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Shredded crispy Instant Pot carnitas on baking sheet.
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5 from 7 votes

Instant Pot Carnitas

from kristineskitchenblog.com
These Instant Pot Carnitas (Mexican Pulled Pork) are flavorful and juicy with the best crispy edges! The Instant Pot works its magic to make fall-apart tender pork, perfect for serving in tacos, burritos, burrito bowls, and more!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 10 servings
Calories: 263kcal

Ingredients

  • 4 pound boneless pork butt or pork shoulder*
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¾ cup orange juice from 2 oranges
  • ¼ cup lime juice from 2 limes
  • 1 yellow onion chopped
  • 5 cloves garlic minced
  • tortillas, chopped onion, chopped fresh cilantro, sliced avocado, sliced jalapeno, limes, etc. for serving, as desired

Instructions

  • Cut the pork into large 2 to 3-inch chunks. Place in the Instant Pot.
  • In a small bowl, combine the dried oregano, cumin, chili powder, salt and pepper. Sprinkle over the pork and rub over all sides of the pieces of pork. Add the orange juice, lime juice, onion and garlic to the Instant Pot.
  • Close the lid and turn the steam release valve to the sealing position. Use the Pressure Cook or Manual function to set the cook time to 45 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pot to naturally release pressure for 15 minutes (just leave the Instant Pot alone).
  • Quick release any remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon. Once all steam has escaped and the pin drops down, carefully open the Instant Pot lid.
  • Use two forks to shred the pork, discarding excess fat. You can serve the pork now, or (the best way!) crisp it under the broiler. To crisp pork, spread it out in a single layer on a foil-lined rimmed baking sheet. Add a little of the juices from the Instant Pot to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.
  • Serve in tortillas or as desired.

Video

Notes

  • You can use a 3 to 5 pound pork butt/pork shoulder in this recipe.
  • Leftover carnitas may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 263kcal | Carbohydrates: 5g | Protein: 35g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 594mg | Potassium: 718mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 3mg
Nutrition information is only an estimate.
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