Oh, where do I even begin with this? My family, bless their hearts, are carnitas fanatics. Like, if there was a “Carnitas of the Year” award, we’d be hoarding trophies. For the longest time, I thought making truly amazing, fall-apart tender, crispy-edged carnitas was a weekend-only kind of deal. You know, hours of slow simmering, then a frantic crisping session under the broiler. But then, my trusty Instant Pot entered the chat, and let me tell you, it was a game-changer! This instant pot carnitas recipe isn’t just easy; it’s downright magical. It delivers that incredible, soulful flavor and texture you crave, but in a fraction of the time. It’s the kind of meal that makes your kitchen smell like a fiesta and your family gather around the table with happy anticipation. If you’ve ever been intimidated by making carnitas from scratch, or if you’re just looking for a way to make your weeknight dinners feel a little more special, you are going to adore this.
What is Instant Pot Carnitas?
So, what exactly are we talking about when we say “Instant Pot carnitas”? Think of it as your favorite slow-cooked, tender pork that’s been infused with flavor, but with a serious turbo-boost from your electric pressure cooker. Traditionally, carnitas are made by simmering pork (usually a fatty cut like pork shoulder) in liquid, often with citrus and spices, until it’s incredibly tender. Then, the magic happens as it gets crisped up, often by pan-frying or broiling, to get those irresistible crunchy bits. My instant pot carnitas recipe takes all that goodness and condenses it. The Instant Pot does the heavy lifting of tenderizing the pork beautifully under pressure, and then you can give it a quick crisp under the broiler or even in an air fryer for that perfect texture. It’s essentially a shortcut to that authentic, mouthwatering carnitas experience, without spending all day in the kitchen. It’s the best of both worlds, really – incredible flavor and convenience!
Why you’ll love this recipe?
What are some of the best Instant Pot carnita recipes?flavor is just unreal. We’re talking deeply savory, slightly tangy from the citrus, and perfectly seasoned pork that just melts in your mouth. The pressure cooking locks in all those delicious juices and infuses the meat with every bit of flavor from the spices and liquids. Then, when you get those crispy edges? Pure perfection. The simplicity is another huge win. Honestly, the hardest part is chopping an onion! The Instant Pot does most of the work. You toss everything in, walk away, and come back to perfectly cooked meat. No more hovering over a simmering pot for hours. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. Pork shoulder is generally a very budget-friendly cut, and when you consider how much amazing flavor and satisfaction you get from this dish, it’s an absolute steal. Plus, it stretches really well! What I love most about this recipe, though, is its incredible versatility. I mean, sure, you can pile it into tacos with your favorite toppings, but it’s also fantastic in burritos, quesadillas, loaded nachos, or even served over rice as a simple bowl. My family begs for it, and the leftovers (if there are any!) are even better the next day. It’s a true weeknight warrior for me, and it always feels like a special occasion meal.
How to Make Instant Pot Carnitas
Quick Overview
This recipe is all about pressure-cooked perfection followed by a quick crisp. You’ll brown the pork shoulder in your Instant Pot, then add a few simple ingredients like citrus juice, broth, and spices to tenderize it under pressure. Once it’s fall-apart tender, you’ll shred it, toss it with some of the cooking liquid, and then get it wonderfully crispy under the broiler or in an air fryer. It’s a straightforward process that yields unbelievably flavorful and tender carnitas every single time. It’s the stress-free way to achieve restaurant-quality results right in your own home.
Ingredients
For the Pork:
2-3 pounds boneless pork shoulder (also known as pork butt), cut into 2-3 inch chunks
1 tablespoon olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon Black Pepper, plus more to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 large orange, halved
1 lime, halved
1/2 cup low-sodium chicken or vegetable broth (or water)
For Crisping (Optional, but highly recommended!):
Reserved cooking liquid from the Instant Pot
A little extra oil or lard if you have it for extra crispiness
Step-by-Step Instructions
Step 1: Prep the Pork
First things first, let’s get that pork ready. I like to trim off any excessively large chunks of fat, but don’t go crazy – some fat is good for flavor and moisture! Cut the pork shoulder into roughly 2-3 inch chunks. This size helps it cook evenly in the Instant Pot. Pat the pork chunks completely dry with paper towels. This is a crucial step for getting a good sear later. Season the pork generously all over with salt, pepper, cumin, oregano, and smoked paprika. Give it a little rub to make sure all those glorious spices stick. Don’t be shy with the seasoning; it really builds the flavor foundation.
