Category: Dinner

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Seafood lasagna is bursting with all your favorite seafood flavors baked together in one pan! You will love the crab, scallops, and shrimp nestled in between cheesy lasagna layers and smothered in a delicious white sauce.

If you love seafood, you will LOVE this seafood lasagna! Any time I make dinner for a seafood lover, this lasagna is a no-brainer. Seafood is often times made for special occasions, so it’s fun to treat your guests to this delicious meal. Some of my other go-to seafood recipes are my lobster tail, this lemony shrimp pasta, and my favorite poke bowls.

What Is Seafood Lasagna?

Seafood lasagna is a spin on the beloved traditional lasagna! Instead of a red sauce, this lasagna has a creamy white sauce that compliments the seafood deliciously. Crab, scallops, and shrimp get layered in between the sauce and noodles and it bakes to perfection. The cheese melts and the flavors burst in your mouth. It’s like a seafood dream and you will love every bite!

I love cheesy lasagna dishes because it makes the whole family happy. And it’s made all in one casserole dish, so dinner is made easy. Lasagna can be versatile, and I have some great recipes made with both white and red sauces. You should try my classic lasagna, this skillet version of lasagna, or these delicious Alfredo roll-ups. The rollups are a fun version of filling and rolling lasagna noodles and your family will love it!

Ingredients Needed to Make Seafood Lasagna

If you’re nervous about cooking seafood, this is a great no-fail recipe that is easy to put together. I walk you through every step of the recipe, and the assembly is very easy. Once your ingredients are all prepped and ready to assemble, this lasagna comes together very quickly.

Meat, Lasagna, and Cheese

• Lasagna Noodles: cooked using package directions
• Crab: Imitation crab works too!
• Scallops: Cooked and quartered.
• Shrimp: Cooked shrimp.
• Mozzarella Cheese: Shredded mozzarella cheese for layering and melts perfectly.
• Parmesan Cheese: Shredded parmesan cheese adds salty cheese flavor.

Sauce

• Clam Chowder: Canned clam chowder makes this recipe so easy!
• Heavy Whipping Cream: Cream makes the sauce rich and creamy.
• Lemon Juice: Lemon always brightens the flavors and compliments seafood.
• Parmesan Cheese: Melts in the oven and makes it cheesy and delicious.
• Salt: Helps balance all the flavors.
• Pepper: I love to use cracked black pepper.

Ricotta Cheese Mixture

• Ricotta Cheese: Ricotta cheese is the best for creamy lasagna layers.
• Egg: The egg helps bind the cheese mixture together.
• Garlic: Fresh minced garlic is a must!
• Parsley: Fresh chopped parsley here has the best flavor.
• Salt: Helps balance flavors.

Seafood Lasagna Recipe

This takes a little bit of prep work, but again, it’s totally worth it. It comes together nicely and the flavors are divine. You’re going to love the seafood in this lasagna! Following my step-by-step instructions on the recipe card at the end of this post.

Seafood, Lasagna, and Cheese

1. Cook the Noodles: Cook the lasagna noodles according to the package instructions.
2. Combine the Seafood: In a large bowl, mix your crab meat, prepared scallops, and shrimp then set aside.
3. Combine the Cheeses: In another bowl, mix the mozzarella and parmesan cheese.

Sauce

1. Prepare the Sauce: In a separate bowl, combine the clam chowder, heavy cream, lemon juice, parmesan cheese, salt, and pepper. Whisk together well.

Ricotta Cheese Mixture

1. Make Cheese Mixture: In a medium bowl add the ricotta cheese, egg, garlic, parsley, and salt. Whisk to combine.

To Assemble

1. Layer Lasagna, Seafood, Ricotta Mixture, and Cheeses: To assemble, pour a thin layer of sauce into the bottom of the prepared baking dish. Place a layer of cooked lasagna noodles over the sauce. Next, spread ⅓ of the ricotta mixture, ⅓ of the seafood mixture, then ½ cup of the shredded cheese mixture.
2. Repeat: Repeat the process another two times finishing the lasagna with the remaining sprinkled cheese on top.
3. Bake: Lastly, top the lasagna with the remaining shredded cheese. Cover and bake in the preheated oven for 30 minutes. Uncover the lasagna and bake it for an additional 10 minutes.
4. Cool and Enjoy: Remove from oven and allow to cool for about 10 minutes before serving.

