Easy Instant Pot Carnitas (So Juicy!) Recipe
These Easy Instant Pot Carnitas are so juicy and flavorful, making them the perfect filling for tacos, burritos, or bowls. With a blend of spices, citrus juices, and a hint of heat, this recipe is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus pressure release time)
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Pressure Cooker, Broiling
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Pork Carnitas:
- 3 pounds pork shoulder, cut into large chunks
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 jalapeño, seeded and chopped (optional)
- 3/4 cup orange juice (fresh if possible)
- 1/4 cup lime juice
- 1/2 cup chicken broth
Instructions
- Sear the Pork: Season pork with chili powder, cumin, oregano, paprika, salt, and pepper. Sear in batches in Instant Pot until browned.
- Add Ingredients: Add garlic, onion, jalapeño, orange juice, lime juice, and chicken broth to the pot.
- Cook: Seal the lid and cook on Manual/Pressure Cook mode for 35 minutes. Allow natural pressure release for 15 minutes, then quick release.
- Shred and Crisp: Remove pork, shred it, then broil on a baking sheet for 5–8 minutes.
- Serve: Enjoy hot in tacos, burritos, or bowls.
Notes
- Skip the jalapeño for a milder flavor.
- Can be made ahead and frozen for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 330
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
