Instant Pot or Slow Cooker Pork Carnitas

Name: Instant Pot or Slow Cooker Pork Carnitas
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 7 serving
Ingredients: 3 lbs boneless pork shoulder; 3/4 cups low-sodium chicken broth; 3/4 cup fresh orange juice; 3 Tbsp fresh lime juice; 2 tsp Salt; 1 tsp freshly ground black pepper; 2 tsp ground cumin; 2 tsp dried Mexican oregano*; 1 tsp ground coriander; 1 tsp ancho chili powder; 1/4 - 1/2 tsp cayenne pepper; 1 small yellow onion; 6 cloves garlic; 1 1/2 Tbsp vegetable oil; Warmed corn tortillas, diced yellow onions, cilantro

User Reviews

5.0

39 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
7
Course
Main Course
Cuisine
Mexican

Instant Pot or Slow Cooker Pork Carnitas

Iris Warren

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These Carnitas are just as good as what you'd find in any Mexican restaurant! They have the best flavor and that crispy texture will have you reaching for piece after piece. This is one of those recipes that everyone in the family can agree on, they're just too good!

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Ingredients

Servings

3 lbs boneless pork shoulder, trimmed of excess fat
3/4 cups low-sodium chicken broth
3/4 cup fresh orange juice (about 2 - 3 oranges)
3 Tbsp fresh lime juice (about 2 limes)
2 tsp Salt, or to taste
1 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp dried Mexican oregano*
1 tsp ground coriander
1 tsp ancho chili powder
1/4 - 1/2 tsp cayenne pepper, to taste
1 small yellow onion, chopped
6 cloves garlic, minced (2 Tbsp)
1 1/2 Tbsp vegetable oil
Warmed corn tortillas, diced yellow onions, cilantro (for serving)

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Instructions

Slow cooker method:

Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice.
Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
Cover and cook on low heat 8 hours.
Leave liquid in slow cooker, remove pork and shred with two forks.
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.
Position oven rack near broiler and preheat broiler to high.
Broil until pork is browned and crispy in places about 3 - 6 minutes.
Serve warm in tortillas with desired toppings.

Instant Pot method:

Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice and lime juice.
Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
Cover and seal lid (make sure valve is set to "sealing" position), press "manual" (or high pressure) and select 60 minutes.
Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining pressure.
Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker.
Shred pork and proceed with broiling method starting at step 5 above.
Instant Pot method will take approx. 80 minutes + 10 minutes prep.
Recipe source: Cooking Classy, recipe updated from archives originally shared July 2013.