Instant Pot Crispy Pork Carnitas {Mexican Shredded Pork}
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2½ - 3 pounds pork shoulder (also known as 'pork butt')
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 2 oranges, halved
  • 1 lime, halved
  • 1 cup low-sodium chicken broth
  1. Cut the pork roast into 4" pieces and place inside the Instant Pot.
  2. In a small bowl, combine salt, cumin, chili powder, garlic powder, oregano, onion powder, and ground black pepper. Sprinkle over the top of the pork and mix so that all the pork is covered with seasonings.
  3. Squeeze the juice from the oranges and lime over the seasoned pork, then place the rinds in the Instant Pot with the pork.
  4. Add chicken broth to Instant Pot, not pouring directly on the pork (because that will wash away the seasonings).
  5. Make sure your sealing ring is in place on the lid.
  6. Lock the lid on the Instant Pot and set the steam release knob to the "sealing" position.
  7. Press the "manual" button and set Instant Pot for high pressure for 40 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  8. Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes (don't touch or do anything - let the timer start counting up until it reaches 15), then release any remaining pressure by moving the valve to "vent". Open the lid.
  9. Preheat the oven to "broil". Use a slotted spoon to remove the pork and place pork on a baking sheet. Use two forks to shred the pork (it should fall apart pretty easily).
  10. If desired, sprinkle pork with salt and pepper.
  11. Place baking sheet in oven until the tips of pork are browned and slightly crisp, about 3-4 minutes - make sure that you are watching closely because it can burn very very quickly.
Recipe by Tone and Tighten at