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5 from 1 vote

Instant Pot Pork Carnitas

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 8
Calories: 254kcal

Ingredients

  • 4 lbs pork shoulder trimmed and cut into cubes
  • 1 TB ancho or regular chili powder
  • 1 TB dried oregano
  • 1 TB cumin
  • 1 TB coriander
  • 1 TB kosher salt
  • 2 TB canola oil
  • ½ cup orange juice
  • ¼ cup lime juice
  • ½ cup beer or chicken broth
  • 1 TB minced garlic
  • 1 bay leaf

Instructions

  • Toss the pork cubes with chili powder, oregano, cumin, coriander, and salt. Set Instant Pot to Saute on High, add oil, and brown cubes on all sides for 5 minutes. Turn Instant Pot off. Whisk together orange juice, lime juice, beer or broth, bay leaf, and garlic. Pour over pork and stir bottom with a wooden spoon to scrape up any brown bits. Set Instant Pot to High Pressure for 30 minutes. Cook and let steam release naturally for 10-15 minutes. Open lid carefully, remove bay leaf, use a slotted spoon to remove pork to a large bowl. Use two forks to shred pork, and add 1-2 cups of liquid or more as desired.

Notes

Chef’s Tip: For a crispy finish just spread the finished pork out on a baking sheet and cook under the broiler for 5 minutes or so.

Nutrition

Calories: 254kcal | Carbohydrates: 4g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 1049mg | Potassium: 574mg | Sugar: 1g | Vitamin A: 7.4% | Vitamin C: 16.7% | Calcium: 4.6% | Iron: 15.2%

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