Description

These juicy, tender Instant Pot carnitas are packed with bold flavors and a crispy finish. Perfect for tacos, burritos, or bowls, this easy recipe cuts down on time without sacrificing authenticity. A squeeze of lime and a sprinkle of fresh cilantro bring everything together!

Ingredients

Units Scale

4 lbs pork shoulder (boneless, cut into large chunks)
1 tablespoon olive oil
1 cup orange juice (freshly squeezed is best)
1/4 cup lime juice (about 2 limes)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional, for heat)

Cook Mode Prevent your screen from going dark

Instructions

Sear the Pork: Set the Instant Pot to sauté mode. Add olive oil and sear the pork chunks on all sides until browned. Remove and set aside.
Cook the Aromatics: Add diced onion and garlic to the pot and cook for 2 minutes, stirring frequently.
Add Liquid and Seasonings: Pour in orange juice and lime juice, scraping the bottom to release any browned bits. Stir in chili powder, cumin, paprika, oregano, salt, pepper, and red pepper flakes.
Pressure Cook: Return the pork to the pot. Seal the lid and set the Instant Pot to Pressure Cook (Manual) for 40 minutes. Allow a natural release for 15 minutes before manually releasing the remaining pressure.
Shred and Crisp: Remove pork, shred with two forks, and spread it on a baking sheet. Broil on high for 5-7 minutes, turning once, until edges are crispy.
Serve: Drizzle with leftover juices and serve with tortillas, fresh cilantro, and lime wedges.

Notes

You can substitute pork shoulder with pork butt for a fattier, more flavorful result.
Add jalapeños for extra heat!
Store leftovers in an airtight container for up to 4 days.