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Get ready to level up your summer barbecues, because this BBQ salmon is simply the best! It’s cooked to smoky, tender perfection and topped with homemade barbecue sauce that will leave your mouth watering.

I LOVE salmon. There are so many ways to prepare it, but one of my favorites is to throw it on the grill! And with grilling season in full force, now is the time to try out some new recipes! A few ideas: grilled honey lime salmon, citrus salmon with pineapple salsa, or this grilled salmon with avocado salsa!

BBQ Sauce Salmon

This is a simple salmon recipe that will have you coming back all summer long. This BBQ salmon cooks up to charred, tender perfection and is coated with an easy homemade BBQ sauce. Trust me, this combo will have you licking your plate. It’s so good!

This salmon only takes 10 (yes, 10!) minutes to grill up, so it’s perfect if you want dinner in a snap or you’re short on time! Throw it on the grill with some zucchini and you have the perfect summer dinner on your hands. For more great grilling recipes, check out this roundup here!

2 Ingredients

If you already have some salmon filets and barbecue sauce on hand, then you can jump straight to cooking! But here’s what I used to make this amazing dish:

• Salmon Filets: I used all 6-ounce salmon filets so they would cook at the same rate. If you use different sized filets, you may need to adjust the cooking time by a minute or two.
• BBQ Sauce: If you have some leftover BBQ sauce on hand, great! Use it up for this delicious salmon! If not, feel free to pick up a bottle of your favorite sauce or make your own blend from scratch. Homemade barbecue sauce really is a game-changer and I love it because you can customize the flavor to your liking. Check out my full recipe here.

How to Make the Best BBQ Salmon

Whether you’re new to grilling or a cookout veteran, this is the perfect recipe for you! You’ll end up with saucy, tender salmon with minimal time and effort.

1. Prep Grill: Prepare your grill by heating it to 450-500 degrees Fahrenheit. You will be grilling the salmon directly on the grill, so be sure to scrub your grill grates clean.
2. Coat With BBQ Sauce: Brush 1 tablespoon of BBQ sauce on each salmon filet.
3. Grill: Once your grill is up to temperature, place each filet, skin side down on the grates. Close the grill and cook them for 2-4 minutes.
4. Flip: Flip the salmon meat side down for 1 minute to get the grill marks on the filet. 
5. Rest: Remove the BBQ salmon from the grill and place on a plate. Allow them to rest for at least 2 minutes to finish cooking.
6. Add Additional Sauce and Serve: Brush additional BBQ sauce on each filet before serving. Serve with grilled vegetables.

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Learning how to boil a whole chicken is a great skill to have in your back pocket, especially if you’re trying to eat clean or meal prepping! This boiled chicken is flavorful, juicy, and can easily be transformed into a one-pot meal.

Not only is boiled chicken healthy, juicy, and delicious, but you can use it in so many different ways. Try it out in any recipe that calls for shredded or rotisserie chicken. If you’re looking for another great way to prepare your chicken, try this shredded chicken in the Instant Pot!

The Best Boiled Chicken

Let’s talk boiled chicken. If you’re thinking it comes out rubbery and flavorless, think again. Boiling chicken is actually one of my favorite ways to prepare it! Every time I use this recipe, the chicken turns out juicy, fork-tender, and absolutely delicious.

So why boil a whole chicken instead of just chicken breasts or thighs? There are a few reasons. One, when you boil a whole chicken, the bones, skin, and connective tissues infuse the broth with incredible flavors. The result is a broth that’s bursting with deliciousness, and in turn gives any veggies you’re cooking it with a savory touch. Two, the skin and bones act as a natural barrier to keep all the moisture in, making your chicken more delicious and tender. And three, just look at that presentation!

