3.5-4.5lbspork shoulder roasttrimmed and cut into 6-8 chunks
3tbspextra virgin olive oildivided
1medium red oniondiced
3/4cupchicken brothpreferable organic
3/4cupfresh orange juice
Cilantro-Lime Rice Ingredients
1cupuncooked riceprepared according to package ingredients
3tbspfresh cilantro leaveschopped
3tbspfresh lime juicedivided
Sea salt & black pepperto taste
Pico de Gallo Ingredients
1pintcherry or grape tomatoesquartered
2tbspfresh cilantro leavesfinely chopped
2tbspfresh lime juice
Sea salt & black pepperto taste
Remaining Bowl Ingredients
1cup black beanswarmed
1cupwhole kernel cornwarmed
2large limescut into wedges
3tbspfresh cilantrofor garnish
Mix the dry rub ingredients in a small bowl and rub onto pork roast until it is thoroughly covered with dry rub.
Push the “Sauté” button on the Instant Pot® and set it to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the pot. Sear pork and brown on all sides, approximately 2-3 minutes per side. Note:DO NOT use the lid while using the “Sauté” function on an Instant Pot.
Once pork pieces are browned, transfer to a plate and repeat this process by adding another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot® and set aside.
Add remaining tablespoon of olive oil to the pot, along with the onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
Add the browned pork you set aside back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock in place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting. Set cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).
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.
Cilantro-Lime Rice and Pico de Gallo
While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.
Optional Steps for Crispier Carnitas
Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Remove pork from Instant Pot and shred with two forks. Transfer pork to the prepared baking sheet and 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.
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!
Prepare the Cilantro-Lime Rice and fresh Pico de Gallo once the pork is in the Instant Pot® to save time.