Your Instant Pot turns boneless pork roast into tender, flavorful meat you can shred with a fork. During the last few minutes of cooking, heat corn or flour tortillas in a skillet (cast iron works well). Serve carnitas with toppings such as cheese, guacamole, shredded lettuce, chopped tomato and sour cream.




To Make in an Electric Multicooker:

  • Trim fat from pork, then cut pork into 2-inch cubes and transfer to a large bowl.

  • Stir together salt, oregano, cumin, pepper, chili powder, and paprika in a bowl. Toss pork with spice mixture and drizzle lightly with oil. Transfer pork mixture to an electric multicooker and add orange juice, onion, and garlic.

  • Cover, set on High Pressure, and bring up to pressure. Cook 1 hour, then let pressure release naturally, about 20 to 30 minutes. Shred pork in cooker using 2 forks.

To Make in a Slow Cooker:

  • After Step 2, cook, covered, on Low 8 to 10 hours or High 4 to 5 hours. (Leftovers keep up to 3 days, covered and chilled, and up to 1 month frozen.)

Tips pressure-cooker-carnitas




"I seared the meat in my Instant Pot prior to setting it on High for 45 minutes. Perfection! The meat was very tender and shredded easily." -- KGORA

Nutrition Facts

393 calories; 12.2 g total fat; 850 mg sodium. 5.3 g carbohydrates; 62 g protein;