Instant Pot Carnitas with Citrus

Name: Instant Pot Carnitas with Citrus
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 lbs (1360 g) pork shoulder, cut into 3-inch chunks, patted very dry; 3 tablespoons (43 g) lard; 1½ teaspoons (9 g) fine sea salt; ½ teaspoon (1 g) black pepper, freshly ground; 1½ teaspoons (3 g) ground cumin; 1 teaspoon (2 g) dried Mexican oregano; ¼ teaspoon (½ g) ground cinnamon; 2 whole (240 g (juice and zest)) navel orange, zested and juiced; 2 whole (120 g (juice)) lime, juiced; 4 cloves (20 g) garlic, smashed; 2 whole bay leaves; ¾ cup (180 ml) low-sodium chicken broth; 8 tortillas (240 g) corn tortillas, 6-inch, warmed before serving

From the MyKitchenBank Kitchen

Tender, deeply flavored pork carnitas made in a pressure cooker with orange, lime, and warm spices. The meat shreds easily and crisps beautifully in a hot skillet, ready for building into tacos or sandwiches with fresh toppings and warm tortillas.

Prep: 20 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 40 min
Makes: 1.5 lbs (680 g) shredded carnitas, makes 8–10 tacos or sandwiches

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Steps

Before you start

Pat the pork shoulder completely dry with paper towels (moisture prevents browning)
Have fresh corn or flour tortillas ready to warm
Zest the citrus fruits before juicing them
Read through the recipe—most time is passive pressure cooking

1
Sear the pork
- Set the Instant Pot to high sauté mode and heat for 2 minutes.
- Add 2 tablespoons (28 g) of the lard.
- Once shimmering, working in two batches to avoid crowding, sear the pork chunks for 3–4 minutes per side until deep golden brown.
- Transfer to a plate.
- Season the browned pork with salt and black pepper.
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Ready when: Pork is deep golden brown on all sides, not cooked through
Tip: Don't skip browning—it builds flavor. Dry pork browns better, so thorough patting is essential.
2
Build the braising base
- Return the Instant Pot to sauté mode.
- Add the remaining 1 tablespoon (15 g) lard.
- Stir in the cumin, oregano, and cinnamon for 30 seconds until fragrant.
- Add the smashed garlic and cook for another 30 seconds.
- Pour in the orange juice, lime juice, and broth, scraping up any browned bits from the pot bottom with a wooden spoon.
- This should yield about 1.5 cups (360 ml) of liquid.
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Ready when: Spices smell aromatic and liquid is beginning to steam
Tip: Scraping the pot bottom (deglazing) dissolves flavorful browned bits and enriches the braising liquid.
3
Add pork and aromatics
- Return all the seared pork to the pot and stir gently to coat with the spiced liquid.
- Add the bay leaves and orange zest.
- The pork should be submerged or mostly submerged.
- Cancel sauté mode.
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Ready when: Pork is coated and bay leaves are submerged in liquid
Tip: If pork protrudes above liquid, add a splash more broth; it needs steam to braise evenly.
4
Pressure cook
- Close the Instant Pot lid and set the vent to sealing.
- Select high pressure and set the timer for 45 minutes.
- The pot will take 8–10 minutes to come to pressure before cooking begins.
- When the timer sounds, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam by moving the vent to venting.
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Ready when: Pressure has fully released (float valve dropped) and steam is no longer escaping
Tip: Natural pressure release prevents the pork from drying out. Quick-release afterward prevents overflow and cools the pot faster.
5
Shred the pork
- Carefully remove the pork pieces from the hot liquid using tongs and place on a cutting board.
- Using two forks, pull the pork apart into bite-sized shreds.
- It should be so tender it falls apart easily.
- Discard any large pieces of fat if desired, but some fat adds flavor and richness to the final dish.
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Ready when: Pork shreds easily with minimal pressure from two forks; internal texture is tender and moist, well above 145°F (63°C)
Tip: Keep the braising liquid in the pot—you'll use it to finish the carnitas. Let the meat rest for 2 minutes so it's easier to handle.
6
Finish in the skillet
- Heat a large skillet or cast iron over medium-high heat.
- Pour half of the braising liquid (straining out solids and bay leaves first) into the shredded pork and mix to coat.
- Working in batches if needed, spread the pork in a single layer in the hot skillet and cook for 5–7 minutes, stirring occasionally, until the edges crisp and brown slightly.
- The pork should look golden with a few caramelized bits.
- Add more braising liquid or reserved pork fat if it looks too dry.
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Ready when: Pork is golden brown with crispy edges; some pieces are caramelized
Tip: This final crisping is the hallmark of true carnitas—don't skip it. Watch for sticking; stir every 1–2 minutes.
7
Warm tortillas and serveOven 350°F / 175°C
- While the pork crisps, warm the tortillas directly over a gas flame, in a dry skillet over medium-high heat, or wrapped in a damp cloth in the oven at 350°F (176°C) for 3 minutes.
- Transfer the crisped carnitas to a serving bowl and garnish with reserved orange zest if desired.
- Serve immediately with warm tortillas, lime wedges, diced onion, fresh cilantro, and salsa.
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Ready when: Tortillas are pliable and warm to the touch
Tip: Warm tortillas stay soft and flexible. Cold tortillas crack when rolled.

Good to know

Tips

Citrus is key: The orange and lime cut through the richness of the pork and prevent the dish from feeling heavy. Zest adds brightness at the end.
Pressure cooking normally takes 90 minutes including come-up time, but the low-temperature braising that follows the pressure-cooking method yields more tender meat. This method is actually faster than traditional oven braises (3+ hours) while achieving the same tenderness.
Don't discard the braising liquid—it's flavorful. Use it to keep the carnitas moist during the final crisping step, or save it for soups or to braise other vegetables.
For a crowd: This recipe doubles easily. Use a full-sized Instant Pot (8-quart if available) and increase pressure-cooking time to 50 minutes.

Make ahead

Carnitas can be made up to 3 days ahead. Shred the pork after pressure cooking, cool, and store in the braising liquid in an airtight container in the refrigerator. To serve, reheat gently in a skillet over medium heat with a splash of the braising liquid until warmed through, then crisp as directed. Freezer: Freeze shredded pork in the braising liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.

Storage & reheating

Room temperature: Not recommended; carnitas should be refrigerated within 2 hours. Refrigerator: Store shredded pork in the braising liquid in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat until warmed through (5–7 minutes), then crisp briefly if desired. Freezer: Freeze in the braising liquid in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Substitutions

lard → bacon fat or olive oil. Lard gives traditional flavor and texture, but bacon fat adds smokiness and olive oil works for a lighter dish. Use equal amounts.
dried Mexican oregano → dried Italian oregano or marjoram. Mexican oregano has a woodier, more peppery flavor. Italian oregano is more delicate but still pleasant.
low-sodium chicken broth → beef broth or pork broth. Any broth works; beef adds deeper flavor, pork is more traditional for carnitas.
corn tortillas → flour tortillas, rolls, or focaccia. Corn tortillas are authentic, but flour tortillas are softer. Use carnitas as sandwich fillings with avocado and pickled onions.