Description
This recipe for the BEST Instant Pot Carnitas offers a flavorful and tender Mexican pork dish cooked quickly under high pressure. Using a combination of fresh citrus juices and a vibrant blend of spices, the pork shoulder becomes succulent and perfect for shredding. The final optional broil step provides irresistibly crispy edges, making it ideal for tacos, burritos, or as a savory main course.
Ingredients
Scale
Meat
- 3.5 lbs boneless pork shoulder, cut into 2-inch chunks
Produce
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh orange juice (from 2-3 oranges)
- Juice of 2 limes
Liquids
- 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. Add a small amount of oil and brown the pork chunks in batches for 2-3 minutes per side until nicely seared. Remove the browned pork and set aside.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant and softened, enhancing the flavor base of the dish.
- Add liquids: Return the pork chunks to the pot. Pour in the fresh orange juice, lime juice, and chicken broth to provide moisture and acidity that tenderizes the meat.
- Season the pork: Sprinkle the chili powder, ground cumin, ground oregano, smoked paprika, salt, black pepper, and cayenne pepper evenly over the meat. Stir gently to combine all the ingredients.
- Pressure cook: Close the Instant Pot lid and seal the valve. Set to manual/high pressure for 30 minutes to cook the pork until tender and easily shreddable.
- Release pressure: When the cooking cycle ends, allow natural pressure release for 10 minutes to preserve juices, then carefully quick release any remaining pressure.
- Shred and crisp pork: Remove the pork from the pot and shred it with two forks. For crispy edges, spread the shredded pork in a single layer on a baking sheet and broil it for 5 minutes, watching closely to avoid burning.
- Serve: Serve the carnitas warm with tortillas, salsa, and your favorite toppings like fresh cilantro, lime wedges, diced onions, and avocado slices.
Notes
- Broiling the shredded pork is optional but highly recommended for added texture and flavor.
- Use fresh citrus juice for the best flavor; bottled juice can alter the taste.
- You can substitute chicken broth with vegetable broth or water if preferred.
- For a spicier version, increase the cayenne pepper or add chopped jalapeños during the sauté step.
- Leftover carnitas are excellent in soups, quesadillas, or as a topping for nachos.
