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Get the Recipe: Instant Pot Carnitas
These Instant Pot carnitas are super tender, juicy, and flavorful! They taste like Mexican pulled pork. The pressure cooker makes this recipe quickly and easily. These carnitas are great for tacos, burritos, sandwiches, and more!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 365 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 pound boneless pork shoulder cut into 2 inch chunks
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp cumin
- ½ tsp paprika
- 1 tsp oregano
- 1 tbsp olive oil
- 5 garlic cloves
- 1 cup chicken broth
- ¼ cup lime juice
- ⅓ cup orange juice
- fresh cilantro to garnish
Instructions
- First, trim the fat off the pork shoulder. Cut into 2 inch cubes.
- Place the pork in a large bowl. Add the salt, pepper, cumin, paprika, and oregano to the bowl. Toss until the pork is fully coated.
- Press the sauté button on the Instant Pot. Add in the olive oil. Once the oil is hot, add in the pork. Sear on each side for 2 minutes. You may need to do this in two batches. Then, press cancel.
- Next, add in the garlic cloves, chicken broth, lime juice, and orange juice to the pot. Secure the lid on top.
- Pressure cook on high for 35 minutes. When the timer goes off, allow a natural release for 10 minutes. Then, carefully move the top valve to venting to release any remaining pressure.
- Turn the oven broil to high. Remove the Instant Pot lid carefully. Use two forks to shred the meat.
- Transfer the meat and ½ cup of the liquid to a rimmed baking pan. Broil on high for 5 minutes, or until the top of the pork has started to become crispy. Remove the pan from the oven.
- Finally, garnish with fresh herbs and serve!
Cup of Yum
Notes
- Use boneless pork shoulder for the best texture and flavor. Pork roast also works well.
- Sear the pork in two batches if needed.
- If the pork is not fall apart tender, it needs more time to cook. Simply place the lid back on, seal the lid, and pressure cook for an additional 5 to 10 minutes.
- Store leftovers in the fridge for up to 5 days.
- These carnitas freeze and reheat well.
- Reheat in the oven. Cook for 5 to 7 minutes at 350 degrees Fahrenheit.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
5g
(2%)
Protein
69g
(138%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.05g
Cholesterol
182mg
(61%)
Sodium
700mg
(29%)
Potassium
1243mg
(36%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
78IU
(2%)
Vitamin C
11mg
(12%)
Calcium
55mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 69g | 138% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 182mg | 61% |
| Sodium | 700mg | 29% |
| Potassium | 1243mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.