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Delicious Instant Pot Pork Carnitas

This recipe will leave your meat crispy, moist, and tasting incredible.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 3 lbs pork shoulder (also known as pork butt) fat trimmed and cut into cubes
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp dry adobo
  • 1/2 tsp garlic powder
  • 4 garlic cloves minced
  • 1 yellow onion chopped
  • 3 adobo peppers in chipotle sauce
  • 2 bay leaves
  • juice of three limes, divided
  • 1 1/2 cup fresh squeezed orange juice
  • 1 cup low sodium chicken broth

Instructions

  1. Salt and pepper the meat generously.

  2. Set Instant Pot to Sauté mode and add olive oil. Allow to heat for about two minutes.

  3. Add meat and brown all pieces on each side, about 10 minutes, turning regularly.

  4. Once browned, turn Sauté function off. Sprinkle cumin, oregano, dry adobo, and garlic powder on the meat and mix around with tongs.

  5. Add garlic and onions on top of the meat and mix well with tongs. 

  6. Add lime juice from two of the three limes, orange juice, broth, bay leaves, and adobo peppers to the pork in the Instant Pot and mix. 

  7. Place the top on the Instant Pot and lock the lid. Be sure the knob is set to Seal. Set Instant Pot on High Pressure for 30 minutes.

  8. Once the timer goes off, allow the value to naturally release, about 20-25 minutes.

  9. Spoon the meat and onions from the Instant Pot on to a baking sheet lined in foil. Be sure to remove bay leaves and adobo peppers. Shred the meat with a fork by mashing and turning it. Squeeze the remaining lime juice on the meat.

  10. Set the oven to broil on high. Place the baking sheet near the top for 3-4 minutes, watching to ensure meat gets brown and crispy but doesn't burn.

  11. Remove from the oven and enjoy as taco meat, burrito meat, on a salad, or in a bowl.