Ingredients You Will Need

Besides the whole chicken and spices, feel free to throw in any veggies that you may have in your fridge! They become so delicious when the cook in the chicken’s natural broth. For exact measurements, check out the recipe card below.

• Bone-In Whole Chicken: The chicken I used was about 6 pounds. You may need to adjust the cooking time a little depending on the size of the chicken you use.
• Yellow Onions: Chopped yellow onions are a must-add for any hearty dish.
• Whole Carrots: Cut into 2-inch pieces. Is there anything better than chopped carrots that have been cooked in broth? They’re so tender and flavorful!
• Celery Stalks: These also become nice and tender when cooked. Stews and roasts are the best way to get your daily dose of veggies.
• Whole Garlic Cloves: For a punch of savory flavor.
• Fresh Herbs: Adding fresh herbs is a no-brainer. They add the best flavor and aromatics! I used fresh parsley, thyme, and rosemary.
• Salt: Help to boost the flavors of the boiled chicken.
• Whole Peppercorns: Adding these in is another great way to flavor the chicken.

How Long to Boil a Whole Chicken

Boiling a whole chicken is incredibly easy. Simply add all of your ingredients to a large pot, and let it do its thing! I love how hands-off this recipe is. It gives you plenty of time to make some side dishes, or just watch a few episodes of your favorite TV show!

1. Add Chicken to Pot, Cover With Herbs and Vegetables: Place the chicken in the bottom of a large stock pot. Then add the rest of the ingredients on top and around the chicken.
2. Cover With Water, Boil: Cover everything completely with water and then bring to a boil over high heat.
3. Simmer: Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for 2-3 hours. The cooking time will depend on the size of the chicken. When it’s done, the internal temperature of the chicken should be 165 degrees Fahrenheit.
4. Serve: Carefully remove the whole chicken from the pot. Then shred and debone the chicken and use it as desired for recipes.
5. Save Chicken Stock: Strain the chicken stock and save it for later use!

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Deliciously seasoned chicken cutlets are breaded and pan-fried until golden brown and crispy. Chicken Milanese is a classic Italian recipe that is fast, easy, and sure to be a weeknight favorite!

We love chicken at our house, and I always look for easy chicken recipes for my family. Chicken Milanese cooks up quickly because the cutlets are thin. I love it when dinner doesn’t require a lot of cooking time! Try some of my fast and easy chicken recipes that are made in the air fryer like this delicious recipe or these popular drumsticks. I also love slow-cooker chicken recipes like this one!

What Is Chicken Milanese?

Originating in the city of Milan, Italy, chicken Milanese is known as a breaded and pan-fried thin cut of meat. It can be made with veal or pork, but chicken is our favorite! The breading gets crispy and golden on the outside, but the chicken remains tender and moist on the inside. I also like to use seasonings and Parmesan cheese for added flavor! You are going to love my recipe!

I love how versatile chicken Milanese is because the flavors are delicious yet simple. It’s a perfect meal for a busy weeknight or to impress dinner guests. This chicken recipe would pair well with any side dish you desire! It is commonly served with a simple side salad. But I love to serve it with roasted potatoes, grilled asparagus, and these easy homemade rolls.

Ingredients For Chicken Milanese

I love that this recipe uses so many basic ingredients. With just a few pantry seasonings, flour, and bread crumbs, you can create a tasty breading for your cutlets! Set up your breading station and you are good to go! The measurements can all be found in the recipe card below.

• Chicken Breasts: I use boneless skinless chicken breasts and cut them lengthwise to be thinner. Then I pound the cutlets to be 1/4-inch thick.
• Eggs: Used for dipping to help the breading stick to the chicken.
• Salt: Salt enhances the overall flavor.
• Pepper: For seasoning and to balance out the flavors.
• Italian Seasoning: I love to use Italian seasoning to flavor my chicken! You can get this from the store or make your own blend at home.
• All-Purpose Flour: I use all-purpose flour in this recipe to give structure to the breading. You can also use whole wheat flour as an alternative.
• Bread Crumbs: I use plain breadcrumbs in this recipe, but you can use Italian breadcrumbs. It’s a great shortcut! Panko breadcrumbs work as well.
• Parmesan Cheese: I like to use freshly grated parmesan for the best possible flavor!
• Olive Oil: I like to use olive oil for frying, but vegetable oil works too.
• Lemon Wedges: For serving and to garnish.

