Easy And Amazing Pork Carnitas! Recipe

I just made the most insane Carnitas Instant Pot Recipes-style pork that shreds like butter and will ruin every supermarket taco you thought was acceptable.

I’m obsessed with these easy and amazing pork carnitas. I love how pork shoulder shreds into juicy threads that still have crispy edges.

I don’t care if you call it Carnitas Instant Pot Recipes or Carnitas Crock Pot, I just want tacos piled high and messy. The orange juice brightness cuts through the fat in the best way and makes the meat sing.

I make them on repeat because they’re bold, salty, tangy, and stupidly simple to love. Seriously.

I want this in my mouth, now. No fuss, I just want carnitas that slap daily and I will never apologize.

Ingredients

• Pork shoulder: the juicy, shreddable protein you’ll crave.
• Kosher salt: brings out meat’s natural taste, no fuss.
• Black pepper: tiny kick, wakes up the pork.
• Chili powder: smoky warmth, not just heat.
• Cumin: earthy backbone that’s low-key irresistible.
• Dried oregano: herbiness that keeps things balanced.
• Smoked paprika: adds subtle smoke, really cozy.
• Brown sugar: soft caramel notes, cuts acidity.
• Garlic: punchy, savory, absolutely necessary.
• Onion: sweet base, it melts into the meat.
• Orange juice: bright citrus that tenderizes and freshens.
• Lime juice: zippy finish, it wakes everything up.
• Chicken broth: keeps things moist and savory.
• Bay leaves: background herbal note, barely there but needed.
• Vegetable oil: helps get a nice sear, optional.
• Corn tortillas: the perfect handheld, soft and corn-forward.
• Fresh cilantro: herbaceous pop, use sparingly if needed.
• Lime wedges: extra tang, squeeze right before eating.
• White onion: crunchy topping, classic taco move.

Ingredient Quantities

• 3 to 4 lb pork shoulder or Boston butt, trimmed and cut into 3 inch chunks
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground if you got it
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 tablespoon brown sugar (lightly packed)
• 4 cloves garlic, minced or smashed
• 1 large onion, coarsely chopped
• 1 cup fresh orange juice (about 2 oranges)
• 2 tablespoons fresh lime juice
• 1/2 cup low sodium chicken broth or water
• 2 bay leaves
• 1 to 2 tablespoons vegetable oil or olive oil for searing, optional but helps
• Corn tortillas for serving (as many as you need)
• Fresh cilantro, chopped, for garnish
• 1 to 2 limes, cut into wedges for serving
• Finely diced white onion for topping, optional

How to Make this

1. Pat pork dry and cut into 3 inch chunks, then toss with salt, pepper, chili powder, cumin, oregano, smoked paprika, and brown sugar so every piece is well coated.

2. If you want extra flavor, heat 1 to 2 tablespoons oil in the Instant Pot on Saute and brown the pork in batches until nicely seared on all sides, about 2 minutes per side, then remove and set aside.

3. Add the chopped onion and garlic to the pot and cook for 1 to 2 minutes until fragrant, scrape up any browned bits, then pour in 1 cup orange juice, 2 tablespoons lime juice and 1/2 cup chicken broth or water to deglaze the bottom.

4. Return the pork to the pot, tuck in 2 bay leaves, lock the lid and set to Pressure Cook on high for 60 minutes for 3 to 4 pounds of shoulder; quick tip: bigger chunks may need 65 to 70 minutes.

5. Let pressure release naturally for 15 minutes, then carefully release remaining pressure and open the lid; remove bay leaves and transfer pork to a large bowl or sheet pan, reserving cooking liquid.

6. Shred the pork with two forks, then stir in a few spoonfuls of the strained cooking liquid to keep it juicy; taste and adjust salt, a squeeze more lime or a pinch more brown sugar if it needs balancing.

7. For crispy edges you have two great options: spread shredded pork on a rimmed sheet pan and broil 4 to 6 minutes until edges crisp, stirring once; or heat a skillet with a little oil and fry small batches until caramelized and crunchy.

8. If using a Crock Pot instead, brown pork in a skillet first if you can, then place everything in the slow cooker with the liquids and bay leaves and cook on low for 7 to 8 hours or high for 4 to 5 hours, shred and crisp as above.

9. Warm corn tortillas, pile on the carnitas, top with chopped cilantro, finely diced white onion and a lime wedge, and serve extra lime on the side.

10. Leftovers freeze great: cool shredded pork, pack with a little cooking liquid in freezer bags, and freeze up to 3 months; thaw in fridge overnight and reheat gently, then crisp before serving.

Equipment Needed

1. Instant Pot or electric pressure cooker (or a slow cooker if you prefer)
2. Large cutting board
3. Sharp chef’s knife
4. Measuring cups and spoons
5. Tongs and a wooden spoon or spatula
6. Large bowl or rimmed sheet pan (for resting and shredding)
7. Two forks (for shredding)
8. Skillet or broiler-safe pan (for crisping the shredded pork)

FAQ

Easy And Amazing Pork Carnitas! Recipe Substitutions and Variations

• Pork shoulder or Boston butt: if you cant get it, use pork country style ribs or a well marbled pork loin roast. Country style ribs give similar fat and texture; loin will be leaner so watch cooking time and add a little extra broth so it doesnt dry out.
• 1 cup fresh orange juice: swap with store bought orange juice, or for a brighter tang use pineapple juice or a mix of half orange juice and half apple cider. Canned OJ works fine too if fresh isnt available.
• 1 tablespoon brown sugar: substitute equal parts maple syrup or honey for the sweet note, or use light molasses if you want a deeper, almost caramel flavor. If using liquid sweeteners reduce other liquids slightly.
• 1/2 cup low sodium chicken broth or water: you can use beef broth, vegetable broth, or water plus 1/2 teaspoon chicken bouillon powder. Broth adds more savory depth, water is fine in a pinch.

