Instant Pot Carnitas have become a staple for Greg and me for our meal prepping. This meal is super affordable, fast, and easy. Be creative with the garnishes, but definitely don’t forget the sauce!

Ingredients

2 pounds pork country style ribs or pork shoulder (boneless)

2 tablespoons olive oil

2 tablespoons cumin

1 tablespoon ground red pepper

1 teaspoon salt

1 medium onion, chopped

5–6 cloves garlic, diced

Jalapeños

Green onion

Cilantro

Lime

Shredded cheese

Instructions
  1. Trim the large chunks of fat from the meat; rinse and pat dry with paper towels. (Tip: Always dry meat well before seasoning and searing.)

 

  1. Mix the cumin, ground red pepper, and salt in a small bowl. Rub meat on all sides with the seasoning mixture.

 

  1. Set the instant pot to sauté. (Tip: When searing meat, heat the instant pot ahead of time; this helps to seal in the juices and get that delicious, caramelized color.)

 

  1. Add about 2 tablespoons of olive oil. Add meat and sear on both sides. (Tip: Don’t overcrowd the meat, this will cause the temperature to drop and you won’t get that nice sear. Do in two batches, if need be.)

 

  1. Put all of the seared meat in the instant pot, mix in the onion and garlic, close and lock the lid, and set the valve to the “sealing” position. Press “stew meat” button. Set timer to cook for 35 minutes.

 

  1. The instant pot will beep when finished. Release the steam valve by turning it to “vent” position.

 

  1. Set the oven to 500° on broiler.

 

  1. Arrange meat onto a baking sheet. Broil (until the outside is a little crispy) then turn meat over; brush with some of the sauce from the instant pot; put back in the oven for a few minutes.

 

  1. Add leftover sauce from cooking the meat into a small sauce pan. Reduce on medium-high heat for 10–15 minutes. Add salt and pepper as needed for flavor.

 

  1. Garnish with jalapeños, green onions, cilantro, lime, shredded cheese, and sauce. Serve with rice or tortillas and veggies!