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Crispy Instant Pot Pork Carnitas Recipe Easy Tender Juicy Edges

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This recipe delivers crispy, tender pork carnitas with juicy edges using the Instant Pot for quick pressure cooking and a broiler or skillet for crisping. Perfect for taco nights and quick weeknight meals.

Ingredients

Scale
  • 3–4 lbs pork shoulder (boneless, trimmed of excess fat)
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 cup (240 ml) orange juice
  • 1/4 cup (60 ml) lime juice
  • 1/2 cup (120 ml) chicken broth
  • 2 bay leaves
  • Optional toppings: chopped cilantro, diced onions, sliced radishes, lime wedges, warm corn tortillas

Instructions

  1. Pat the pork shoulder dry with paper towels and cut into 3-4 large chunks.
  2. In a large mixing bowl, combine kosher salt, black pepper, cumin, oregano, smoked paprika, chili powder, and minced garlic. Toss pork pieces in the spice mix to coat evenly.
  3. Turn Instant Pot to ‘Sauté’ setting and add a splash of oil. Sear pork chunks for 2-3 minutes on each side until golden brown. Remove and set aside.
  4. In the same pot, sauté diced onions until softened and translucent, about 3-4 minutes. Add orange juice, lime juice, and chicken broth; stir to combine.
  5. Return pork to the pot and add bay leaves. Lock lid, seal valve, and pressure cook on high for 60 minutes. Allow natural release for 15 minutes, then quick release remaining pressure.
  6. Remove pork and shred using two forks or tongs. Discard bay leaves. Return shredded pork to cooking liquid to soak up juices.
  7. Preheat broiler to high. Spread shredded pork evenly on an oven-safe baking sheet or dish. Broil for 5-7 minutes until edges crisp, toss halfway through and broil another 3-5 minutes. Watch closely to avoid burning.
  8. Serve carnitas warm in tortillas with optional toppings like cilantro, diced onions, radishes, and lime wedges.

Notes

Do not skip the broiler or skillet crisping step to achieve the signature crispy edges. Use fresh-squeezed orange and lime juice for best flavor. For a smoky twist, add chipotle peppers in adobo sauce during pressure cooking. For gluten-free, verify chicken broth label. Leftovers store well refrigerated up to 4 days or frozen up to 3 months. Reheat gently to restore crispiness.

Nutrition

Keywords: pork carnitas, Instant Pot, crispy pork, pressure cooker, taco recipe, easy pork recipe, Mexican cuisine, quick carnitas

Find it online: https://evabake.com/crispy-instant-pot-pork-carnitas-recipe-easy-tender-juicy-edges/