Instant Pot Carnitas
Meltingly tender, Instant Pot carnitas are ready in a fraction of the time it normally takes to make this traditional braised pork. So flavorful and delicious, carnitas will become an Instant Pot favorite!
Servings: 8
Ingredients
- 4 to 5 pounds boneless pork shoulder or pork butt (see note)
- 1 cup low-sodium chicken broth
- ½ cup fresh orange juice (from 1 large orange)
- ¼ cup fresh lime juice (from 2 limes)
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 ½ teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander (optional)
- ½ teaspoon ground black pepper
For Serving (your choice):
- charred corn tortillas, pico de gallo, lime wedges, chopped fresh cilantro, shredded cabbage, guacamole, pickled onions, sour cream or crema
Instructions
- Trim the excess fat from the pork, and cut it into roughly 2-inch cubes. Put the pork into the Instant Pot.4 to 5 pounds boneless pork shoulder or pork butt
- Combine chicken broth, orange juice, lime juice, garlic, bay leaves, salt, cumin, oregano, paprika, coriander, and pepper in small bowl or measuring cup.1 cup low-sodium chicken broth, ½ cup fresh orange juice , ¼ cup fresh lime juice , 3 cloves garlic, crushed, 2 bay leaves, 1 ½ teaspoons kosher salt, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon sweet paprika, ½ teaspoon ground coriander, ½ teaspoon ground black pepper
- Pour marinade over the pork, stir to coat well. Marinate at room temperature for 30 minutes. Note: If you want to marinate the pork longer, refrigerate it. Bring to room temperature before cooking.
- Cover Instant Pot, turn valve to seal, and set for Pressure Cook for 15 minutes (or Manual, High Pressure, depending on your model). Pork will take approximately 20 minutes to come to full pressure before the cooking time starts.
- When the timer goes off, allow pressure to naturally release for 15 minutes before turning valve to vent any remaining pressure.
- Allow the meat to cool enough to handle. Use a slotted spoon to remove pork to a large sheet pan. Using two forks, shred the pork on the sheet pan, arranging it in a single layer.
- Drizzle the shredded pork with a small amount of the cooking liquid (½ to 1 cup). Broil for 5 minutes until tips of pork are slightly crisp. (Skillet method: Heat the pork in a large heavy skillet over high heat, stirring only once or twice).
- Serve with charred corn tortillas, pico de gallo, and desired toppings. You can also use carnitas in burritos, bowls, salads, nachos, or quesadillas.
Video
Notes
- Pork: Boneless country-style ribs, cut into 2 inch chunks, can be substituted for a boneless pork shoulder. If you can’t find boneless pork, bone-in pork shoulder is fine, too. Cut around the bone and discard it. Avoid using a boneless pork loin roast because they are too lean and tend to be more tough and dry.
- To char corn tortillas: Put a small corn tortilla directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute). Repeat for each tortilla.
- Storage: Refrigerate leftover pork in an airtight container for three to four days, or up to three months in the freezer.
- Make ahead tip: Make carnitas a day or two ahead, but skip the crisping step. Gently reheat in a slow cooker or Dutch oven, and then crisp them up under the broiler.
- Slow cooker: If you prefer to use your crockpot to make carnitas, try my slow cooker carnitas.
Nutrition
Serving: 8ounces pork | Calories: 308kcal | Carbohydrates: 4g | Protein: 52g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 569mg | Potassium: 951mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 3mg
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