Instant Pot Pork Carnitas
★ Issue CMSC·22–038 · Published 11 Sep 2022
chickeninstant potMexican

Instant Pot Pork Carnitas.

Six pounds of pork shoulder pressure-cook down to shreds, then broil until the edges char and crisp

PREP 15 min
COOK 45 min
TOTAL 5:0h h
SERVES 12-16 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
Jump to Recipe 🖶 Print
Made with Chain Reaction®Shop
You'll need
6-quart instant potRimmed sheet panTongs

Six pounds of pork shoulder pressure-cook down to shreds, then broil until the edges char and crisp

Ingredients

For the Carnitas:

  • 6 pounds pork shoulder, boneless, cut into chunks
  • 1 Tablespoon Casa M Spice Co Chain Reaction
  • 3 Tablespoons Casa M Spice Co Whole Hog
  • 1/2 cup orange juice
  • 2 Tablespoons garlic, minced
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon olive oil
  • 1/2 large yellow onion, chopped
  • 4 oz can green chiles, drained
  • 2 cups chicken broth

Method

  1. 01

    Season and marinate the pork

    240 min

    Toss pork chunks with Chain Reaction, Whole Hog, and minced garlic in a bowl, then cover and refrigerate at least 4 hours or overnight. This lets the spices penetrate the meat so every bite carries full flavor, not just the surface.

  2. 02

    Sauté aromatics

    8 min

    Heat olive oil in Instant Pot on Sauté mode until shimmering, then cook onions and green chiles for 3–5 minutes to soften them and build a flavorful base. This aromatic foundation keeps the broth from tasting flat and one-note.

  3. 03

    Build the braise liquid

    2 min

    Pour in chicken broth and mix well, then add the marinated pork with every last bit of seasoning from the bowl, orange juice, and apple cider vinegar. Scrape the bowl clean — all that seasoning paste is liquid gold and shouldn't go to waste.

  4. 04

    Pressure cook the pork

    45 min

    Seal the Instant Pot and cook on high pressure for 45 minutes. The pressure breaks down connective tissue fast, turning a tough shoulder into fall-apart tender meat in under an hour.

  5. 05

    Cool and vent safely

    15 min

    Let the pot depressurize naturally for a few minutes, then carefully vent it completely. This resting time keeps the meat from drying out when you open it, and lets residual heat finish the cooking gently.

  6. 06

    Preheat broiler

    5 min

    Set your oven to high broil while the Instant Pot is venting. You want it screaming hot so the pork edges char and crisp the moment they hit the pan.

  7. 07

    Shred the pork

    5 min

    Once the pork is cool enough to handle, transfer it to a flat surface and pull it apart with two forks or your hands until it's in shreds. The meat should fall apart with zero resistance — if it doesn't, it needs more time in the pot.

  8. 08

    Broil until crispy

    8 min

    Spread shredded pork in a single layer on a baking sheet and broil until the edges char and crisp to your liking — usually 5–10 minutes depending on your broiler. Spoon some reserved cooking liquid over the top to keep it juicy while the edges get crunchy.

  9. 09

    Serve

    Plate immediately while the pork is still hot and the crispy edges haven't started to soften back down. This is peak texture and flavor.

From Mike's Notebook

01

Don't skip the sauté step before pressure cooking — rendered fat builds flavor that braising liquid alone can't deliver.

02

Drain the cooking liquid after pressure cooking, then broil the pork until edges char — that's where the crispy comes from.

03

Cut pork chunks to similar size so they cook evenly; undersized pieces turn stringy before the larger ones finish.

Cooked It?

Tell us how it went.