Crispy Instant Pot Pork Carnitas Recipe

This Instant Pot Carnitas recipe gives you tender, juicy Mexican shredded pork in much less time than traditional stovetop methods. Pork shoulder is seasoned with warm spices, fresh orange juice, lime juice, garlic, and beer or broth, then cooked under pressure until it is easy to shred. For the classic crispy edges, the pork is finished under the broiler for a few minutes. Serve these flavorful pork carnitas in warm corn tortillas, burrito bowls, nachos, salads, quesadillas, or over rice.

✔️ Instant Pot Pork Carnitas Recipe

Pork carnitas are one of the most flavorful and satisfying Mexican-inspired dishes you can make at home. Traditionally, carnitas are cooked slowly until the pork becomes incredibly tender, but that method can take several hours. Using an Instant Pot or electric pressure cooker makes the process much faster while still producing moist, pull-apart pork with deep flavor.

This easy Instant Pot Carnitas recipe is especially useful for busy weeknights, meal prep, family dinners, parties, and casual gatherings. A tougher cut of pork, such as pork shoulder or pork butt, becomes tender under high pressure. The citrus juices, garlic, and spices infuse the meat as it cooks, creating shredded pork that tastes rich, bright, and well seasoned.

If you love the crispy browned bits that make traditional carnitas so irresistible, this recipe includes a simple finishing step. After the pork is shredded and coated in its cooking liquid, spread it on a baking sheet and broil it briefly. In just a few minutes, the edges turn golden and crisp while the inside stays juicy.

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🔎 What Are Carnitas?

Carnitas means “little meats” in Spanish, which describes the small pieces of tender shredded pork served after cooking. The dish is known for its contrast of juicy, soft pork and crispy browned edges.

Recipes vary from home to home, but carnitas are commonly made with a large cut of pork seasoned with aromatics, spices, and citrus. Traditional versions are often cooked slowly in lard until the meat is fork-tender, then crisped in a skillet. This Instant Pot version keeps the same idea of tender shredded pork with crispy bits, but uses the pressure cooker and the flavorful cooking liquid instead of relying on extra lard.

✔️ Easy Instant Pot Carnitas Ingredients and Substitutions

The ingredients for this pressure cooker carnitas recipe are simple and easy to find. Exact amounts are included in the recipe card below.

• Pork: Use boneless pork shoulder roast, pork butt, or Boston butt. Trim excess fat and cut the meat into large 2-inch chunks.
• Beer: Mexican beer, pilsner, or lager works well. If you prefer not to use beer, substitute chicken broth or chicken stock.
• Orange juice: Fresh orange juice is preferred because it gives the pork a bright, natural citrus flavor.
• Lime juice: Freshly squeezed lime juice is best for clean, vibrant flavor.
• Oil: Canola oil, vegetable oil, olive oil, avocado oil, or lard can be used for searing the pork.
• Garlic: Fresh garlic gives the best flavor. Garlic paste or garlic powder can be used as a substitute when needed.
• Spices and seasonings: Chili powder, onion powder, dried oregano, ground cumin, salt, and black pepper season the meat and cooking liquid.

What Is the Best Cut of Pork for Carnitas?

Carnitas are best made with well-marbled pork that has enough fat to stay moist during cooking. Pork shoulder, pork butt, and Boston butt are the best choices for this recipe because they become tender and easy to shred after pressure cooking.

Should I Use Boneless or Bone-In Pork Shoulder?

Both boneless and bone-in pork shoulder can be used, but boneless pork is easier to cut into chunks. Since the meat is seared before pressure cooking, using boneless pork makes the preparation simpler.

🔎 How to Make Carnitas in the Instant Pot

If this is your first time making carnitas, this recipe is a great place to start. The Instant Pot does most of the work, and the optional broiling step creates the crispy texture that makes pork carnitas so delicious.

1. Season the pork: Pat the pork cubes dry with paper towels, then season them with salt and black pepper.
2. Sear the meat: Use the sauté setting to heat the oil. Sear the pork until browned on all sides, working in batches if needed so the pot is not overcrowded. Transfer the browned pork to a plate and press cancel.
3. Deglaze the pot: Pour in the beer or chicken broth, orange juice, and lime juice. Scrape the bottom of the pot with a wooden spoon to release the browned bits.
4. Pressure cook: Add the garlic and spices, then return the pork to the Instant Pot. Close and seal the lid. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then quick release the remaining pressure.
5. Reduce the liquid: Remove the pork with a slotted spoon. Use the sauté function to simmer and reduce the cooking liquid for about 5 minutes.
6. Shred the pork: Shred the meat with two forks, then return it to the pot and toss it with the reduced cooking liquid.
7. Broil for crispy edges: Spread the shredded pork on a baking sheet, spoon a little cooking liquid over the top, and broil until the edges are golden and crisp.

🔎 How to Serve Pork Carnitas

Mexican pork carnitas are incredibly versatile. They are excellent for family dinners, birthdays, celebrations, game nights, holidays, Cinco de Mayo, and make-ahead meals. The shredded pork can be served simply or dressed up with your favorite toppings.

