This recipe is brought to you by Oh So Delicioso. Carnitas are a savory salty pork, slow cooked or boiled, shredded then fried just a bit to give it a little added crisp. Making carnitas tender and shredded can be the hardest part about making it at home, but using an instant pot makes them come out tender and 100% shreddable, every time.

Prep time: 5 min | Cook time: 60 – 90 min


  • 6 lbs pork butt
  • 1 tbs sea salt
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 large orange sliced
  • 2 jalapeño sliced
  • 1 large onion sliced
  • 4 garlic cloves minced
  • 1 cup broth


Option 1: Instant Pot Carnitas
  1. In pressure cooker add broth and pork butt.

    In separate bowl mix dry spices together and rub on pork butt. Rub garlic, top with jalapeños, oranges, and onions.

    Cook High 60 minutes, natural release. If pork is usually tough put it back in for another 45 minutes.

  2. Remove meat when done. Shred. In separate pan (or you can do on saute mode) heat a few tablespoons of oil till hot. Add shredded carnitas meat and allow it so crisp  in the oil. Don’t stir until you see the meat darkening, flip is desired. Serve immediately

Option 2: Slow Roasted Carnitas
  1. In a 9×13 pan place 2 pieces of foil perpendicular to each other.
  2. Center roast in foil, top with all ingredients except water
  3. Fold foil around roast
  4. Add broth in pan
  5. Cook at 275 for minimum 4 hours, and one hour per additional pound above 3 lbs.

Recommend Serving with:

Pro Tip:

Pay attention to the cut of meat you are using!

  1. Always use pork butt. This is the cut of meat you want to always get because of the way it shreds. It can be a fatty piece of meat (which also means lots of flavor) to choose one that is a little more lean so you get more for your money.
  2. The quality of meat can alter your cook time. Fresh pork butt from the butcher can cook (6lbs) for 60 minutes and it’s perfect! But packaged pork butt from a wholesale store will usually have to cook it about 90 minutes.

See the original post and recipe here.