Chicken Milanese Recipe

This chicken Milanese recipe will be a new family favorite! Once the chicken is breaded then it cooks up in minutes because the cutlets are so thin. You’ll have golden brown and tender chicken in no time! Follow my super easy instructions below.

1. Prepare the Chicken: Cut the chicken breasts in half lengthwise. Use the flat end of a meat mallet to pound the chicken to about 1/4-inch thick. Use a rolling pin if you don’t have a mallet. Cover the chicken with plastic wrap and pound it thinner using a rolling pin.
2. Mix the Egg Mixture: In a large shallow dish, whisk your eggs, salt, pepper, and Italian seasoning together.
3. Prepare the Breading Station: In a second shallow dish add the flour, and in a third shallow dish add the breadcrumbs and parmesan cheese. Mix the breadcrumbs and cheese together in their dish.
4. Bread the Chicken Cutlets: Place a cutlet in the flour dish, covering both sides. Shake off any excess flour then dip the floured cutlet into the egg mixture. Evenly coat the chicken and allow any excess egg to drain off. Then coat the cutlet in the breadcrumbs and cheese mixture. Set the breaded chicken onto another dish while you bread the remaining cutlets.
5. Cook the Chicken: Heat the oil in a large skillet over medium heat. Fry the chicken for about 4 minutes per side. The internal temperature of fully cooked chicken is 165 degrees Fahrenheit.
6. Serve and Enjoy: Place the cooked chicken on a paper towel-lined plate to soak up any excess frying oil. Serve with fresh lemon wedges and your favorite sides because lemon makes everything better!

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Bangers and mash, a classic British dish, is hearty comfort food at its finest! You’ll love these fluffy mashed potatoes and flavorful pork sausages all smothered in a caramelized onion gravy. There’s a reason why it’s an English favorite!

Looking for more tasty British dishes to try? Here are a few of my favorites: Yorkshire pudding, banoffee pie, and cucumber sandwiches!

What is Bangers and Mash?

Picture this: plump, juicy sausages sizzling away in a hot pan, perfectly browned. (The heat will sometimes cause them to split and pop, making a bang noise, hence the name “bangers.”) And what’s their faithful companion? Creamy, buttery mashed potatoes that melt in your mouth. This British classic is the epitome of comfort food, the kind that wraps you up in a warm hug and makes all your worries disappear.

As if juicy pork sausages and mashed potatoes weren’t good enough on their own, I like to smother them in a generous helping of onion gravy. If you’re craving a hearty, savory dish, this is honestly the best choice. The flavors of salty sausage, buttery potatoes, and caramelized onions are so great together! Let’s start with everything you need to make this pub classic.

Everything You’ll Need

This is everything I used to make my version of bangers and mash, but since this is supposed to be comfort food, feel free to switch things up and make it your own! Throw in veggies, use a different kind of sausage, the options are endless.

• Sausage: Traditionally, large pork sausage links are used but you can use any sausage of your choice.
• Russet Potatoes: These are my favorite for mashing! They have the perfect consistency!
• Salt and Pepper: To season your potatoes to taste. You could also add a dash of seasoning salt, or your other favorite seasonings to give your potatoes more flavor! Smoked paprika is another great choice.
• Butter: The secret to the best mashed potatoes is butter… and a lot of it! This is comfort food, calories don’t count.
• Whole Milk: Adds creaminess to the potatoes and also helps to adjust the consistency.
• Sour Cream: Gives the mash a slight tangy flavor.
• Onion Gravy: I think onion gravy really brings this dish together, but you can also use white gravy or regular brown gravy.

How to Make Bangers and Mash

Bangers and mash is easy to make and it’s great because it’s a self-contained meal! It’s sure to fill your family up and leave them all satisfied.

