Instant Pot Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.

	this recipe	typical
liquid	25%	7%
fat	1%	0%
aromatics	10%	9%
acid	10%	0%
salt	0%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1588 g	3 to 4 pounds boneless pork butt (Boston butt or pork shoulder, trimmed of excess fat and cut into 4 pieces)
8 g	2 teaspoons kosher salt (plus additional to taste)
123 g	1/2 cup freshly squeezed orange juice (from about 1 large orange)
9 g	3 cloves garlic (minced (about 1 tablespoon))
30 g	2 tablespoons apple cider vinegar
8 g	1 tablespoon chipotle chile powder
4 g	2 teaspoons ground cumin
3 g	1 teaspoon chili powder
1 g	1 teaspoon dried oregano
1 g	1/2 teaspoon ground black pepper
397 g	1 14-ounce can low sodium chicken broth, divided
14 g	1 tablespoon extra virgin olive oil
150 g	1 yellow onion (diced)
15 g	1 jalapeño (stemmed, seeded and diced)
	Flour or corn tortillas (or cooked brown rice)
	Toppings of choice: chopped fresh cilantro (feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeño)

Method: 12 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“YAY! The best reviews are those that have followed the recipe. I did, and I got incredible carnitas! I usually "wing it" with recipes, but wanted to trust another cook. My family only stopped eating the carnitas when they were literally "too full". I serv” — a cook, 4★

“YAY! The best reviews are those that have followed the recipe. I did, and I got incredible carnitas! I usually “wing it” with recipes, but wanted to trust another cook. My family only stopped eating the carnitas when they were literally “too full”. I served th” — a cook, 4★