Instant Pot Spiced Pork Carnitas with Citrus and Jalapeño

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork carnitas cooked in the Instant Pot with bright citrus and spicy jalapeño, perfect for tacos or bowls. This Mexican-inspired pork recipe, ready in about 75 minutes, pairs pork shoulder, cut into chunks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 Mexican cuisine 400 cal/serving

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Ingredients

3 lbs pork shoulder, cut into chunks
2 tsp salt
1 tsp black pepper
1 tbsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 large yellow onion, quartered
4 garlic cloves, smashed
1 medium jalapeño, sliced
1 cup orange juice
1/4 cup lime juice
1/2 cup chicken broth
2 tbsp olive oil

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Instructions

Step 1: Season 3 lbs pork shoulder chunks evenly with 2 tsp salt, 1 tsp black pepper, 1 tbsp ground cumin, 1 tsp dried oregano, and 1 tsp smoked paprika.
Step 2: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil until shimmering. Brown pork chunks in batches for 3-4 minutes per side until golden. Remove and set aside.
Step 3: Add 1 large quartered yellow onion, 4 smashed garlic cloves, and 1 sliced jalapeño to the pot, sautéing for 2-3 minutes until fragrant.
Step 4: Return the pork to the pot. Pour in 1 cup orange juice, 1/4 cup lime juice, and 1/2 cup chicken broth, scraping up any browned bits.
Step 5: Close the lid, set to sealing, and cook on high pressure for 45 minutes. Let natural release for 15 minutes, then quick release remaining pressure.
Step 6: Remove pork and shred with two forks. Return shredded pork to the pot and stir to coat with the cooking liquid before serving in tacos or bowls.