Instant Pot Carnitas

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Instant Pot Carnitas

It all started on a weeknight that felt like every other—school pick-ups, homework battles, and a mountain of laundry waiting to be folded. I was craving something bold, comforting, and low-effort (isn’t that the dream?), and that’s when I dusted off my Instant Pot and created what’s now one of our go-to meals: these juicy, flavor-packed Instant Pot Carnitas.

There’s just something about the way the pork melts in your mouth, kissed with citrus and just the right touch of spice. The house smells incredible while it cooks, and the best part? It tastes like it simmered all day, but only took about an hour from start to finish. Even my pickiest eater—yes, the one who insists tacos are “just okay”—went back for seconds.

We’ve made this recipe for casual weeknights, family gatherings, and even football Sundays. It’s a hit every single time. I love piling the carnitas high on soft tortillas and topping them with a quick pico de gallo or a squeeze of lime. And when I’m feeling fancy? I crisp them up under the broiler for that perfect edge of caramelization.

This recipe has become such a staple in our house that I always keep a pork shoulder in the freezer—just in case. Trust me, once you try it, you’ll understand why this one’s on repeat around here.

Questions I Often Get Asked About This Recipe

Can I use a different cut of pork?
Yes! Pork shoulder (also called pork butt) is ideal for its marbling, but pork loin can work in a pinch—just know it may be a bit leaner and less juicy.

Do I have to crisp the carnitas after pressure cooking?
Nope, but it adds an amazing texture! I usually broil them for about 5–8 minutes after shredding for that classic crispy finish.

Can I freeze the leftovers?
Absolutely. Let them cool, then freeze in an airtight container. They reheat beautifully for tacos, burrito bowls, or even breakfast hash.

What if I don’t have an Instant Pot?
You can still make this in a slow cooker—just cook on low for 8 hours or high for about 5–6 hours, then shred and crisp as usual.

Is this recipe spicy?
Not really. It’s flavorful but mild. You can always amp up the heat with jalapeños or a dash of hot sauce.

What You Need to Make Instant Pot Carnitas

Ingredients:

3–4 lb pork shoulder (boneless, cut into large chunks)

1 tablespoon olive oil

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon smoked paprika

4 cloves garlic, minced

1 onion, chopped

1 jalapeño, sliced (optional)

Juice of 1 orange

Juice of 1 lime

½ cup chicken broth

Tools & Equipment:

Instant Pot or other electric pressure cooker

Tongs or fork for shredding

Baking sheet (optional, for broiling)

How to Make Instant Pot Carnitas

Sauté the pork: Turn on the Instant Pot to “Sauté” mode. Add olive oil and sear the pork chunks until browned on all sides. Work in batches if needed. Turn off the sauté function.

Season and add aromatics: Sprinkle in salt, pepper, cumin, oregano, paprika, and garlic. Add the chopped onion, jalapeño (if using), orange juice, lime juice, and chicken broth. Stir gently to combine.

Pressure cook: Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 40 minutes. Once done, allow for a natural pressure release for 15 minutes, then manually release any remaining pressure.

Shred the pork: Open the lid and transfer the pork to a large bowl. Shred with two forks.

Optional crisping: Preheat your broiler. Spread shredded pork on a baking sheet and broil for 5–8 minutes until edges are crispy and golden.

Serve: Load up warm tortillas and top with your favorite garnishes—pico de gallo, cilantro, sliced jalapeños, or a drizzle of crema.

Tips for Making the Best Instant Pot Carnitas

Don’t skip the sear. Browning the pork gives depth of flavor you can’t replicate later.

Use freshly squeezed citrus. It really brightens the dish and balances the richness of the pork.

Broil in batches. Overcrowding the baking sheet can prevent crisping—better to do two rounds if needed.

Leftovers are gold. Reheat them in a skillet for next-day tacos or mix into scrambled eggs for a quick breakfast.

Try different toppings. Pickled red onions, avocado slices, or even pineapple salsa can add a whole new twist.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These carnitas are seriously next-level! My husband said it was better than our favorite taco truck.” — Amanda G.

⭐️⭐️⭐️⭐️ “So easy and flavorful. Perfect for meal prep too. I just wish I had doubled the recipe!” — Jessie L.

⭐️⭐️⭐️⭐️⭐️ “This has become our new Taco Tuesday tradition. Love how fast it comes together in the Instant Pot.” — Melinda R.

⭐️⭐️⭐️ “Really good, but I think I’ll add more spice next time—maybe some chipotle. Still, the texture was perfect!” — Tanya B.

⭐️⭐️⭐️⭐️⭐️ “Total lifesaver for busy nights. I keep a batch in the freezer at all times now.” — Rachel S.

Printable Recipe

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