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Instant Pot Pork Carnitas with Avocado Lime Aioli

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The perfect blend of spice to create the ultimate rub Rub with a tender yet crispy shredded pork, paired with a Avocado Lime Aioli.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x



Pork Carnitas

  • 34 pound Bone-in Pork Butt/Shoulder
  • 2 tablespoon mustard
  • 1 tablespoon Oregano
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder

Avocado Lime Aioli

  • 1/2 cup Mayonnaise
  • 1 Avocado peeled and pitted
  • Juice of 1 Lime
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Garlic Powder


  1. Start by trimming excess fat off of your pork butt and cover with mustard
  2. Mix the spices together and sprinkle the entire over the porkbutt, the mustard will help the rub stick to the meat
  3. Place your Pork Butt in the Instant Pot and fill the Instant Pot with water until the Pork is 2/3 covered with water
  4. Close your Instant Pot and set it to “manual” for 70 minute, approximately 20 minutes per pound.  Manually release when done.  (If using a slow cooker set for 7-8 hours)
  5. Use a fork and shred the pork and place it on a sheet pan (or in a cast iron skillet) and broil for 5 minutes or until desired crisp.  Be sure to watch the meat/leave the stove cracked as it can burn if left in to long.
  6. For the Aioli, add the avocado (peeled and pitted), mayonnaise, lime juice, garlic powder and sea salt to a bowl. Use an immersion blender and blend until a creamy sauce is formed. If you don’t have an immersion blender, you can use a regular blender.
  7. Enjoy!!
  • Author: Meg Whitmore {A Twisted Plate}
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 mins
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free