Crispy Pork Carnitas with Pineapple Salsa (Mini Instant Pot)
The Instant Pot makes this Crispy Pork Carnitas recipe super quick & easy while cooking in the most delicious Cuban mojo sauce!

Source: adapted from gimmesomeoven.com
Serves: serves 2-3
Ingredients
- PORK
- 1 (2-2 ½ pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
- salt and pepper
- ½ tablespoon avocado oil or olive oil
- 1 batch mojo sauce (see below)
- for serving: chopped fresh cilantro leaves and fresh salsa
- MOJO SAUCE INGREDIENTS:
- ½ cup beer (or chicken stock)
- ½ head of garlic, cloves separated, peeled and minced
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoons salt
- ¼ teaspoon freshly-cracked black pepper
- FRESH PINEAPPLE SALSA
- 1 cup finely diced fresh pineapple
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely diced red onion
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ jalapeño, seeded and finely diced
- salt and pepper
Directions
- In a medium mixing bowl, prepare the mojo sauce (see below).
- Season pork chunks on all sides with salt and pepper.
- Click the “Sauté” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is brown on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat.
- Pour in the mojo sauce* and toss briefly to combine. Close lid securely and set the vent to “Sealing.”
- Press “Meat,” then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.
- Cook. Then let the pressure release naturally, about 15 minutes.
- Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
- Turn on the oven broiler to High.
- Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork and toss to combine. Serve with the Pineapple salsa**
- *MOJO SAUCE:
- Whisk all ingredients together in a medium mixing bowl until combined.
- **PINEAPPLE SALSA:
- Toss all ingredients together in a medium mixing bowl until blended. Season with salt and pepper to taste, also adding in extra lime juice if desired.