This is an updated version of my original carnitas recipe! I still love the old recipe (this is basically the same one, just using a different cut of pork!) but this one is much lower in fat which means you can eat more of it and have more avocados, which is just a win win in my book!
Instant Pot Pork Tenderloin Carnitas
Ingredients
- 2-3 lbs pork tenderloins trimmed of silver skin, extra fat
- 1/2 yellow onion thinly sliced
- 6 garlic cloves peeled
- 16 oz salsa verde I use the Herdez brand
- salt
- pepper
- garlic powder
- onion powder
- paprika or smoked paprika
- Spray oil
Instructions
- Turn instant pot onto sauté.
- Trim fat, remove silver skin from pork tenderloins, and slice into 3 inch pieces.
- Season generously with salt, pepper, paprika, garlic and onion powder.
- Spray inside of instant pot with cooking spray and place meat in bottom (be sure not to crowd the meat). Cook for 3-4 minutes.
- Flip the meat and cook for another 3-4 minutes.
- Remove meat from instant pot. Place a tsp of water in the bottom of instant pot to deglaze it.
- Add in the sliced onions and garlic and stir.
- Place meat on top of onions and garlic and add in the salsa verde.
- Close lid, and put instant pot on manual (high pressure) for 45 minutes. Let IP naturally release.
- Shred the pork, and save some juices for reheating.
Notes
You can use carnitas meat instead of the tenderloins in this recipe! I like to taste the meat when its done and add more seasonings if needed. Depending on the size of the tenderloins you might need more or less verde sauce- if you don’t have any verde salsa left chicken stock is a great substitute!
