Description
This Easy Instant Pot Carnitas recipe delivers tender, juicy pork shoulder braised to perfection with bright citrus and warm spices. The pressure cooker speeds up the traditional slow cooking process, infusing the meat with incredible flavor and tenderness in just 45 minutes. Finish the carnitas by crisping the shredded pork under the broiler or in a hot pan for the signature texture. Perfect for tacos, burritos, or rice bowls, these carnitas are bursting with authentic Mexican-inspired taste and effortless preparation.
Ingredients
Scale
Meat and Seasoning
- 3 lbs boneless pork shoulder/Boston butt, cut into chunks
- Kosher salt & freshly ground black pepper, to season
- 2–3 tablespoons high-heat oil (avocado oil)
Liquid and Aromatics
- â…“ cup fresh squeezed orange juice
- ¼ cup fresh squeezed lime juice
- 1 medium yellow onion, roughly chopped
- 10–12 cloves of garlic, finely minced or pressed
- 1 (12-ounce) bottle/can of beer (Modelo) or 1 ½ cups chicken broth/stock
Spices and Flavorings
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon packed brown sugar
- 2 bay leaves
Optional Garnishes
- Tortillas
- Chopped onion
- Sliced radish
- Cilantro
- Lime wedges
Instructions
- Season the Pork Shoulder: Generously season the pork chunks with kosher salt and freshly ground black pepper to ensure the meat is flavorful throughout.
- Massage Seasoning into Pork: Rub the seasoning into all sides of the pork chunks to help the flavors penetrate the meat evenly.
- Brown the Pork: Turn the Instant Pot to the high sauté setting and heat 2–3 tablespoons of high-heat oil until shimmering.
- Brown Pork on All Sides: Working in batches to avoid overcrowding, sear the pork pieces until well browned on all sides, developing deep caramelized flavor.
- Transfer to a Plate: Remove the browned pork from the pot and set aside on a plate temporarily.
- Assemble the Braise: Return all the browned pork pieces back into the Instant Pot.
- Add Flavorings: Pour in the fresh orange juice and lime juice, add chopped onion, cumin, oregano, finely minced garlic, brown sugar, and bay leaves on top of the pork.
- Pour in Liquid: Add the beer (Modelo) or chicken broth/stock, ensuring the pork is partially submerged to facilitate cooking and flavor infusion.
- Mix to Combine: Stir gently to distribute the spices and liquids evenly around the meat.
- Seal the Instant Pot: Secure the Instant Pot lid and set the valve to the sealing position.
- Pressure Cook: Cook on high pressure for 45 minutes, allowing the pork to become tender and juicy.
- Natural Pressure Release: Let the Instant Pot release pressure naturally to maintain moisture and tenderness.
- Shred the Pork: Carefully remove the pork chunks and shred them using two forks until pulled apart into bite-sized pieces.
- Reserve Cooking Liquid: Keep some of the flavorful cooking liquid for moistening the shredded meat later.
- Crispy Carnitas (Optional) – Oven: Preheat the broiler and spread shredded pork on a baking sheet. Add a splash of reserved cooking liquid and broil until the edges are crispy and browned.
- Crispy Carnitas (Optional) – Stovetop: Heat a skillet over medium-high heat, add a bit of reserved cooking liquid to shredded pork, and pan-fry until crispy bits form.
- Season to Taste: Adjust salt and pepper if needed before serving to balance the flavors.
- Serve Carnitas: Use the carnitas as a filling for tortillas or your preferred dish, garnishing with chopped onion, sliced radish, cilantro, and lime wedges if desired.
Notes
- You can substitute beer with chicken broth for a milder flavor.
- Browning the pork in batches is important to avoid steaming and to develop deep flavor.
- Natural pressure release helps keep the meat juicy and tender.
- Adding a bit of cooking liquid before crisping the shredded pork prevents it from drying out.
- Serve carnitas with warm tortillas and fresh toppings for authentic tacos.
- Leftover carnitas can be refrigerated for up to 4 days or frozen for up to 3 months.
