3.5 - 4poundpork shoulder(also known as pork butt), boneless and skinless, washed and patted dry
2 - 3jalapeñosminced
114.6-ounce canMexican beer
In a small bowl, combine the oil and dry spices to make an herb rub and completely cover the pork shoulder with the herb rub.
Place the metal trivet in the bottom of the instant pot and set the meat on the trivet.
Add the onion, garlic, jalapenos and bay leaves. Then add the lime juice, orange juice and the beer.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 85 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 15 minutes then do a quick release.
Remove the meat and place on a cutting board or baking sheet and using two forks, shred the meat.
Strain the juice and reserve a cup. You can also skim off the fat and discard it (optional but recommended)
To crisp your carnitas under the broiler, turn on oven broiler to 500°F (260°C) and spread the meat on a baking sheet and spoon some juice over the meat.
Place under the broiler for 5 minutes, then toss the meat and place back under the broiler for an additional 3 to 5 minutes until meat is crispy on top.
To crisp your carnitas on the stove top, place 1 tablespoon of olive oil in a hot skillet. Working in batches, add the meat, spoon some juice over the meat, and cook for 5-7 minutes until the edges start to brown.
Before serving drizzle with more juices, and stuff over nachos or stuffed in tacos with onion and cilantro.
The best cut of meat for Carnitas is pork shoulder due to its fat content. Pork tenderloin won't work for carnitas as it's too lean.
For Mexican recipes I prefer a Mexican beer Modelo, but any beer works fine.
I used a 4 pound roast for this recipe but have used a 7 pound one as well and it cooks the same, just add an additional 5 minutes to the cook time.
Best way to store is by shredding the pork, and then storing it in an airtight container in the fridge separate from the juices. Store for up to 3 days. You can also freeze carnitas in airtight freezer bags along with the juices for up to 3 months.