Description
My Instant Pot Crispy Pork Carnitas are fork tender and literally cook themselves. See my two techniques for getting them nice and crispy.
Ingredients
Scale
- 2 lbs. pork shoulder
- 1 cup orange juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Method 1 – Using the broiler for crispiness
- Cut pork shoulder into 8 pieces.
- Place orange juice, cumin, chili powder, garlic powder, and paprika into the bottom of the Instant Pot.
- Place pork into the pot.
- Select Meat/Stew setting.
- Set for 50 minutes.
- When it is complete let it sit for natural release.
- Remove pork from Instant Pot and shred it using two forks to pull it apart.
- Transfer pork to a hot cast iron skillet and cook for 10 minutes until it is crispy.
Method 2 – Using the Mealthy CrispLid for quick and easy crispiness
- Cut pork shoulder into 8 pieces.
- Place orange juice, cumin, chili powder, garlic powder, and paprika into the bottom of the Instant Pot.
- Place pork into the pot.
- Select Meat/Stew setting.
- Set for 50 minutes.
- When it is complete let it sit for natural release for 10 minutes.
- Remove pork from Instant Pot and shred it using two forks to pull it apart.
- Put the pork back into the Instant Pot and place the Mealthy CrispLid on to the Instant Pot.
- Lock the CrispLid into place.
- Set for 400° and cook for 4 minutes until crispy.
Notes
Serve these with warm flour tortillas, cotija cheese, sliced jalapenos, and a squeeze of fresh lime.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Meat
- Method: Instant Pot and Cast Iron
- Cuisine: Tex Mex
