These Instant Pot Carnitas are both crispy and mouthwateringly tender and juicy, cooked only in the pressure cooker. These carnitas are amazing served with rice and beans or as a favorite taco filling.
Course Main Course
Cuisine Mexican
Keyword Instant Pot Carnitas
Prep Time 1 hourhour
Cook Time 30 minutesminutes
Pressure and Release Time 20 minutesminutes
Servings 6servings
Calories 323kcal
Author Michelle
Ingredients
¼cuplard
3½poundspork shouldercut into chunks
1large orangesliced
1white onion sliced
4garlic cloves minced
1teaspoonground cumin
2bay leaves
1cupCoca Cola
½cuporange juice
½cup evaporated milk
Instructions
Turn your Instant Pot to saute setting. Add lard and melt until liquid.
Add pork pieces to oil (only enough that will fit on the bottom. You will probably have to work in batches. I usually do 2 batches in my XX quart Instant Pot) Allow to cook without stirring or moving for about 5-7 minutes, until golden and crispy on the bottom. Flip pork over and repeat cooking until crispy. Remove from instant pot onto a plate and repeat with remaining pork.
Add all pork and all remaining ingredients to the Instant Pot. Stir gently to incorporate.
Place lid on and close vent.
Pressure Cook at High Pressure for 30 minutes, followed by a 15 minutes Natural Release. Release the remaining pressure after 15 minutes and open the lid carefully.
Remove pork pieces from liquid. Shred or chop. Serve warm.
Video
Notes
Lard: Vegetable oil can also be used.
Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in the microwave, in a skillet, or in the oven on a baking sheet at 400°F for about 15 minutes.
Freezer Directions: Transfer cooked and cooled pork to a freezer bag or container. Store for up to 3-6 months. Thaw in the refrigerator overnight.
Reheat in the microwave, in a skillet, or in the oven on a baking sheet at 400°F for about 15 minutes.