Craving those incredible, fall-apart tender pork carnitas from your favorite taqueria? Get ready to bring that authentic flavor home with a fraction of the effort! This Instant Pot recipe transforms a humble pork shoulder into the most succulent, flavorful, and juicy carnitas you’ve ever had. In just about an hour, you’ll have a mountain of delicious, shreddable pork, perfect for piling into warm tortillas, topping nachos, or building the ultimate burrito bowl. Let’s get cooking!
Ingredients
• 2.5 lbs / 1.1 kg Pork Shoulder, boneless
• 2 tsp / 12g Salt
• 1 tsp / 2g Ground Black Pepper
• 6 cloves Garlic, quartered lengthwise
• 1.5 tsp / 3g Ground Cumin
• 0.25 tsp / 0.5g Dried Oregano
• 0.25 tsp / 1g Adobo Seasoning
• 0.5 tsp / 1.5g Garlic Powder
• 0.75 cup / 180 ml Chicken Broth
• 2 Chipotle Peppers in Adobo Sauce, minced
• 2 Bay Leaves
Instructions
1. Directions
2. Pat the pork shoulder dry with paper towels and season generously on all sides with salt and pepper.2. Set your Instant Pot to the “Sauté” function. Once hot, add a splash of oil and carefully brown the pork on all sides, about 2-3 minutes per side. Remove the pork and set it on a plate to cool slightly.3. While the pork cools, combine the cumin, oregano, adobo seasoning, and garlic powder in a small bowl to create your spice rub.4. Using a small, sharp knife, make several 1-inch deep slits all over the pork shoulder. Gently push the quartered garlic cloves into these slits.5. Generously rub the entire surface of the pork with your prepared spice mixture, ensuring it’s evenly coated.6. Pour the chicken broth into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom. Stir in the minced chipotle peppers and add the bay leaves.7. Carefully place the seasoned pork back into the Instant Pot. Secure the lid, set the valve to “Sealing,” and cook on the “Meat/Stew” setting at high pressure for 50 minutes.8. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.9. Carefully remove the lid and discard the bay leaves. The pork should be incredibly tender. Transfer it to a large bowl and shred the meat using two forks.10. Ladle some of the flavorful cooking liquid from the pot over the shredded pork and toss to combine, allowing the meat to reabsorb all those delicious juices. Serve warm.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 160
• Total Fat: 7g
• Net Carbs: 1g
• Protein: 20g
• Fiber: 0g
Pro Tips
• For classic crispy carnitas, spread the shredded pork on a baking sheet and broil for 3-5 minutes, watching carefully, until the edges are golden brown and crisp.
• Don’t skip the browning step! Searing the pork shoulder builds a deep, rich flavor base that pressure cooking alone can’t replicate.
• Add the juice of one orange to the Instant Pot along with the chicken broth for a more traditional, citrus-infused flavor that also helps tenderize the meat.
• Store leftover carnitas in an airtight container with some of the cooking juices in the refrigerator for up to 4 days. The juices will keep the meat moist when reheating.
FAQ
Q: What cut of pork is best for this carnitas recipe
A: This recipe calls for a 2.5 lb boneless pork shoulder, which is ideal for creating incredibly tender, fall-apart carnitas in the Instant Pot.
Q: How do I make my carnitas crispy
A: For classic crispy carnitas, spread the shredded pork on a baking sheet after cooking and broil it for 3-5 minutes. Watch it carefully until the edges turn golden brown and crisp.
Q: How long does it take to cook carnitas in the Instant Pot
A: The pork shoulder cooks at high pressure for 50 minutes. After that, you should allow the pressure to release naturally for at least 15 minutes.
Q: Is it necessary to brown the pork before pressure cooking
A: Yes, the recipe strongly recommends browning the pork first. This step builds a deep, rich flavor base that pressure cooking alone cannot replicate.
