📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 8 servings
Calories: 310kcal
Ingredients
- 3 lb pork shoulder cut in 3-in chunks; sub: pork butt or beef chuck
- 1 orange halved & juiced; sub: 1/2 tsp orange extract + 1/4 cup water
- 2 limes juiced; sub: lemon juice
- 1/2 cup chicken broth sub: bone broth or water
- 4 garlic cloves smashed; sub: 1 tsp garlic powder
- 2 tsp ground cumin sub: smoked paprika
- 1 tsp dried oregano sub: Mexican oregano or Italian blend
- 2 tsp salt
- 1 tsp black pepper sub: chili powder
- Optional: bay leaf onion chunks
Instructions
- Season: Pat pork dry; rub with salt, pepper, cumin, and oregano.
- Load pot: Place pork in Instant Pot. Add garlic, orange juice + spent halves, lime juice, broth, and bay leaf.
- Pressure cook: Lock lid, set High Pressure 35 min. Natural-release 15 min, then quick-release.
- Shred: Transfer pork to a tray; shred with two forks, discarding excess fat.
- Crisp: Spread shredded meat on a foil-lined sheet; broil 5 min (or sauté in pot) until edges caramelize. Drizzle with a spoonful of cooking liquid to keep moist.
- Serve: Garnish with fresh cilantro, radish slices, and lime wedges.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 25g | Fat: 22g
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About This Dish
Craving restaurant-quality carnitas without the all-day simmer? Your pressure cooker delivers fall-apart-tender pork shoulder in under an hour, perfumed with zesty orange and lime, then crisped for irresistible edges.
Health Benefits
- Pork shoulder provides the protein and fat that make these carnitas filling.
- Citrus adds bright flavor without any meaningful carbs.
Pairs Well With
- Jicama-Cucumber Cilantro Slaw
- Garlic-Chili Green Beans