Description
These Instant Pot Carnitas are juicy, tender, and packed with flavor, made effortlessly in a fraction of the time. Perfectly seasoned and pressure-cooked pork shoulder is finished to a crispy perfection, ideal for tacos, burritos, bowls, and more. A family favorite and weeknight winner!
Ingredients
For the Carnitas:
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4–6 pounds pork shoulder (slightly trimmed and cut into 2-inch cubes)
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1 tablespoon garlic salt
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1 tablespoon ground cumin
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2 teaspoons dried oregano
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2 teaspoons brown sugar
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1 teaspoon dried basil
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1 teaspoon ground coriander
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1 teaspoon chili powder
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1 teaspoon paprika
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2 oranges (sliced in half)
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1 lime (sliced in half)
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1 cup water
For Serving:
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Corn tortillas
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Pickled onions
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1 avocado (thinly sliced)
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1/2 cup cilantro (chopped)
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1 lime (cut into wedges)
Instructions
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In a large bowl, toss the pork shoulder with all dry spices (garlic salt, cumin, oregano, brown sugar, basil, coriander, chili powder, paprika) until evenly coated.
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Place the seasoned pork in the Instant Pot. Squeeze the juice of the oranges and lime over the pork and place the peels inside the pot. Add 1 cup of water.
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Secure the lid and set the Instant Pot to high pressure for 35 minutes. Allow a natural release for 15 minutes, then quick release any remaining pressure.
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Preheat the oven broiler or a large skillet.
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Remove pork from the pot and shred using two forks. Spread the shredded pork on a baking sheet or skillet.
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Broil or sear for 5–8 minutes until edges are crispy, stirring halfway through for even crisping.
- Serve hot with corn tortillas, pickled onions, sliced avocado, cilantro, and lime wedges.
Notes
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You can refrigerate leftovers for up to 4 days or freeze for up to 3 months.
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To make this recipe spicier, add cayenne pepper or a chopped jalapeño.
- You can use chicken broth instead of water for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican