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Instant Pot Carnitas

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These Instant Pot carnitas deliver tender, juicy pulled pork with perfectly crispy edges. A foolproof way to get authentic taqueria-style flavor at home.
Instant Pot Carnitas
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Mexican
Servings 10 servings
Calories 326 kcal
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Equipment

  • Instant Pot
  • baking sheet

Ingredients
  

  • 4 lb Boneless Pork Shoulder, cut into 3 inch chunks
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1/2 tsp Chili Powder
  • 1 tbsp Olive Oil
  • 1 medium White Onion, quartered
  • 5 cloves Garlic, smashed
  • 2 Chipotle Peppers in Adobo, chopped
  • 1 tbsp Adobo Sauce
  • 1 cup Fresh Orange Juice
  • 2 tbsp Lime Juice
  • 2 Bay Leaves
  • Corn Tortillas, for serving
  • Fresh Cilantro, for serving
  • Diced White Onion, for serving
  • Lime Wedges, for serving

Instructions
 

  • Season the pork shoulder chunks with salt, black pepper, cumin, oregano, and chili powder, pressing the spices into the meat.
  • Set the Instant Pot to saute mode and add the olive oil. Once hot, sear the pork in batches until deeply browned on at least two sides, about 3 minutes per side. Remove and set aside.
  • Add the quartered onion and smashed garlic to the pot and cook for 2 minutes. Add the chopped chipotle peppers and adobo sauce, stirring for 30 seconds.
    Pour in the orange juice and lime juice, scraping the bottom to deglaze any browned bits.
  • Return the pork to the pot and toss in the bay leaves. Lock the lid and set the valve to sealing. Pressure cook on high for 45 minutes.
  • Allow a natural pressure release for 15 minutes, then carefully switch the valve to venting. Remove the lid once the pin drops. Discard the bay leaves and onion quarters.
  • Transfer the pork to a large bowl and shred it with two forks. Ladle about 1/2 cup of the cooking liquid over the shredded pork and toss to keep it moist.
  • For crispy carnitas, spread the shredded pork on a lined baking sheet in a single layer. Broil on high for 4 to 5 minutes until the edges are golden and crispy.
  • Serve the carnitas on warm corn tortillas topped with fresh cilantro, diced white onion, and a squeeze of lime.

Nutrition

Serving: 1servingCalories: 326kcalCarbohydrates: 5gProtein: 36gFat: 18g
Keyword instant pot carnitas, instant pot pork shoulder, Mexican carnitas recipe, pressure cooker pulled pork
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