The BEST Instant Pot Carnitas

Instant Pot Carnitas are a game-changer for anyone craving tender, flavorful Mexican pork without spending hours in the kitchen. This recipe delivers juicy, perfectly seasoned pork with crispy edges in a fraction of the time it would take using traditional slow-cooking methods. Whether you’re making tacos, burritos, or a flavorful bowl, this dish is sure to become a family favorite.

Why You’ll Love This Recipe

• Quick and easy thanks to the Instant Pot
• Crispy on the outside, juicy on the inside
• Packed with authentic Mexican flavors
• Great for meal prep and freezes well
• Versatile: perfect for tacos, nachos, bowls, or burritos

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pork shoulder or pork butt, cut into chunks
• Orange juice (freshly squeezed is best)
• Lime juice
• Garlic cloves, minced
• Onion, chopped
• Chicken broth
• Cumin
• Oregano
• Smoked paprika
• Chili powder
• Salt and black pepper
• Olive oil (for crisping after cooking)

Directions

1. Set the Instant Pot to the sauté function. Add olive oil and sear the pork chunks on all sides until browned.
2. Add garlic, onion, orange juice, lime juice, and chicken broth to the pot. Stir in cumin, oregano, paprika, chili powder, salt, and pepper.
3. Close the lid and set the Instant Pot to Pressure Cook on High for 35 minutes.
4. Once the cooking time is complete, allow a natural pressure release for 15 minutes, then manually release the remaining pressure.
5. Shred the pork using two forks.
6. To crisp, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes or until crispy. Alternatively, use the sauté function to crisp the pork in batches.
7. Serve hot with your favorite toppings and sides.

Servings and Timing

• Servings: 6-8 servings
• Prep time: 15 minutes
• Cook time: 35 minutes (plus 15 minutes for natural pressure release)
• Total time: 1 hour

Variations

• Spicy Kick: Add chopped jalapeños or extra chili powder for more heat.
• Citrus Twist: Add grapefruit juice alongside the orange juice for a unique flavor.
• Low-Carb Version: Skip the tortillas and serve over cauliflower rice or lettuce wraps.

Storage/Reheating

• Storage: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat in a skillet over medium heat to regain the crispy edges, or microwave for a quick option.

FAQs

What cut of pork is best for carnitas?

Pork shoulder or pork butt is ideal due to its marbling, which keeps the meat tender and flavorful.

Can I use frozen pork?

Yes, but you’ll need to add extra cooking time—around 10-15 minutes more on high pressure.

Can I make this recipe without an Instant Pot?

Yes, you can use a slow cooker (cook on low for 8 hours) or braise in the oven at 300°F for 3-4 hours.

How do I get the pork crispy?

Broil the shredded pork in the oven for 5-7 minutes or sauté in a skillet until crispy.

Can I substitute orange juice?

Pineapple juice or apple juice works as a substitute but will slightly change the flavor profile.

Are carnitas gluten-free?

Yes, the ingredients are naturally gluten-free. Just ensure any toppings or tortillas you use are also gluten-free.

What toppings go well with carnitas?

Popular options include diced onions, fresh cilantro, avocado, salsa, pickled red onions, and crumbled queso fresco.

How spicy is this recipe?

It has a mild spice level but can be adjusted by adding more chili powder or hot sauce.

Can I double the recipe?

Yes, as long as it fits within the capacity of your Instant Pot. Cooking time remains the same.

What’s the best way to serve carnitas?

Serve in tacos, burritos, over rice, or as part of a nacho platter for a delicious meal.

Conclusion

These Instant Pot Carnitas offer the perfect blend of convenience and authentic Mexican flavor. Whether you’re hosting a taco night or meal-prepping for the week, this recipe is sure to satisfy. Easy, flavorful, and versatile—you’ll want to make these carnitas again and again!

Print