Instant Pot Pork Carnitas

This is such a delicious pork recipe that we really enjoyed recently. There is a wonderful depth of flavor infused into the meat thanks to all those fantastic spices. These made for wonderful tacos!

I used some of the leftover meat in a southwestern inspired rice casserole too which was also delicious, and can see this meat being so good in a saucy enchilada. However you want to enjoy this - this meat is juicy and flavorful!

Instant Pot Pork Carnitas

Ingredients
2 1/2 - 3 lbs boneless pork shoulder, trimmed of excess fat
3/4 cups low-sodium chicken broth
3/4 cup fresh orange juice
3 TBS lime juice (I used limeade)
2 tsp salt, or to taste
1 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
1 chipotle pepper in adobo sauce, minced
1 small onion, finely diced
2 TBS minced garlic (jarred)
1 1/2 TBS vegetable oil
Street Taco sized tortillas for serving
Toppings for serving as desired (cilantro, diced onion, diced avocado, diced tomato, lime wedges, etc.)

Directions

1. Dice pork into large chunks and place in a sealable container with all marinade ingredients: chicken broth through oil. Seal container and shake to blend ingredients (or blend ingredients in the container first, before adding in the chunks of pork). Refrigerate 4-5 hours before cooking.
2. Pour entire container into an Instant Pot, and set for high pressure for 1-hour.
3. Allow pressure to naturally release for 10 minutes before quick-releasing remaining steam.
4. Preheat oven to Broil.
5. Remove pork from pot (leave broth in the pot) and set on a cutting board and shred with forks or meat claws.
6. Spray a baking sheet with nonstick cooking spray and spread the meat out on the pan.
7. Pour 1 cup of the reserved broth over the top of the pork on the sheet pan.
8. Make sure meat is evenly spread out, and broil about 3-5 minutes until the tops begin to brown and you have some crispy pieces.
9. Serve in warmed tortillas with your preferred toppings.

Recipe from Cooking Classy