Instant Pot

Instant Pot Pork Carnitas Bowls with Rice

Instant Pot Pork Carnitas Bowls are a game changer for the dinner table! Ready in about an hour and a half, you’ll love this easy, crispy recipe!

Instant Pot Pork Carnitas Bowls

Instant Pot Pork Carnitas Bowls are an easy, flavorful meal packed in one bowl!

Get ready for the crispiest, most flavorful Pork Carnitas Bowls you’ve ever had! When our family chooses a place to eat, 9 times out of 10, it’ll be Tex-Mex/Mexican. We can’t help it — it’s delicious! My youngest has always been a little on the picky side, but once we got him to try the carnitas, he asked if I could re-create them at home.

In the past, I used my slow cooker to create tender carnitas. But once I bought an Instant Pot, I loved how it drastically cut the amount of time it took to get crispy, juicy carnitas. The black beans, rice, and Pico de Gallo all create a textured dish that is full of deliciously good flavor. My family enjoys rolling the mix up in taco shells, too!

Instant Pot Pork Carnitas Bowls

Dry Rub Ingredients:

½ tablespoon chili powder
½ tablespoon unsweetened cocoa powder
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chipotle powder
1 teaspoon dried Mexican oregano
1 teaspoon sea salt
½ teaspoon ground black pepper
3 tablespoons extra virgin olive oil, divided

Pork Carnitas Ingredients:

3½ – 4½ pounds pork shoulder roast, trimmed and cut into 6-8 chunks
3 tablespoons extra virgin olive oil, divided
1 medium red onion, diced
1 medium jalapeno, diced
¾ cup chicken broth, preferably organic
¾ cup fresh orange juice
3 tablespoons lime juice

Instant Pot Cilantro-Lime Rice

Cilantro-Lime Rice Ingredients:

1 cup uncooked rice, prepared according to package ingredients
3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice, divided
Sea salt & black pepper, to taste

Pico de Gallo Ingredients:

1 pint cherry or grape tomatoes, quartered
¼ cup red onion, diced
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons fresh lime juice
Sea salt & black pepper, to taste

Remaining Bowl Ingredients:

1 large avocado, sliced
1 cup black beans, warmed
1 cup whole kernel corn, warmed
2 large limes, cut into wedges
3 tablespoons fresh cilantro, for garnish

Directions:

  • Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is thoroughly covered. Press well to adhere.
  • Push the “Sauté” button on Instant Pot® and set to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.

    Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.
  • Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot® and set aside.
  • Add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
  • Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).
  • While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.
  • When the Instant Pot® cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam.
  • Optional Steps for Crispier Carnitas:

    Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot® and toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper, if desired.
  • Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
  • When finished broiling, remove baking sheet from oven and assemble the burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls. To serve, top with chopped cilantro and fresh lime wedges, if desired. Enjoy!
Instant Pot Pork Carnitas Bowls

Instant Pot Pork Carnitas Bowls

Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 20 minutes
Total Time: 1 hour 50 minutes

These Instant Pot Pork Carnitas are easy and full of flavor with perfect crispy pork!

Ingredients

Dry Rub

  • ½ tablespoon chili powder
  • ½ tablespoon unsweetened cocoa powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chipotle powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons extra virgin olive oil, divided 

Pork Carnitas

  • 3½ - 4½ lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium red onion, diced
  • 1 medium jalapeno, diced
  • ¾ cup chicken broth
  • ¾ cup fresh orange juice 
  • 3 tablespoons lime juice

Cilantro-Lime Rice

  • 1 cup uncooked rice, prepared according to package ingredients 
  • 3 tablespoons fresh cilantro leaves, chopped
  • 3 tablespoons fresh lime juice, divided
  • Sea salt & black pepper, to taste 

Pico de Gallo

  • 1 pint cherry or grape tomatoes, quartered
  • ¼ cup red onion, diced
  • 2 tablespoons fresh cilantro leaves, finely chopped
  • 2 tablespoons fresh lime juice
  • Sea salt & black pepper, to taste 

Remaining Bowl Ingredients

  • 1 large avocado, sliced
  • 1 cup black beans, warmed
  • 1 cup whole kernel corn, warmed
  • 2 large limes, cut into wedges
  • 3 tablespoons fresh cilantro, for garnish

Instructions

Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is thoroughly covered. Press well to adhere.



 



Push the “Sauté” button on Instant Pot® and set to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.

Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.



Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot® and set aside.



Add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.



Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).



While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.

When the Instant Pot® cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam.

Optional Steps for Crispier Carnitas:

Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot® and toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper, if desired.



Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.



When finished broiling, remove baking sheet from oven and assemble the burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls. To serve, top with chopped cilantro and fresh lime wedges, if desired. Enjoy!

PIN to SAVE!

Enjoy juicy, flavorful Instant Pot Pork Carnitas Bowls this week! Ready in less than two hours.

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