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As the leaves turn and the air gets cool, nothing warms the soul quite like a dish of comforting, savory pork carnitas. This Instant Pot Pork Carnitas recipe is your perfect companion this fall, offering a versatile and mouthwatering meat that can be served in countless ways. Whether you’re whipping up tacos for a family dinner, lettuce wraps for a lighter option, or tossing it atop a fresh salad, you’ll love how this tender pork can transform any meal into something special.
This recipe starts by blending together the bright, zesty flavors of fresh orange juice and lime with warm spices that create a mouthwatering marinade for your pork. A couple of optional steps can elevate the dish, such as sautéing aromatic onions, jalapeños, and garlic before cooking, which adds depth and richness. And while you can enjoy the carnitas straight out of the Instant Pot, tossing it under the broiler for crispy edges makes all the difference – think of it as the cherry on top of your fall comfort food.
This dish is perfect for meal prep or feeding a crowd, making it an ideal choice for chillier fall evenings when everyone is craving something hearty yet satisfying. Enjoy the ultimate indulgence of pulling apart tender pork, crispy edges, and layers of flavor, all in just under an hour. Plus, the leftovers are fantastic for lunch the next day!
Easy Instant Pot Pork Carnitas Recipe
Ingredients
- ¾ c. chicken broth, preferably organic
- ¾ c. fresh orange juice (approximately 2 large oranges)
- 3 T. lime juice
- 1 T. chili powder
- ½ t. smoked paprika
- 1 t. dried Mexican oregano
- 1 t. ground cumin
- Sea salt and black pepper, to taste
- 2-3 T. extra virgin olive oil, divided
- 3½ – 4 lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
- 1 medium red onion, diced
- 1 medium jalapeno, diced
- 2-3 cloves fresh garlic, peeled and chopped
Directions
In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
Press the “Sauté” button on the Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork shoulder pieces. Season with salt and black pepper and cook until browned, about 1-2 minutes per side. Transfer to a plate. Repeat with remaining pork.
*Optional: Add remaining olive oil, onion, jalapeño, and garlic to the pot, cooking until soft and translucent, about 3-4 minutes.
Return the pork to the pot and pour in the broth mixture. Seal the lid and set to cook on high pressure for 30 minutes.
Let the steam naturally release for 20-25 minutes, then perform a quick release for any remaining steam.
Preheat the oven broiler to high. Shred the pork on a baking sheet, drizzle with ¼ cup cooking liquid, and broil for 4-5 minutes or until crispy. Toss the pork and broil again for extra crispiness.
Serve with the reduced cooking liquid, fresh lime wedges, and chopped cilantro.
So, are you ready to welcome the flavors of fall into your kitchen with this delicious Instant Pot Pork Carnitas? It’s a recipe that promises to become a favorite! Don’t forget to share your experience in the comments below after you’ve made it!
