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!
4-5poundsboneless pork shoulder meat, trimmed of excess fat and cut into 2 inch cubes
1cuplow-sodium chicken broth
½cupfresh orange juice (from 1 large orange)
¼cupfresh lime juice (from 1-2 limes)
1 ½teaspoonskosher salt
½teaspoonground black pepper
Combine chicken broth, orange juice, lime juice, garlic, bay leaves, salt, cumin, oregano, paprika, coriander, and pepper in small bowl or measuring cup. Put trimmed pork into Instant Pot. Pour marinade over the pork, stir to coat well. Marinate for 30 minutes.
Cover Instant Pot, turn valve to seal, and set for 15 minutes at high pressure (“pressure cook” or “manual” mode, depending on your model). Pork will take approximately 20 minutes to come to full pressure before the cooking time starts. Allow pressure to naturally release for 15 minutes before turning valve to “vent” to release any remaining pressure.
Allow to cool enough to handle pork. Use a slotted spoon to remove pork, shred on sheet pan, sprinkle with some of the cooking liquid, broil for 5 minutes until tips of pork are slightly crisp. (Or a large skillet over high heat, stirring only once or twice).
Serve with pico de gallo and corn tortillas.
Store leftovers in an airtight container in the fridge 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. They'll be great!