Comments on: Instant Pot Carnitas

By: Leslie Harvath

Leslie Harvath — Sat, 07 Oct 2023 20:34:35 +0000

I used a 3.25# boneless pork butt, which always has lots of marbling. I cut them in 3-4" chunks. So, take your time on step 2 ("Turn to sear each side of the pork and toast the seasonings, about 2-3 minutes per side"). It will increase the prep time (5 minutes is not correct if this step is followed for each side). It is SO worth it. I did half the chunks at a time, removing chunks to a large bowl for ease in searing each side. When done searing, I moved the second half of the chunks to the bowl to deglaze the pan before pouring all the chunks back into the pot. (I used chicken stock). We are all still raving about the recipe a day later. Well done, Kristen!

By: Kristen Chidsey

Kristen Chidsey — Sat, 14 Jan 2023 23:25:50 +0000

In reply to Cat. You bet! So happy to hear you enjoyed, Cat!

By: Cat

Cat — Sat, 14 Jan 2023 22:33:08 +0000

Made this today. Excellent! The tray of carnitas, after I broiled them a little, were picture perfect. Tender, flavorful, hard to stop eating them! Thanks for a great recipe.

By: Kristen Chidsey

Kristen Chidsey — Wed, 18 May 2022 16:14:55 +0000

In reply to Krista. Hi Krista! The cooking time will remain the same, but the time to come to pressure will take a bit longer. Enjoy!

By: Krista

Krista — Wed, 18 May 2022 14:31:14 +0000

Making this now but have a question....I have a nearly 6 lb roast-do I need to cook it longer since it's cut up into 3 in chunks or keep at 40 min as you suggest? Can't wait to taste it!

By: Kristen Chidsey

Kristen Chidsey — Wed, 23 Feb 2022 12:43:32 +0000

In reply to Heather. Yes! I have a recipe for Crockpot Carnitas you will love.

By: Heather

Heather — Wed, 23 Feb 2022 12:38:27 +0000

In reply to Terry Ontiveros. Hi! Have you ever tried this in the crock pot? Thanks

By: Kristen Chidsey

Kristen Chidsey — Thu, 27 May 2021 00:17:42 +0000

In reply to Melissa. Absolutely Melissa! Just cut around the bone for your large chunks.

By: Melissa

Melissa — Wed, 26 May 2021 20:32:09 +0000

In reply to Kristen Chidsey. I’m really bad at getting the meat off the bone. Can the bone piece be cooked along with the cut off chunks?

By: Kristen Chidsey

Kristen Chidsey — Sat, 01 May 2021 17:09:22 +0000

In reply to Kristina P.. I am so glad you enjoy so much Kristina! Feel free to add the spices to the cooking liquid--it won't change the results that much.

By: Kristina P.

Kristina P. — Sat, 01 May 2021 15:07:13 +0000

I discovered this recipe a long time ago and it has become a family favorite. In fact, I keep orange juice portioned and frozen at all times so I can make this whenever we want. I see that the recipe has changed slightly in that the spices now go in during the browning rather than with the liquid. I'll have to try that. In any case, my husband gobbles this up every time I make it, and I often use it when we're entertaining because it's so easy and everyone loves it. The meat is so tender that you don't even need to dirty that hand mixer, just stir with a fork and done! The flavor is fantastic. I go back to this recipe time and time again. Thanks, Kristen!

By: Charlie

Charlie — Sat, 01 May 2021 13:31:02 +0000

I am always a little befuddled when a recipe calls for beer or wine. I am not a drinker of any kind of alcohol and therefore know nothing about it as an ingredient. I have saved a couple of articles describing wines because occasionally I do put wine in my beef stew. No problem here since you called for chicken stock as an alternative.

By: Kristen Chidsey

Kristen Chidsey — Tue, 16 Mar 2021 18:29:02 +0000

In reply to Adam. Hi Adam. I would use stock and then add zest and juice of the lime after cooking. Enjoy!

By: Adam

Adam — Tue, 16 Mar 2021 18:17:32 +0000

I have no orange juice. I do have lime juice for acidity. Could I use this diluted in some water or stock or as is, instead?

By: Kristen Chidsey

Kristen Chidsey — Tue, 26 Jan 2021 20:06:04 +0000

In reply to Ruth. Hi Ruth! Keep the cooking time the same--just cut the meat in large chunks. Enjoy!

By: Ruth

Ruth — Tue, 26 Jan 2021 19:47:49 +0000

I only have a 1.2 Lb pork loin and I plan on cutting back on the spices. But I'm wondering, should I adjust the cooking time at all?

By: Sylvie

Sylvie — Fri, 08 Jan 2021 22:59:22 +0000

I have made this many times since I found you. It’s wonderful! The spice mixture is what sets it apart. I make triple the amount of the spice mixture so I have it on hand since I make this at least 3x a month. Thank you!

By: Kristen Chidsey

Kristen Chidsey — Mon, 09 Nov 2020 11:38:23 +0000

In reply to Terry Ontiveros. I am so glad you enjoyed this recipe so much!

By: Terry Ontiveros

Terry Ontiveros — Mon, 09 Nov 2020 03:35:29 +0000

I made the Instant Pot Carnitas today and they were absolutely the best I have had. This is a recipe I will be making over and over. Thanks!

By: Kristen Chidsey

Kristen Chidsey — Thu, 15 Oct 2020 10:15:17 +0000

In reply to Sara. Hi Sara! I am sorry, but you can you clarify what you mean by "doing both the meat?" If you mean doubling the meat, as long as you cut into cubes, no additional time is needed.

By: Sara

Sara — Thu, 15 Oct 2020 00:51:37 +0000

How much extra time would you add for doing both the meat?