The BEST Instant Pot Carnitas (5-Star Rated!)

Why You’ll Love This Recipe

These Instant Pot carnitas are incredibly flavorful, juicy, and crispy. Using the pressure cooker cuts down the cooking time while still delivering tender, fall-apart pork. Perfect for tacos, burritos, bowls, or just eating straight from the pan, this recipe is easy, fast, and consistently gets rave reviews.

this Recipe

Ingredients

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

• Pork shoulder (or pork butt)
• Orange juice
• Lime juice
• Chicken broth
• Garlic, minced
• Onion, chopped
• Cumin
• Oregano
• Smoked paprika
• Chili powder
• Salt and pepper
• Bay leaves
• Olive oil

Directions

1. Cut the pork into large chunks and season generously with salt, pepper, cumin, oregano, smoked paprika, and chili powder.
2. Set the Instant Pot to “Sauté” mode and heat olive oil. Brown the pork pieces on all sides.
3. Add the garlic, onion, orange juice, lime juice, chicken broth, and bay leaves. Stir to combine.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 35 minutes. Allow a natural pressure release for 15 minutes, then quick release the remaining pressure.
5. Remove the pork and shred it with two forks.
6. (Optional) For crispy carnitas, spread the shredded pork on a baking sheet and broil for 5 minutes until edges are crispy.
7. Serve immediately in tacos, burritos, or bowls with your favorite toppings.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 50 minutes (including pressure build-up and release)
• Total Time: 1 hour 5 minutes

Variations

• Spicy Carnitas: Add diced jalapeños or a dash of cayenne pepper for extra heat.
• Citrus Twist: Use a mix of orange, lime, and grapefruit juice for a more complex citrus flavor.
• Low-Carb Option: Skip the tortillas and serve over cauliflower rice or lettuce wraps.
• Slow Cooker Version: Cook on low for 8 hours or high for 4-5 hours.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in a sealed bag or container for up to 3 months.
• Reheating: Reheat in a skillet over medium heat with a little oil or microwave in short intervals until warm.

FAQs

Can I use a different cut of pork?

Pork shoulder or pork butt is best, but pork loin can work for a leaner option.

How do I make this recipe in a slow cooker?

Cook on low for 8 hours or high for 4-5 hours, then shred and broil for crispiness.

What are the best toppings for carnitas tacos?

Cilantro, diced onions, avocado, salsa, and a squeeze of lime are all great choices.

Can I make carnitas ahead of time?

Yes! Cook and store in the fridge or freezer, then reheat before serving.

How do I get the pork crispy?

Spread shredded pork on a baking sheet and broil for 5 minutes or until crispy.

Can I use beef instead of pork?

Yes, but the flavor will be different. Beef chuck roast is a good substitute.

What can I serve with carnitas?

Mexican rice, black beans, grilled corn, or a fresh salad all pair well.

Can I make this without an Instant Pot?

Yes! Use a slow cooker or braise in the oven at 300°F for about 3 hours.

How long does it take to release pressure naturally?

About 15 minutes. After that, you can quick release any remaining pressure.

Can I double this recipe?

Yes, as long as it fits in your Instant Pot. Increase the ingredients but keep the cooking time the same.

Conclusion

These Instant Pot carnitas are the ultimate easy and delicious meal. Juicy, flavorful, and versatile, they’re perfect for weeknight dinners, meal prep, or entertaining. Try them in tacos, burrito bowls, or on their own—you won’t be disappointed!

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