Instant Pot Pork Carnita Bowls
Craving Mexican food? I've got your back with this recipe for Instant Pot Pork Carnita Bowls! Fill your bowl with the seasoned tender pork, cilantro lime rice, and fresh made Pico de Gallo and enjoy.
Equipment
Ingredients
Dry Rub Ingredients
- ½ tablespoon chili poweder
- ½ tablespoon unsweetened cocoa powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspon chipotle powder
- 1 teaspoon Mexican oregano
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil, divided
Pork Carnita Ingredients
- 3½ - 4½ pounds pork shoulder (or pork butt), trimmed of visible fat, and cut into 6 - 8 chunks
- 3 tablespoons olive oil, divided
- 1 medium red onion, diced
- 1 medium jalapeno, diced
- ¾ cup low sodium chicken stock (or broth)
- ¾ cup orange juice
- 3 tablespoons lime juice
Cilantro-Lime Rice Ingredients
- 1 cup uncooked rice, prepared according to package directions (see notes for tips)
- 3 tablespoons fresh cilantro leaves, chopped
- 3 tablespoons fresh lime juice, divided
- sea salt and 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 and black pepper, to taste
Remaining Ingredients for Carnita Bowls
- 1 large avocado, sliced
- 1 can (14.5 ounces) black beans, drained, rinsed and warmed
- 1 cup whole kernel corn, frozen or canned, warmed
- 2 large limes, cut into wedges
- 3 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a small bowl, combine the ingredients for the dry rub; mix together. Rub the mixture over each piece of pork, covering the entire piece well. It helps to press the dry rub into the meat a little.
- Grab that Instant Pot (we love this one) off the shelf. Push the “Sauté” button on the machine and set to “High.” Side Note: DO NOT use lid while using the “Sauté” function on an Instant Pot. Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container of the Instant Pot. Sear until pork is browned on all sides, approximately 2-3 minutes per side. Remove pork from container and place on plate. Repeat this step with another tablespoon of olive oil and the remaining pork. Remove browned pork from and place on plate with the rest; set aside.
- Next , 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.
- At this point, you will add the browned pork back to the pot, pour chicken broth, orange juice, and lime juice on top. Place the lid on and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and be sure the pot is on the “High” setting. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).
- 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. Once this is done, you can remove the lid and shred the pork. Note: If you prefer crisper carnitas, see the notes in the recipe card for broiling the cooked pork.
- While the pressure is releasing, this is the time to prepare the Cilantro-Lime Rice. Once the rice is cooked, add the lime juice and cilantro. Mix well and set aside to keep warm. Tip: If you have leftover rice, simply heat it in microwave and then add the lime juice and cilantro. You can even use Instant Rice to save time.
- Drain and rinse the black beans. Heat them up either in a small saucepan or use a microwave-safe bowl in the microwave. Keep warm until ready to use. Also, heat up the corn and keep warm.
- While the rice is cooking you can mix together the ingredients for the Pico de Gallo in a medium bowl. Set aside until ready to use. Tip: If you prefer, you can buy already-made Pico de Gallo in your grocery stores produce department.
- It’s time to assemble the burrito bowls. Evenly divide the 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.
Notes
Prefer crispy carnitas? Broil the meat on a sheet pan in the oven for about 5 minutes - watch carefully as it can burn fast.
Slow Cooker Instructions:
- I used a 6 quart slow cooker for this recipe.
- To cook the carnitas in a slow cooker you don't need to cut the pork shoulder into chunks, but do remove the big layer of fat from the top of the meat.
- Rub the dry rub over the meat as directed above.
- Place the diced red onion and jalapeño in the bottom of the slow cooker pot.
- Place the prepared pork shoulder on top of the vegetables.
- In a small bowl, whisk together 2 tablespoons of olive oil, the chicken broth, orange, and lime juices, and pour over the pork.
- Cover and cook on low for 8-12 hours then follow the recipe to broil/grill the meat to crisp up (if desired). Check at the 8 hour mark. Some slow cookers cook faster than others.
- Assemble the bowls as directed in the recipe card.
- It's much easier to get through this recipe if you have everything you need ready and prepped before you start.
- Use a pork shoulder or pork butt for best results.
- You can make the dry rub, rice and the Pico de Gallo the day before.
- Leftovers are great to use in tacos, quesadillas, and burritos.
- This recipe is great to use in meal prepping lunches for the week. I love these meal prep containers for this reason.
- Need a low-carb, gluten-free meal? Substitute the rice with cauliflower rice. Omit the black beans and corn. Sprinkle with shredded cheese or shredded lettuce.