This Instant Pot carnitas recipe will outperform your local authentic Mexican restaurant pork carnitas. And they’re delicious, easy and so much quicker than in a slow cooker. Serve these shredded pork carnitas in tacos, burritos, nachos, lettuce wraps, or as part of a Mexican rice bowl. This Instant Pot recipe is great for a crowd especially as part of a taco bar. It’s also paleo and keto friendly.
Pork carnitas tacos are one of my favorite kinds of tacos. I used to make slow cooker pork carnitas, but as you know, these days Instant Pot is the new slow cooker, so Instant Pot Carnitas it is!
And I am so happy to share my recipe for authentic pork carnitas with you. Although they do take longer to cook than some Instant Pot recipes, these carnitas still get done in less than half the time as the slow cooker, and they taste just as delicious!
I always share recipes with you the way I make them AND only if my family is 100% satisfied with the results. For every recipe you see posted on this blog, there are 2 or 3 that never make the cut. And how can I tell the fam isn’t happy? Do they gag, make faces? No, they’re far too polite for that (thank goodness!) It’s usually “hmm, it’s good…” or “it’s okay” or silence.
If you wanted to experiment with the timing for cooking these pork carnitas, you could cut the meat into much smaller pieces and cook the carnitas for less time (about 60 minutes, and if the meat’s still not tender enough, just cook it a bit more.)
This recipe for Instant Pot carnitas is based on my Slow Cooker Pork Carnitas recipe, except that in this recipe I use orange juice instead of beer and up the Mexican chili powder a bit. You can easily make this recipe without orange juice. Substitute beer, cola or broth for the orange juice.
For the meat, I like to use a fattier cut of pork like pork shoulder because these cuts do so much better in the Instant Pot. Making these carnitas out of a leaner cut of pork like pork loin or tenderloin just won’t give you the same results.
Once the meat is cooked, don’t skip the final step, which is to crisp up the pork on just one side. I learned this trick from the Recipe Tin Eats pork carnitas recipe. I chose to crisp up the meat in a non-stick frying pan, but you can also put it on a baking sheet and stick it under the broiler. I prefer to use the frying pan because I can keep an eye on the meat to make sure it’s not getting too dry. If you find that your carnitas are dry, just add a couple of tablespoons of the liquid to the meat. This is especially useful when you’re reheating leftovers.
My family likes lots of spices and we really love the flavor of these Instant Pot pork carnitas, but you can reduce the seasonings to suit your tastes. And kick up the spice of this carnitas recipe even more by adding chopped jalapeno to the Instant Pot along with the onions, or to make Chipotle Pork Carnitas, add a chopped chipotle pepper in adobo sauce.
There’s enough filling here that you can feed 6 people easily and maybe even have some leftovers for the next day’s lunch or to freeze for later! Instant Pot carnitas can be used to make shredded pork carnitas tacos, enchiladas, quesadillas, nachos or even a Mexican-flavored pulled pork sandwich. If you’re following a keto, paleo or whole 30 diet you can omit the tortillas or use low-carb tortillas.
If you’re new to the Instant Pot
Instant Pot Carnitas Ingredients
Instant Pot Carnitas Step-by-Step Instructions
- Cut pork shoulder into 3 pieces.
- Mix together oregano, cumin, coriander, salt, black pepper and Mexican chili powder. Rub spice mix all over pork shoulder and place it in the Instant Pot.
- Add onion, garlic, orange juice, broth, lime juice over the top.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ’90’ (90 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 90 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Allow the pressure to drop naturally (this can take up to 30 minutes).
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Carefully remove pork shoulder from Instant Pot and place on a large plate or bowl and let it cool for a few minutes.
- Using two forks, shred the pork. It should be very tender.
- Use a large slotted spoon to remove the onion mixture from the liquid in the Instant Pot and add it to the shredded pork.
- Heat oil in a large non-stick frying pan over medium heat.
- Place desired amount of shredded pork in the frying pan and press down gently.
- Pour 2 to 3 Tbsp of the juices from the Instant Pot over the meat to moisten the pork while it’s cooking.
- Fry the pork mixture until it is crisp on the bottom. Don’t flip the meat over, just fry it on one side, about 6 to 8 minutes.
- To serve, place pork carnitas in a heated corn tortilla and add your choice of fillings.
Crispy and Delicious Instant Pot Carnitas
Prep
Cook
Total
Yield 8
This Instant Pot carnitas recipe will outperform your local Mexican restaurant pork carnitas. And they're delicious, easy and quicker to make than in a slow cooker.
Ingredients
- 3 to 4 lbs boneless pork shoulder
- 1 Tbsp oregano
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 2 tsp salt (or to taste)
- 1 tsp ground black pepper
- 1 Tbsp Mexican chili powder
- 1 cup chopped onion
- 2 Tbsp chopped garlic
- 3/4 cup orange juice
- 1/4 cup broth (chicken or beef)
- 1 tsp lime juice
- 1 Tbsp vegetable oil
Instructions
- Cut pork into 3 pieces.
- Mix together oregano, cumin, coriander, salt, black pepper and Mexican chili powder. Rub spice mix all over pork shoulder and place it in the Instant Pot.
- Spread onion and garlic over the pork and pour orange juice, broth, and lime juice over the top.
- Cook in 'Manual' (or 'Pressure Cook') mode for 90 minutes. (Make sure steam release handle is in Sealing position.)
- Allow the pressure to drop naturally (this can take up to 30 minutes.)
- Open the Instant Pot and carefully remove pork from Instant Pot and place on a large plate or bowl and let it cool for a few minutes.
- Using two forks, shred the pork. It should be very tender.
- Use a large slotted spoon to remove the onion mixture from the liquid in the Instant Pot and add it to the cooked pork.
- Heat oil in a large non-stick frying pan over medium heat.
- Place desired amount of shredded pork in the frying pan and press down gently.
- Pour 2 to 3 Tbsp of the juices from the Instant Pot over the meat to moisten the pork while it’s cooking.
- Fry the pork mixture until it is crisp on the bottom. Don’t flip the meat over, just fry it on one side, about 6 to 8 minutes.
- To serve, place pork carnitas in a heated corn tortilla and add your choice of fillings.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, etc.
- If you want to cook the pork for a shorter time, cut the pieces into smaller 2-inch chunks and pressure cook for 50 minutes.
- Add your choice of fillings: chopped onion, queso fresco (Mexican cheese), shredded cabbage, cilantro, guacamole, avocado, tomatoes, salsa, jalapenos. Adjust seasonings to taste. If you like your Instant Pot carnitas to be spicier, you could add chopped jalapenos or a chipotle pepper in adobo sauce.
Courses Main Dish
Cuisine Mexican
Nutrition Facts
Serving Size 1/8 of quantity
Amount Per Serving | ||
|---|---|---|
Calories 296 | ||
% Daily Value | ||
Total Fat 17 g | 26% | |
Saturated Fat 5 g | 25% | |
Unsaturated Fat 1 g | ||
Cholesterol 91 mg | 30% | |
Sodium 712 mg | 30% | |
Total Carbohydrates 7 g | 2% | |
Dietary Fiber 1 g | 4% | |
Sugars 3 g | ||
Protein 27 g | 54% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
You might also like to try these Instant Pot Recipes:
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| Instant Pot Teriyaki Wings | Instant Pot Chili | Instant Pot Carne Asada |
Rebecca
90 minutes on what pressure level???
Paint the Kitchen Red
Hi Rebecca – all recipes on my site are for high pressure. In general, any recipe you see online is probably for high pressure, unless stated otherwise.
Ducky
This was supremely delicious and simple to make! I am new to this cut of meat and standing in front of the packages of “pork butt”, I asked the grocery store employee if they carried “pork shoulder”. He shrugged and said “This is all we have”. So I “referenced the interscape” which informed me that pork butt = pork shoulder. It’s so versatile. I am so happy to have found your website!
