Ingredients
Method
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.