1. Cook Potatoes: Peel and chop your potatoes into 1-2 inch chunks. Boil until completely cooked through and easily mashed.
2. Cook Sausages: While your potatoes are boiling, add your sausage to a medium skillet over medium high heat and cook the sausage thoroughly, be sure to rotate the sausage periodically as it cooks.
3. Season and Mash: Once the potatoes are ready remove them from the water, drain, and add them into a large bowl with your salt, pepper, butter, milk, and sour cream. Using a hand mixer or potato masher, mash the potatoes and blend all the ingredients together until they come together smoothly.
4. Assemble, Add Gravy: Plate your mashed potatoes with a couple sausages on top, and top the whole thing with a generous helping of onion gravy.
5. Enjoy: This dish is best enjoyed fresh!

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Get ready to take your Grilled BBQ Pork Chops to a whole new level with this recipe. Grilled to perfection, they are juicy, tender, and bursting with tangy goodness. Prepare to impress your taste buds with this simple yet delicious dish.

Make this a delicious meal for the Sumer season by serving these up with a few delicious sides! I love my Garlic Butter Parmesan Carrots (they are the best carrots ever), my Dad’s Famous Mashed Potatoes, or this delicious Grilled Asparagus that can be cooked right alongside the pork chops.

Grilled BBQ Pork Chops Recipe

I love when grilling season come around. Some of my favorite recipes are made on the grill and this one is no exception! The flavorful pork chops, combined with the tangy marinade, will leave everyone craving seconds. It’s the perfect recipe for any get-togethers, special occasions, or even a weeknight dinner that you want to elevate.

What I love about this recipe is that these tangy pork chops are incredibly versatile and pair well with so many different side dishes. Keep it casual with some chips and fruit for your family BBQ. Or take it to the next level for Sunday dinner and serve it will a delicious wedge salad, some parmesan knots and this classic pretzel salad. The grilled BBQ pork chops will be the start of any meal!

Ingredients in BBQ Pork Chops

This recipe is straightforward and with only a few basic ingredients and about an hour of time, you can create a mouthwatering meal that will impress your family or guests! Check out the recipe card at the bottom of the post for exact measurements.

• Pork Chops: You can use bone-in or boneless. Whichever you prefer.  
• Tomato Paste: This adds in the classic taste of a bbq sauce.
• Soy Sauce: You can use regular or reduced sodium.
• Apple Cider Vinegar: This brings in a tangy flavor.
• Brown Sugar: The brown sugar adds a touch of sweetness without taking away the savory flavor.
• Paprika: This sweet spice really brings a unique flavor to the marinade.
• Garlic Powder: These bbq pork chops need just a hint of garlic.
• Salt: This enhances the delicious flavor of the pork chops.
• Black Pepper: This adds some mild heat to the overall flavor.

How to Grill Pork Chops

By grilling these pork chops, instead of cooking them in the oven, you get a delicious and smoky flavor that perfectly complements the marinade. These are so delicious and easy. You will love them!

• Combine Marinade Ingredients: Mix your tomato paste, soy sauce, apple cider vinegar, brown sugar, paprika, garlic powder, salt, and pepper in a bowl. Stir until well combined.
• Add Pork Chops and Let Sit: Add your raw pork chops and marinade to a plastic bag and let the pork chops sit for at least an hour.
• Prepare the Grill: Heat your grill to 400-450 degrees Fahrenheit while the pork chops are marinating. Prepare the grill grate by rubbing it with olive oil or vegetable oil.
• Cook: Place the marinated pork chops on the preheated and well-oiled grill, and discard the marinade. Grill the bbq pork chops for about 6-7 minutes on each side. They are safe to eat when the internal temperature reaches 145 degrees Fahrenheit.

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Chicken Enchiladas with an Avocado Cream Sauce is a delicious and easy weeknight meal that everyone will love. They are packed with flavor and drizzled with a sauce that dreams are made of. If you love avocados, this recipe is for you!

