Ingredients:

  • 8 kg (4 lbs) Pork Shoulder (Boston Butt), trimmed and cut into 2-inch chunks
  • 1 Tbsp (15 mL) Kosher Salt
  • 1 Tbsp (15 mL) Ground Cumin
  • 1 Tbsp (15 mL) Dried Mexican Oregano
  • 1 tsp (5 mL) Chipotle Chilli Powder
  • 1 tsp (5 mL) Black Pepper, freshly ground
  • 2 Tbsp (30 mL) Vegetable or Canola Oil (for optional searing)
  • 1 medium Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 1 large Bay Leaf
  • 1/2 cup (120 mL) Freshly squeezed Orange Juice
  • 1/4 cup (60 mL) Freshly squeezed Lime Juice
  • 1/2 cup (120 mL) Chicken Stock (low sodium)
  • 1 Tbsp (15 mL) Apple Cider Vinegar

Instructions:

  1. Season the Pork: In a large bowl, toss the pork chunks thoroughly with the salt, cumin, oregano, chilli powder, and pepper. Ensure the seasoning is evenly distributed.
  2. Optional Sear (Recommended): Set the Instant Pot to the Sauté function (High). Add the oil. Working in batches, sear the pork chunks on all sides until nicely browned (about 2-3 minutes per side). Remove the seared pork and set aside.
  3. Build the Base: Add the chopped onion and minced garlic to the Instant Pot and sauté for 2 minutes, scraping up any browned bits (fond) left by the pork.
  4. Deglaze and Add Liquid: Pour in the chicken stock and scrape the bottom to ensure nothing is sticking. Add the orange juice, lime juice, vinegar, and bay leaf. Stir briefly.
  5. Load the Pot: Return the seared (or un-seared) pork chunks to the liquid. Do not stir extensively; simply ensure the meat is sitting mostly below the liquid line.
  6. Pressure Cook: Secure the lid, set the vent to Sealing. Cook on High Pressure for 45 minutes.
  7. Release Pressure: Once cooking is complete, allow a 15-minute Natural Pressure Release (NPR), then carefully flip the vent to release any remaining pressure.
  8. Strain and Reserve Liquid: Carefully remove the pork chunks using tongs and transfer them to a large mixing bowl. Strain the remaining liquid from the Instant Pot, reserving the flavorful juices and rendered fat.
  9. Shred the Pork: Using two forks, shred the pork completely until it falls apart easily.
  10. Moisten the Meat: Pour ½ cup (120 mL) of the reserved, strained cooking liquid (juices, not just fat) over the shredded pork. Toss thoroughly to moisten and season the meat.
  11. Prepare for Crisp: Preheat your grill or broiler to high. Line a rimmed baking sheet with aluminum foil.
  12. The Crisp: Spread the seasoned, shredded pork in a single layer on the prepared baking sheet. Drizzle 2–3 Tbsp (30–45 mL) of the reserved pork fat over the meat.
  13. Broil/Grill: Place the sheet under the high heat for 4–5 minutes, watching carefully. Turn the pork once halfway through. The goal is dark, crunchy, caramelised edges.
  14. Serve: Taste the crispy carnitas and add salt if necessary. Serve immediately.