Crock Pot Pork Carnitas Recipe | Instant Pot Pork Carnitas

This crock pot pork carnitas recipe is one of the most popular on my site! It's easy to prepare and doesn't require a lot of ingredients–a quick weeknight meal! | Slow cooker Pork Carnitas

Crock Pot Pork Carnitas Recipe | Instant Pot Pork Carnitas

This is a healthy and easy recipe for pork carnitas that's perfect for tacos, burritos, enchiladas & burrito bowls. Leftovers are great for meal prep, too!

Course Main Course

Cuisine Mexican

Keyword Crockpot, instant pot, Pork Carnitas

Prep Time 5 minutes

Cook Time 45 minutes

Natural release 15 minutes

Total Time 1 hour 5 minutes

Servings people

Calories 411kcal

Author Becca Ludlum

Equipment

Crockpot
Instant Pot 6 qt
Sealing Rings

Ingredients

3 lbs pork tenderloin
8 oz green chile salsa or diced green chiles
1 can Rotel or tomatoes with diced green chilies
2 onions sliced thick
2 bay leaves
2 tsp cayenne pepper
2 tsp chili powder
1/2 tsp cumin powder

Instructions

Crock Pot:

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.
Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves on the pork.
Pour half of the jar of salsa and the entire can of Rotel over and around pork.
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:

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.
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.
Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork.
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.
Flip your valve to Sealing and Cook on high pressure for 45 minutes.
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 or cooking spray, then transfer to your slow cooker.
- If you’re using an Instant Pot 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.

Healthy Eating Plans
Weight Watchers: 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points
Using a 3 pound pork loin will give 8 servings. Add 1 point per tbsp of reduced fat sour cream.

Trim Healthy Mama
These Crockpot pork carnitas are an S recipe on THM without any needed modifications!

Nutrition