When it is good, it is good! Summer Corn Salad, Black Bean and Corn Salad or Grilled Mexican Street Corn are classic chicken enchilada side dishes that would pair great with this meal!

Chicken Enchiladas with Avocado Cream Sauce

These chicken enchiladas with an avocado cream sauce were a huge hit with my family. They are picky eater approved because not only are the enchiladas themselves full of flavor, but once you add on that delicious avocado sauce… Well, let’s just say that I know that these will become a favorite at your house too.

This recipe makes quite a bit of dressing, so I was able to use the extras and put it over our salad. Serve this up with some delicious homemade tortilla chips and some guacamole. It makes a delicious and filling meal!

Ingredients in Chicken Enchiladas with an Avocado Sauce

Avocado Cream Sauce 

• Butter: I used unsalted butter in this recipe.
• Flour: All-purpose flour and butter will create a roux to help thicken the avocado sauce.
• Chicken Broth: This adds additional flavor to the sauce.
• Sour Cream: I use some of this in the sauce and an additional topping to the enchiladas.
• Cumin: This adds a subtle but savory and nutty flavor.
• Salt: This enhances all of the flavors in the enchiladas and sauce.
• Garlic Powder: I love adding in garlic flavor any chance that I get!
• Pepper: A little bit of pepper adds some flavor without any heat.
• Avocados: Pit and slice your avocados before adding them to the sauce.
• Fresh Cilantro: I know this is a love-it-or-hate-it ingredient, so you can leave this out if cilantro isn’t your favorite.
• Lime: The juice of 1 lime equals about 2 tablespoons of juice. You can use this from a bottle, but it won’t have as bright of a flavor as fresh lime juice.

Chicken Enchiladas

• Olive Oil: This is used to cook and soften the onion.
• Onion: I used a white onion, but you can use yellow too.
• Poblano Peppers: Make sure to remove your peppers’ stems before slicing them.
• Jalapeño Pepper: Leave the seeds and membrane in for more heat. For less heat, remove these when you are cutting them up.
• Flour Tortillas: I like to use my homemade flour tortillas, but storebought works great too!
• Cooked Chicken: I like to shred rotisserie chicken before adding it to the enchiladas. It saves so much time!
• Monterrey Jack Cheese: This adds just the right amount of flavor to the enchiladas.

Optional Garnish

• Fresh Cilantro, Purple Onions, Feta Cheese: These are great toppings to add to any enchilada!

How do you make Chicken Enchiladas with Avocado Cream Sauce?

These enchiladas are simple; you can whip them up in about 40 minutes. That includes all of the chopping and cooking. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Avocado Cream Sauce

1. Make Roux: Melt the butter in a skillet over medium-high heat. Add the flour, whisking until golden and bubbly for about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
2. Blend: Stir in the sour cream, cumin, salt, garlic powder, and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro, and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

Chicken Enchiladas

1. Preheat: Preheat the oven to 350 degrees Fahrenheit.
2. Sauté Veggies: In a large skillet, heat olive oil over medium-high heat. Add onion, poblano, and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
3. Assemble: To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixtures, shredded chicken, and cheese. Carefully roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce. 
4. Cover and Bake: Cover the dish with foil and bake at 350°F for about 20 minutes, or until tortillas are heated through and begin to harden.
5. Garnish: Remove from the oven and garnish with additional cilantro, cheese, and/or sour cream.

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Making carnitas in an Instant Pot is foolproof. With just a few simple ingredients and the magic of pressure cooking, you can have a delicious and satisfying meal ready in no time. Make a batch of this juicy shredded pork for your next taco night, you won’t regret it!

If you’re wanting flavorful, juicy pork that’s cooked to perfection, Instant Pot carnitas is the way to go. A few more amazing recipes to try: chicken tinga, sweet pulled pork, and slow cooker barbacoa beef. Use them for tacos or on top of burrito bowls, you won’t be able to get enough of their flavor and tender texture!

