Description
These Instant Pot Carnitas are juicy, tender, and perfectly seasoned with bold Mexican spices. The pressure cooker makes the pork melt-in-your-mouth tender in a fraction of the time it takes to slow-cook. Finish them off under the broiler for crispy edges, and you’ll have the ultimate filling for tacos, burritos, nachos, or rice bowls!
Ingredients
Units
Scale
- 4 lbs (1.8 kg) boneless pork shoulder (or pork butt), cut into large chunks
- 1 tablespoon olive oil
- 1 cup (240 ml) chicken broth (or orange juice for a sweeter twist)
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or more, to taste)
- Juice of 2 oranges (about 1/2 cup)
- Juice of 2 limes (about 1/4 cup)
For Garnish (Optional):
- Fresh cilantro, chopped
- Diced red onions
- Lime wedges
- Crumbled queso fresco or cotija cheese
- Warm tortillas
Instructions
1. Sear the pork (optional but recommended):
- Set your Instant Pot to Sauté mode and add olive oil.
- Sear the pork chunks in batches until browned on all sides (about 2-3 minutes per side). Remove and set aside.
2. Pressure cook:
- Add chopped onions and garlic to the pot and sauté for 2 minutes until fragrant.
- Return the pork to the pot and add chicken broth, orange juice, lime juice, and all the spices (chili powder, cumin, paprika, oregano, salt, and pepper). Stir to coat the pork evenly.
- Close the lid and set the valve to Sealing.
- Cook on Manual High Pressure for 60 minutes.
- Allow for a 15-minute natural pressure release, then release the remaining pressure manually.
3. Shred the pork:
- Transfer the pork to a large bowl and shred it with two forks.
- Remove any excess fat from the cooking liquid, then pour about ½ cup of the liquid over the shredded pork to keep it juicy.
4. Crisp the carnitas (optional but delicious!):
- Preheat your oven’s broiler to high.
- Spread the shredded pork on a baking sheet and drizzle with a little extra cooking liquid.
- Broil for 5-8 minutes, stirring halfway through, until the edges are crispy.
5. Serve:
- Serve hot in tacos, burritos, or bowls, topped with fresh cilantro, diced onions, and a squeeze of lime.
Notes
- Swap pork for chicken thighs if you want a leaner alternative.
- Add a dash of cinnamon for a subtle warmth.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.