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Instant Pot Carnitas with Pickled Onions

Instant Pot Carnitas with Pickled Onions

By Elizabeth MindreauJune 21, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    6 to 7 hours
  • Active time plus cooling
    35 minutes
  • Rating

For our Instant Pot version of Mexican carnitas, we either pressure-cook or slow-cook chunks of pork shoulder with spices and aromatics. We add only a small amount of water to the pot so when the cooking is done, the liquid already is rich and meaty. Still, we reduce it for a few minutes to further concentrate the flavors, then use it to moisten the fork-tender pork that has been broken into bite-size pieces. You can stop there and serve the carnitas as is or make it even more delicious by crisping it in a hot skillet in its own rendered fat. To do so, in a 12-inch nonstick skillet over medium-high, heat 1 teaspoon of the reserved pork fat until barely smoking. Add the pork in an even layer and cook without stirring, pressing the meat against the skillet with a spatula, until the bottom is browned and crisp, three to five minutes. Serve carnitas with rice and beans or make tacos with warmed tortillas. Either way, the pickled red onions are a must—their sharp acidity balances the richness of the pork.

Tip

Don't trim the fat from the pork. The fat rendered during cooking is essential for flavoring the carnitas. And if you plan to fry the pork after shredding, be sure to reserve the fat you skim off the cooking liquid—it's ideal for crisping the meat.

Ingredients
  • ½

    cup white vinegar

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • 2

    medium red onions, halved and thinly sliced, divided

  • 1

    jalapeño chili, stemmed, seeded and thinly sliced lengthwise

  • 1

    tablespoon grapeseed or other neutral oil

  • 10

    medium garlic cloves, smashed and peeled

  • 3

    pounds boneless pork shoulder, untrimmed, cut into 2-inch chunks

  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 1

    teaspoon dried oregano, preferably Mexican oregano

Step 1

In a medium bowl, stir together the vinegar, sugar and 1 teaspoon salt until dissolved. Stir in 1 red onion and the jalapeño; cover and refrigerate while you cook the pork. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the remaining onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the pork, cumin, coriander, oregano, ½ teaspoon salt, 1 teaspoon pepper and ½ cup water. Stir, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the meat-onion mixture to a large bowl. Cool for a few minutes, then break the meat into bite-size pieces. Skim off the fat from the surface of the cooking liquid; reserve the fat if you plan to fry the pork before serving (see headnote). Select More/High Sauté. Bring the liquid to a boil and cook, stirring occasionally, until reduced to about ½ cup (about ⅛ inch depth in the pot), about 15 minutes. Press Cancel to turn off the pot. Add the pork and stir until heated through and evenly moistened. Taste and season with salt and pepper. Serve with the pickled onions.