Ingredients:

  • 3 lb (1.36 kg) boneless pork shoulder (pork butt), trimmed of excess silver skin but leaving some fat
  • 1 1/2 tsp kosher salt (or 1 tsp fine sea salt)
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp (30 ml) neutral oil (vegetable, canola, or avocado)
  • 1 cup (240 ml) low-sodium chicken broth or water
  • 1/2 cup (120 ml) fresh orange juice (about 1 large orange)
  • 2 tbsp (30 ml) fresh lime juice (about 1 lime)
  • 1 tbsp (15 ml) light brown sugar or 2 tsp (8 g) granulated sugar
  • 1 large white or yellow onion, thinly sliced
  • 4 garlic cloves, smashed
  • 1–2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1/2–1 tsp crushed red pepper flakes or 1 fresh jalapeño, sliced (adjust to heat preference)
  • 1 tsp smoked paprika (optional)
  • 1–2 tbsp (15–30 ml) neutral oil or reserved cooking fat (for tossing before broiling)
  • Kosher salt, to taste (after shredding, if needed)
  • Small corn tortillas, warmed (for serving)
  • Chopped cilantro, diced white onion, lime wedges, salsa verde or roja, avocado or guacamole, pickled red onions (optional, for serving)

Instructions:

  1. Prep and season: Trim excess silver skin and cut pork into 2–3 large chunks. Pat dry and season all over with kosher salt and black pepper.
  2. Brown the pork: Set Instant Pot to Sauté (Normal/High) and add 2 tbsp oil. Brown pork pieces in batches, 3–4 minutes per side, until deeply golden. Transfer browned pieces to a plate; do not overcrowd.
  3. Sauté aromatics and deglaze: Add sliced onion to the pot and sauté 2–3 minutes until beginning to soften. Add garlic, cumin, oregano, and smoked paprika and stir 30–45 seconds until fragrant. Pour in orange juice and chicken broth and scrape up browned bits from the bottom to deglaze thoroughly.
  4. Pressure cook: Return pork to the pot. Add lime juice, brown sugar, bay leaves, and chiles or red pepper flakes. Lock lid and set valve to Sealing. Cook on High Pressure for 60 minutes for a 3 lb shoulder. Let pressure release naturally for 20 minutes, then quick release remaining pressure and open lid carefully.
  5. Shred and concentrate: Remove pork to a cutting board or bowl and shred with two forks or meat claws. Skim fat from the top of the cooking liquid if desired, then simmer the liquid on Sauté to reduce and concentrate. Toss shredded pork briefly in a couple tablespoons of the reduced braising liquid and adjust seasoning with salt.
  6. Crisp the carnitas: Preheat broiler (High). Line a baking sheet with foil and set a wire rack on it. Spread shredded pork in an even layer, drizzle or brush with 1–2 tbsp oil or reserved fat, and broil 4–6 minutes until edges crisp and darken. Toss or flip and broil another 2–4 minutes to crisp other sides until caramelized and crunchy.
  7. Serve: Transfer to a serving platter and garnish with chopped cilantro and diced onion. Serve with warm corn tortillas, lime wedges, salsas, and other optional accompaniments.