Name: Instant Pot Pork Carnitas
Yield: Makes enough meat for about 24 tacos
Ingredients: 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2" pieces; 2 jalapeños, cut in half lengthwise, stems removed; 4 large garlic cloves; 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1 tsp. dried oregano; 1 tsp. freshly ground black pepper; 1 tsp. ground coriander; 1 tsp. ground cumin; Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional); Special Equipment: A 6-qt. Instant Pot or other electric pressure cooker

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Photo by Chelsie Craig, Food Styling by Pearl Jones

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself. The final crisping happens in a nonstick skillet, which gives you ultimate browning with almost no cleanup.

Recipe notes

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