Slow-Braise Texture Carnitas (Instant Pot Method)

Ingredients

• 1 lb pork shoulder (boneless), trimmed
• 1/2 cup orange juice
• 2 tbsp lime juice
• 1/2 cup water
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 bay leaf(optional)
• 1 tbsp neutral oil (for crisping)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry. Mix cumin, oregano, chili powder, salt, and black pepper; rub all over the pork. Mince garlic and juice the lime (if needed).

2. 2

   Pressure cook (about 80 minutes total cook time including come-to-pressure): Add orange juice, lime juice, water, garlic, and bay leaf (if using) to the Instant Pot. Place pork in the pot. Pressure cook on High for 35 minutes per 1 lb (use natural release for 20 minutes, then quick release any remaining pressure).

3. 3

   Rest in juices (about 10 minutes, included in the cook window): Transfer pork to a bowl and pour any juices back into the pot. Let pork rest 10 minutes so it stays juicy.

4. 4

   Shred: Shred pork with two forks, discarding any large fat pieces.

5. 5

   Crisp (about 10 minutes): Heat oil in a skillet over medium-high. Add shredded pork in an even layer and cook, stirring occasionally, until browned and crisp on edges, 6–10 minutes. Spoon in a few tablespoons of the reserved cooking juices as needed to keep it moist.