Pork Carnitas: Instant Pot and Crock Pot
Crock Pot Pork Carnitas are a spicy carnitas recipe that your whole family will love! Instant Pot and Crockpot instructions included. Make carnitas tacos, carnitas enchiladas, and burrito bowls from this recipe!
Servings: 6 people
Calories: 411kcal
Equipment
- Crockpot
- Instant Pot 6 qt
- Sealing Rings
Ingredients
- 3 lbs pork tenderloin
- 2 onion sliced thick
- 2 tsp cayenne pepper
- 2 tsp chili powder
- ½ tsp ground cumin
- 2 bay leaves
- 8 oz green chile salsa or diced green chiles
- 1 can Rotel: diced tomatoes and green chiles or tomatoes with diced green chilies
Instructions
Crock Pot Instructions
- Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside for a topping. 2 onion
- Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves on the pork. 3 lbs pork tenderloin, 2 tsp cayenne pepper, 2 tsp chili powder, 1/2 tsp ground cumin, 2 bay leaves
- Pour half of the jar of salsa and the entire can of Rotel over and around pork. 8 oz green chile salsa, 1 can Rotel: diced tomatoes and green chiles
- Cook on low for 5-8 hours, depending on the size of your tenderloin.
- Take the bay leaves out of the Crock Pot and discard. Pull the pork loin out of the slow cooker and shred it, then add it back into the crockpot.
- Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.
Instant Pot Instructions
- Spray the bottom of your Instant Pot with nonstick cooking spray.
- Slice one onion into thick slices and use them to cover the bottom of the pot. It’s ok if they overlap. 2 onion
- Add the pork on top of the onions. If you need to cut the pork into chunks so it fits better, you can do that. 3 lbs pork tenderloin
- Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork. 2 tsp cayenne pepper, 1/2 tsp ground cumin, 2 tsp chili powder, 2 bay leaves
- Add 1/2 of the green chile salsa and the entire can of Rotel on and around the pork. This recipe does not need any extra liquid added. The salsa and tomatoes are enough. 8 oz green chile salsa, 1 can Rotel: diced tomatoes and green chiles
- Flip your valve to Sealing and Cook on high pressure for 15 minutes per pound.
- Allow a 15 minute natural release after the cook time is finished. This means that for 15 minutes after the cook time is done, don’t touch the sealing valve–the pressure will begin to release all by itself. After 15 minutes, flip the valve to Venting and allow the rest of the pressure to release.
- Remove and discard the bay leaves.
- Remove the pork from the pot and shred with a mixer or two forks.
- Add the pork back to the pot. I like to let it sit for a few minutes and soak in the seasoned liquid.
- Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.
Video
Notes
- For crispy carnitas: Sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker to cook. When the pork is cooked and shredded, place meat on a large baking sheet and add 1/2 cup - 1 cup cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
- If you’re using an Instant Pot and want Carnitas with crispy edges, allow the shredded pork to sit in the pot for 5-10 minutes to add additional flavor, then drain the liquid, move the pork to the sides and spray nonstick cooking spray (or drizzle olive or avocado oil) below it. Press sauté and allow pork to crisp for 3-10 minutes, depending on how crispy you want it.
- If you’re looking to reduce the spicy heat in this recipe, leave the cayenne pepper out and reduce the chili powder to 1/4 tsp.
- Onion, garlic, pico de Gallo and a spritz of lime juice are great toppings and flavors that blend well with the meat.
- You can use pork butt or shoulder, but be sure recalculate your nutrition info as tenderloin is typically a leaner cut than those two.
- Store leftover Carnitas in an airtight container in the fridge for up to 1 week. I swear this recipe tastes even better the next day.
Nutrition
Serving: 1g | Calories: 411kcal | Carbohydrates: 9g | Protein: 63g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 452mg | Potassium: 1476mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3.9mg