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Carnitas on the Blackstone and Insta Pot

Carnitas is one my favorite dishes are one of our local places. It's crispy, fatty, and delicious to make, though it does take some time and effort to make, but I assure you, you will be rewarded! Cooked in the Instant Pot first then crisped up on the Blackstone griddle, it was a perfect combination.


For Pork

1 Pork shoulder cut into cubes



1-2 onions into quarters

2-3 oranges cut and squeezed

4 large cloves of garlic

2 bay leaves

Vegetable oil

Salsa Verde

6 tomatillos

2 jalapeños

1 yellow onion

2 garlic cloves

1-2 limes

Bunch of cilantro

Salt and pepper to taste

Pickled Red Onions

1 Red onion, sliced

1 cup Vinegar

1 cup Sugar

2 tsp Salt

1 cup Water

Queso Fresco

1 Limes

Corn tortillas

Flour Tortillas



1. Take a bone in pork shoulder and trim off the fat. Next cut the bone out and using half the shoulder, cut into chunks. Using a Insta Pot on sauté mode, add some oil in bottom and add pork. Let brown slightly for just a few minutes.


2. While pork is browning, quarter the onions and oranges. Add onions to insa pot and squeeze the oranges int pot then add the the rest of the oranges. Peel the garlic and add to the inta pot. Add salt and  bay leaves: stir mixing well. Add about 1/4-1/2 cup of oil to the mix. Put top on insta pot and set for high pressure cook for 30 minutes. After done, release pressure naturally which will take about 15 minutes.


3. While pork is cooking, make your Salsa Verde:


4. Take the 6 tametillos and cut in half. Quarter the 1/2 an onion, cut in half the jalapeno, taking out half the seeds, and 2 cloves of garlic peeled. Preheat griddle to low and add some oil. put down the tametallos on griddle flesh side down. Put down the onion, jalapenos and garlic. When charred and heated through, add all veggie's to a food processor or blender. Add juice of 1-2 limes and a bunch of Cilantro. Blend till its salsa consistency. Taste and add salt and pepper to taste. Put in a separate container


5. For the pickled red onions:


6. Peel and slice a red onion. Add a pot to the griddle to heat up. Add 1 cup white distilled vinegar, 1 cup water,1 cup sugar, 2 tsp koser salt and heat to almost a boil and all ingredients are disolved. Add onions to a container and when the liquid is hot and dissolved, add liquid to the onions. Let sit for 30 to 60 minutes.


7. When pork is done, remove the pork and strain. Remove everything but the pork and chop it up. Take your flour and corn tortillas and do a quick dip in water then add to the griddle. Warm through and put in a towel to keep warm.


8. For the Carnitas, add some oil to the griddle and put the pork down. Put down in a single layer. Let go a few minutes before flipping. Flip and cook a few minutes on the other side. Remove to a plate.


9. To build: take a tortilla and add pork. Next add pickled red onion, salsa verde and top it with queso fresco cheese and a squeeze of lime.

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