Pro Tips

– Sear in batches and don’t crowd the pot. Browning builds flavor and those fond bits make the sauce taste way better; if pieces steam instead of brown you lose that caramelized goodness.

– Trim big silver skin pieces but leave some fat. A little fat keeps the pork moist while cooking, but too much makes the final shredding greasy. After shredding, skim or spoon off excess liquid fat before crisping.

– Strain and reduce the cooking liquid into a glaze. After you shred the pork, simmer the reserved liquid until slightly thickened, then toss a few spoonfuls with the meat to boost moisture and flavor before crisping.

– Crisp in small batches and keep an eye on them. Whether under the broiler or in a skillet, spreading meat too thick or not stirring will give uneven texture. Quick high heat gives the best crunchy edges without drying out the whole batch.

– Taste and adjust at the end. Brightness is everything here, so a squeeze of lime or a pinch of brown sugar right before serving can fix things that seemed a bit flat after long cooking.

Easy And Amazing Pork Carnitas! Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I just made the most insane Carnitas Instant Pot Recipes-style pork that shreds like butter and will ruin every supermarket taco you thought was acceptable.

Pin

Servings

8

servings

Calories

520

kcal

Equipment: 1. Instant Pot or electric pressure cooker (or a slow cooker if you prefer)
2. Large cutting board
3. Sharp chef’s knife
4. Measuring cups and spoons
5. Tongs and a wooden spoon or spatula
6. Large bowl or rimmed sheet pan (for resting and shredding)
7. Two forks (for shredding)
8. Skillet or broiler-safe pan (for crisping the shredded pork)

Ingredients

• 3 to 4 lb pork shoulder or Boston butt, trimmed and cut into 3 inch chunks

• 1 1/2 teaspoons kosher salt

• 1 teaspoon black pepper, freshly ground if you got it

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 tablespoon brown sugar (lightly packed)

• 4 cloves garlic, minced or smashed

• 1 large onion, coarsely chopped

• 1 cup fresh orange juice (about 2 oranges)

• 2 tablespoons fresh lime juice

• 1/2 cup low sodium chicken broth or water

• 2 bay leaves

• 1 to 2 tablespoons vegetable oil or olive oil for searing, optional but helps

• Corn tortillas for serving (as many as you need)

• Fresh cilantro, chopped, for garnish

• 1 to 2 limes, cut into wedges for serving

• Finely diced white onion for topping, optional

Directions

• Pat pork dry and cut into 3 inch chunks, then toss with salt, pepper, chili powder, cumin, oregano, smoked paprika, and brown sugar so every piece is well coated.
• If you want extra flavor, heat 1 to 2 tablespoons oil in the Instant Pot on Saute and brown the pork in batches until nicely seared on all sides, about 2 minutes per side, then remove and set aside.
• Add the chopped onion and garlic to the pot and cook for 1 to 2 minutes until fragrant, scrape up any browned bits, then pour in 1 cup orange juice, 2 tablespoons lime juice and 1/2 cup chicken broth or water to deglaze the bottom.
• Return the pork to the pot, tuck in 2 bay leaves, lock the lid and set to Pressure Cook on high for 60 minutes for 3 to 4 pounds of shoulder; quick tip: bigger chunks may need 65 to 70 minutes.
• Let pressure release naturally for 15 minutes, then carefully release remaining pressure and open the lid; remove bay leaves and transfer pork to a large bowl or sheet pan, reserving cooking liquid.
• Shred the pork with two forks, then stir in a few spoonfuls of the strained cooking liquid to keep it juicy; taste and adjust salt, a squeeze more lime or a pinch more brown sugar if it needs balancing.
• For crispy edges you have two great options: spread shredded pork on a rimmed sheet pan and broil 4 to 6 minutes until edges crisp, stirring once; or heat a skillet with a little oil and fry small batches until caramelized and crunchy.
• If using a Crock Pot instead, brown pork in a skillet first if you can, then place everything in the slow cooker with the liquids and bay leaves and cook on low for 7 to 8 hours or high for 4 to 5 hours, shred and crisp as above.
• Warm corn tortillas, pile on the carnitas, top with chopped cilantro, finely diced white onion and a lime wedge, and serve extra lime on the side.
• Leftovers freeze great: cool shredded pork, pack with a little cooking liquid in freezer bags, and freeze up to 3 months; thaw in fridge overnight and reheat gently, then crisp before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 8
• Calories: 520kcal
• Fat: 40g
• Saturated Fat: 14g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 20g
• Cholesterol: 140mg
• Sodium: 500mg
• Potassium: 700mg
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 6g
• Protein: 40g
• Vitamin A: 300IU
• Vitamin C: 25mg
• Calcium: 40mg
• Iron: 2.5mg