Description
Experience the rich, tender, and flavorful carnitas made quickly in the Instant Pot. This recipe uses a blend of spices, citrus juices, and slow pressure cooking to create authentic Mexican-style shredded pork perfect for tacos, burritos, or bowls. A quick broil at the end gives the meat crispy edges for the perfect texture contrast.
Ingredients
Scale
Pork and Marinade
- 3.5 lbs boneless pork shoulder, cut into 2-inch chunks
- 1 cup fresh orange juice (from 2-3 oranges)
- Juice of 2 limes
- ¼ cup chicken broth (or any broth or water)
Vegetables and Aromatics
- 1 medium white onion, chopped
- 4 cloves garlic, minced
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
- Sauté Pork: Set the Instant Pot to sauté mode and add a small amount of oil. Brown the pork chunks in batches, cooking each side for 2-3 minutes until nicely seared. Remove the browned pork and set aside.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onions are softened and fragrant, building a flavorful base.
- Add Pork and Liquids: Return the browned pork to the pot. Pour in the fresh orange juice, lime juice, and chicken broth to form the cooking liquid.
- Season: Sprinkle chili powder, cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper over the pork. Stir gently to evenly distribute the spices throughout the meat and liquid.
- Pressure Cook: Close the Instant Pot lid securely and seal the valve. Set the pressure cooker to manual/high pressure for 30 minutes to tenderize the pork thoroughly.
- Release Pressure: Once cooking finishes, allow the Instant Pot to do a natural pressure release for 10 minutes to prevent toughening, then carefully quick release any remaining pressure to open the lid safely.
- Shred Pork: Remove the pork from the pot and shred it using two forks until it is tender and well pulled apart. Optionally, spread the shredded pork evenly on a baking sheet.
- Crisp Up (Optional): If desired, place the shredded pork under a broiler for 5 minutes to achieve crispy edges that add texture and flavor, watching closely to avoid burning.
- Serve: Serve the carnitas warm with fresh tortillas, salsa, and your favorite toppings like cilantro, onions, or guacamole for a delicious meal.
Notes
- Browning the pork before pressure cooking enhances flavor and texture significantly.
- You can substitute chicken broth with vegetable broth or water if preferred.
- The optional broiling step elevates the dish with a delightful crispiness on the edges.
- Leftover carnitas can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust cayenne pepper to control the heat level for your preference.
