Instant Pot Carnitas is a flavorful Mexican dish that requires only 5 minutes of prep time and a few simple ingredients.
Ingredients
5poundspork shoulderalso called pork butt (anywhere from 3.5 - 5 pounds works)
2teaspoonscumin
2teaspoonsoregano
1teaspoonsmoked paprika
2teaspoonssalt
½teaspoonblack pepperground
4clovesgarlicminced or pressed
14ouncegreen chiliscanned and diced or fresh diced jalapeños for heat
2onionssliced
2orangesjuiced
2limesjuiced
1cupchicken or beef broth
Instructions
Mix cumin, oregano, smoked paprika, salt, and pepper, together in a small bowl. Rub over all sides of the pork.
Place the metal trivet in the bottom of the instant pot. And place the pork on the trivet.
Spread the minced garlic, green chilis, and onions over the top of the pork. Add the juice from the oranges and limes and a cup of chicken stock.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 85 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 15 minutes then do a quick release.
Remove the meat from the Instant Pot and shred with two forks.
Strain the juice and reserve one cup of it. You can also skim off the fat and discard it (recommended).
To crisp:
Using tongs, transfer the meat to a large rimmed sheet pan or a cast iron pan. You may need more than one, don’t crowd it. Spoon some juice over the meat. Place it under the broiler for 3-5 minutes on 500°F (260°C), turning mid time. Watch it closely! You want some of the meat to brown up and become crispy, but not all of it.
Drizzle with more juices and serve!
Notes
Anywhere from 3-5 pounds of meat works great without changing anything else. You can use boneless or bone in pork shoulder.
You can use chicken, beef or vegetable broth in this recipe based on what's available to you.