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Tender Instant Pot Carnitas Recipe with Crispy Edges Easy and Perfect

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This tender Instant Pot carnitas recipe delivers juicy pork with irresistibly crispy edges, perfect for quick weeknight dinners, potlucks, or meal prep. It combines the speed of pressure cooking with authentic Mexican flavors for a crowd-pleasing dish.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), well-marbled
  • 1 cup orange juice (240 ml)
  • 1/4 cup lime juice (60 ml)
  • 4 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup chicken broth (240 ml)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2–3 tablespoons vegetable oil or lard

Instructions

  1. Trim and cut the pork shoulder into 3-inch chunks, removing excess fat but leaving some for flavor (about 10 minutes).
  2. In a large bowl, toss pork chunks with salt, pepper, cumin, oregano, and chili powder until evenly coated. Let sit a few minutes if possible.
  3. Set Instant Pot to ‘Sauté’ mode. Add 1 tablespoon oil, then cook onions and garlic until softened and fragrant, about 3-4 minutes.
  4. Pour in orange juice, lime juice, and chicken broth. Scrape browned bits from the bottom of the pot. Add bay leaves and seasoned pork pieces, nestling them in the liquid.
  5. Seal the lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 45 minutes. After cooking, let pressure release naturally for 15 minutes.
  6. Carefully open the lid, remove bay leaves, and transfer pork to a large bowl. Use two forks to shred the meat until tender and easily pulled apart.
  7. Heat 2-3 tablespoons oil in a large skillet over medium-high heat. Add shredded pork in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden and crispy, then flip and crisp the other side.
  8. Toss the crispy carnitas gently and serve immediately in warm tortillas or bowls with desired garnishes such as fresh cilantro, diced onions, or salsa.

Notes

Do not rush the natural pressure release to keep the pork tender and juicy. Crisp the carnitas in batches to avoid steaming and achieve the best texture. Leftover cooking liquid can be reduced into a sauce or used to moisten the carnitas. For crispier edges without frying, broil shredded pork on a rimmed baking sheet for 5-7 minutes, watching closely.

Nutrition

Keywords: Instant Pot carnitas, crispy carnitas, pork shoulder recipe, easy carnitas, pressure cooker carnitas, Mexican pork, taco meat, quick carnitas

Find it online: https://sofiaspice.com/tender-instant-pot-carnitas-recipe-with-crispy-edges-easy-and-perfect/