Instant Pot Carnitas - Delicious perfectly cooked pork tacos

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil can be more budget-friendly.

Cut pork into 3 pieces.

Mix together oregano, cumin, coriander, salt, black pepper and Mexican chili powder. Rub spice mix all over pork shoulder and place it in the Instant Pot.

Combine onion, garlic, orange juice, broth, and lime juice and pour this mixture over the pork.

Close the lid and pressure cook on High Pressure for 90 minutes.

Do a natural pressure release (NPR).

Open the Instant Pot and carefully remove pork from the Instant Pot, place it in a bowl and let it cool for a few minutes.

Using two forks or meat shredder claws, shred the pork. It should be very tender. Discard any large pieces of fat, if desired.

Use a slotted spoon to remove the onion mixture from the liquid in the Instant Pot and add it to the cooked pork.

Heat oil in a large nonstick frying pan over medium heat.

Place desired amount of shredded pork in the frying pan and press down gently.

Pour 2 to 3 Tbsp of the juices from the Instant Pot over the meat to moisten the pork while it’s cooking.

Fry the pork mixture until it is browned and crisp on the bottom. Don’t flip the meat over, just fry it on one side, about 6 to 8 minutes.

To serve, place pork carnitas in a heated corn tortilla and add your choice of fillings.

Cooking Techniques

Equipment Needed

Spice Level: