Pork Carnitas


  • 2 tbsp manteca (pork lard)
  • 2 1/4 lbs pork shoulder roast or Boston butt
  • 1 tsp coarse salt
  • 1 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1 cup Freshly Squeezed Orange Juice
  • 1/4 cup freshly squeezed lime juice
  • 2 leaves bay
  • Set the Instant Pot to Sauté and adjust to More or High. Heat the manteca in the pot until completely melted. Add the pork and fry for 6 to 8 minutes, or until light golden brown. Season with the salt, cumin, and pepper. Add the orange and lime juices and top with the bay leaves.
  • Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 25 minutes on high.
  • When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid. Remove and discard the bay leaves.
  • Using two forks, shred the pork carnitas in the pot. Enjoy! Option
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