Description
Tender, flavorful carnitas made effortlessly in the Instant Pot. This Mexican-inspired dish features juicy pork shoulder simmered with aromatic spices and citrus juices, creating perfectly shredded meat ideal for tacos, burritos, or bowls. Ready in a fraction of the traditional time, it’s a family favorite for easy weeknight meals.
Ingredients
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3.5 lbs boneless pork shoulder, cut into 2-inch chunks
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1 medium white onion, chopped
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4 cloves garlic, minced
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1 cup fresh orange juice (from 2–3 oranges)
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Juice of 2 limes
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¼ cup chicken broth (or any broth or water)
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon ground oregano
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1 tablespoon smoked paprika
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1 tablespoon salt
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1 teaspoon black pepper
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½ teaspoon cayenne pepper
Instructions
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Set the Instant Pot to sauté mode. Add a small amount of oil and brown the pork chunks in batches for 2-3 minutes per side, then remove and set aside.
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Add chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant and softened.
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Return pork to the pot. Pour in orange juice, lime juice, and chicken broth.
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Sprinkle chili powder, cumin, oregano, smoked paprika, salt, pepper, and cayenne over the meat. Stir gently to combine.
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Close the lid, seal the valve, and set the Instant Pot to manual/high pressure for 30 minutes.
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When done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
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Remove pork and shred with two forks. Optionally, spread shredded pork on a baking sheet and broil for 5 minutes to get crispy edges.
- Serve warm with tortillas, salsa, and your favorite toppings.
Notes
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For extra crispy carnitas, broil shredded meat briefly after cooking.
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Leftovers keep well in the fridge for up to 4 days or freeze for 3 months.
- Adjust cayenne for more or less heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican