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Easy Instant Pot Carnitas Bowls

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This recipe for Instant Pot Carnitas Bowls will satisfy your cravings for Mexican carnitas. It’s a complete meal in one tasty bowl.

Carnitas Bowl with meat, rice, beans, tomatoes, and avocado

How To Make Instant Pot Carnitas Bowls

To make carnitas bowls, you need the following:

Dry Rub Ingredients:

  • ½ Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chipotle powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon of sea salt
  • ½ teaspoon ground black pepper
  • 3 Tablespoons extra virgin olive oil, divided

Pork Carnitas Ingredients:

  • 3½ – 4½ lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
  • 3 Tablespoons extra virgin olive oil, divided
  • 1 medium red onion, diced
  • 1 medium jalapeno, diced
  • ¾ cup chicken broth, preferably organic
  • ¾ cup fresh orange juice
  • 3 Tablespoons lime juice

Cilantro-Lime Rice Ingredients:

  • 1 cup uncooked rice, prepared according to package ingredients
  • 3 Tablespoons fresh cilantro leaves, chopped
  • 3 Tablespoons fresh lime juice, divided
  • Sea salt & black pepper, to taste

Pico de Gallo Ingredients:

  • 1 pint of cherry or grape tomatoes, quartered
  • ¼ cup red onion, diced
  • 2 Tablespoons fresh cilantro leaves, finely chopped
  • 2 Tablespoons fresh lime juice
  • Sea salt & black pepper, to taste

Remaining Bowl Ingredients:

  • 1 large avocado, sliced
  • 1 cup black beans, warmed
  • 1 cup whole kernel corn, warmed
  • 2 large limes, cut into wedges
  • 3 Tablespoons fresh cilantro, for garnish

1.    Combine the dry rub ingredients in a small bowl and stir to combine. Rub mixture onto the pork until each piece is thoroughly covered. Press well to adhere.

2.    Push the “Sauté” button on Instant Pot® and set it to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.

Note: DO NOT use the lid while using the “Sauté” function on an Instant Pot.

carnitas seasoningCarnitas seasoning with optional 1.5 tablespoons cocoa powder

3. Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot® and set aside.

4. 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.

5. Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).

6. While the pork is cooking, prepare the Cilantro-LimeRice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.

7. 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.

pork in an instant pot

8. Optional Steps for Crispier Carnitas:

Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot® and toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper, if desired.

Place pork under the broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under the broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.

9. When finished broiling, remove baking sheet from oven and assemble the carnitas bowls by dividing the shredded 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. Enjoy!

Yield: 8 servings

Instant Pot Carnitas Bowls

Instant Pot Carnitas Bowls

This recipe will satisfy your cravings for Mexican carnitas. It's a complete meal in one tasty bowl.

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Additional Time 20 minutes
Total Time 1 hour 50 minutes

Ingredients

Dry Rub Ingredients:

  • ½ Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chipotle powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 3 Tablespoons extra virgin olive oil, divided

Pork Carnitas Ingredients:

  • 3½ - 4½ lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
  • 3 Tablespoons extra virgin olive oil, divided
  • 1 medium red onion, diced
  • 1 medium jalapeno, diced
  • ¾ cup chicken broth, preferably organic
  • ¾ cup fresh orange juice
  • 3 Tablespoons lime juice

Cilantro-Lime Rice Ingredients:

  • 1 cup uncooked rice, prepared according to package ingredients
  • 3 Tablespoons fresh cilantro leaves, chopped
  • 3 Tablespoons fresh lime juice, divided
  • Sea salt & 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 & black pepper, to taste

Remaining Bowl Ingredients:

  • 1 large avocado, sliced
  • 1 cup black beans, warmed
  • 1 cup whole kernel corn, warmed
  • 2 large limes, cut into wedges
  • 3 Tablespoons fresh cilantro, for garnish

Instructions

1.    Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is thoroughly covered. Press well to adhere.

2.    Push the “Sauté” button on Instant Pot® and set to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.

Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.

3.    Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot® and set aside.

4.    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.

5.    Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).

6.    While the pork is cooking, prepare the Cilantro-LimeRice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.

7.    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.

8.    Optional Steps for Crispier Carnitas:

Pre-heat the oven broiler to high and line a large, rimmed baking sheet with
aluminum foil. Transfer pork to the prepared baking sheet and gently shred with
two forks. Drizzle with ¼ cup juices from the Instant Pot® and toss to combine
before spreading into a thin, even layer. Season with additional salt and black
pepper, if desired.


Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.


9.    When finished broiling, remove baking sheet from oven and assemble the burrito bowls by dividing the shredded 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. Enjoy!

Notes

Tip: Prepare the Cilantro-Lime Rice and fresh Pico de Gallo once the pork is in the Instant Pot® to save time.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 2931Total Fat: 206gSaturated Fat: 72gTrans Fat: 0gUnsaturated Fat: 115gCholesterol: 804mgSodium: 1052mgCarbohydrates: 45gFiber: 6gSugar: 9gProtein: 214g

According to this program, the calories in this recipe are ridiculously high. If you are counting calories, then you probably don't want to make this recipe. If you do make this recipe, you SHOULD have a fair amount of meat left over which would really make your calorie count a lot lower. Freeze it and make tacos at a later time.

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pork carnitas bowl

Like Mexican food?  Be sure to check out these other tasty Mexican dishes at Southern Kissed:

If you love all things Mexico, then don’t miss my post about the Buenaventura Grand All-Inclusive Resort in beautiful Puerto Vallarta.

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