Instant Pot Carnitas

Carnitas should be tender first and crisp second. This version uses the Instant Pot to braise pork shoulder with fresh orange and lime, then finishes under the broiler for caramelized edges and a juicy interior. The result is balanced, citrus-forward, and built for tacos that rely on brightness and texture rather than heavy toppings. 

Ingredients

Makes 6 servings

Total Time: Approximately 1 hour 45 minutes (includes pressure build and natural release) - requires instant pot pressure cooker

Pork

  • 3 lb pork shoulder, cut into 2 inch pieces

  • 1 Tbsp kosher salt

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • Pinch ground cinnamon

  • 1/4 cup Tbsp neutral oil (for searing)

    Braising Liquid

  • ½ cup chicken stock

  • Juice of 1–2 oranges (about ½ cup total) - save the peels

  • Juice of 1 lime - save the peels

  • 1 bay leaf

  • 2 smashed garlic cloves

Method

  1. Season pork evenly with salt, cumin, oregano, and cinnamon.

  2. Set Instant Pot to Sauté – High. Add 2 TBL oil and sear half of the pork on 2–3 sides until deeply browned, about 3–4 minutes per side. Remove and set aside at room temp. Repeat with 2 TBL of oil and the rest of the pork.

  3. Deglaze the pot with chicken stock, scraping thoroughly to release browned bits. Add orange juice and lime juice, include the reserved peels if you have them. Add bay leaf and garlic.

  4. Return pork to the pot. Seal lid and cook on High Pressure for 60 minutes.

  5. Allow natural release for 15 minutes, then vent remaining pressure and open lid.

  6. Remove pork. Discard citrus solids if used. Set Instant Pot to Sauté and reduce liquid 6–10 minutes until slightly thickened and concentrated.

  7. Shred pork coarsely. Spoon 1/4 cup of reduced liquid over the meat and toss lightly to coat.

  8. Spread pork in a loose single layer on a sheet pan. Broil on High (upper rack) for 3–4 minutes. Flip sections and broil 2–3 minutes more until edges are crisp but interior remains juicy.

  9. Finish with a squeeze of fresh lime before serving.

Serving

Serve in warm corn tortillas with pickled red onion, fresh cilantro, and lime. Carnitas also pair well with rice bowls, simple beans, or roasted vegetables. 

How to Warm Corn Tortillas in a Skillet

Corn tortillas should be warmed, not reheated. The goal is pliability, light char, and subtle toasty aroma — not crispness and not steam-softened bread.

  • Preheat a dry skillet over medium heat.

  • Cast iron works especially well, but any heavy pan will do.

  • The pan should be hot, not smoking.

  • Place one tortilla in the dry pan.

  • No oil is necessary.

  • Heat 20–30 seconds on the first side.

You’re looking for:

  • Light steam rising

  • Subtle blistering

  • A few light brown spots

  • Flip and heat 20–30 seconds on the second side.

  • Stack and wrap in a clean towel.

  • This traps gentle steam and keeps the tortillas pliable.

  • Repeat until all tortillas are warmed.

Storage & Reheat

Store refrigerated up to 4 days. Reheat in a skillet to restore crisp edges. For best texture, avoid microwaving without re-crisping. How to Warm Corn Tortillas in a Skillet