Easy Instant Pot Carnitas
These easy instant pot Mexican carnitas are full of flavor, juicy yet crispy. You'll want to eat them for breakfast, lunch, and dinner!
Equipment
- Instant Pot or Slow Cooker
Ingredients
Rub
- 2 tbsp dried oregano
- 1 tbsp dried cilantro
- 2 tbsp ground cumin (omit for AIP)
- 1 tsp paprika (omit for AIP)
- 1 tbsp chili powder (omit for AIP)
Carnitas
- 4-5 lb pork shoulder
- 1 medium onion sliced
- 4 garlic cloves
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/2 cup bone broth or water
- salt and pepper
- 1 tbsp olive oil
- 1/2 lime
Instructions
Instant Pot
- Mix together the oregano, cumin, paprika, cilantro and chili powder. Rub all over the pork shoulder. For an AIP rub, only use the cilantro and oregano.
- Cut 4 slits into the pork shoulder with a knife and insert the garlic cloves.
- If using an Instant Pot, set the IP to saute and add olive oil. Sear the pork shoulder on all sides.
- Add in the sliced onion, orange juice, lime juice, and broth or water.
- Season with salt and pepper and cook on low for 8 hours.
Crisping the carnitas
- Heat oven to 450F.
- Shred pork with two forks. Spread out shredded pork on a baking sheet. Top with cooking juice.
- Cook until crispy, about 20 minutes. Squeeze some lime juice on top and enjoy!
- See post for serving ideas.