Instructions:

  1. Place roast, chopped onion, lime juice, and orange juice in a slow cooker and cover with the lid.  I like to place a towel over the lid to keep all the steam in. 
  2. Cook on low 10 hours.  I don't recommend trying to cook this on high as it is likely to get too dry. 
  3. Remove roast to a bowl and shred with two forks adding in the juices as needed.
  4.  

Notes

The leftovers from this recipe freeze very well for up to a month.
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Looking for other great slow cooker recipes? Try these: