Instant Pot Pork Carnitas – CrossFit Series


Nick Massie is joined in the kitchen by his boys, Jonas (“The Jo”) and Samson (“The Bro”), who help him whip up a quick and flavorful carnitas dish using an Instant Pot.

Instant Pot Pork Carnitas


  • 6 lb. carnitas meat or trimmed pork shoulder
  • 6 tbsp. Cheechako Tako seasoning mix or spice mix listed below
  • 2 yellow onions, julienned
  • 2 c. orange juice
  • 1 tsp. olive oil
  • kosher salt, as needed

Preparation Instructions:

* Note: If you don’t have an Instant Pot, you can simply combine all ingredients in a slow cooker
and cook on low for 8-12 hours.

  1. Turn Instant Pot on to “sauté” setting.
  2. Once pot is hot, add the olive oil, onions and a pinch of salt. Stir.
  3. In a large mixing bowl, toss pork with the spice blend until uniformly coated.
  4. Once onions have lightly caramelized, add pork to pot and stir.
  5. Top pork and onions with orange juice and place lid on pot.
  6. Press “cancel,” then press “manual” and set pot to high pressure. Set time to 35 minutes
—and voilà!
  7. Once cooking is complete, divide pork and juice into 11 pint containers. Refrigerate for up to 
5 days or freeze for up to 6 months.

“Keep It Paleo!”

Mexican Spice Blend:

Combine the following ingredients:

  • 1 tbsp. ancho chile powder
  • 2 tbsp. kosher salt
  • 1 tbsp. granulated garlic
  • 1 tbsp. onion powder
  • 1 tbsp. ground cumin
  • 1 tbsp. dried oregano leaves
  • ½ tbsp. ground black pepper
  • 1 tsp. chipotle powder

Macro Information (per portion):

Protein: 57 g

Carbohydrate: 15 g

Fat: 47 g

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