Instant Pot Carnitas

Ingredients

• 1.81 kg (4 lb)boneless pork shoulder roast (also called pork butt), cut into 3–4 large chunks
• 1onion, peeled and quartered
• 4 clovesgarlic, peeled and smashed
• 15 ml (1 tbsp)chilli powder
• 10 ml (2 tsp)cumin
• 5 ml (1 tsp)smoked paprika
• 5 ml (1 tsp)oregano
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)black pepper
• 80 ml (⅓ cup)orange juice (from 1 orange)
• 60 ml (¼ cup)lime juice (from about 2 limes)
• 120 ml (½ cup)chicken broth or stock
• To tasteolive oil

Instructions

1. 1

   Mix the seasoning

   In a small bowl, combine the chilli powder, cumin, smoked paprika, oregano, salt and black pepper. Set the mixture aside.

2. 2

   Season the pork

   Cut the pork shoulder into 3–4 large chunks and pat them dry with paper towels. Coat all sides with the seasoning, then drizzle lightly with olive oil.

3. 3

   Pressure cook

   Add the onion, garlic, orange juice, lime juice, broth and pork to the Instant Pot, arranging the pork on top. Secure the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes; allow at least 10 minutes for the pot to come to pressure.

4. 4

   Release the pressure

   When the timer finishes, leave the pressure to release naturally for 15 minutes. Then carefully quick-release any remaining pressure.

5. 5

   Shred the pork

   Transfer the pork to a cutting board and pull it apart with two forks. Remove and discard any large pieces of fat.

6. 6

   Crisp the edges

   For crispier carnitas, spread the shredded pork on a baking sheet and drizzle it with 120 ml (½ cup) of the cooking liquid. Grill for 3–5 minutes, until the edges are crisp.

What are carnitas?

Carnitas are a Mexican pulled-pork dish, traditionally cooked until tender and then browned. This version uses a pressure cooker to make the pork easy to shred, with citrus and spices adding savoury, bright flavour.

The final grill is optional, but it gives the meat crisp edges while keeping the inside tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 45g protein, 5g carbs, 17g fat.

The pork supplies most of the protein and fat, while the small amount of carbohydrate comes mainly from the citrus juice and aromatics. Serve a portion with vegetables or salad to add freshness and round out the plate.

Choosing the pork

Pork shoulder: This well-marbled cut becomes tender during pressure cooking and is suited to shredding. Cut it into 3–4 large chunks so it fits the pot and takes on the seasoning.

Building the flavour

Dry spices: Mixing the chilli powder, cumin, smoked paprika, oregano, salt and pepper first helps distribute them evenly over the pork.

Citrus and aromatics: Orange juice, lime juice, onion and garlic flavour the cooking liquid. The broth provides additional liquid for pressure cooking.

Getting tender, shreddable meat

Pressure cooking: The method calls for 35 minutes at High Pressure, plus time for the cooker to reach pressure. Allow 15 minutes of natural release before releasing any remaining pressure.

Shredding: Use two forks once the pork is out of the pot. If it does not pull apart easily, return it to the cooker briefly rather than forcing it.

Crisping the carnitas

Grill finish: Spread the shredded meat out on a baking sheet and add 120 ml (½ cup) of cooking liquid before grilling for 3–5 minutes. Watch the edges closely so they crisp without drying out.

If you prefer softer, juicier pork, skip this step and serve the meat straight after shredding.

Serving ideas

Tacos: Spoon the pork into tortillas and add the toppings you like. Its savoury citrus flavour also works well in dinner bowls or over nachos.

Balance the plate: Add vegetables or a fresh salad alongside, especially if serving the carnitas in a bowl.

Recipe notes & tips

• Pat the pork dry before applying the seasoning so it coats the surface well.
• Arrange the pork on top of the other ingredients in the pot, as directed.
• Allow at least 10 minutes for the Instant Pot to come to pressure.
• Let the pressure release naturally for the full 15 minutes before using quick release.
• Use only the stated 120 ml (½ cup) of cooking liquid when preparing the pork for grilling.
• Keep an eye on the pork under the grill, as the edges can crisp quickly.

Variations

• More citrus: Add extra lime at the table for a brighter finish.
• Milder seasoning: Reduce the chilli powder to suit your preference.
• Taco filling: Serve the shredded pork in tortillas with your choice of toppings.
• Bowl base: Pair the pork with a grain and vegetables for a dinner bowl.
• Skip the grill: Serve the pork straight after shredding for a softer texture.

Common mistakes to avoid

• Skipping the drying step: Pat the pork dry before seasoning so the spices adhere more evenly.
• Rushing the release: Keep the lid closed for the full 15-minute natural release before quick-releasing the rest.
• Shredding too early: Transfer the pork to a cutting board first, then pull it apart with two forks.
• Using too much cooking liquid to crisp: Drizzle on just 120 ml (½ cup) so the meat can brown at the edges.
• Leaving the grill unattended: Check after a few minutes and remove the pork when the edges are crisp.

How to store

Refrigerate leftover carnitas in an airtight container with some cooking liquid for up to 3–4 days. Reheat until steaming hot, adding a little of the reserved liquid if needed to keep the pork moist.

Frequently asked questions