InstaPot Copycat Chipotle’s Pork Carnitas Tacos

Day 22 of my 8 week #PantryChallenge

Am I the only one who drools over Taco Tuesday posts and has to make tacos the next day? I really wanted Chipotle’s Carnitas Tacos. I decided to go on Chipotle’s website and looked up how much 10 tacos would cost. $36.83 was the grand total and that’s without sides. Yikes! This set me back just under $14 and I can fill another 4 or 5 tacos. I wanted to make my Copycat Chipotle Cilantro Lime Rice, but I’m out of both fresh limes and cilantro. Cantina Salsa Rice and Restaurant Style Refried Beans it is!

  • Roast:
    • 3 ½ lb Pork Butt Roast; fat cap trimmed
    • 2 Tablespoons Vegetable Oil
    • Salt and Pepper to taste
    • 3 cloves Garlic; minced
    • 1 medium Onion; chopped & divided
    • 1 ½ cups Chicken Broth (or turkey in this case)
    • 1 can Green Chiles or Chipotle Peppers
    • 1 teaspoon Lime Juice
    • 1 teaspoon Smoked Paprika
    • 1 teaspoon Cumin
    • 1 teaspoon Cayenne Pepper
    • 1 ½ teaspoons Chili Powder
    • 1 teaspoon Ancho Chile Powder
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Dried Mexican Oregano
    • 1 teaspoon Cilantro (fresh is best, but dried works)
    • Salt and Pepper to taste
  • 24 Corn Tortillas
  • 2 cups Roasted Chile Corn Salsa
  • 1 cup Purple Cabbage; shredded
  • Hot Sauce (optional)

  1. Heat a large skillet over medium-high heat and drizzle in the olive oil. Season the roast with salt and pepper, then sear on all sides. Reduce the heat to medium-low.
  2. Place the roast in the InstaPot and pour the broth, lime juice and chiles over top. Sprinkle in the spices, herbs and seasonings then, using tongs, flip the meat until it’s completely coated in the spiced broth. 
  3. Add another drizzle of oil to the skillet and sauté the garlic and half of the onions until tender. Scoop them into the InstaPot. 
  4. Select the slow cooker option, secure the lid and cook on low for 8 hours
  5. 10 minutes before the pork is finished, preheat your oven to 400F and wrap the tortillas in a damp paper towel then cover with foil. Place the tortillas in the oven and heat a skillet over medium heat. Add a drizzle of olive oil and the remaining sliced onions to the skillet, sautéing until caramelized.
  6. Shred the meat, taste and season accordingly. If you’d like crispier meat (like me), spread it over a sheet pan and broil for 3 minutes.
  7. Assemble the tacos and enjoy!

Looking for a side dish? Try one of these recipes!

Copycat Mexican Restaurant Refried Beans Recipe by Ash's In The Kitchen
Cantina Style Mexican Salsa Rice Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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