Well hello, darling beautiful face. It’s a sad day today, mostly because we don’t have The Bachelor franchise to gossip about. What the hell else are we going to talk about?! Well, maybe it’s the first time I actually talk about a recipe. Who woulda thunk?

Not me. Talking about recipes is boring. EATING recipes is the absolute best. And I’ve been doing lots and lots of eating this past week. I’ve been in La Jolla and San Diego and trying every last bite of food possible. It’s quite lovely. But I’m super excited to get back home tonight to routine, more vegetables, and my puppy dog! The hotel I’m staying at right now is actually dog friendly and makes me want to bring Jackson every where with me. But I don’t know flying rules and I think he would freak TF out if I tried to put him in his crate and shove him under the seat. Jackson is too much of a spoiled only child for that.

Ok wait, back to the recipe. You guys requested instant pot recipes so I’ve been trying to come up with more and more which aren’t all soups and stews. I love soups and I love stews but it’s been 70 degree weather in Colorado lately and that kind of meal isn’t really appealing to me at the moment. So I thought why not try shredding up some meat and seeing what happens. Luckily, it worked out quite well and I wanted to make out with this pork. And I did. Gross. But no seriously, I couldn’t stop eating this. Which wasn’t helpful since I made Carnitas Nachos with this meat. Not to worry, I’ll be sharing that recipe on the blog tomorrow!

But wait, who cares about food. Let’s go back to The Bachelor franchise for just one hot second. So hopefully you follow Kaitlyn Bristowe on snapchat or instagram because I do and I totes want to talk about her freezing her eggs. From what I gather, it’s a sponsored type thing, but man it looks miserable. Like, REALLY miserable. And it got me thinking…should I freeze my eggs? I have no yearning to bear children in any near future, but that may change some day. But then again, I’m only 28. So I looked up Kaitlyn’s age and I think she’s only 30. Our eggs aren’t that far off from each other. They’re basically sorority sisters. Is everyone doing this now? Is it a thing? Tell me all the stuff you know! I need the lowdown!

But in the meantime, totally make these carnitas ASAP!

PaleOMG Instant Pot Carnitas

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Instant Pot Carnitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

  • Yield: 4-5 1x


  • 2 pounds pork shoulder or butt, cubed
  • 2 teaspoons smoked salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 white onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 jalapeño, diced
  • 2 bay leaves
  • juice of 2 limes
  • 1 1/2 cup orange juice
  • 1 cup bone broth

For garnishes

  • lime wedges
  • cilantro


  1. Press Sauté function on instant pot. Once hot, add pork butt and brown on all sides for about 10 minutes. Add all of the rest of the ingredients and mix well to combine. Press cancel, secure lid, close off pressure valve then press manual to high pressure and press the up button until the time hits 30 minutes. Once time is up, let the pressure release on its own for 20 minutes, then remove lid.
  2. When the instant pot is slow releasing, turn oven on to broiler.
  3. Use a slotted spoon to remove the fall-apart meat and onions, and place on a baking sheet. Use two fork to pull apart the meat slightly. Squeeze fresh lime juice on top and place under the broiler to cook for just a few minutes or until the pork begins to brown and crisp.
  4. Garnish with fresh lime wedges and cilantro before serving!

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PaleOMG Instant Pot Carnitas

PaleOMG Instant Pot Carnitas


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  1. Robin says:

    For anyone wondering what to do with the extra sauce and the freezing / doubling questions.

    I put extra sauce in mason jars and freeze and then thaw to use with another pork butt, or any other type of meat, for more amazing carnitas.

    I have frozen the carnitas with a little extra sauce added, and then thaw out for a quick dinner…turns out perfectly.

    Doubling always works…I like to have leftovers and enough to freeze so I always double. Just double everything else and if it’s not completely fall apart tender after the set time, just re-start the IP for 10-15 more minutes. There is no way to mess this up.

    Also, if I have bone in pork butt I cook with the bone to get the extra collagen.

    This is the best carnitas recipe I have ever found and better than most restaurant carnitas…trust me, I judge all Mexican restaurants based on their carnitas and really good carnitas are very hard to find.

    Thanks for the recipe Juli!

  2. Amber says:

    This recipe is hands down one of our favorite!!! We make tacos or loaded nachos with this recipe all the time. I don’t cube the meat and it still turns out amazing every single time!!! Thanks for sharing, I’m so glad that I stumbled across this recipe once we got our pressure cooker! It truly is the best!

    1. juli says:

      yay!! so happy to hear that!

  3. Rochelle says:

    Made this for the first time today. I doubled the recipe because I accidentally bought 2 kg instead of 2 lb of pork (oops!), but otherwise made it exactly as written. It was so good, I’m glad I have extra! Do you do anything with the cooking liquid? It incredibly tasty and I’d hate to waste it. Thanks for the recipe!

  4. Ashley Alden says:

    Hey Juli! The ingredients list for this recipe is mysteriously gone, and I’d like to make these. Is there a way to get this post fixed? A friend made these and they are AMAZING!! Thanks.

    1. juli says:

      sadly there is a glitch in my system that i’m trying to troubleshoot, but here are the ingredients in the meantime! i’m so sorry for the inconvenience!
      2 pounds pork shoulder or butt, cubed
      2 teaspoons smoked salt
      1 teaspoon cumin
      1 teaspoon dried oregano
      1/2 teaspoon black pepper
      1 white onion, roughly chopped
      3 garlic cloves, minced
      1 jalapeño, diced
      2 bay leaves
      juice of 2 limes
      1 1/2 cup orange juice
      1 cup broth
      For garnishes
      lime wedges