Name: Instant Pot Carnitas Recipe
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Cuisine: Mexican
Ingredients: 5 lbs. pork shoulder (pork butt), washed and cut into large chunks; 2 tsp Mexican oregano; 1 tbsp chili powder; 2 tsp ground cumin; 2 tsp salt; 1 tsp pepper; 1 onion, cut into large slices (like apple slices); 1 head of garlic, outer husk removed and top sliced off to expose the garlic; 3 serrano peppers (or 2 jalapenos), cut in half and seeds removed; 2 oranges, juiced; 2 limes, juiced; 1½ cups Coca Cola

Description

This Instant Pot Carnitas recipe offers a flavorful and tender Mexican pork dish made easy with pressure cooking. Seasoned with Mexican oregano, chili powder, cumin, and citrus juices, the pork shoulder becomes melt-in-your-mouth tender. The final step of broiling crisps the shredded meat to perfection, creating an irresistible combination of juicy and crispy textures, perfect for tacos, burritos, or serving with your favorite sides.

Ingredients

Scale

Main Ingredients

5 lbs. pork shoulder (pork butt), washed and cut into large chunks
2 tsp Mexican oregano
1 tbsp chili powder
2 tsp ground cumin
2 tsp salt
1 tsp pepper
1 onion, cut into large slices (like apple slices)
1 head of garlic, outer husk removed and top sliced off to expose the garlic
3 serrano peppers (or 2 jalapenos), cut in half and seeds removed
2 oranges, juiced
2 limes, juiced
1½ cups Coca Cola

Cook Mode Prevent your screen from going dark

Instructions

Season the Pork: In a large flat container or bowl, mix the Mexican oregano, chili powder, ground cumin, salt, and pepper. Sprinkle this spice mixture evenly onto all sides of the pork chunks and place the seasoned meat into the Instant Pot.
Add Aromatics: Place the sliced onion and the halved serrano peppers or jalapenos into the Instant Pot on top of the meat. Then, place the garlic head with the cut side down directly onto the pork.
Pour Juices and Soda: Pour the freshly squeezed orange juice, lime juice, and Coca Cola over the meat and aromatics in the Instant Pot.
Pressure Cook: Seal the Instant Pot lid and set the meat or manual pressure cooking cycle for 90 minutes to cook the pork until it is very tender and easy to shred.
Natural Release: When the cooking time is complete, allow the Instant Pot to release pressure naturally to retain moisture and flavor.
Shred the Meat: Open the lid carefully and transfer the pork to a cutting board or plate. Remove any large fat pieces, then use two forks to pull the meat apart into shredded carnitas.
Preheat Broiler: Set your oven broiler to 500°F and line a cookie sheet with aluminum foil to catch drippings and make cleanup easier.
Crisp the Carnitas: Spread the shredded pork evenly on the prepared cookie sheet. Spoon some of the cooking broth over the meat to keep it moist. Place the tray under the broiler for about 5 minutes until the meat edges become crispy. Stir the meat to expose other sides and broil for an additional 2-3 minutes to crisp further.
Serve: Remove the crispy carnitas from the oven and serve immediately. Enjoy in tacos, burritos, or alongside rice and beans.

Notes

Using the Coca Cola adds a subtle sweetness and helps tenderize the pork.
If you prefer less spice, reduce or omit the serrano or jalapeno peppers.
Allowing the pressure to release naturally ensures juicier meat.
Broiling the shredded meat at the end gives the carnitas their signature crispy texture.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
For authentic flavor, serve with warm corn tortillas, fresh cilantro, diced onions, and lime wedges.