Description
This Instant Pot Carnitas recipe delivers tender, flavorful Mexican pulled pork with a perfect balance of citrus and spices. Using the Instant Pot ensures juicy, melt-in-your-mouth meat in less than an hour. Finish with a quick broil for irresistible crispy edges, perfect for tacos, burritos, or your favorite Mexican dishes.
Ingredients
Scale
Main Ingredients
- 3.5 lbs boneless pork shoulder, cut into 2-inch chunks
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh orange juice (from 2-3 oranges)
- Juice of 2 limes
- ¼ cup chicken broth (or any broth or water)
Spices
- 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 nicely seared, then remove and set aside to preserve the fond and enhance flavor.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté them for 2-3 minutes until fragrant and softened, which creates a flavorful base for the pork.
- Add Liquids and Pork: Return the browned pork chunks to the pot. Pour in the fresh orange juice, lime juice, and chicken broth to add moisture and brightness to the dish.
- Season the Meat: Sprinkle the chili powder, ground cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper over the pork. Stir gently to evenly distribute the spices.
- Pressure Cook: Close the Instant Pot lid, seal the valve, and set to manual/high pressure for 30 minutes to cook the pork until tender and shreddable.
- Release Pressure: Allow the Instant Pot to natural release pressure for 10 minutes, then carefully quick release any remaining pressure to safely open the pot.
- Shred and Crisp: Remove the pork from the pot and shred using two forks. For crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5 minutes.
- Serve: Serve the carnitas warm with tortillas, salsa, and your favorite Mexican toppings for a delicious, satisfying meal.
Notes
- Use fresh orange and lime juice for the best citrus flavor.
- Broiling for 5 minutes is optional but adds wonderful texture.
- Leftover carnitas can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the cayenne pepper to taste if you prefer milder or spicier carnitas.
- If you don’t have chicken broth, water can be substituted without major flavor loss.