Instant Pot Carnitas


Instant Pot Carnitas

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Course Main Course
Servings 6


  • Instant Pot


  • 3 lbs pork roast, excess fat removed and cut into 2" chunks
  • salt
  • freshly ground black pepper
  • 1 tbsp canola oil
  • 1/2 - 3/4 cup chicken broth
  • 4-6 cloves garlic, smashed
  • 1 large orange, halved and juiced
  • 2 limes, halved and juiced
  • 1 tsp Mexican oregano
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • roughly chopped cilantro for garnish
  • diced white onion for garnish


  • In a medium mixing bowl whisk together the chicken broth, garlic, orange halves, orange juice, limes and lime juice, oregano, cumin, salt and pepper until well combined.
  • Season pork chunks on all sides with salt and pepper.
  • Click the “Saute” setting on the Instant Pot.  Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides.  Press “Cancel” to turn off the heat.
  • Pour in the sauce, and toss briefly to combine. Close lid securely and close the steam vent.
  • Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 60 minutes.  Cook. Then let the pressure release naturally, about 15 minutes.  Carefully turn the vent to “steam”, just to release any extra pressure that might still be in there.  Then remove the lid.
  • Turn on the oven broiler to High.
  • Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork.  Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisp up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.
  • Sprinkle with chopped fresh cilantro, then serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
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