Description

Tender, juicy, and bursting with flavor—this Instant Pot Carnitas recipe delivers melt-in-your-mouth pork shoulder infused with citrus and spices, plus a quick broil for crispy edges. It’s fast, versatile, and perfect for tacos, burrito bowls, salads, or meal prep. Authentic taste without the fuss.

Ingredients

2–3 kg (4–6 lb) pork shoulder/butt, cut into 2″ chunks
1 tsp salt
1 tsp black pepper
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp smoked paprika or chili powder
4 cloves garlic, minced
1 large onion, chopped
¾ cup fresh orange juice (~1 orange)
2 Tbsp fresh lime juice
1–2 jalapeños or chilies (optional for heat)
2 bay leaves

1 Tbsp olive oil (for broiling)

Instructions

Prep & Season: Trim excess fat and cut pork into 2″ pieces. Season with salt, pepper, cumin, oregano, and paprika/chili powder.
Sauté (Optional): Brown pork in Instant Pot using the Sauté function (in batches) for extra flavor. Remove and set aside.
Add Aromatics: Add onion, garlic, and jalapeño; sauté 2–3 minutes. Deglaze with a splash of juice if needed.
Pressure Cook: Add pork back in, then pour orange and lime juice and add bay leaves. Seal and cook on High pressure for 35 minutes. Let natural release for 10–15 minutes.
Shred: Remove pork, discard bay leaves, shred with forks.
Crisp: Spread shredded pork on a baking sheet, drizzle with olive oil or cooking liquid, and broil for 5–10 minutes until edges are crispy, flipping halfway.

Serve: Perfect for tacos, burrito bowls, nachos, or salads.

Notes

Browning adds depth—don’t skip if you can.

Ensure natural release to retain tenderness.

Use cooking liquid to moisten before broiling and reheating.

Don’t overcrowd the broiler pan to evenly crisp.

Prep Time: 15 min
Cook Time: 35 min pressure + 10–15 min release + 10 min broil = ~60 min
Category: Main Course / Mexican
Method: Pressure Cooking + Broiling
Cuisine: Mexican

Keywords: Instant Pot carnitas, pressure cooker carnitas, crispy carnitas, pork tacos, meal prep carnitas