Instant Pot Pork Carnitas

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Adjust Servings
4 lbs pork shoulder trimmed and cut into cubes
1 tablespoon ancho or regular chili powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon kosher salt
2 tablespoons canola oil
1/2 cup orange juice
1/4 cup lime juice
1/2 cup beer or chicken broth
1 tablespoon minced garlic
1 bay leaf
Nutritional Information
254kcal Calories
4g Carbohydrates
27g Protein
13g Fat
3g Saturated Fat
92mg Cholesterol
1049mg Sodium
574mg Potassium
1g Sugar
370IU Vitamin A
13.8mg Vitamin C
46mg Calcium
2.7mg Iron


Toss the pork cubes with chili powder, oregano, cumin, coriander, and salt.
Mark as complete
Set Instant Pot to Saute on High, add oil, and brown cubes on all sides for 5 minutes. Turn Instant Pot off.
Mark as complete
Whisk together orange juice, lime juice, beer or broth, bay leaf, and garlic. Pour over pork and stir bottom with a wooden spoon to scrape up any brown bits.
Mark as complete
Set Instant Pot to High Pressure for 30 minutes. Cook and let steam release naturally for 10-15 minutes.
Mark as complete
Open lid carefully, remove bay leaf, use a slotted spoon to remove pork to a large bowl.
Mark as complete
Use two forks to shred pork, and add 1-2 cups of liquid or more as desired.
Mark as complete


Chef’s Tip: For a crispy finish just spread the finished pork out on a baking sheet and cook under the broiler for 5 minutes or so.

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