Instant Pot Mexican Pulled Pork
This easy Instant Pot Mexican Pulled Pork recipe delivers tender, flavorful carnitas perfect for tacos, nachos, and sandwiches, all done quickly without hours of cooking.
Ingredients
Meat
- 3 pounds pork shoulder Also known as pork butt or Boston butt, well marbled for best results.
Spices
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika Optional for extra flavor.
Vegetables & Liquid
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 medium orange, juiced Please do not skip this for best flavor.
- 1/2 medium lime, juiced Optional.
Instructions
Preparation
- Cut pork shoulder into big chunks, approximately the size of a fist.
- Season the pork pieces with salt, pepper, chili powder, cumin, and smoked paprika.
- Using the sauté setting on the Instant Pot, sear the meat until browned on both sides.
Cooking
- Add chopped onion, minced garlic, orange juice, lime juice, and chicken broth to the Instant Pot.
- Lock the lid and set to high pressure for 45 minutes.
- Once cooking is done, allow for a natural release for 10-15 minutes.
Finishing
- Shred the pork with two forks.
- For crispy carnitas, spread the shredded pork on a baking sheet and broil for a couple of minutes, drizzling with cooking juices.
Notes
Great for tacos, nachos, bowls, and sandwiches. Leftovers can be reheated in a skillet with broth or OJ for best taste.