Craving those authentic, melt-in-your-mouth carnitas with the perfect crispy edges, but don’t have all day? Your Instant Pot is the secret weapon! This recipe delivers incredibly tender, juicy pork infused with zesty lime, savory spices, and a subtle kick of jalapeño. In just over an hour, you’ll have restaurant-quality carnitas ready to star in your next taco night, burrito bowl, or salad. Get ready for the easiest, most flavorful pork you’ve ever made.
Ingredients
• (Total Time: 70 MIN| Serves: 4)
• 1 tbsp. Olive Oil / 15 ml
• 2 lbs Pork Shoulder or Pork Butt, cut into 2-inch cubes / 900g
• 1 large Onion, chopped
• 2 tsp minced Garlic / 2 cloves
• 1 Jalapeño, finely diced
• 2 cups Beef Broth / 480 ml
• ½ cup Water / 120 ml
• Juice of 2 Limes / approx. ¼ cup or 60 ml
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function on high. Once hot, add the olive oil.2. Add the pork shoulder cubes in a single layer, working in batches if needed, and sear for 2-3 minutes per side until a deep golden-brown crust forms.3. Turn off the SAUTE function. Add the chopped onion, garlic, and jalapeño to the pot, followed by the beef broth, water, lime juice, oregano, and cumin. Stir everything together, scraping any browned bits from the bottom of the pot.4. Secure the lid, set the steam release valve to ‘Sealing’, and select the MANUAL or PRESSURE COOK setting.5. Cook on HIGH pressure for 30 minutes.6. Once the cooking cycle is complete, allow the pressure to release naturally for 20 minutes before performing a quick release for any remaining pressure.7. Carefully open the lid. Transfer the pork to a large bowl and shred the meat easily using two forks.8. For a thicker sauce, set the Instant Pot back to SAUTE and let the remaining liquid simmer for 5-10 minutes until it has reduced slightly. Pour some of the sauce over the shredded pork to keep it moist.9. Serve immediately in tacos, salads, or bowls and enjoy!
Nutritional Information
• Per Serving
• Calories: 650
• Total Fat: 35g
• Net Carbs: 7g
• Fiber: 1.8g
• Protein: 55g
Pro Tips
• for Perfect Carnitas
• For extra crispy carnitas, spread the shredded pork on a baking sheet after cooking. Drizzle with a little of the cooking liquid and broil for 3-5 minutes until the edges are browned and crisp.
• Don’t overcrowd the pot when searing the pork. Searing in batches ensures each piece gets a beautiful, flavorful crust which is essential for deep flavor.
• For a more traditional and complex citrus flavor, add one orange, halved, to the pot along with the lime juice before pressure cooking.
• The leftover cooking liquid is pure gold. Strain it and save it as a flavorful base for soups, stews, or for cooking rice.
FAQ
Q: What cut of pork is best for Instant Pot carnitas
A: This recipe recommends using either 2 lbs of pork shoulder or pork butt. Both cuts are ideal for pressure cooking as they become incredibly tender and easy to shred.
Q: How do you get carnitas crispy
A: For extra crispy carnitas, spread the shredded pork on a baking sheet after cooking. Drizzle it with a little of the cooking liquid and broil for 3-5 minutes until the edges are browned and crisp.
Q: How long does it take to make carnitas in the Instant Pot
A: This quick carnitas recipe takes a total of about 70 minutes from start to finish. This includes searing the pork, 30 minutes of high-pressure cooking, and a 20-minute natural pressure release.
Q: What can I do with the leftover carnitas liquid
A: The leftover cooking liquid is very flavorful. You can strain it and save it as a delicious base for soups and stews, or use it to cook rice for extra flavor.
