Instant Pot Carnitas are made with pork shoulder, fresh orange and lime juice, seasoning and cooked in your pressure cooker until juicy and tender. Broil until crispy and use it to make tacos, burritos, bowls or Mexican salads!
In a small bowl, mix together the seasoning. Sprinkle half of it over the meat and rub it in.
Turn on your Instant Pot. Press saute setting.
Wait 2 minutes, then add olive oil to the pot.
Place meat in the Instant Pot and sear on all sides until lightly brown.
Remove the meat onto a plate.
Add all liquids to the pot and deglaze the bottom by scraping it with a wooden spoon.
Add garlic and rest of seasoning. Add the meat back into the pot.
Close the lid, set valve to sealing position. Press manual setting, then set timer to 40 minutes.
Once done, let the Instant Pot release pressure naturally. Do not switch the valve to venting. It should take about 12 to 15 minutes. You can turn off your IP.
Once the pressure is out, carefully open the lid away from your face and remove the meat onto a baking sheet.
Pull it apart with two forks.
Broil meat for 2 to 3 minutes or crisp up in a pan.
Notes
For leftover liquid: do not discard it! It’s full of flavor. Use it to drizzle over shredded meat before broiling. Save it and store it in the fridge for reheating leftovers. You can also turn it into an incredible gravy for another meal. Just add cornstarch and heat up until it thickens.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days. You can also freeze it for up to 3 months. Make sure to use freezer-safe ziploc bags or containers.