Servings: 5 servings
Calories: 310kcal
Ingredients
- 2 lb pork shoulder cut in 2-inch cubes; sub: pork loin, boneless chicken thighs
- 2 tsp sea salt sub: kosher salt
- 1 tsp ground cumin sub: smoked paprika
- 1 tsp dried oregano sub: Mexican oregano, Italian blend
- 1/4 tsp black pepper sub: chipotle powder for heat
- 4–5 fresh garlic cloves smashed; sub: 1 tsp garlic powder
- 1/2 medium onion quartered; sub: 2 shallots
- 1 orange halved, juice + spent halves; sub: 1/4 cup chicken broth + 2 Tbsp lime juice
- 1 lime juiced; sub: lemon juice
- 1/4 cup chicken broth sub: water
- 12–16 large butter-lettuce leaves sub: romaine boats, iceberg cups
- Garnish: diced onion cilantro, lime wedges; sub: radish, salsa verde
Instructions
- Season & load: Toss pork cubes with salt, cumin, oregano, and pepper. Place in Instant Pot with garlic, onion, orange juice + spent halves, lime juice, and broth.
- Pressure-cook: Seal and cook 35 min on High. Allow 10 min natural release, then quick-release.
- Shred: Remove pork to a bowl and shred with two forks, discarding large fat pieces. Reserve ¼ cup cooking liquid.
- Crisp, optional but authentic: Spread shredded pork on a rimmed sheet, drizzle with reserved liquid, and broil 5 min, stirring once, until edges caramelize.
- Assemble: Spoon hot carnitas into lettuce cups. Top with diced onion, cilantro, and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 27g | Fat: 20g
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