Instant Pot Crispy Pork Carnitas are super easy to make in the instant pot, and combine pork shoulder with a tried-and-true spice rub, an orange, lime, and broth combo - all topped with a delicious pico de gallo. It doesn't get much better than this!
4-5poundboneless pork shoulder- cut into 3-inch cubes
3Tablespoonssugar
2teaspoonkosher salt
1teaspoonblack pepper
2teaspoonsmoked paprika
1/2teaspooncayenne pepper
2teaspoongarlic powder
2mediumoranges- freshly squeezed
2largelimes- freshly squeezed
4cupslower sodium chicken broth- or more to cover pork
For the carnitas:
flour or corn tortillas
Pico de Gallo
cotija cheese
limes and cilantro
Instructions
For the pork:
Mix together the spice rub ingredients - the sugar, salt, black pepper, paprika, cayenne pepper, and garlic powder.
Cut the pork shoulder into 3-inch cubes. Massage the spice rub into the meat. Let the meat come to room temperature.
On a 6-quart Instant Pot, turn the Sauté Function on. Coat bottom with olive oil, and brown the pork on all sides, working in batches.
Pour the freshly squeezed orange, lime juice, and chicken broth over the pork. If it's not covered, add some water or more broth. Turn the Pressure Cooker setting on, tighten the lid, and close the vent. Set the time to 40 minutes. After the 40 minutes are up, let the Instant Pot do a natural release for 15 minutes, then do a quick release by opening the vent.
Remove the pork to a bowl, and let it partially cool. Then use two forks to shred the pork.
For the carnitas:
Preheat the oven to broil on high. Prepare a sheet pan with tin foil or parchment paper (that can take high heat), and spread about half of the shredded pork on it. (If serving a big group, you may want to do two sheet pans of pork.) Drizzle about 1/3 cup of reserved liquids (from the instant pot) over the pork. Broil for about 5-6 minutes, or until pork gets nice and browned on top.
To serve carnitas, layer pork, Pico de Gallo, cotija cheese, and avocado slices on top of flour or corn tortillas. Add a squeeze of lime and enjoy!
Notes
I like to make a batch of my Best Dry Rub Seasoning, and keep it handy for any pork (or other meats).