One of the easiest ways to serve carnitas is in warm corn tortillas with chopped onion, cilantro, salsa, queso fresco, and lime wedges. Carnitas are also delicious over Mexican rice, tucked into burritos, layered into burrito bowls, scattered over nachos, added to salads, or folded into quesadillas.

• Serve with charro beans.
• Pair with a Mexican three bean salad.
• Add creamy cilantro lime coleslaw.
• Serve alongside Mexican street corn pasta salad.

Variations

🔎 Can I Make Carnitas in the Slow Cooker?

Yes. Carnitas can also be made in a slow cooker. The cooking time will be longer, but the result is still tender shredded pork. If you have extra time and prefer low, slow cooking, the slow cooker method is a good option.

✔️ Pork Carnitas Instant Pot Recipe Storage

Make Ahead and Storage:

• Instant Pot Carnitas can be made up to 2 days ahead. Store the shredded pork in an airtight container with the cooking liquid in the refrigerator until ready to serve.
• You can also sear the pork the night before. Keep it covered in the refrigerator, then continue with the pressure cooking steps the next day.
• Store leftovers in an airtight container in the refrigerator for about 4 days.

Freezing Carnitas:

• Cool the meat completely. Divide the shredded pork into smaller portions and store it in resealable freezer bags with some of the cooking liquid for up to 2 months. Thaw overnight in the refrigerator.

Reheating:

• Reheat the shredded pork with some of its juices in the microwave until warmed through.
• To reheat carnitas in the oven, preheat the oven to 325ºF. Spread the pork on a baking sheet, add a little cooking liquid, cover with foil, and heat until warm. For crispy edges, uncover the pork and broil briefly, keeping the pan about 6 inches from the heat source. Watch closely to prevent burning.

Carnitas Instant Pot FAQs

Carnitas Recipe (Instant Pot)

4.98 from 82 reviews

Kathy McDaniel

This Instant Pot Pork Carnitas recipe is flavorful, tender, juicy, and easy to make. The pork cooks in a pressure cooker, then gets a quick broil for golden, crispy edges. It delivers authentic-tasting Mexican carnitas without lard and in less time.

Prep 10 mins

Cook 1 hr 25 mins

Natural Release 15 mins

Total 1 hr 50 mins

Makes 8 servings

Equipment

• Baking sheet
• Instant Pot, 6-quart

Ingredients

• 1 (4-pound) boneless pork shoulder roast, trimmed and cut into 2-inch pieces
• Salt and ground black pepper, to season the meat
• 2 tablespoons canola oil or olive oil
• 1 (12-ounce) Mexican beer, pilsner, or lager
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 5 cloves garlic, finely chopped
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Chopped cilantro, for garnish, optional

Suggestions for Serving

• Warm corn tortillas, chopped onion, chopped cilantro, salsa, crumbled queso fresco, and lime wedges

Instructions

1. Pat the pork dry with paper towels. Season the pork with salt and black pepper.
2. Select the sauté function on the Instant Pot and heat about 1 tablespoon of oil. Sear the pork for 3 to 4 minutes, or until browned on all sides. Work in batches to avoid overcrowding. Transfer the seared pork to a plate and repeat with the remaining meat, adding more oil if needed. Press cancel.
3. Pour the beer, orange juice, and lime juice into the pressure cooker. Scrape the bottom with a wooden spoon to loosen any browned bits. Stir in the garlic, salt, pepper, chili powder, onion powder, oregano, and cumin. Return the pork and any collected juices to the pot.
4. Close and seal the lid, making sure the valve is in the sealed position. Cook on high pressure for 60 minutes. When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then release the remaining pressure.
5. Use a slotted spoon to remove the pork from the pot, leaving the cooking liquid behind. Select sauté and simmer the liquid for about 5 minutes to reduce it slightly. Press cancel and taste for seasoning.
6. Shred the pork with two forks. Return the shredded pork to the Instant Pot and toss until well coated with the cooking liquid.

Crisp the Meat (Optional)

1. Turn on the oven broiler. Set the oven rack about 6 inches from the heat source.
2. Transfer some of the pork to a baking sheet and spread it into an even layer. Spoon 2 to 3 tablespoons of cooking liquid over the pork. Broil for 2 to 4 minutes, or until the edges begin to brown. Flip with a spatula and broil for another 2 to 4 minutes, or until golden and crisp.
3. Serve the carnitas with extra cooking liquid spooned over the top if desired. Garnish with chopped cilantro.

Notes

• Season the pork generously with salt and ground black pepper before searing. Sea salt or kosher salt works well. If using regular table salt, use less because it can taste stronger.
• Your pressure cooker may take 10 to 20 minutes to come to pressure before the timer begins. The exact time depends on the model, size, and contents of the pot.

Nutrition

Calories: 363 kcal,
Carbohydrates: 8 g,
Protein: 52 g,
Fat: 11 g,
Saturated Fat: 3 g,
Cholesterol: 136 mg,
Sodium: 715 mg,
Potassium: 977 mg,
Fiber: 1 g,
Sugar: 3 g,
Vitamin A: 220 IU,
Vitamin C: 20.6 mg,
Calcium: 37 mg,
Iron: 2.5 mg

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This post has been updated to provide additional information for readers. The recipe remains the same.