Description
This Instant Pot Carnitas recipe delivers tender, flavorful pork shoulder cooked to perfection in just 45 minutes. The pork is first browned for rich flavor, then pressure cooked with a blend of spices and citrus juices. After shredding, you can broil the meat to achieve crispy edges reminiscent of traditional slow-cooked carnitas, perfect for tacos, burritos, or bowls.
Ingredients
Scale
Meat
- 3.5 lbs boneless pork shoulder, cut into 2-inch chunks
Vegetables & Aromatics
- 1 medium white onion, chopped
- 4 cloves garlic, minced
Liquids
- 1 cup fresh orange juice (from 2-3 oranges)
- Juice of 2 limes
- ¼ cup chicken broth (or any broth or water)
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Instructions
- Brown the pork: Set the Instant Pot to sauté mode and add a small amount of oil. Brown the pork chunks in batches for 2-3 minutes per side until golden brown. Remove meat and set aside to maintain the browned crust.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes, stirring occasionally, until they become fragrant and softened, which builds the flavor base.
- Add liquids and pork back: Return the browned pork chunks to the pot. Pour in the fresh orange juice, lime juice, and chicken broth, which will infuse the pork with zesty and savory notes while cooking.
- Season the meat: Sprinkle the chili powder, ground cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper evenly over the pork and liquids. Stir gently to ensure the spices are well incorporated throughout.
- Pressure cook: Close the Instant Pot lid and seal the valve. Set it to manual/high pressure cooking for 30 minutes to tenderize the pork quickly while locking in flavors.
- Release pressure: Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure to safely open the pot.
- Shred the pork: Remove the pork chunks from the pot and shred them finely with two forks for that perfect carnitas texture. For crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5 minutes.
- Serve: Serve the tender, flavorful carnitas warm with tortillas, salsa, and your favorite toppings to enjoy a delicious Mexican-inspired meal.
Notes
- Broiling the shredded pork is optional but adds a delightful crispy texture typical of traditional carnitas.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Freshly squeezed orange and lime juices add brightness and help tenderize the pork.
- You can substitute chicken broth with water or vegetable broth if preferred.
- Leftover carnitas can be refrigerated for up to 4 days or frozen for longer storage.
