5 from 135 votes
Instant Pot Carnitas
Instant Pot Carnitas are pork shoulder pieces seasoned with cumin, paprika, oregano, and seared before pressure cooking in a mixture of chicken broth, lime, and orange juice. The pork is shredded and then broiled to crisp edges, combining tender meat with a golden, crispy finish for authentic carnitas.
Prep Time
15 mins
Cook Time
35 mins
Additional Time
10 mins
Total Time
1 hr
Servings:
6
servings
Calories:
365 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 pound pork shoulder cut into 2 inch chunks, boneless
- 1 tsp salt 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
- cilantro to garnish, fresh
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 best texture and flavor.
- Sear pork in batches if needed to avoid crowding and ensure browning.
- If pork isn’t tender after cooking, seal and pressure cook for an extra 5 to 10 minutes.
- Store leftovers refrigerated up to 5 days; carnitas freeze and reheat well.
- Reheat in the oven at 350°F for 5 to 7 minutes to maintain crispy texture.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
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.