Instant Pot Carnitas
These delicious carnitas are perfect for a crowd, or you can save some in the fridge or freezer for later.
Servings 12
Ingredients
- 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
Instructions
- 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.
Notes
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.