Best Pork Carnitas


  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 2 Oranges
  • 2 limes
  • orange juice
  • 3-4 lb well-marbled pork shoulder
  • 1 tbsp oil
  • 2 cloves garlic
  • 1 onion
  • 2 cinnamon sticks
  • Corn tortillas
  • 1/2 cup chopped cilantro
  • Avocado slices
  • Lime wedges
  • Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make 3/4 cup liquid, reserve rinds.
  • In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
  • Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add garlic and cook for 1-2 minutes until lightly browned.
  • Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour 2/3 cup cooking juice over the meat.
  • Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
  • Serve warm on tortillas with your choice of toppings.
Previous Next