Instant Pot Carnitas

Name: Instant Pot Carnitas
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 4 lb pork shoulder (Boston butt), well-trimmed and cut into 2-inch cubes; 1 tbsp garlic salt; 1 tbsp ground cumin; 2 tsp dried oregano (preferably Mexican oregano); 2 tsp brown sugar; 1 tsp dried basil; 1 tsp ground coriander; 1 tsp chili powder; 1 tsp paprika; 2 oranges, large and juicy; 1 lime; 1 cup water

Instant Pot Carnitas — Mexican Pork So Tender It Falls Apart at First Touch

The magic happens when pork shoulder meets pressure cooking and a bold spice rub infused with citrus juice. What emerges is incredibly tender meat that shreds effortlessly, then gets a quick broiler blast for those coveted crispy edges that make carnitas irresistible.

MexicanTex-MexDinnerHigh ProteinComfort FoodMeal PrepInstant PotPork

Prep15 min

Cook55 min

Total1 hr 10 min

Servings8

Difficultyeasy

Ingredients

carnitas

4 lbpork shoulder (Boston butt), well-trimmed and cut into 2-inch cubes
1 tbspgarlic salt
1 tbspground cumin
2 tspdried oregano (preferably Mexican oregano)
2 tspbrown sugar
1 tspdried basil
1 tspground coriander
1 tspchili powder
1 tsppaprika
2 oranges, large and juicy
1 lime
1 cupwater

Instructions

Mix all the dry spices in a small bowl — garlic salt, chili powder, oregano, basil, cumin, coriander, brown sugar, and paprika. This aromatic blend will form the flavor foundation for your carnitas.
Massage the spice mixture thoroughly into every surface of the pork cubes, making sure each piece is evenly coated. Transfer the seasoned pork directly into your Instant Pot insert.
Halve the oranges and lime, then squeeze their juice generously over the seasoned pork. Don't discard the rinds — nestle them cut-side down around the meat and pour the water around everything. The citrus rinds will infuse even more flavor during cooking.
Double-check that your sealing ring sits properly in the lid groove. Secure the lid and turn the steam release valve to the sealing position — this step is crucial for building pressure.
Select manual or pressure cook mode and set to high pressure for 40 minutes. The Instant Pot will take about 15 minutes to come up to pressure before the actual cooking time begins.
⏱ 40 min
When cooking finishes, resist the urge to quick-release. Let the pressure drop naturally for 15 minutes — this gentle cooldown keeps the pork incredibly tender. After 15 minutes, carefully turn the valve to release any remaining pressure.
⏱ 15 min
Switch your oven broiler to high while you work with the pork. Position a rack about 6 inches from the heating element.
The pork should shred with almost no effort — use two forks to pull it apart into bite-sized pieces. Fish out the citrus rinds and use a slotted spoon to transfer the shredded meat to a rimmed baking sheet, leaving the cooking liquid behind.
Sample the carnitas and add a pinch more salt if needed. The meat should be well-seasoned but not oversalted since the broiling step will concentrate the flavors.
Spread the shredded pork in a single layer and slide under the broiler for 3-5 minutes, watching closely. You want golden-brown crispy edges while keeping the interior moist. Those caramelized bits are what separate good carnitas from great ones.
⏱ 4 min