Pork Carnitas (Instant Pot or Slow Cooker)

• Boneless pork shoulder: Also labeled as pork butt, it’s a tough, fatty cut that becomes impossibly tender under pressure or when cooked low-and-slow. Don’t swap it for a lean cut like pork tenderloin. You need that fat for flavor and texture.
• White onion: Adds savory depth to the braising liquid. It softens and cooks down into the cooking liquid, infusing the pork with flavor throughout.
• Garlic: Three cloves add aromatic depth to the braising liquid.
• Orange juice and lime juice: Citrus is a common ingredient in Mexican pulled pork that adds brightness, acidity and a subtle sweetness that balances the warm spices. Freshly squeezed is ideal, but store-bought works too.
• Chili powder, oregano, cumin and coriander: This spice combo adds warm, earthy, deeply savory flavor.
• Chicken stock: Keeps the pork shoulder moist during cooking and doubles as a flavor builder. Chicken broth works just as well, and vegetable stock is a fine swap.
• Vegetable oil: For searing the pork before it goes into the Instant Pot or slow cooker. Another neutral, high smoke point oil like avocado or canola works, too.

See the recipe card for full information on ingredients and quantities.

Sear the Pork First

Whether you use an Instant Pot or a slow cooker, the first step is to sear the pork in a skillet on the stovetop. Don’t skip this! Browning the pork on all sides builds a deep, caramelized crust that adds layers of flavor you simply can’t get from pressure cooking or slow cooking alone.

I like to cut the pork shoulder into smaller pieces before searing. More surface area means a better sear and easier handling:

The Instant Pot Method

Once the pork is seared, add it to the Instant Pot along with the onion, garlic, citrus juices, spices and chicken stock. Seal the lid and pressure cook on HIGH for 90 minutes.

My two tips for success:

1. Always check that you have enough liquid before sealing the lid. The chicken stock and citrus juices in this recipe provide plenty, but a quick check before sealing is always worth it.
2. Once the pork is done cooking, let the pressure release naturally for 15 minutes before manually releasing the rest. This allows the pork to continue cooking gently and gives you more tender, juicy results.

The Slow Cooker Method

The slow cooker method is just as simple and equally as delicious; it just requires a little more patience. After searing the pork, transfer it to the slow cooker along with all the remaining ingredients. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, until the pork shreds easily with a fork.

If you have the time, I always recommend the LOW setting. The longer, slower cook gives the collagen in the pork shoulder more time to break down, which translates to more tender, flavorful meat.

The meat is ready when it’s fork-tender and shreds easily with a fork. Give it a test in the thickest part, and if it’s still resisting, it just needs more time. Because we’re using such a well-marbled cut, it’s highly forgiving and almost impossible to overcook. Another 30 to 60 minutes in the slow cooker will only make it more tender.

When you’re ready to shred, aim for bigger, chunkier pieces rather than fine strands. You want those crispy edges from the broiler while the inside stays juicy, and larger pieces give you the best of both.

Final Step: Broil to Crispy Perfection

Whatever you do, don’t skip this step! It takes just 1 to 2 minutes but it’s what transforms good carnitas into the BEST carnitas. I like to spoon a little of the braising liquid over the pork before broiling. The sugars in the orange juice caramelize under the heat and create those deeply golden, slightly sticky edges that make carnitas so irresistible.

Arrange the shredded pork in a single layer on a foil-lined baking sheet and broil on HIGH, about 2 inches from the top of the oven. Keep a close eye on it, because those crispy golden edges appear fast!

Cherry Tomato Pico de Gallo

My favorite way to serve carnitas is similar to how I serve carne asada: piled onto blistered corn tortillas and topped with a quick cherry tomato pico de gallo. To make the pico, you’ll need cherry tomatoes, white onion, garlic, jalapeño, cilantro, lime juice and olive oil.

You can also use these carnitas in just about any Mexican-inspired meal you love, from burritos and tostadas to quesadillas and nachos. Add a side of guac, homemade tortilla chips and margarita popsicles, and you’ve got yourself a full-on fiesta. So grab your kitchen gadget of choice and let the cooking begin!