Instant Pot Carnitas
Make tender, flavorful Instant Pot Carnitas in less than 2 hours! Perfect for tacos, burritos, nachos, and more. Easy, versatile, and freezer-friendly recipe!
Servings: 6 servings
Ingredients
- 1-2 tablespoons cooking oil
- 4-5 lbs pork shoulder cut into 2-inch pieces
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin
- 1-1/2 teaspoons oregano
- 2 bay leaves
- 1 medium onion chopped
- 6 garlic cloves minced
- 2 jalapeños chopped
- 1-1/2 cups chicken broth
- 3 tablespoons freshly squeezed lime juice
Instructions
Sear the Pork:
- Turn the Instant Pot to sauté mode; add oil and heat for 2 minutes.
- Sear pork in batches (4–5 minutes per side). Remove and set aside.
Season the Pork:
- Mix salt, pepper, both chili powders, cumin, and oregano.
- Cancel sauté mode and return all pork to the pot. Sprinkle seasoning evenly.
Add Aromatics and Liquid:
- Stir in bay leaves, onion, garlic, jalapeños, chicken broth, and lime juice.
- Secure the lid and set to high pressure for 45 minutes with a 20-minute natural release.
Shred the Pork:
- Carefully remove pork and shred with two forks.
- Optionally, drizzle some juices over the shredded meat.
Optional Crispy Carnitas:
- Spread shredded pork (without juice) on a baking sheet.
- Broil on the upper oven rack for 2–4 minutes, watching closely.
Notes
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in the microwave or on the stovetop in a Dutch oven.
Nutrition
Calories: 322kcal | Carbohydrates: 6g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1169mg | Potassium: 759mg | Fiber: 2g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 3mg
