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

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)

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

• boneless pork shoulder roast or boneless pork butt
• salt
• ground black pepper
• dried oregano
• cumin
• chili powder
• minced garlic
• olive oil
• chopped
• lime juice
• orange juice (you can also use apple juice)

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 it 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 into 8 large pieces (as even as you can get it) and place in a large Ziploc bag or a large bowl.
2. Mix salt, pepper, oregano, cumin, chili powder, and minced garlic in a small bowl.  Sprinkle the spice rub mixture over the 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 for 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!

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 an individual topping.

Looking for other great slow cooker recipes? Try these:

• Crock Pot Calico Beans
• Slow Cooker Teriyaki Chicken
• Creamy Chicken Fajita Soup
• Slow Cooker Spaghetti Sauce
  Shop my entire recipe catalog here!