Instant Pot Carnitas Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
8 servings
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Course
Dinner
Instant Pot Carnitas Recipe
Description
The Instant Pot Carnitas recipe starts by seasoning bite-sized pork shoulder pieces with a mix of kosher salt, oregano, coriander, cumin, and black pepper. These spices complement the pork’s natural richness and provide warm, aromatic flavors. The pork is layered in the Instant Pot with halved jalapeños, whole garlic cloves, and orange zest, then finished with fresh orange juice, infusing the meat with subtle heat and a citrus brightness as it cooks under pressure.
After 45 minutes of high-pressure cooking and careful manual release, the pork is shredded using forks. The cooking liquid is separated from excess fat and spooned back onto the shredded meat to moisten it without drowning it. The shredded carnitas are then browned in a skillet in batches, which crisps the edges and adds texture contrast to the tender interior.
This carnitas dish works well as a filling for tacos, burritos, or bowls. Its tender yet crispy texture and well-rounded seasoning make it versatile for various Mexican-inspired meals. Fresh garnishes or sides can complement the pork’s savory and citrus notes.
To preserve the texture and flavor, only crisp the amount of carnitas needed at a time when reheating leftovers. Store any remaining cooked carnitas covered in the refrigerator to maintain juiciness and reheat gently before crisping again.
Ingredients
- 2 teaspoons kosher salt plus more to taste
- 1 1/2 teaspoons dried oregano Mexican variety, rubbed to break into smaller bits
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons cumin ground
- 1 1/2 teaspoons black pepper freshly ground
- 4 1/2 pounds pork shoulder boneless, cut into 2 inch pieces
- 3 jalapeños halved lengthwise
- 6 garlic cloves peeled, left whole
- orange zest of 1
- orange juice juice of 1 orange
Instructions
- Add salt, oregano, coriander and cumin to a small bowl, stirring to combine.
- Place about half of the pork in the bottom of an Instant Pot and season each piece with the spice mixture. Scatter half of the jalapeños, garlic cloves and orange zest on top. Top with remaining pork, then season those pieces with the remaining spice mixture (you'll use all of it). Top with remaining jalapeños, garlic cloves and orange zest. Pour orange juice down the side of the Instant Pot, so it reaches the bottom of the pot without disturbing all the spices.
- Seal the lid and cook on high pressure for 45 minutes. Release the pressure manually, and using a slotted spoon, transfer pork to a large container. Shred meat using two forks, then season to taste with salt. Transfer cooking liquid to a fat separator, then pour some of the liquid back over the meat. You want to moisten the meat, but it shouldn't be covered or drowning in the liquids.
- Working in batches, transfer the carnitas to large nonstick skillet set over high heat*. Cook, undisturbed until the bottom develops a golden crust (5 to 7 minutes). I like to brown just 1 side, so you get that golden flavor without drying the pork out too much. At this point, the carnitas is ready for tacos, nachos, burritos or bowls.
Notes
- Only brown the carnitas in the skillet as needed to keep the edges crisp and the interior moist.
- Store leftover carnitas covered in the fridge to maintain freshness and moisture.
User Reviews
Overall Rating
5
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