Instant Pot Pork Carnitas
The best Mexican pork carnitas! Juicy, fall-apart tender, and so flavorful. Made in just a fraction of the time!
Ingredients
- 1 tablespoon vegetable oil
- 4 pound boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks
- 12 ounces pilsner or lager beer
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground pepper
Equipment
Instructions
- Set 6-qt Instant Pot® to the high saute setting.
- Heat vegetable oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
- Stir in beer, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt and pepper. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove pork shoulder from the Instant Pot® and shred the meat using two forks; season with salt and pepper, to taste, if needed.
- Preheat oven to broil. Place pork onto a baking sheet and broil until crisp and crusted, about 2-3 minutes.
- Serve immediately.