Eric’s Carnitas Recipe

Before we get started… You’re welcome

The Secret to Unbelievably Juicy and Crispy Carnitas

There is a precise moment when a kitchen transforms from a place where food is being prepared into a place where something magical is happening.

For me, it usually happens right around the time the pressure valve on the Instant Pot drops, the lid comes off, and the rich aroma of slow-cooked pork, citrus, and toasted spices fills the air.

My secret base liquid is simple: one 8-ounce can of chicken broth, followed immediately by using that exact same can filled to the brim with orange juice. The savory broth paired with the bright, acidic citrus tenderizes the pork shoulder perfectly.

I double down on the flavor with a heavy hand of spices—extra cumin, garlic salt, and seasoning salt to give every bite an irresistible, savory punch.

I set the Instant Pot to 50 minutes and let it naturally release (usually taking 30 to 60 minutes so the meat stays ridiculously juicy, though a quick release works if I’m in a hurry). Then, I grab my bear claw meat shredders to pull the tender pork apart in seconds.

Then comes the crucial step for deep, crispy edges: spread the pork onto a baking sheet, sprinkle on an extra layer of cumin and garlic salt, and ladle that rich pan juice all over the meat.

Into the oven it goes at a screaming 550°F for six minutes. Pull it out, flip the meat, hit it with another drizzle of pan juice and a quick sprinkle of spices, and broil for another six minutes.

The result? Ultra-crispy, golden edges wrapping around tender, juicy pork. Wrap it in a warm tortilla, top with fresh lime and cilantro, and enjoy.

Ingredients

• 3 to 4 lbs pork shoulder, cut into 2-inch chunks

• 1 tbsp coarse salt (or to taste)

• 1 tsp black pepper

• 1 tbsp + extra for topping ground cumin

• 1 tsp + extra for topping garlic salt

• 1 tsp seasoning salt (such as Lawry's)

• 1 tsp dried oregano

• 1 can (approx. 8 oz) chicken broth

• 1 can (approx. 8 oz) orange juice (use the empty broth can to measure)

• 1 medium yellow onion, diced

• 4-5 cloves garlic, minced

• 1 lime, juiced

Instructions

1. Prep & Season: Trim excess fat from the pork shoulder and cut into roughly 2-inch cubes. Mix the salt, pepper, cumin, garlic salt, seasoning salt, and dried oregano. Rub the spice mixture evenly over the pork.

2. Combine & Cook: Place the seasoned pork, onion, garlic, chicken broth, orange juice, and lime juice into the Instant Pot. Cook on High Pressure for 50 minutes.

3. Release Pressure: Allow a full natural release (usually 30–60 minutes) for maximum tenderness. (If you're in a rush, perform a quick release once the timer goes off).

4. Shred: Transfer the pork to a large rimmed baking sheet using a slotted spoon. Use your bear claw meat shredders to pull the pork into bite-sized pieces.

5. First Broil: Set your oven to broil at 550°F. Ladle a generous amount of the cooking liquid from the Instant Pot over the shredded pork, then sprinkle lightly with extra cumin and garlic salt. Broil for 6 minutes.

6. Flip & Second Broil: Remove the sheet, stir and flip the meat, ladle on another round of pan juice, and add one more sprinkle of cumin and garlic salt. Return to the 550°F broiler for another 6 minutes until the edges are deep golden brown and crisp.

7. Serve: Serve hot in warm tortillas with your favorite toppings.