INGREDIENTS
I love carnitas! They make the best ever tacos or dinner bowls (see my DIY Chipotle recipe where I use these carnitas). Tonight’s tacos have apple-fennel slaw, cilantro & a squeeze of lime. This page contains affiliate links. If you use these links to buy something I may earn a commission. This does not result in any additional cost to you.
Paleo, Whole30 when prepared with broth instead of beer
- 1 tablespoon canola oil
- 1 (4-pound) boneless pork shoulder (I love ButcherBox!), excess fat trimmed and cut into 3-inch chunks
- 1 (12-ounce) pilsner or lager beer
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1 c Beer or 1 c. Chicken or beef broth
- 1 Onion, sliced
- 6 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 tbs. Chili powder
- 2 tsp ground cumin
- 2 teaspoons kosher salt
- Freshly ground pepper
Set a 6-quart instant pot to the high saute setting.
Heat oil oil; add pork and cook until evenly browned, about 3-4 each side. You’ll rotate about four times to brown the entire roast.
Remove the meat and stir in beer, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt and pepper.
Select manual setting; Pressure Cook at High Pressure for 60 minutes, then 15 minutes Natural Release
When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove pork shoulder from the Instant Pot and shred the meat using two forks; season with salt and pepper, to taste, if needed.
At the time of serving crisp up the shredded pork in a frying pan.
