Crispy Slow Cooker Pork Carnitas
Crispy Instant Pot Carnitas. They take only 30 minutes in the instant pot and are super easy to make. They come out so tender and juicy!
- 1 tablespoon olive oil
- 1 4-5 pound pork shoulder/pork butt trimmed of excess fat and cut into 3 inch cubes
- 1/4 cup lime juice
- 1/2 cup orange juice
- 5 cloves garlic, minced
- 1 medium onion, diced
- 1 4-ounce can diced green chiles
- 1 cup chicken broth
- 3 bay leaves
- 1 tablespoon chipotle chili powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- cilantro for serving, if desired
- lime wedges for serving, if desired
Turn on the SAUTE option on the Instant Pot. Add oil to the bottom of the instant pot. When it's warmed up add the cubed pork in batches and brown on all sides. Transfer to a plate and repeat with the remaining pork. When you are all done select CANCEL.
Add the remaining ingredients to the instant pot along with the pork. Cover and cook on HIGH pressure for 30 minutes or until the pork is tender. Remove the bay leaves.
Remove the meat from the instant pot and place on a rimmed baking sheet. Using two forks shred the pork. Add 1/4 cup of the juices from the crockpot.
Set broiler to high and broil pork for 5 minutes or until golden brown and crispy.
Serve immediately with cilantro and lime wedges for serving, if desired.
The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 months.