Crispy Instant Pot Carnitas

4.59 from 24 votes

Crispy Instant Pot Carnitas

These instant pot carnitas are so tender they fall apart with one fork, while the outside is seared to a crispy golden brown. View the blog post above for step-by-step images to go along with this recipe!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dinner

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: instant pot, pork butt, pork shoulder, pulled pork

Servings: people

Author: Molly Thompson

Equipment

Instant Pot
Large sheet pan

Ingredients

2 teaspoons kosher salt divided
2 teaspoons dried oregano
3 teaspoons cumin
1 teaspoon EACH: smoked paprika, garlic powder, onion powder, and chili powder
1/2 teaspoon black pepper
3 lb pork shoulder (pork butt) cut into 3-inch pieces
2 tablespoons olive or avocado oil
6 cloves garlic roughly chopped
1 medium white onion cut into large chunks
2 bay leaves
1/3 cup fresh orange juice (about 1 large orange)
1/3 cup fresh lime juice (about 2 limes)
1 cup chicken broth
For serving: fresh cilantro, sliced avocado, avocado crema, jalapeño ranch, cashew queso, lime juice, diced red onion, cilantro lime rice

Instructions

Mix all of the spices in a small bowl. Rub the mixture into all sides of each piece of pork, using your fingertips to rub it in until the outside turns a red hue from the paprika and chili powder.
Drizzle the olive oil into the bottom of the Instant Pot and turn it to the saute function until it's hot and shimmering. Working in batches, sear 4-5 pieces of pork shoulder for 2-3 minutes on each side, until crispy and brown. Transfer the seared pork to a cutting board.
Pour in a bit more oil in the bottom of the pot and add the onion and cook to soften for 2-3 minutes, until translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
Add the pork shoulder back to the Instant Pot. Pour in the lime juice, orange juice, broth, and bay leaves. Stir it together, scraping any brown bits from the bottom of the pan. Cancel the saute setting close the lid and turn the pressure valve to the sealing position.
Cook on high pressure for 55 minutes. It will take about 10 minutes for Instant Pot to come to pressure before it counts down. When the timer goes off, naturally release the Instant Pot (do nothing) for 10 minutes then turn the pressure release valve to quick release (release the remaining pressure).
Preheat the oven to broil. Use a slotted spoon to remove the cooked pork pieces from the Instant Pot onto a sheet pan. Shred the pork with two forks. It should fall apart easily.
Spread it out evenly onto the sheet pan and broil it in the oven for 3-5 minutes, turning the pan once or twice to crisp it evenly. Serve warm in tortillas, a burrito, or in a burrito bowl.

Video

Notes

Slow Cooker Carnitas Recipe: follow the instructions to season and sear the pork shoulder. Transfer it to the slow cooker with the onion, garlic, lime juice, orange juice, and 1/2 cup of the broth. Slow cook on low for 8-10 hours or on high for 6-8 hours.

How much carnitas to make for a crowd: You'll need 2/3 lb of raw pork shoulder for each person. Multiply your guest count by .66 to get the amount of pork shoulder in pounds to purchase then adjust this recipe accordingly.

*We updated this recipe on 4/24/2023 with a few added spices. We also used a dry rub rather than adding the spices to the cooking liquid.

Nutrition