Instant Pot Pork Carnitas
These Instant Pot pork carnitas come out juicy, tender, and full of citrusy garlic flavor—then crisped to perfection in minutes under the broiler. Perfect for tacos, bowls, or meal prep.
Equipment
- Instant Pot To pressure cook the pork
- Baking Sheet or Skillet For crisping the meat
Ingredients
- 3 pounds pork shoulder cut into large chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 4 cloves garlic crushed
- 1 onion sliced
- ¾ cup orange juice fresh preferred
- 1 bay leaf
- olive oil optional, for crisping
Instructions
- In a large bowl, combine pork with salt, pepper, cumin, oregano, and chili powder. Toss to coat evenly.
- Add the seasoned pork to the Instant Pot along with garlic, onion, orange juice, and bay leaf.
- Seal the lid and cook on high pressure for 60 minutes. Allow natural release for 15 minutes, then open the lid.
- Remove pork and shred with two forks. Spoon some cooking liquid over the meat to keep it juicy.
- To crisp: Spread shredded pork on a baking sheet and broil 5–7 minutes, or pan-sear in olive oil over high heat until golden.
- Serve in tortillas, bowls, or with your favorite sides. Garnish with lime, onion, or cilantro if desired.
Notes
- Save the cooking liquid—it’s great for reheating or drizzling over rice.
- Double the batch for easy freezer meals.
- Use tongs to transfer meat from pot to avoid shredding too soon.
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