Instant Pot Carnitas Pork Tacos (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1.5 kg boneless pork shoulder or pork butt, trimmed and cut into large chunks
02 -
250 ml store-bought or homemade salsa verde (not avocado-based)
03 -
250 ml mojo marinade (such as Badia brand or homemade)
04 -
4 cloves fresh garlic, minced
05 -
2 tablespoons vegetable oil, such as corn or canola
# Step-by-Step Directions:
01 -
Heat 1 tablespoon of vegetable oil in the Instant Pot on sauté mode. Add the pork in batches, searing on all sides until golden brown, about 2 minutes per side. Remove pork and set aside.
02 -
Return all seared pork to the Instant Pot. Pour salsa verde and mojo marinade over the meat, ensuring pork is evenly coated. Stir well. Secure the lid, seal the vent, and set to manual high pressure for 60 minutes.
03 -
Once cooking is complete, carefully perform a quick release. Remove pork chunks to a large bowl, reserving all cooking juices. Shred pork using two forks.
04 -
In a large skillet (or clean Instant Pot set to sauté), heat 1 tablespoon vegetable oil. Add minced garlic and sauté until fragrant, about 30 seconds.
05 -
Add shredded pork to skillet with garlic. Pour in a portion of the reserved cooking juices. Spread pork evenly and cook for 5–8 minutes, stirring occasionally, until edges are crispy and pork is heated through.
06 -
Transfer crispy pork to a serving platter. Garnish as desired and serve warm with tortillas, rice, or beans.
# Helpful Notes:
01 -
For spicier carnitas, use a spicy salsa verde or add finely diced jalapeño to the marinade.
02 -
Crisping the pork can also be done under the broiler for 2–3 minutes on a baking tray, observing closely.