Instant Pot Carnitas



  • 3 lbs. pork shoulder, cut into 2-inch cubes
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup chicken broth
  • 2 tbsp. olive or avocado oil
  • Grain-free tortillas or jicama tortillas


  1. Turn on the Instant Pot and press the sauté button. Add the olive or avocado oil to the pot and heat until hot.
  2. Add the pork to the pot and brown on all sides, about 5 minutes. Remove and set aside.
  3. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes.
  4. Add the orange juice, lime juice, oregano, cumin, smoked paprika, salt, black pepper, and chicken broth to the pot. Re-add the pork cubes.
  5. Close the lid of the Instant Pot and turn the valve to sealing. Press the manual/pressure cook button and set the time to 60 minutes on high pressure.
  6. Once the cooking time is up, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to venting to release any remaining pressure.
  7. Remove the pork from the Instant Pot and shred it using two forks.
  8. Serve the carnitas with warm tortillas and your choice of toppings. We like diced onion, chopped cilantro, shredded cabbage, crumbled queso fresco, and fresh lime juice
  9. Or add carnitas to your favorite bowls, salads, or soups. So versatile!


  • Instant pot carnitas freeze well, and make easy weeknight dinners. Your future self will thank you!


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