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Instant Pot Pork Carnitas for Taco Tuesday

Yields6 ServingsPrep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

I could eat tacos every day....for every meal in fact. Over the years, I have crafted so many taco combinations I cannot even begin to count! This weekend I wanted to cut down on meal prep time because I had a lot going on, so using my Instant Pot to crank out some delicious carnitas for tacos and more was an easy decision.

Alongside the meat, I prepped a quick salad of avocado, purple cabbage, frozen + thawed fire-roasted corn, jicama, scallions, jalapeno, cilantro, and pineapple tossed with sea salt and lime juice. It makes for a simple taco topper alongside salsa and I use the leftovers as a simple salad for weekday lunches. I also had the Whole Foods brand Peach-Habanero salsa on the side with pan-charred sprouted corn tortillas to serve.

 2 lbs pork loin, fat trimmed and cut into 4-inch square pieces
 ½ orange, juiced
 1 tbsp lime juice
 1 cup chicken stock, low-sodium and organic
 ½ tsp cumin, ground
 ½ tsp black pepper
 ½ tsp sea salt
 1 bay leaf
 1 onion, thickly sliced

Place the onion in the Instant Pot with a spray or dash of oil- saute for 6 minutes uncovered.


In a skillet over medium heat with a spray or dash of oil- sear the pork on all sides.


Place the pork in the pot with the onions and add the remaining ingredients.


Set to slow-cook for 3-4 hours on high or 7-8 hours on low.


Remove and drain. Shred with a knife and fork in a baking dish. Set the oven to broil on high.Broil for 3-4 minutes. Mix it up + broil again for another 3-4 minutes or until browned + crispy.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 346
% Daily Value *
Total Fat 14g22%
Total Carbohydrate 6g2%

Sugars 3g
Protein 44g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.