Instant Pot carnitas are easy to make with pork shoulder, orange juice, and spices. You just need a little patience for the pressure to release naturally, but you'll be rewarded with fall-apart tender pork. Perfect for tacos, nachos, burritos, and more!
Ingredients
- pork butt roast: 1 piece (6 pound)
- ½ tablespoons salt: 1 piece
- oregano: 1 Tbsp (dried)
- ground cumin: 2 tsp
- ground black pepper: 1 tsp
- chili powder: 0.5 tsp
- paprika: 0.5 tsp
- olive oil: 2 Tbsp (to taste)
- orange juice: 1 cup
- onion: 1 piece (chopped)
- garlic: 4 clove (diced, to taste)
Metric Conversion
Stages of cooking
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Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl. Dotdash Meredith Food Studios
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Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic. Dotdash Meredith Food Studios
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Cover pork cubes with orange juice, onion, and garlic. Dotdash Meredith Food Studios
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Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes. Dotdash Meredith Food Studios
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Remove pork from the pressure cooker and shred meat. DOTDASH MEREDITH FOOD STUDIOS
