Instant Pot Carnitas

Instant Pot Carnitas

  • Servings: About 12
  • Difficulty: easy
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  • 2.5 to 3 pounds pork shoulder (Boston butt)
  • 1 cup water
  • 1 T. oregano
  • 1 T. cumin
  • 1 T. coriander
  • 1 t. salt
  • 1/4 t. pepper
  • 2 small onions, chopped
  • 4 cloves garlic, peeled and pressed or minced
  • 1 orange, halved
  • 1/2 lime


  1. Cut pork shoulder into 4 or 5 large pieces.
  2. Pour water into bottom of Instant Pot insert. Combine spices and salt and rub onto pieces of meat evenly. Place meat in Instant Pot.
  3. Top meat with chopped onion and garlic.
  4. Cut orange in half and place cut-side down on top of meat (do not squeeze juice out first).
  5. Press Manual to set Instant Pot to High Pressure and increase time to 80 minutes. NPR (Natural Pressure Release) for at least 15 minutes.
  6. Separate meat with a fork. Remove meat from Instant Pot and place on a foil-lined sheet pan, sprinkle with juice of half a lime, and cook in 400-degree oven for 10 minutes to brown and crisp.

Serve over salad or in a tortilla. Top with guacamole, fast fresh salsa, shredded cheese, and sour cream if desired.