Effortless & Flavorful: Instant Pot or Slow Cooker Pork Carnitas

The aroma of slow-cooked pork, infused with citrus and spices, always brings me back to sun-drenched afternoons at my Abuela’s house. She would spend the entire day tending to a giant pot on the stove, and the anticipation was almost as delicious as the carnitas themselves. Every bite was a perfect balance of tender, juicy pork and crispy, caramelized edges, served with warm tortillas, fresh cilantro, and a squeeze of lime. This recipe captures that same magic, but with the ease of modern appliances.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time (Slow Cooker): 8 hours
• Cook Time (Instant Pot): 60 minutes + natural pressure release
• Broiling Time: 3-6 minutes
• Total Time (Slow Cooker): 8 hours 10 minutes
• Total Time (Instant Pot): Approximately 1 hour 20 minutes + 10 minutes prep
• Servings: 7
• Dietary Type: Gluten-Free (when served with corn tortillas)

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• ¾ cup low sodium chicken broth
• ¾ cup fresh orange juice
• 3 tablespoons fresh lime juice
• 2 teaspoons salt (to taste)
• 1 teaspoon fresh ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground coriander
• 1 teaspoon dried ancho chile powder
• ¼ teaspoon to ½ teaspoon cayenne pepper (adjust to your spice preference)
• 1 small yellow onion, chopped
• 6 garlic cloves, minced
• 1 ½ tablespoons vegetable oil
• Warmed corn tortillas, diced yellow onions, and cilantro for serving

Equipment Needed

• Slow cooker or Instant Pot
• Rimmed 18×13 inch baking sheet
• Non-stick cooking spray (or butter wrappers)
• 2 forks

Instructions

Slow Cooker Method

1. Place the pork in the slow cooker.
2. Pour in the chicken broth, orange juice, and lime juice.
3. Sprinkle in the salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
4. Cover and cook on low heat for 8 hours.
5. Leave the liquid in the slow cooker. Remove the pork and shred it with 2 forks.
6. Spray a rimmed 18×13 inch baking sheet with non-stick cooking spray. (Alternatively, you can use butter wrappers from your butter cubes to grease the pan).
7. Place the shredded pork on the baking sheet. Pour over 1 cup of the reserved broth from the slow cooker (try to strain out the onions when ladling the broth). Drizzle with the vegetable oil, then toss and spread the pork into an even layer.
8. Position the oven rack near the broiler and preheat the broiler to high.
9. Broil until the pork is browned and crispy in places, about 3 to 6 minutes. Watch carefully to prevent burning.
10. Serve warm with corn tortillas and desired toppings like diced yellow onions and cilantro.

Instant Pot Method

1. Cut the pork into 4 chunks and place it in the Instant Pot.
2. Pour in the chicken broth, orange juice, and lime juice.
3. Sprinkle in the salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
4. Cover and seal the lid (make sure the valve is set to the sealing position).
5. Press the manual or high pressure button, and select 60 minutes.
6. Once cooking is done, let the pressure come down naturally for 10 minutes, then use the quick release method to release any remaining cooking pressure.
7. Once steaming has stopped, remove the pork from the pressure cooker, leaving the broth in the pressure cooker.
8. Shred the pork and proceed with the broiling method described above.
9. Serve warm with corn tortillas and desired toppings like diced yellow onions and cilantro.

Expert Tips & Tricks

• Don’t skip the broiling step! This is crucial for achieving that signature crispy, caramelized texture that defines authentic carnitas.
• For extra flavor, consider adding a halved orange or lime directly to the slow cooker or Instant Pot.
• If you don’t have ancho chile powder, you can substitute with regular chili powder, but the flavor will be slightly different. Ancho chile powder offers a milder, fruitier heat.
• Adjust the amount of cayenne pepper to your liking. Start with ¼ teaspoon and increase to ½ teaspoon if you prefer a spicier dish.
• If you’re short on time, you can skip the natural pressure release in the Instant Pot, but the pork may be slightly less tender.
• To prevent the baking sheet from sticking, you can line it with parchment paper before placing the shredded pork.
• Reserve extra broth after cooking! It’s great for adding to tacos or freezing for another time.

Serving & Storage Suggestions

Serve the carnitas immediately while they are still warm and crispy. Offer them with warm corn tortillas, diced yellow onions, chopped cilantro, a side of salsa, guacamole, and lime wedges for squeezing.

Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pan-fry them with a little bit of oil to crisp them up again, or microwave them until heated through. For longer storage, carnitas can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	N/A
Calories from Fat	384 g	70%
Total Fat	42.7 g	65%
Saturated Fat	14.1 g	70%
Cholesterol	138.2 mg	46%
Sodium	813.3 mg	33%
Total Carbohydrate	6.6 g	2%
Dietary Fiber	0.9 g	3%
Sugars	2.9 g	11%
Protein	33.8 g	67%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicier Carnitas: Add a chopped jalapeño or serrano pepper to the slow cooker or Instant Pot along with the other ingredients.
• Citrus Burst: Add slices of orange and lime directly to the cooking liquid for an even more intense citrus flavor.
• Smoked Paprika: Substitute smoked paprika for the ancho chile powder for a smoky twist.
• Pineapple Carnitas: Add chunks of fresh pineapple to the slow cooker or Instant Pot for a sweet and savory flavor combination.
• Beer Carnitas: Substitute half of the chicken broth with your favorite Mexican beer for a deeper, richer flavor.
• Different Protein: This recipe also works well with boneless country style ribs, but cooking time may need adjustment.

FAQs (Frequently Asked Questions)

Q: Can I use pork loin instead of pork shoulder?
A: Pork shoulder is preferred because its higher fat content yields a more tender and flavorful result after the long cooking process. Pork loin may become too dry.

Q: How do I prevent the pork from drying out during broiling?
A: Make sure to pour the reserved cooking liquid over the shredded pork before broiling. This will help keep it moist and prevent it from drying out.

Q: Can I make this recipe ahead of time?
A: Yes, you can cook the pork in the slow cooker or Instant Pot a day or two in advance. Store the shredded pork in the refrigerator and then broil it just before serving.

Q: What if I don’t have a broiler?
A: You can crisp up the pork in a hot skillet with a little bit of oil instead.

Q: How do I make sure the pork is tender enough?
A: The pork should be very tender and easily shredded with two forks. If it’s not tender enough, continue cooking it for a longer period, checking every 30 minutes until it reaches the desired tenderness.

Final Thoughts

This Instant Pot or Slow Cooker Pork Carnitas recipe is a fantastic way to bring the flavors of authentic Mexican cuisine to your home with minimal effort. Whether you choose the convenience of the Instant Pot or the slow-cooked goodness of the slow cooker, you’re guaranteed to create a mouthwatering dish that your family and friends will love. Don’t hesitate to experiment with variations and toppings to make it your own, and be sure to share your culinary creations with us. ¡Buen provecho!