Description
This Easy Instant Pot Carnitas recipe delivers tender, juicy, and flavorful pork shoulder cooked to perfection in just about an hour. With a blend of citrus juices, spices, and a splash of beer or broth, the pork is pressure-cooked for effortless shredding and optionally crisped for the perfect texture. Ideal for tacos or any dish requiring savory, melt-in-your-mouth carnitas.
Ingredients
Scale
Meat
- 3 lbs boneless pork shoulder/Boston butt, cut into chunks
Seasonings & Marinade
- Kosher salt & freshly ground black pepper, to season
- 2–3 tablespoons high-heat oil (avocado oil)
- â…“ cup fresh squeezed orange juice
- ¼ cup fresh squeezed lime juice
- 1 medium yellow onion, roughly chopped
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 10–12 cloves of garlic, finely minced or pressed
- 1 tablespoon packed brown sugar
- 2 bay leaves
- 1 (12-ounce) bottle/can of beer (Modelo) or 1 ½ cups chicken broth/stock
Optional Serving Ingredients
- Tortillas
- Chopped onion
- Sliced radish
- Cilantro
- Lime wedges
Instructions
- Season the Pork Shoulder: Generously season the pork chunks with kosher salt and freshly ground black pepper, ensuring each piece is coated for maximum flavor.
- Massage seasoning into pork: Rub the salt and pepper seasonings evenly into the meat to help them penetrate the surface.
- Brown the Pork: Set the Instant Pot to high sauté mode and heat 2–3 tablespoons of high-heat oil like avocado oil. Once hot, brown the pork chunks in batches to develop a rich crust on all sides, which adds depth of flavor.
- Transfer to a plate: After browning, remove the pork pieces and set them aside on a plate.
- Assemble the Braise: Return all browned pork chunks to the Instant Pot. Add the fresh squeezed orange juice, lime juice, chopped onion, ground cumin, dried oregano, minced garlic, brown sugar, and bay leaves.
- Add liquids: Pour in the 12-ounce bottle of beer or alternatively 1 ½ cups of chicken broth or stock for moisture and flavor depth. Stir gently to combine all ingredients.
- Pressure Cook: Close the Instant Pot lid securely and seal the vent. Select high pressure and cook for 45 minutes to tenderize the pork thoroughly.
- Natural pressure release: Allow the pressure to release naturally to avoid toughening the meat; this also helps the flavors meld.
- Shred the Pork: Carefully remove the pork pieces from the pot and shred them using two forks. Reserve some of the cooking liquid to keep the shredded pork moist.
- Crispy Carnitas (Optional): For crispy edges, you can broil the shredded pork in the oven until crisp or pan-fry it on the stovetop with a bit of the cooking liquid added back to the meat.
- Serve Carnitas: Taste and adjust seasoning if needed. Serve the carnitas warm in tortillas with your choice of chopped onion, sliced radish, cilantro, and lime wedges for a classic taco experience.
Notes
- When browning pork, don’t overcrowd the pot to ensure proper searing and caramelization.
- You can substitute beer with chicken broth for a non-alcoholic version without sacrificing flavor.
- Natural pressure release improves texture; avoid quick releasing immediately after cooking.
- For extra crispy carnitas, pan-frying after shredding adds delightful texture contrast.
- Leftover carnitas can be refrigerated up to 3 days or frozen for up to 2 months.
