13-4 poundpork roast, cut into 3-4 inch chunksshoulder or butt is preferred
1cup orange juice
1cupbeeror chicken stock
tortillas, shredded cheese (cheddar or queso fresco), shredded cabbage
Turn your instant pot to saute and add in oil and allow to heat for 2-3 minutes.
Once the inner pot is heated, add the pork chunks to the instant pot along with the spices. Turn to sear each side of the pork and toast the seasonings, about 2-3 minutes per side. Turn the instant pot off once the meat is seared.
Add in the orange juice and beer and scrape up any browned bits on the bottom of the inner pot.
Seal the pressure cooker and be sure vent is pointing to "sealed." Set pressure to high and cook for 40 minutes for a shoulder or butt roast. Cook for 30 minutes if using a pork loin roast.
Once cook time has elapsed, let pressure release naturally, or FOR AT LEAST 15 minutes.
Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer (stand or hand-held mixer both work.)
If you want to crisp the edges of the shredded pork, place meat on rimmed sheet pan with ½ cup cooking liquid and broil under high heat for 3-5 minutes per side.
Serve Mexican pork with tortillas and shredded cheese, over rice, or over baked potatoes.
Beer: Select a light and pale lager like Corona or Coors Light or in place of the beer, use chicken stock. Pork: Pork Shoulder or Pork Butt Roast is preferred for the marbling, but a pork loin can be used as well. For a pork loin roast, cut the cooking time from 40 minutes to 30 minutes on high pressure. Storage: Store leftover carnitas in an airtight container for 4 days in the refrigerator. You can also freeze the leftover meat in 1-2 cup portions for up to 3 months in an airtight freezer-safe container. Defrost in the refrigerator overnight before reheating and serving as desired.