Carnitas in the Instant Pot

You can make so many things in an Instant Pot. (Meatloaf, lasagna, ribs, the list goes on and on!) Mexican dishes are no exception! Using this handy kitchen tool, you can have tender, juicy meat in 30 minutes. Honestly though, with how insanely tender this pork carnitas is, you’d think it was slow cooking all day! This is one of my favorite hacks for making fall-apart tender meat for tacos, burritos, nachos you name it – in a snap!

This Instant Pot carnitas is seasoned to perfection. It’s your spice rack’s time to shine! I used all sorts of things to give it flavor, from chili powder, garlic, and herbs, to chicken broth, tomato paste, and a splash of orange juice! I know it may seem like an unlikely combination, but trust me on this one. This carnitas is absolutely to die for. It’s savory and zesty with a hint of spice! I know once you take a bite you’ll be hooked.

Carnitas Ingredients

I know it looks like a lot, but most of the ingredients on this list can be found in your pantry or spice rack. Feel free to tweak the flavor to your liking! Note: exact measurements can be found in the recipe card at the end of the post.

• Pork Shoulder: This is the main ingredient here. Pork shoulder is a great cut for carnitas because it’s flavorful and tender. You can also use pork butt or pork loin as a substitute if you prefer.
• Salt: As simple as it is, salt enhances the flavor of the pork and makes it even more tender.
• Black Pepper: Adds some mild spice and complements the overall flavor of the dish.
• Vegetable Oil: Used to sauté the onions and garlic in. You can also swap this out for your favorite cooking oil. Butter works, too!
• Chopped Onion: Adds texture to the carnitas and extra savory flavor.
• Minced Garlic: You can never go wrong with garlic. It gives the meat a bold, savory flavor.
• Chicken Stock: The main cooking liquid, this adds flavor and moisture to the pork. Beef or vegetable broth can also be used, but it will alter the flavor a bit.
• Tomato Paste: For a rich, savory, and slightly sweet flavor.
• Orange Juice: My secret ingredient! Orange juice adds a nice tanginess to the overall flavor of the Instant Pot pork carnitas. Really, any type of citrus juice works here.
• Lime Juice: Like the orange juice, this adds a tangy and citrusy flavor to the mix.
• Seasonings and Spices: I used a mix of ground cumin, oregano, and chili powder for flavor that’s warm and aromatic with a slight kick of spice. Adjust to taste as needed!

Carnitas Instant Pot Recipe

With flavor this good, you won’t want Mexican takeout! This Instant Pot carnitas recipe is a game-changer for taco night. It’s also great for potlucks and get-togethers because you can make large amounts with ease!

1. Prepare Pork: Prepare your pork shoulder by chopping into large pieces, then tossing to coat in the 2 teaspoons of salt and 1 teaspoon black pepper. Set aside.
2. Saute Vegetables: Set your Instant Pot to saute and turn on, then pour the oil in and saute your onion for about 5 minutes, add in your garlic and saute for 2 minutes more.
3. Sear Pork: Add your pork into the instant pot with the onion and garlic, sear the pork on all sides, about 10-15 minutes.
4. Add Remaining Ingredients: Add in your chicken stock, tomato paste, orange juice, lime juice, cumin, oregano, salt, pepper, and chili powder to the pot.
5. Cook: Close the lid to the instant pot, then set the valve to seal and set the cook time to 30 minutes on high pressure.
6. Release Pressure: Once the 30 minutes is up follow the instant pot instructions so the pressure releases naturally.
7. Shred: Remove the pork from the pot and then shred with two forks.
8. Reduce Liquid: With the remaining cooking juices in the instant pot, set the pot back to saute and reduce the liquid for another 5-8 minutes.

Finish Up in the Oven

1. Add to Baking Sheet: Line a sheet pan with foil and set your oven to broil. Then place the shredded pork onto the baking sheet and pour ¼ cup of the reduced liquid over the pork.
2. Broil: Broil your pork for 3-4 minutes for crisping, toss the pork to stir and cook for an additional 2-3 minutes, or until it is the desired texture.
3. Serve: Once the carnitas are as crispy as you like, serve in tacos, burritos, quesadillas, or on it’s own.