Instant Pot Crispy Carnitas
This Instant Pot Crispy Carnitas delivers 84g protein and 769 calories per serving — the highest-protein recipe in our library for hitting maximum daily targets. Quick-preps 6 servings on the stovetop, making it your go-to batch meal for serious muscle-building phases. Built for anyone running a high-protein diet focused on consistent, measurable muscle gain.
Ingredients
- •Pork Loin(2268g)
- •fine sea salt and freshly-cracked black pepper
- •Avocado oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •For Serving: Chopped Fresh Cilantro, Diced White Or Red Onion, And/Or Fresh Salsa (I Used The Pineapple Salsa Recipe Included Below)
- •1 cup beer (or chicken stock)
- •Garlic(360g)
- •Orange Juice, Fresh(120g)
- •Lime Juice, Fresh(60g)
- •Cumin, Ground(15g)
- •Oregano, Dried(5g)
- •1 teaspoon fine sea salt
- •1/2 teaspoon freshly-cracked black pepper
Instructions
- 1In a medium bowl, whisk together the fresh garlic, orange juice, lime juice, ground cumin, and oregano until combined. Set aside.
- 2Pat the pork loin dry with paper towels, then cut into 2-inch chunks. Season all sides generously with salt and pepper.
- 3Heat the avocado oil in a large skillet over medium-high heat. Working in two batches to avoid crowding, sear the pork for 3–4 minutes per side, turning occasionally, until deeply browned on all surfaces. Transfer each batch to a clean plate as it finishes.
- 4Return all the pork to the skillet and pour the mojo sauce over it, tossing to coat evenly. Simmer uncovered over medium heat for 25–30 minutes, stirring occasionally, until the pork is very tender and easily shreds with a fork.
- 5Remove the skillet from heat. Using two forks, shred the pork directly in the pan, then toss with the cooking liquid until well coated.
- 6Preheat your oven broiler to high. Spread the shredded pork evenly on a large baking sheet, drizzle with half of the remaining cooking liquid, and broil 4–5 inches from the flame for 4–5 minutes, until the edges are golden and crispy.
- 7Remove the baking sheet from the oven, drizzle with the remaining cooking liquid, toss gently, and broil for another 3–4 minutes until the pork is deeply browned and crispy around the edges.
- 8Divide the carnitas evenly into 6 airtight containers while hot, allowing them to cool slightly before sealing. Refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition — Per Serving
769
calories
84g
protein
39g
fat
- Carbohydrates
- 24g
- Saturated fat
- 12.8g
- Sodium
- 167 mg
- Dietary fiber
- 2.0g
6 servings per batch · ~474g each
Macro data sourced from USDA FoodData Central
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How much protein does Instant Pot Crispy Carnitas have per serving?
Each serving delivers 84g of protein and 769 calories — one of the highest protein-per-serving totals on PrepForge. The macro breakdown is 39g fat and 24g carbs, giving you a complete meal designed around maximizing protein intake.
How long does Instant Pot Crispy Carnitas take to prep?
The recipe batch-preps 6 servings using quick prep methods on the stovetop, so you're getting multiple high-protein dinners from a single cook session. This is efficient for lifters who need consistent 80g+ protein meals throughout the week.
Is Instant Pot Crispy Carnitas good for muscle gain?
At 84g protein per serving, this recipe is specifically designed for muscle gain phases where hitting 180-200g daily protein is non-negotiable. The calorie density (769 cal) also supports the surplus needed for strength gains and hypertrophy.
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