Instant Pot Carnitas Recipe

This Instant Pot Carnitas recipe transforms simple ingredients into melt-in-your-mouth tender pork with crispy edges that will make your taste buds dance! Ready in a fraction of the time of traditional methods, these carnitas deliver authentic Mexican flavor perfect for tacos, burritos, or bowls. The pressure cooker does all the heavy lifting, leaving you with juicy, flavorful meat that crisps up beautifully under the broiler for that perfect texture contrast.

Why You’ll Love This Recipe

• Time-Saving Magic: What normally takes hours of slow cooking is ready in just about an hour thanks to the Instant Pot. Perfect for those nights when you want something spectacular without spending all day in the kitchen!
• Flavor Explosion: The combination of citrus juices, aromatic spices, and pork creates an incredible depth of flavor that tastes like it’s been simmering all day.
• Versatility Champion: These carnitas can star in so many dishes – from tacos to salads, burritos to grain bowls. Make a big batch and enjoy different meals throughout the week.
• Crowd Pleaser: I’ve never met anyone who doesn’t love these carnitas. The tender meat with those irresistible crispy edges wins over even the pickiest eaters.

this Recipe

Ingredients You’ll Need

• Pork shoulder: The star of the show, providing rich flavor and breaking down beautifully in the pressure cooker. The fat content keeps everything juicy.
• White onion and garlic: These aromatics create a flavorful base that infuses the meat as it cooks.
• Orange juice: Provides sweetness and acidity that helps tenderize the meat while adding bright citrus notes.
• Lime juice: Adds a tangy punch that balances the richness of the pork.
• Chicken broth: Creates steam in the Instant Pot and adds another layer of flavor (water works in a pinch).
• Spice blend: Chili powder, cumin, oregano, smoked paprika, salt, pepper, and cayenne create the perfect Mexican-inspired seasoning profile. Feel free to adjust the cayenne if you’re heat-sensitive.
• Corn tortillas: For the crispy cheesy tacos, white corn tortillas hold up well and provide authentic flavor.
• Cheddar cheese: Melts perfectly in the tacos, creating gooey deliciousness.
• Greek yogurt: The base for the chipotle sauce, providing creaminess without all the calories of sour cream.
• Chipotle peppers in adobo: Brings smoky heat to the sauce – adjust according to your spice preference.

Variations

Protein Swaps

Try using beef chuck roast or chicken thighs instead of pork shoulder. The cooking time may need adjusting (beef similar to pork, chicken about 15 minutes less), but the flavor profile works beautifully with these alternatives.

Flavor Twists

• Pineapple Carnitas: Add 1/2 cup diced pineapple to the Instant Pot for a tropical twist.
• Beer-Braised: Replace the chicken broth with your favorite Mexican beer for extra depth.
• Herb Boost: Add a handful of fresh cilantro stems to the cooking liquid (save the leaves for garnish).

Serving Alternatives

• Low-Carb: Serve over cauliflower rice or in lettuce cups instead of tortillas.
• Breakfast Spin: Crisp up leftover carnitas with eggs for an incredible breakfast hash.
• Loaded Nachos: Pile onto tortilla chips with beans, cheese, and all your favorite toppings.

How to Make Instant Pot Carnitas

Step 1: Prepare the Spice Mixture

Combine chili powder, cumin, oregano, smoked paprika, salt, pepper, and cayenne in a small bowl. Mix thoroughly until well integrated – this ensures even flavor distribution.

Step 2: Layer Ingredients in the Instant Pot

Place chopped onion and minced garlic at the bottom of your Instant Pot. This creates a flavorful bed for the pork. Add the pork chunks on top, then sprinkle with your prepared spice blend. Pour in the orange juice, lime juice, and chicken broth.

Step 3: Pressure Cook to Perfection

Secure the lid, set valve to “sealing,” and cook on high pressure for 45 minutes. The magic happens here as the pressure tenderizes the tough pork shoulder in a fraction of the normal time.