Paint the Kitchen Red
Hey there Ducky – thanks for your comment. This is one of my go-to recipes for company – great for nachos! I’m glad you’ve found me too – all the best!
Ika
I stumbled ont your blog looking for Indian Instant pot curry and also checked out this recipe. is time though too long? I usually do 60 min and it seems fine to shred it. Maybe it would get even softer with 90 min. also can we use beer in this recipe like you do in your slow cooker recipe?
Paint the Kitchen Red
If you usually cook for 60 minutes and are happy with the results, I say go for it. That’s 30 minutes saved. 90 minutes works for me, so I never tried less time, but next time I might do that to see how it works out. And yes, you can use the beer instead of OJ. Let me know how it goes if you get a chance!
Jennifer
My family really enjoyed these carnitas. I made nachos, with all the fixins’. I’m so glad I found this recipe – thanks!
Paint the Kitchen Red
Jennifer – I love using this meat for nachos too. And tacos, and enchiladas, and quesadillas…!
Maria Young
Received my instant pot yesterday and making your Carnitas right now. I do have a question, why are we using the manual button instead of meat/stew button?
Paint the Kitchen Red
Hey Maria, the meat/stew, poultry, etc buttons are pre-set buttons. So the meat/stew button might default to (I don’t remember the exact time) 30 minutes. I like to use the manual because I can set the time myself. If you used the preset buttons, you would have to adjust the time to be what you want it to be. So, you can do that too. I hope that answered your question.
Maria Young
Thanks for explaining the preset buttons. I feel like I’m driving a “Ferrari” and will probably have more questions in this new cooking experience.
Paint the Kitchen Red
You’ll be a pro in no time – Enjoy your new IP!
Jamie | A Sassy Spoon
Wow! Instant Pot is taking over the world over here! I must get one ASAP. This sounds amazing. I’m getting hungry. Thanks for sharing, Neena!
Joyce
These look FANTASTIC! I didn’t realize you could crisps up things in the Instant Pot! :O These look so delicious, and I love the use of orange juice in the recipe! 🙂 You know what’s funny? I finally went to check out the pressure cooker my mom bought me was, and it’s an Instant Pot! haha! 🙂 Now I NEED to learn how to use it! I’m so happy you have so many cool recipes that I can use with it!
Mikaela | wyldflour
A taco tuesday recipe!!! Tacos are probably the thing we make the most in our house and these carnitas are perfect for them! So easy, too!
Paint the Kitchen Red
They’re perfect for taco tuesday. Hope you get to try them out!
Marie @ Yay! For Food
Pork carnitas tacos are one my fav kinds of tacos too! Crisping up the meat in a frying pan is such a great idea too because the crispy bits are the best! Thanks for sharing.
Paint the Kitchen Red
You’re right – the crispy part is my favorite too!
romain | glebekitchen
I had absolutely no idea you could pressure cook carnitas but it makes perfect sense as a fast alternative to using a slow cooker. One question. If you check the meat and it isn’t done enough do you have to depressurize normally the second time or is there a way to speed up the second cycle?
Paint the Kitchen Red
I find that meat tastes best with natural pressure release rather than quick release. That being said, it would be fine to do a quick release especially since you already waited the first time!
Erica
Cumin and carnitas, I’m sold! I would love to make my own burrito bowl at home with this delicious looking carnitas, thanks so much!
Paint the Kitchen Red
Erica, it’s so easy to put together and quick too. Enjoy!
Alison @ The Sunday Glutton
I LOVE carnitas – perfect for tacos, burrito bowls, you name it. I’m sure your family loves being your taste testers with recipes like this!! Yum!!
Paint the Kitchen Red
Thanks Alison! I forgot to mention burrito bowls on my post, such a great idea. And yes, the family does love the taste testing for these recipes. Not so much for the meh recipes!
Riva
I love carnitas! I can’t believe how fast these cook up! They would take all day in the crock pot. Amazing!
Paint the Kitchen Red
You’re right – these carnitas are so easy, just put the ingredients in the instapot and let it go!