Instant Pot Mini – Pork Carnitas are my favorite because they are easy to make, so flavorful, and fall apart tender!

• 2 Tbsps Olive Oil
• 1 tsp Salt
• ¼ tsp Pepper
• 1 Tbsp Cumin
• 2 tsp Chili Powder
• 1 tsp Paprika
• 1 tsp Mexican Oregano (or regular)
• 1 tsp Coriander Powder
• ⅛ tsp Cayenne Powder (use 1/4 tsp or more for spicier)
• 1 to 1 ½ lbs Pork Shoulder / Pork Butt,* cut in 3″ chunks (can also use Country Style Ribs)
• ½ small Onion, chopped
• 1 Bay Leaf
• ½ Cinnamon Stick, about 2-3 inches long
• 4 cloves Garlic, pressed or minced
• ½ cup Orange Juice

1. To a mixing bowl, add the oil, salt, pepper, cumin, chili powder, paprika, oregano, coriander powder, and cayenne pepper. Mix well to create a fragrant spice rub.
2. Add the pork chunks to the spice mixture and toss thoroughly to ensure all surfaces of the meat are evenly coated. This creates a flavorful crust during browning.
3. Press the Sauté button on your Instant Pot (2 or 3 times until “More” is highlighted for a hotter sauté). When the display reads “Hot,” add the seasoned pork. Cook until browned on all sides, but not fully cooked through. Browning adds a crucial layer of flavor. Remove the browned pork from the pot and set it aside.
4. Add the chopped onion, bay leaf, and cinnamon stick to the pot. Sauté until the onions are tender, stirring occasionally. Make sure to scrape the bottom of the pot with a wooden spoon or spatula to deglaze and remove any browned bits stuck there. If necessary, add a splash of water or broth to aid in deglazing, preventing a “burn” error.
5. Add the pressed or minced garlic and cook for just a few seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
6. Pour in the orange juice and stir, continuing to scrape any remaining bits from the bottom of the pot. The acidity of the orange juice will help tenderize the pork and add a bright, authentic carnitas flavor.
7. Return the browned pork chunks to the pot, nestling them down into the liquid. The meat won’t be fully submerged, which is perfectly fine for pressure cooking.
8. Secure the lid on the Instant Pot and turn the Steam Release Knob to the Sealing position.
9. Press the Cancel button to stop the Sauté function.
10. Press the Pressure Cook (or Manual) button and set the cooking time to 30 minutes using the + or – buttons.
11. Once the cooking cycle has completed and the pot beeps 10 times, allow for a 15-minute Natural Pressure Release (NPR). The pressure will slowly decrease, and the display will count up the minutes. This helps keep the meat incredibly tender and juicy.
12. When the display reads L015 (indicating 15 minutes of natural release), carefully turn the steam release knob to Venting to release any remaining pressure. There might not be much steam left, which is normal. Once the float valve (pin) in the lid drops down, it is safe to open the lid.
13. BEFORE you stir, use a spoon or a small measuring cup to skim off the excess fat that has risen to the top of the cooking liquid. Discard the fat. This step is much easier now than trying to separate it later.
14. Stir the incredibly tender meat, which should shred easily with a fork. Transfer the carnitas to a serving dish. If you’re using them for tacos and prefer a less saucy texture, you might want to drain them slightly. However, the cooking liquid is packed with flavor, so don’t discard it entirely – it can be used to keep the carnitas moist or as a base for other dishes.

Optional Steps for Crispy Carnitas and Serving

1. For those irresistible crispy bits, spread the cooked carnitas on a baking sheet. Place them under a preheated 450 degrees F (230 degrees C) broiler for a few minutes, watching carefully, until they reach your desired level of crispness. This quick step adds a wonderful textural contrast.
2. Garnish your delicious carnitas with your favorite toppings such as sour cream, fresh salsa, chopped cilantro, shredded cheese, or sliced avocado. Serve them warm in tortillas, and get ready to enjoy a truly delightful meal!

*1.5 pounds of pork shoulder generally yields about 4 servings, with each serving making approximately 2 tacos. If you prefer a smaller batch, you can use 1 pound of meat while keeping the other ingredient measurements the same for maximum flavor saturation.

For best results, try to cut your pork into relatively uniform 3-inch chunks to ensure even cooking in the Instant Pot.

Don’t skip the browning step! Searing the meat adds crucial depth of flavor that can’t be achieved otherwise.

The 15-minute natural pressure release is important for allowing the meat to relax and reabsorb juices, resulting in a more tender product.

Leftover carnitas can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Thaw frozen carnitas overnight in the fridge and reheat gently on the stovetop or in the microwave.

Nutrition