Crispy, fall off the bone tender, and super easy to prepare.

Instant Pot Carnitas

6-8 lb bone-in pork shoulder roast 2 cups (500ml) beer 1 yellow onion, peeled & chopped 2 tbsp minced garlic 4 chipotle peppers 2 tbsp brown sugar 2 tbsp ground cumin 2 tbsp ground oregano 1 tbsp chili powder 1 tbsp ground black pepper 1 tbsp salt + plus more for sprinkling


Put the pork roast into the bowl of an Instant Pot.

Dump all of the remaining ingredients into a large bowl and stir to combine.

Pour the mixture over the pork roast.  Cook on high pressure for 2.5 hours, then 15 minutes natural release.

Set the cooked pork roast on a tray and let rest until cool enough to handle.

Shred the pork and spread it out onto a baking sheet.

Strain the cooking liquid and pour about 1 1/2 cups of it over the pork.

Sprinkle with salt and broil until the edges are crispy.

Tacos and tostadas Burritos and enchiladas Green chili Nachos Spanish Potato Soup Taco salad Grain and veggie bowls

Use Carnitas to make: 

Carnitas can be refrigerated for up to 4 days or frozen for up to 3 months.

How to store leftovers: