Instant Pot Carnitas
These delicious carnitas are perfect for a crowd, or you can save some in the fridge or freezer for later.
Course Main Course
- 2.5 pounds pork shoulder (with or without bone; also called Boston butt)
- 1 cup water
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 small onions chopped
- 4 cloves garlic peeled and pressed or minced
- 1 medium orange halved
- 1/2 medium lime
Cut pork shoulder into 4 or 5 large pieces (approximate the same size for even cooking).
Pour water into bottom of Instant Pot insert. Combine spices and salt and rub onto pieces of meat evenly. Place meat in Instant Pot.
Top meat with chopped onion and garlic.
Cut orange in half and place cut-side down on top of meat (do not squeeze juice out first).
Press Manual to set Instant Pot to High Pressure and increase time to 80 minutes. NPR (Natural Pressure Release) for at least 15 minutes before releasing pressure valve.
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.
These carnitas are delicious served over salad or in a small taco-size tortilla. Top with sliced avocado or guacamole, fast fresh salsa, shredded cheese, and sour cream if desired.
Keyword instant pot carnitas