Instant Pot Carnitas (Quick Crisp Finish)

Ingredients

• 1 lb pork shoulder (boneless), cut into 1-inch chunks
• 1/2 cup orange juice
• 2 tbsp lime juice
• 1 tbsp orange zest
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tbsp neutral oil (for crisping)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry and cut into 1-inch chunks. Mince garlic; zest and juice the orange and lime.

2. 2

   Pressure cook (about 45 minutes cook time): Add orange juice, lime juice, orange zest, garlic, cumin, oregano, salt, pepper, and bay leaf to the Instant Pot. Add pork and stir to coat. Pressure cook on High for 35 minutes, then allow a 10-minute natural release and quick-release any remaining pressure.

3. 3

   Shred (during/after cook): Remove pork to a bowl and shred with two forks. Skim off excess liquid if needed, then return shredded pork to the pot to keep warm.

4. 4

   Quick crisp finish (about 15 minutes): Heat oil in a skillet over medium-high heat. Add shredded pork in an even layer and cook 2–3 minutes per side, stirring occasionally, until browned and crisp at the edges. Serve immediately.