Instant Pot Carnitas is an easy, flavorful dish that requires only 5 minutes of prep time. Tender on the inside and delightfully crispy on the outside, these carnitas are perfect for tacos, quesadillas, burritos, nachos, or to add to bowls for a quick Mexican-inspired meal.
This homemade carnitas recipe uses the Instant Pot to make pork shoulder incredibly tender while preserving plenty of flavor. The finished meat is versatile: pile it into warm tortillas with your favorite toppings, stuff it into quesadillas, wrap it in burritos, or scatter it over nachos. It’s simple to prepare and easy to adapt for different meals.
Why This Recipe Works
This carnitas recipe has become a family favorite. It delivers rich, familiar Mexican flavors with minimal hands-on time, so it’s great for busy weeknights and weekend gatherings alike.
Highlights:
- Flavorful: A blend of spices, citrus, garlic and chiles gives the pork a bright, savory profile that keeps everyone coming back for more.
- Low carb: With under 10 grams of net carbs per serving, it’s suitable for low-carb and keto-friendly meals when served with low-carb sides.
- High protein: Each serving provides a substantial amount of protein, making it a satisfying main course.
Ingredients
To make Instant Pot pork carnitas, gather:
- Pork shoulder or pork butt — fatty cuts work best for juicy, flavorful carnitas.
- Spices — cumin, oregano, smoked paprika, salt and pepper.
- Garlic and onions.
- Green chilis (canned and diced) or fresh jalapeños for heat.
- Liquids — fresh orange juice, lime juice, and chicken or beef broth.
How To Make Instant Pot Carnitas
- Mix the spices: Combine cumin, oregano, smoked paprika, salt and pepper in a small bowl, and rub the mixture over the pork.
- Set up the Instant Pot: Place the metal trivet in the Instant Pot and set the seasoned pork on top. Scatter minced garlic, diced green chilis (or jalapeños) and sliced onions over the meat. Add bay leaves if you like.
- Add the liquids: Pour in the juice from the oranges and limes, and add one cup of chicken or beef broth.
- Cook: Secure the lid and set the vent to SEALING. Select Pressure Cook/Manual on high and cook for 85 minutes. The pot will take 10–15 minutes to reach pressure. When the program finishes, allow a natural release for 15 minutes, then perform a quick release for any remaining pressure.
- Shred the meat: Remove the pork and shred it with two forks. Strain the cooking liquid and reserve about one cup; skim off excess fat if desired.
To crisp:
- Spread the shredded pork in a single layer on a large rimmed baking sheet or cast-iron skillet. Drizzle with some of the reserved juices.
- Broil on high (about 500°F / 260°C) for 3–5 minutes, turning once, until portions of the meat brown and become crispy. Watch closely to prevent burning.
- Finish with an extra drizzle of reserved juices and serve warm.
Tips For Making Instant Pot Carnitas
- Best cut: Pork shoulder (also called pork butt) is ideal because its higher fat content yields tender, flavorful meat. Pork tenderloin is too lean for true carnitas.
- Size: Between 3.5 and 5 pounds works well without changing the recipe.
- Bone-in or boneless: Both will work; boneless is easier to shred, but bone-in adds extra flavor.
- Storage: Refrigerate cooked carnitas in an airtight container separate from the juices for up to 3 days. Freeze in freezer bags with juices for up to 3 months.
Frequently Asked Questions
Pork shoulder (pork butt) is recommended because its fat content keeps the meat moist and flavorful. Lean cuts like pork tenderloin are not ideal.
Chicken, beef, or vegetable broth all work. Use whatever you have on hand; each will give a slightly different but delicious result.
What To Serve With
These Instant Pot carnitas are perfect for tacos, quesadillas, burritos, nachos, or bowls. Serve them with warm tortillas, chopped cilantro, diced onions, lime wedges, and your favorite salsas. For a full meal, pair the carnitas with cilantro lime rice, pinto beans, lime crema, or guacamole.
If you make this recipe, consider leaving a review and sharing how you served your carnitas.
Instant Pot Carnitas
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Ingredients
- 5 pounds pork shoulder also called pork butt (3.5–5 pounds works)
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 4 cloves garlic minced or pressed
- 14 ounce green chilis canned and diced or fresh diced jalapeños for heat
- 2 onions sliced
- 2 oranges juiced
- 2 limes juiced
- 1 cup chicken or beef broth
Instructions
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Mix cumin, oregano, smoked paprika, salt, and pepper in a small bowl. Rub the spice mix over all sides of the pork.
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Place the metal trivet in the bottom of the Instant Pot and set the pork on the trivet.
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Spread minced garlic, green chilis and sliced onions over the pork. Add orange and lime juices and one cup of broth.
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Secure the lid and set the valve to SEALING. Select PRESSURE COOK/MANUAL on high for 85 minutes. Allow a natural release for 15 minutes, then quick release remaining pressure.
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Remove the pork and shred with two forks. Strain the cooking liquid and reserve about one cup. Skim off excess fat if desired.
To crisp:
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Transfer shredded pork to a rimmed baking sheet or cast-iron pan in a single layer. Spoon reserved juices over the meat and broil on high for 3–5 minutes, turning once, until edges brown and crisp.
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Drizzle with more juices, serve and enjoy.
Notes
- Use 3–5 pounds of pork shoulder; both boneless and bone-in work.
- Chicken, beef or vegetable broth can be used depending on what’s available.
Nutrition
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Carbohydrates: 9g
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Protein: 23g
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Fat: 8g
Nutrition values are approximate and provided for convenience.