Instant Pot Carnitas

These Instant Pot carnitas are tender, flavorful, and easy to make. Use the Mexican pulled pork for dinner bowls, tacos, or nachos.

Prep Time10

Cook Time35

Pressurizing/Release Time25

Total Time1 10

Servings:

Calories: 359kcal

4 lbs. boneless pork shoulder roast (also called pork butt), cut into 3-4 large chunks)
1 onion peeled and quartered
4 cloves garlic peeled and smashed
1 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp salt
½ tsp black pepper
⅓ cup orange juice from 1 orange
¼ cup lime juice from about 2 limes
½ cup chicken broth or stock

Make the seasoning: In a small bowl, mix chili powder, cumin, paprika, oregano, salt, and pepper. Set aside.
1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, ½ tsp black pepper
Cut pork shoulder into 3–4 smaller chunks and pat them dry with paper towels. Season pork on all sides and lightly drizzle with olive oil.
4 lbs. boneless pork shoulder roast
Add onion, garlic, orange juice, lime juice, broth, and pork to the Instant Pot, placing the pork on top. Secure lid on the Instant Pot and set valve to Sealing. Manually set to cook on High Pressure for 35 minutes. *It usually takes at least 10 minutes for the IP to come to pressure.
1 onion, 4 cloves garlic, ⅓ cup orange juice, ¼ cup lime juice, ½ cup chicken broth, 4 lbs. boneless pork shoulder roast
Allow natural release of pressure: When cooking timer goes off, let pressure release naturally for 15 minutes, then quick release any remaining pressure.
Remove pork to a cutting board and use two forks to shred the meat. Discard any large fat pieces.
For extra crispy carnitas: spread shredded pork on a baking sheet, and drizzle with 1/2 cup of the cooking liquid from the pressure cooker. Place under oven broiler for 3–5 minutes until edges are crispy.