Description
Tender and flavorful pork cooked quickly in an Instant Pot, perfect for tacos, burritos, or served over rice.
Ingredients
Scale
- 3 pounds pork shoulder
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup orange juice
- 1 tablespoon ground cumin
- 1 tablespoon oregano
Instructions
- Cut the pork shoulder into large chunks for easier handling and cooking.
- Turn the Instant Pot to the sauté mode. Add the olive oil and let it heat up. Add the pork chunks and brown them for about 5 minutes on each side.
- Remove the pork and set it aside. In the same pot, add the diced onion and minced garlic, stirring until fragrant, about 2-3 minutes.
- Return the pork to the pot. Pour in the orange juice and add the salt, black pepper, cumin, and oregano. Stir everything together to mix well.
- Close the lid of the Instant Pot and set it to cook on high pressure for 30 minutes. After cooking, let the pressure release naturally for about 10-15 minutes.
- Remove the pork from the pot and shred it using two forks.
- If desired, spread the shredded pork on a baking sheet and broil for a few minutes to get crispy edges.
Notes
For extra flavor, marinate the pork shoulder in orange juice, cumin, and oregano for a few hours or overnight before cooking. Brown the pork well for depth of flavor and always let the pressure release naturally to keep the meat tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 100mg
Keywords: carnitas, instant pot, pork, tacos, burritos