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Instant Pot Extra Crispy Cranitas|thekitcheneer.com

Instant Pot EXTRA Crispy Salsa Verde Carnitas

  • Author: Amanda


Crispy, dump in an Instant Pot with a jar of salsa verde, and top on your favorite salad or burrito bowl. And a healthy dollop of guacamole. My kind of dinner!

Plus it's made with real clean ingredients, gluten free, dairy free, and whole30 compliant.


  • 3lbs of pork shoulder
  • 1 jar of sugar free salsa verde (about 1 1/4 cup)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbs cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional)


  • 1 avocado
  • 1/4 cup diced red onion
  • 1/4 cup diced roma tomato
  • Pinch of salt
  • Juice of 1 lime

For the bowls:

  • Greens
  • Cauliflower rice
  • corn
  • guacamole
  • sauteed peppers and onions


  1. Put pork, seasonings, and salsa verde into the Instant Pot. Do not stir.
  2. Place lid on and seal. Set on MANUAL mode for 60 minutes. Once it beeps to indicate it is done, safely release the steam. Shred the pork with 2 forks. YOU COULD STOP and enjoy here but if you want it crispy HIGHLY recommend step 3!
  3. Preheat oven to 415F. Place shredded pork and remaining juices on a rimmed baking sheet. Drizzle with 1 tbs of olive or avocado oil.
  4. Crisp in oven for 10 minutes. While the pork crisps, make the guacamole.
  5. Smash avocado in a bowl and stir in remaining ingredients.
  6. Assemble bowls and enjoy!


  • I love adding sauteed peppers and onions. If you would like to add those to these bowls, simply thinly slice 2 bell peppers and 1 red onion. Saute in a medium sized skillet until softened and slightly crisped (10-15 minutes) in 1 tbs of oil. I do this during the last 20 minutes if the pork finishing up in the Instant Pot!