Instant Pot Pork Carnitas
Description: It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself. The final crisping happens in a nonstick skillet, which gives you ultimate browning with almost no cleanup.
Ingredients
- 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2" pieces
- 2 jalapeños, cut in half lengthwise, stems removed
- 4 large garlic cloves
- 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 1 tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)
- Special Equipment: A 6-qt. Instant Pot or other electric pressure cooker
Instructions
- Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes.
- Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine.
- Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.
- Serve carnitas with tortillas and taco toppings alongside (if using).
- Do Ahead: Carnitas (without crisping) can be made 3 days ahead. Shred, toss with cooking liquid, and let cool; cover and chill. Crisp just before serving.