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

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (plus natural release)
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: Mexican

Description

These Instant Pot Carnitas are juicy, flavorful, and fall-apart tender, thanks to pressure cooking. The pork is infused with citrus, spices, and garlic, then crisped to perfection for authentic Mexican-style carnitas. Perfect for tacos, burritos, bowls, or nachos, this easy one-pot recipe is a game-changer!

Ingredients

Units Scale
  • For the Pork:
  • 4 lbs pork shoulder (pork butt), cut into 3-inch chunks
  • 1 tbsp olive oil
  • 1 cup orange juice (about 2 oranges)
  • 1/4 cup lime juice (about 2 limes)
  • 1/2 cup chicken broth
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1 jalapeño, seeded and diced (optional, for heat)
  • Spices:
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon (optional, for depth of flavor)
  • 1 bay leaf
  • For Crisping (Optional, but Recommended):
  • 1 tbsp olive oil or pork drippings

Instructions

  • 1. Sear the Pork (Optional, But Adds Flavor):
  • Set the Instant Pot to Sauté mode and heat 1 tbsp olive oil.
  • Sear the pork chunks in batches for 2–3 minutes per side until browned. Remove and set aside.
  • 2. Pressure Cook the Carnitas:
  • Pour orange juice, lime juice, and chicken broth into the pot.
  • Add onion, garlic, jalapeño, and all the spices. Stir to combine.
  • Return the pork to the pot and toss to coat.
  • Place bay leaf on top, then secure the lid and set the vent to Sealing.
  • Pressure cook on High Pressure for 40 minutes.
  • Allow natural release for 15 minutes, then manually release the remaining pressure.
  • 3. Shred the Pork:
  • Remove the pork and shred it with two forks. Discard the bay leaf.
  • Pour about ½ cup of the cooking liquid over the shredded meat to keep it moist.
  • 4. Crisp the Carnitas (Highly Recommended!):
  • Oven method: Spread shredded pork on a baking sheet, drizzle with olive oil or pork drippings, and broil at 450°F (230°C) for 5–7 minutes until crispy.
  • Stovetop method: Heat a pan with 1 tbsp olive oil and crisp the pork over medium-high heat for 5 minutes.
  • 5. Serve & Enjoy:
  • Use in tacos, burritos, nachos, rice bowls, or salads.
  • Serve with warm tortillas, avocado, salsa, and fresh cilantro.

Notes

  • Best pork cuts: Pork shoulder (pork butt) works best. Avoid lean cuts like pork loin.
  • No Instant Pot? Use a slow cooker (Low for 8 hours) or oven (covered at 325°F for 3–4 hours).
  • Storage: Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
  • Reheat: Crisp in a pan or reheat in the oven at 375°F for 10 minutes.

Nutrition

  • Calories: 320
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 110mg

Find it online: https://quickbiteskitchen.com/the-best-instant-pot-carnitas-5-star-rated/