Instant Pot or Slow Cooker Pork Carnitas
Transform your weeknight dinners with these succulent and flavorful Instant Pot or Slow Cooker Pork Carnitas! This versatile recipe features tender, fall-apart pork shoulder infused with the zesty brightness of fresh orange and lime juice, a smoky kick from chipotle powder, and earthy spices like cumin and oregano. Whether you're pressure-cooking for a quick 60-minute meal or opting for the slow-cooking method for maximum depth of flavor, these carnitas couldn't be easier to prepare. The finishing touch—a quick broil or skillet sear—yields irresistibly crispy edges that pack every bite with texture and taste. Perfect for tacos, burritos, or rice bowls, this crowd-pleasing dish is sure to become a staple in your recipe rotation. Don't forget the garnish—fresh cilantro, diced onion, and lime wedges take these pork carnitas to the next level!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless, trimmed of excess fat)
- 2 tbsp Olive oil
- 1 cup Orange juice (freshly squeezed)
- 2 tbsp Lime juice (freshly squeezed)
- 1 cup Chicken broth
- 4 Garlic cloves (minced)
- 1 tsp Chipotle powder
- 2 tsp Ground cumin
- 2 tsp Dried oregano
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 Bay leaves
- 1 White onion (diced)
Instructions
Cut the pork shoulder into large chunks, about 3–4 inches each, and set aside.
In a small bowl, mix together the salt, black pepper, ground cumin, chipotle powder, and dried oregano.
Rub the spice mixture all over the pork chunks, ensuring all sides are coated evenly.
Turn the Instant Pot to the sauté setting and heat the olive oil. If using a slow cooker, replace this step by searing the pork in a skillet on the stovetop.
Sear the pork in batches in the olive oil until golden brown on all sides, about 2–3 minutes per side. Remove the pork and set aside.
If using an Instant Pot, turn off sauté mode after browning. Add the chicken broth, orange juice, lime juice, minced garlic, and diced onion to the pot, stirring to mix. Place the bay leaves into the liquid.
Return the seared pork chunks to the Instant Pot or slow cooker, nestling them into the liquid.
For Instant Pot: Seal the lid, set to pressure cook on high, and cook for 40 minutes. Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
For Slow Cooker: Cover and cook on low for 8–10 hours or on high for 4–5 hours until the pork is tender and shreds easily.
Once cooked, remove the pork chunks from the liquid and shred with two forks. Reserve about 1 cup of the cooking liquid.
Preheat a broiler or a large skillet. Spread the shredded pork on a baking sheet and pour a bit of the reserved liquid over the meat to keep it moist. Broil for 3–5 minutes, or crisp the pork in the skillet over medium-high heat until crispy edges form.
Serve the pork carnitas in tacos, burritos, rice bowls, or with your favorite side dishes. Garnish with fresh cilantro, diced onions, and lime wedges if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 583 mg | 25% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 3.1 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
