So easy and melt-in-your-mouth good! Instant Pot Carnitas are a simple way to make unbelievably delicious carnitas that are fall-apart tender, full of flavor, and perfectly crisped. This carnitas recipe is a go-to for us at home but a great make-ahead camping recipe, too! Pork carnitas are so good on tacos, tostadas, nachos, and more.
Place the pork pieces in a large bowl, add the orange juice, lime juice, cumin, oregano, bay leaf, and salt. Stir to combine and set aside to marinate while you prep the onions and garlic.
Turn your Instant Pot to the sauté setting. Add the olive oil and allow it to heat up.
Add the onion and garlic to the instant pot and sauté until the onions are translucent.
Add the chicken broth to the pot to deglaze, using a wooden or silicone spatula to stir and lift any brown bits up. Don’t skip this step, or you risk triggering the “Burn” warning on the Instant Pot.
Place the pork and the marinade into the pot. Stir well to combine.
Place the lid on the Instant Pot and set the vent to sealing. Cook on high pressure for 40 minutes, then let the pressure naturally release for 15 minutes.
Open the vent to release any remaining pressure, then remove the lid.
Using a slotted spoon, remove the pork from the pot and place it on a cutting board or in a large dish. Shred the pork using two forks.
To serve
Crisp the carnitas--Stovetop: Heat a skillet over medium-high heat. Add the pork and some of the cooking liquid and cook until crispy in spots.Broiler: Place the carnitas on a lined baking sheet. Spoon some of the cooking liquid over the top. Place under a broiler for a few minutes until crisped up (keep a close eye on it!).
Serve your carnitas on warmed tortillas, topped with diced onion, cilantro, a squeeze of lime juice, and salsa.
To store for later
Skip the crisping step until you’re ready to serve. Store the carnitas with the pot liquid (this helps keep it moist) in a sealed container in the refrigerator or your cooler for up to 4 days or in the freezer for 2-3 months.