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Instant Pot Carnitas

Craving restaurant-quality carnitas without the all-day simmer?
Print Recipe
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
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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