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Instant Pot Pork Loin Carnitas Bowls
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Instant Pot Pork Loin Carnitas (Rice Bowls)

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Carnitas are one of my favorite Mexican flavored meats. Traditionally made with a fattier cut of pork, like pork shoulder, and slow cooked for hours in fat. My version of carnitas is a bit healthier but still has the traditional flavors you would expect in slow cooked carnitas. By using a pork loin and cooking it in an Instant Pot this dish is much quicker and healthier.

My biggest reason for using a pork loin instead of pork shoulder is the speed you need to cook the meat. While not as fatty, pork loin takes on flavors extremely well. The already tender cut of pork is cut into cubes then seared in the Instant Pot and pressure cooked in a flavorful liquid with very little added fat. The meat turns out incredibly tender and the cooking liquid can then be cooked down into a nice sauce for the meat.

I seasoned these pork loin carnitas with my Carnitas Rub. This is the same rub I used when I made Smoked Carnitas with Pepper Slaw, it is sweet and spicy and loaded with flavor. The rub servers 2 purpose, first it nicely flavors the meat. And second it allows the carnitas to get a nice crispy texture when seared after cooking.

To make the rice bowls I made some simple white rice, following the package instructions, and added the carnitas. To add more flavor I topped everything with Southwest Corn and Black Bean Salsa and an Avocado Crema. The flavors of everything together really set this dish over the top.

These Instant Pot pork loin carnitas are great as a make ahead meal. When store in some of the cooking liquid they remain tender and packed with flavor when reheated. They would make excellent tacos, the perfect filling for Air Fryer Chimichanga, and would taste delicious in some enchiladas topped with Quick Enchilada Sauce.

If you are looking for a cheap, easy, and fast meal I would highly recommend you try these Instant pot pork loin carnitas.

Instant Pot Pork Loin Carnitas
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Instant Pot Pork Loin Carnitas

Recipe by The Bored Foodie Course: Main, Food PrepCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes

This will only work when cooked in an instant pot or pressure cooker. When done in a slow cooker I have found it gets too dry.

Ingredients

  • 4 lbs 4 Pork Loin (Cubed)

  • 2 2 Onions (Chopped)

  • 1 Head 1 Garlic (Smashed)

  • 6 Oz 6 Beer (Mexican Amber)

  • 1/2 C 1/2 Orange Juice

  • 2 T 2 Peanut Oil + More for finishing

  • 3 T 3 Carnitas Rub

Directions

  • Chop onions and smash garlic. Set aside to add to pot later
  • Cube pork loin into 1-2 inch size pieces. Heavily coat all the pork cubes in the carnitas rub and allow to rest for 30 minutes.
  • Turn instant pot to sauté-High and allow to come up to temp. The pot will start the count down timer when it is ready.
  • Add the peanut oil to the pot then sear pork in batches, then set aside. When doing this it works best to only sear in a single layer, so this will take a couple batches
  • Once all pork has been seared and removed from the pan add in the onions and cook for 2 minutes, stirring occasionally to prevent burning. If necessary add in another tablespoon of oil to prevent the onions from sticking.
  • Add in garlic, after onions have been cooking for 2 minutes, and cook for 30 seconds.
  • Add the pork back into the pot then cover everything with beer and orange juice.
  • Stir contents of pot, then place cover on pot, and set to pressure cook on high for 40 minutes.
  • After timer goes off allow the pot to slow release for 10 minutes then release the steam.
  • Optional ways to finish carnitas
  • Option 1: Eat carnitas as is. The carnitas will be tender and very flavorful.
  • Option 2: Remove the pork from the pot and reduce the cooking liquid by half. This will form a nice sauce that tastes amazing on rice.
  • Option 3: Follow option 2 then sauté the pork in 1 T of peanut oil until the carnitas for a crispy texture. Add a ladle of the reduced cooking liquid and caramelize it into the meat. This is my preferred method because it offers the best texture.

Notes

  • These carnitas are great for make-ahead lunches and meals, Be sure to add some of the extra cooking liquid to anything you plan to save for later. This will help preserve the flavor and moisture.

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