Step 4: Natural Release and Shred

Allow a natural pressure release for 15 minutes (this helps keep the meat tender), then carefully vent remaining pressure. Transfer the cooked pork to a baking sheet using a slotted spoon and shred with two forks. The meat should fall apart easily!

Step 5: Crisp It Up

Turn your oven to broil, then place the shredded pork under the broiler for 5-7 minutes until the edges get crispy and caramelized. This step transforms good carnitas into great carnitas by adding texture contrast.

Step 6: Make Crispy Cheesy Tacos (Optional but Recommended!)

Heat a pan over medium heat and spray with cooking spray. Quickly dip corn tortillas in the leftover cooking liquid, then place on the hot pan. Top with 2 oz of carnitas and cheese, then fold and cook until crispy on both sides.

Pro Tips for Making the Recipe

• Chunk Size Matters: Keep your pork pieces around 2 inches – too small and they’ll dry out, too large and they won’t cook through properly.
• Save That Liquid: The cooking liquid is liquid gold! Use it to moisten leftovers, dip tortillas, or even as a base for Mexican-inspired soup.
• Broiler Watch: Keep a close eye on the meat under the broiler – it can go from perfectly crisp to burnt in seconds.
• Prep Ahead: Make the chipotle sauce while the meat cooks to save time, and the flavors will develop nicely while everything else finishes.
• Tortilla Technique: When dipping tortillas in the cooking liquid, be quick! Too long and they’ll become too soft to handle properly.

How to Serve

Perfect Pairings

These carnitas are versatile stars that pair wonderfully with:

• Cilantro lime rice and black beans for a hearty bowl
• Fresh guacamole and pico de gallo
• Mexican street corn (elote)
• Simple cabbage slaw with lime dressing

Garnish Ideas

Brighten up your carnitas with:

• Fresh cilantro leaves
• Thinly sliced radishes for crunch
• Pickled red onions for color and tang
• Lime wedges for squeezing over the top
• Sliced avocado for creaminess

Make Ahead and Storage

Storing Leftovers

Store carnitas with some of the cooking liquid in an airtight container in the refrigerator for up to 4 days. The liquid is crucial for keeping the meat moist during storage.

Freezing

Carnitas freeze beautifully! Portion into meal-sized amounts with some cooking liquid, store in freezer-safe containers or bags, and freeze for up to 3 months.

Reheating

For best texture, reheat carnitas in a hot skillet with a splash of the reserved cooking liquid. This reactivates the flavors and helps restore some crispiness. Alternatively, microwave with a bit of liquid, then crisp in a pan if desired.

FAQs

Can I make this recipe without an Instant Pot?
Absolutely! Use a slow cooker on low for 8-10 hours or a Dutch oven in a 325°F oven for about 3-4 hours. The meat should be fork-tender when done. You’ll still want to crisp it under the broiler before serving.

What if I don’t have all the spices listed?
No worries! The most essential spices are cumin, salt, and either chili powder or paprika. You can make delicious carnitas with just these basics, though the full spice blend creates a more complex flavor profile.

Can I use a leaner cut of pork?
While you can use leaner cuts like pork loin, I don’t recommend it. The fat in pork shoulder melts during cooking, creating tender, juicy carnitas. Leaner cuts tend to become dry and less flavorful.

How can I adjust the spice level?
To make it milder, reduce or eliminate the cayenne pepper in the meat seasoning and use just one chipotle pepper (or none) in the sauce. For more heat, increase the cayenne and use two or more chipotles in the sauce.

Final Thoughts

These Instant Pot Carnitas bring restaurant-quality Mexican flavor right to your kitchen table with surprisingly little effort. The combination of tender, juicy pork with crispy edges creates an irresistible texture that will have everyone reaching for seconds. Whether you serve them simply in tacos or dress them up in loaded bowls, they’re guaranteed to become a regular in your meal rotation. Give them a try this week – your family will think you spent all day in the kitchen, but your secret of pressure cooker magic is safe with me!

Print