Instant Pot Crispy Pork Carnitas
Melt-in-your-mouth citrus and cumin pork shoulder pressure-cooked until tender then broiled crispy.
instant-pot Timer
Set for 45 mins @ High Pressure (10-12 psi)
Ingredients
Base recipe calibrated for 8 adults.
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Get to the Point Execution
Season 3.5 lbs pork shoulder chunks with oregano, cumin, chili powder, and salt.
Add pork to Instant Pot with orange juice, lime juice, onion, and crushed garlic.
Pressure cook on High for 45 minutes, then allow 15 minutes natural release.
Shred pork onto a sheet pan, drizzle with cooking juices, and broil 4-5 minutes until caramelized and crispy.
Step-by-Step Guided Instructions
Cut a 3.5 lb boneless or trimmed bone-in pork shoulder into 2-inch cubes. Toss with 1 tbsp ground cumin, 1 tbsp dried Mexican oregano, 1 tsp chili powder, and 1.5 tsp kosher salt.
Leaving modest fat caps on the pork cubes delivers self-basting flavor during high-pressure cooking.
Place pork in the Instant Pot. Add 1 quartered yellow onion, 5 smashed garlic cloves, 1/2 cup fresh orange juice, and 2 tbsp lime juice.
Citrus acids break down tough connective tissues while creating authentic carnitas sweetness.
Lock lid, seal valve, and cook on High Pressure for 45 minutes. Allow 15 minutes natural pressure release before releasing remaining steam.
At 195°F+ internal temp, collagen melts completely into gelatin.
Transfer pork chunks to a rimmed baking sheet. Lightly crush with a fork. Spoon 1/3 cup of the fat-rich cooking liquid over the top. Broil on High for 4-5 minutes until tips are deeply browned and crispy.
Broiling is the secret step that transforms soggy pressure cooker meat into true street-style carnitas.
Save the strained cooking broth! It freezes exceptionally well and makes an incredible base for rice or black beans.
Serve shredded carnitas in warm flour tortillas with mild guacamole and queso fresco.
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Re-crisp leftover carnitas in an air fryer or cast iron skillet over high heat with 1 tsp oil for 3 minutes.