These Instant Pot Carnitas are juicy, tender, and full of bold, savory flavors with crispy edges that make them utterly irresistible. This quick and easy version of the Mexican classic uses pressure cooking to achieve melt-in-your-mouth pork in a fraction of the time. Perfect for tacos, burritos, nachos, or served over rice, this recipe delivers authentic taste without hours of slow cooking!
Why You’ll Love This Recipe
- Tender, juicy pork with crispy, caramelized edges
- Ready in a fraction of the time thanks to the Instant Pot
- Perfect for tacos, burritos, bowls, nachos, and more
- Easy to meal prep and freezer-friendly
- Packed with bold, authentic Mexican flavors
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 lbs pork shoulder (also known as pork butt), cut into large chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup orange juice (freshly squeezed for best flavor)
- ½ cup lime juice
- 1 cup chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
For serving:
- Corn or flour tortillas
- Diced onions, cilantro, lime wedges, and avocado slices
- Salsa or hot sauce (optional)
Directions
- Sear the pork: Set the Instant Pot to Sauté mode and add olive oil. Once hot, sear the pork chunks on all sides until browned (about 2-3 minutes per side). Work in batches if necessary. Remove and set aside.
- Sauté the aromatics: Add chopped onion and garlic to the pot and cook for 2 minutes until fragrant.
- Deglaze the pot: Pour in the orange juice and lime juice, scraping up any browned bits from the bottom to prevent burning.
- Add spices: Return the pork to the pot and sprinkle with chili powder, cumin, smoked paprika, oregano, salt, pepper, and add the bay leaf. Pour in the chicken broth.
- Pressure cook: Close the lid, set the valve to sealing, and cook on High Pressure for 35 minutes. Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
- Shred the pork: Remove the pork from the pot and shred it with two forks.
- Crisp the carnitas:
- Oven method: Spread the shredded pork on a baking sheet, drizzle with some cooking juices, and broil on high for 5-7 minutes until crispy.
- Skillet method: Sauté the shredded pork in a hot skillet with a little oil until crispy edges form.
- Serve: Serve hot in tortillas with your favorite toppings like diced onions, cilantro, and lime wedges.
Servings and Timing
- Servings: 8-10
- Prep time: 15 minutes
- Cook time: 35 minutes (plus pressure release)
- Total time: 1 hour 15 minutes
Variations
- Spicy Carnitas: Add diced jalapeños or increase the chili powder for extra heat.
- Sweet and Spicy: Add 2 tablespoons of honey for a sweet kick to balance the spices.
- Low-Carb Version: Serve over cauliflower rice or in lettuce wraps for a keto-friendly meal.
- Citrus Twist: Add grapefruit juice along with the orange and lime for a unique citrusy flavor.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in a skillet over medium heat or in the oven at 375°F (190°C) for 10 minutes until crispy.
- Freeze: Store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use a different cut of pork?
Yes, pork loin or pork tenderloin can be used for a leaner version, but the texture may be slightly drier compared to pork shoulder.
Do I need to sear the pork before pressure cooking?
While not strictly necessary, searing adds a rich, caramelized flavor and enhances the overall taste of the carnitas.
Can I make carnitas without an Instant Pot?
Yes, use a slow cooker on low for 8 hours or high for 4-5 hours. Finish by crisping in the oven or skillet.
How do I get crispy carnitas without drying them out?
Broil or pan-fry the pork with a little bit of the cooking liquid to keep it moist while achieving crispy edges.
Can I make this recipe ahead of time?
Yes, carnitas can be made ahead and reheated before serving—perfect for meal prep or entertaining.
Is this recipe freezer-friendly?
Absolutely! Store cooked and shredded carnitas in a freezer-safe container for up to 3 months.
What toppings go best with carnitas?
Classic toppings include diced onions, fresh cilantro, lime wedges, avocado slices, salsa, and crumbled queso fresco.
Can I use store-bought taco seasoning instead of homemade spices?
Yes, but homemade seasoning offers a more authentic and customizable flavor.
What’s the best way to shred pork for carnitas?
Use two forks, or for an easier method, use a hand mixer on low speed for perfectly shredded pork.
How do I prevent the Instant Pot from burning?
Be sure to deglaze the pot by scraping up any browned bits after sautéing the meat to avoid the burn warning.
Conclusion
These Instant Pot Carnitas are the ultimate crowd-pleaser—crispy on the outside, juicy on the inside, and packed with bold Mexican flavors. Perfect for tacos, burrito bowls, nachos, or even salads, this versatile dish is quick, easy, and ideal for both busy weeknights and weekend gatherings. Once you try this foolproof recipe, it’s bound to become a household favorite!
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The BEST Instant Pot Carnitas Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Instant Pot, Broiled
- Cuisine: Mexican
Description
These Instant Pot Carnitas are juicy, tender, and perfectly seasoned with bold Mexican spices. The pressure cooker makes the pork melt-in-your-mouth tender in a fraction of the time it takes to slow-cook. Finish them off under the broiler for crispy edges, and you’ll have the ultimate filling for tacos, burritos, nachos, or rice bowls!
Ingredients
- 4 lbs (1.8 kg) boneless pork shoulder (or pork butt), cut into large chunks
- 1 tablespoon olive oil
- 1 cup (240 ml) chicken broth (or orange juice for a sweeter twist)
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or more, to taste)
- Juice of 2 oranges (about 1/2 cup)
- Juice of 2 limes (about 1/4 cup)
For Garnish (Optional):
- Fresh cilantro, chopped
- Diced red onions
- Lime wedges
- Crumbled queso fresco or cotija cheese
- Warm tortillas
Instructions
1. Sear the pork (optional but recommended):
- Set your Instant Pot to Sauté mode and add olive oil.
- Sear the pork chunks in batches until browned on all sides (about 2-3 minutes per side). Remove and set aside.
2. Pressure cook:
- Add chopped onions and garlic to the pot and sauté for 2 minutes until fragrant.
- Return the pork to the pot and add chicken broth, orange juice, lime juice, and all the spices (chili powder, cumin, paprika, oregano, salt, and pepper). Stir to coat the pork evenly.
- Close the lid and set the valve to Sealing.
- Cook on Manual High Pressure for 60 minutes.
- Allow for a 15-minute natural pressure release, then release the remaining pressure manually.
3. Shred the pork:
- Transfer the pork to a large bowl and shred it with two forks.
- Remove any excess fat from the cooking liquid, then pour about ½ cup of the liquid over the shredded pork to keep it juicy.
4. Crisp the carnitas (optional but delicious!):
- Preheat your oven’s broiler to high.
- Spread the shredded pork on a baking sheet and drizzle with a little extra cooking liquid.
- Broil for 5-8 minutes, stirring halfway through, until the edges are crispy.
5. Serve:
- Serve hot in tacos, burritos, or bowls, topped with fresh cilantro, diced onions, and a squeeze of lime.
Notes
- Swap pork for chicken thighs if you want a leaner alternative.
- Add a dash of cinnamon for a subtle warmth.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.