These Instant Pot Carnitas are juicy, tender, and packed with bold flavor. Traditionally made by slow-cooking pork until it’s fall-apart tender, this recipe uses the Instant Pot to speed things up while still delivering that authentic taste. After pressure cooking, the pork is shredded and lightly crisped for those classic carnitas edges.
Perfect for tacos, burrito bowls, nachos, or sandwiches, this versatile recipe also includes an easy slow cooker option if you prefer the low-and-slow method.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pork shoulder (boneless) | 3 lbs | Cut into large chunks |
| Orange juice | ½ cup | Fresh preferred |
| Lime juice | 2 tablespoons | Adds brightness |
| Garlic | 4 cloves | Minced |
| Onion | 1 medium | Chopped |
| Chicken broth | ½ cup | Adds moisture |
| Ground cumin | 1 teaspoon | |
| Chili powder | 1 teaspoon | |
| Smoked paprika | 1 teaspoon | |
| Dried oregano | 1 teaspoon | |
| Salt | 1½ teaspoons | Adjust to taste |
| Black pepper | 1 teaspoon | |
| Olive oil | 1 tablespoon | For searing |
| Fresh cilantro | Optional | For garnish |
Instructions
1. Sear the Pork
Turn the Instant Pot to Sauté mode. Add olive oil and sear pork pieces on all sides until browned. This step enhances flavor.
2. Add Aromatics and Liquid
Add chopped onion, garlic, orange juice, lime juice, chicken broth, and spices. Stir gently to combine.
3. Pressure Cook
Close the lid and cook on High Pressure for 40–45 minutes. Allow a 10-minute natural release, then carefully release remaining pressure.
4. Shred the Pork
Remove pork and shred with two forks. Mix some cooking juices back into the shredded meat for extra flavor.
5. Crisp the Carnitas (Optional but Recommended)
Spread shredded pork on a baking sheet and broil in the oven for 5–7 minutes until edges become crispy.
Slow Cooker Option
- Place pork, onion, garlic, juices, broth, and spices into the slow cooker.
- Cook on Low for 8 hours or High for 4–5 hours.
- Shred the pork and optionally broil for crispy edges.
Serving Ideas
Serve carnitas with:
- Warm tortillas
- Fresh salsa
- Sliced avocado
- Lime wedges
- Cilantro and diced onions
They also work great in rice bowls, quesadillas, tacos, or loaded nachos.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheat in a skillet with a little cooking juice to keep the meat moist.
