Categorized:

  • Beef and Pork
  • Main Dish
  • Mexican and Southwestern

Tagged:

  • chicken broth
  • chili powder
  • cinnamon
  • cumin
  • limes
  • oranges
  • oregano
  • paprika
  • pork
Close up photos of carnitas in tortillas. - 1

Instant Pot or Slow Cooker Pork Carnitas

Ingredients

  • 3 lbs boneless pork shoulder, trimmed of excess fat
  • 3/4 cups low-sodium chicken broth
  • 3/4 cup fresh orange juice (about 2 - 3 oranges)
  • 3 Tbsp fresh lime juice (about 2 limes)
  • 2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano*
  • 1 tsp ground coriander
  • 1 tsp ancho chili powder
  • 1/4 - 1/2 tsp cayenne pepper, to taste
  • 1 small yellow onion, chopped
  • 6 cloves garlic, minced (2 Tbsp)
  • 1 1/2 Tbsp vegetable oil
  • Warmed corn tortillas, diced yellow onions, cilantro (for serving)

Instructions

Slow cooker method:

  • Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice.
  • Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
  • Cover and cook on low heat 8 hours.
  • Leave liquid in slow cooker, remove pork and shred with two forks.
  • Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
  • Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.
  • Position oven rack near broiler and preheat broiler to high.
  • Broil until pork is browned and crispy in places about 3 - 6 minutes.
  • Serve warm in tortillas with desired toppings.

Instant Pot method:

  • Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice and lime juice.
  • Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
  • Cover and seal lid (make sure valve is set to “sealing” position), press “manual” (or high pressure) and select 60 minutes.
  • Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining pressure.
  • Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker.
  • Shred pork and proceed with broiling method starting at step 5 above.
  • Instant Pot method will take approx. 80 minutes + 10 minutes prep.
  • Recipe source: Cooking Classy, recipe updated from archives originally shared July 2013.

Notes

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