Instant Pot Carnitas
These Instant Pot Carnitas are everything you want in a weeknight dinner. Juicy, tender, perfectly seasoned pork that cooks in a fraction of the time thanks to the pressure cooker. Inspired by classic Mexican flavors, this recipe delivers crispy, flavorful carnitas without the fuss. Whether you’re piling it into lettuce wraps, corn tortilas, serving it over fluffy rice or mashed potatoes, this is the kind of easy, crowd-pleasing meal you’ll make again and again.
Servings: 8 people
Ingredients
- 1.5 cups chicken broth
- ¼ cup orange juice optional
- 1 fresh lime juice
- 1 tsp cumin
- ½ tsp chilli powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 3.4 lb pork shoulder cut into 2″ chunks
- 2 cups red onions chopped
- 1 tbsp garlic clove minced
- 2 bay leaves
Instructions
- In a large measuring cup, add the chicken stock, orange juice (if using), lime, cumin, chilli powder, oregano, salt and black pepper. Stir everything well to combine. Set aside.
- Place the pork shoulder chunks, onions and garlic in the Instant Pot. Pour over the chicken broth mixture and add in the bay leaves.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure. Do a natural release pressure for 15 minutes.
- Remove all the carnitas and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top. Broil the meat for 10 minutes, stirring the pork after 5 minutes.
Video
Notes
- To store: store the leftover carnitas (and the sauce) in an airtight container for up to 5 days in the fridge.
- To reheat: reheat the carnitas in the oven or in the microwave if you're in a hurry. Make sure to reheat with the liquid so the meat stays moist.
- To freeze: you can freeze this recipe before or after cooking. It will keep for up to 4 months. Simply thaw overnight before cooking or reheating.
Nutrition
Serving: 1/8 | Calories: 399kcal | Carbohydrates: 2g | Protein: 35g | Fat: 27g | Cholesterol: 124mg | Sodium: 124mg | Potassium: 474mg | Sugar: 1g