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Instant Pot Carnitas

These Instant Pot carnitas are so tender, hearty, and flavorful! This quick and easy recipe is great for tacos, burritos, enchiladas, salads, and more. These carnitas are even better as leftovers!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 6 servings
Course: Dinner
Cuisine: Mexican

Ingredients

  • 4 pounds boneless pork butt cut into 2 inch pieces
  • ½ tsp black pepper
  • 1 tsp salt
  • 2 tbsp cumin
  • 1 tsp paprika
  • ½ tsp oregano
  • 2 tbsp olive oil
  • 4 garlic cloves
  • 1 cup broth beef or chicken
  • ¼ cup lime juice
  • ¼ cup orange juice
  • cilantro to garnish

Instructions

    Cup of Yum
  1. To begin, trim the fat off the pork shoulder. Cut into 2 inch cubes.
  2. Place the pork in a large mixing bowl. Add the salt, pepper, cumin, paprika, and oregano to the bowl. Toss until the pork is fully coated with the seasonings.
  3. Press the sauté button on your Instant Pot. Pour in the olive oil. Once the oil is hot, add in the pork pieces. Sear on each side for 2 minutes. You may need to do this in two batches. Then, press cancel.
  4. Next, add in the garlic cloves, broth, lime juice, and orange juice to the pot. Secure the lid on top.
  5. Pressure cook on high for 35 minutes. Once the timer goes off, allow a natural release for 10 minutes. Then, carefully move the top valve to venting to release any remaining pressure.
  6. Turn the oven broil to high. Remove the lid carefully. Use two forks to shred the meat.
  7. 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.
  8. Lastly, garnish with fresh cilantro and serve!

Notes

  • Nutrition Facts
  • Nutrition Facts Instant Pot Carnitas Amount Per Serving Calories 396 Calories from Fat 180 % Daily Value* Fat 20g31%Saturated Fat 7g44%Trans Fat 0.1gPolyunsaturated Fat 3gMonounsaturated Fat 11gCholesterol 181mg60%Sodium 600mg26%Potassium 1147mg33%Carbohydrates 4g1%Fiber 1g4%Sugar 1g1%Protein 58g116% Vitamin A 219IU4%Vitamin C 9mg11%Calcium 73mg7%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 396
  • Calories from Fat 180
  • % Daily Value*
  • Fat 20g
  • 31%
  • Saturated Fat 7g
  • 44%
  • Trans Fat 0.1g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 11g
  • Cholesterol 181mg
  • 60%
  • Sodium 600mg
  • 26%
  • Potassium 1147mg
  • 33%
  • Carbohydrates 4g
  • 1%
  • Fiber 1g
  • 4%
  • Sugar 1g
  • 1%
  • Protein 58g
  • 116%
  • Vitamin A 219IU
  • 4%
  • Vitamin C 9mg
  • 11%
  • Calcium 73mg
  • 7%
  • Iron 5mg
  • 28%
  • For the best flavor and texture, use boneless pork butt or pork shoulder.
  • If needed, sear the pork in two batches.  Do not overcrowd the Instant Pot.
  • If the pork is not easily shredded with two forks, then it needs more time to cook.  Add an additional 5 to 10 minutes of pressure cooking time.
  • Store leftovers in the fridge for 5 days.
  • Freeze for up to 2 months.