Instant Pot Carnitas Recipe
Instant Pot pork carnitas are ready in just under an hour! Tender chunks of pork shoulder are infused with spices, making them perfect for tacos, burritos, or nachos.
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I’ve been having a blast trying out and transforming our family’s favorite dishes for the slow cooker and Instant pot. This Instant Pot Carnitas Recipe is definitely a family favorite and makes the crispy carnitas everyone loves much faster than traditional recipes!
What are carnitas?
Carnitas (literally “little meats”) are simply Mexican pulled pork. They are made with a pork butt or pork shoulder and traditionally slow cooked for hours before being fried to crisp up the meat.
Why I love this recipe
- The Instant Pot speeds up the cooking process, so I can have carnitas on the table fast.
- I love that I only need a few pantry staples to get this incredible flavor. I can make it as spicy or mild as I want.
- Everyone in my family loves it, and it’s great for feeding a crowd.
Ingredients
- pork shoulder or pork butt – these are very similar cuts of meat, and either will work in the recipe
- ground cumin, salt & pepper, chili powder, and oregano – they add the perfect Mexican flair to this recipe
- onion and garlic – these aromatics enhance the savory flavor of the meat
- oranges and limes – the citrus juice adds acidity and enhance the flavor of the spices
The secret to making this recipe super quick is for you to cut the pork shoulder into chunks before cooking. That way, the meat cooks all the way through faster. The pressure cooker takes care of the rest, and then just a quick pop under the broiler gives you those deliciously crispy bits you love!
Step by step
- Cut the pork into 2″ pieces and place them in the Instant Pot.
- Combine all the spices and sprinkle them over the meat.
- Place the orange and lime slices on top of the meat.
- Seal the pressure cooker lid and set it to manual for 35 minutes.
- Once done cooking, allow the pressure to release naturally, which takes about 20 minutes. Once cooking is done preheat the broiler to 500°F.
- Use two forks shred the meat and spread it on a baking sheet,
- Broil for 5-10 minutes, or until crisp if desired.
Tips for best results
- Use fresh citrus—both oranges and limes add a fresh, tangy flavor to the pork.
- Don’t skip broiling the shredded pork! It gives you those crispy bits that make carnitas so irresistible.
- Let the pressure release naturally for the best texture.
Variations
Pineapple can be used instead of oranges for a sweeter twist. Don’t hesitate to experiment with the spice level, whether you prefer it mild or with more heat.
Serving suggestions
There are a ton of options for sides for carnitas, anything from Mexican rice to refried beans.
My kids typically opt for tacos, quesadillas, nacho chips, or cheesy burritos, while my husband and I prefer creating burrito bowls with rice, homemade guacamole, pico de gallo or salsa verde, and lots of fresh cilantro and veggies.
We switch it up based on our cravings, and I love making a big batch to ensure we have leftover carnitas for lunch throughout the week. You can also add the meat to salads or savor it on its own!
Storage
You can store leftover carnitas in an airtight container in the refrigerator for up to 3 days.
When you’re ready to reheat, you can use the microwave or warm them up on the stovetop. I like to save the cooking liquid from the Instant Pot to keep the meat moist when reheating—it makes a big difference!
This recipe freezes really well. Just store the carnitas in a freezer-safe container (affiliate link), and they’ll last up to 3 months. When you’re ready to eat, thaw them overnight in the fridge, then reheat as usual.
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Instant Pot Carnitas Recipe
- Total Time: 45 minutes
- Yield: 8 1x
Description
Experience the rich, slow cooked pork carnitas in just under an hour with this Instant Pot carnitas recipe! Tender chunks of pork shoulder are infused with spices, making them perfect for tacos, burritos, or nachos.
Ingredients
- 4 lb pork shoulder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 1 medium yellow onion, diced
- 4 cloves of garlic
- 2 small or 1 large orange
- 2 limes
Instructions
- Cut the pork into 2″ pieces and place them in the Instant Pot.
- Combine all the spices and sprinkle them over the meat.
- Place the orange and lime slices on top of the meat.
- Seal the pressure cooker and set it to manual for 35 minutes.
- Once done cooking, allow the pressure to release naturally, which takes about 20 minutes.
- Using two forks, shred the meat and spread it on a baking sheet.
- Preheat the broiler to 500°F. Broil for 5-10 minutes, or until crisp if desired.
- Prep Time: 5 minutes
- Broiling Time:
- Cook Time: 40 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 6 oz
- Calories: 492
- Sugar: 1.1 g
- Sodium: 744.9 mg
- Fat: 11.5 g
- Carbohydrates: 29.5 g
- Protein: 67.4 g
- Cholesterol: 185.9 mg
Frequently asked questions
I have tried this recipe with and without searing and have found no difference in the final result so I don’t sear the meat to save time.
You can skip the broiling step if you prefer your carnitas tender instead of crisp.
The USDA recommends cooking pork to 145 degrees F. It is possible that the meat could still be a little pink at this temperature. Simply test the meat with a meat thermometer to ensure it is cooks to 145F.
So good!