Step 2: Sear the Pork
Now, grab your Instant Pot and set it to the “Sauté” function. Add the tablespoon of olive oil. Once the oil is hot and shimmering (it should smell faintly toasty, but not burning!), carefully add the seasoned pork chunks to the pot in a single layer. You might need to do this in batches to avoid overcrowding the pot, which would steam the meat instead of searing it. Sear the pork on all sides until it’s nicely browned and has a lovely golden-crust. This step is key for developing a deep, rich flavor that you just can’t get from pressure cooking alone. Once browned, remove the pork from the Instant Pot and set it aside on a plate.
Step 3: Deglaze and Add Liquids
After searing, you’ll notice some tasty brown bits stuck to the bottom of your Instant Pot. That’s pure flavor gold! Turn off the “Sauté” function. Pour in the chicken or vegetable broth (or water). Use a wooden spoon or spatula to scrape up all those browned bits from the bottom of the pot. This is called deglazing, and it’s super important to do this to prevent a “Burn” notice from your Instant Pot. Now, squeeze the juice from the halved orange and the halved lime directly into the pot. You can even toss the squeezed citrus halves into the pot too; they add a wonderful aroma and subtle tang.
Step 4: Pressure Cook the Pork
Carefully place the seared pork chunks back into the Instant Pot, nestled in the liquid and citrus. Make sure the liquid level isn’t covering the pork entirely; it should come up about halfway or a little more. Secure the lid on your Instant Pot and make sure the steam release valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 45 minutes to 1 hour on high pressure. The cooking time will depend on the size of your pork chunks; longer for larger pieces, shorter for smaller ones. Once the cooking cycle is complete, let the pressure release naturally for at least 15-20 minutes. This natural release period is vital for keeping the pork tender and juicy. After 15-20 minutes, you can carefully move the steam release valve to “Venting” to release any remaining pressure.
Step 5: Shred the Pork
Once the pressure has fully released and it’s safe to open the lid, carefully remove the pork chunks from the Instant Pot. You’ll find they are incredibly tender, practically falling apart. Place them in a large bowl or on a cutting board. Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle that you don’t want. You’ll also notice there’s a flavorful liquid left in the Instant Pot. Skim off any excess fat from the surface of this liquid. Reserve about 1/4 cup of this liquid to toss with the shredded pork.
Step 6: Crisp the Carnitas
This is where the magic really happens for that irresistible texture! You have a couple of options here. My favorite is to spread the shredded pork on a baking sheet lined with parchment paper. Drizzle it with some of the reserved cooking liquid, toss gently to coat, and then spread it out in an even layer. Place the baking sheet under a preheated broiler for about 5-8 minutes, watching it *very* closely to prevent burning. You want those edges to get beautifully crispy and golden brown. Alternatively, you can do this in an air fryer basket in batches, or even in a hot skillet on the stovetop with a little extra oil or lard. Whichever method you choose, the goal is those delicious crispy bits!
Step 7: Taste and Adjust
Once your carnitas are perfectly crisped, give them a final taste. Adjust the salt and pepper as needed. Sometimes the flavors need a little boost depending on your palate. If they seem a little dry, you can toss them with a tiny bit more of the reserved cooking liquid. But usually, they’re just right!
Step 8: Serve!
And there you have it! Your absolutely glorious instant pot carnitas are ready to be devoured. Serve them hot with your favorite tortillas, toppings, and sides. I can’t wait for you to try them!
What to Serve It With
Oh, the possibilities are endless when it comes to serving these amazing instant pot carnitas! For a hearty breakfast, I love to pile them onto a couple of corn tortillas, top them with a fried egg, and maybe some pico de gallo. A strong cup of coffee alongside makes it the perfect start to the day, especially if it’s a weekend. When we do brunch, these carnitas really shine. I’ll make a batch of classic carnitas tacos, offering a variety of toppings like pickled red onions, fresh cilantro, crumbled cotija cheese, and a squeeze of lime. A mimosa or a michelada pairs beautifully with that savory, rich flavor. For an indulgent dessert (yes, dessert!), I know it sounds unusual, but hear me out. A tiny sprinkle of carnitas on top of a very subtly sweet corn masa cake, perhaps with a tiny dollop of avocado crema? It’s a sophisticated, savory-sweet bite that’s surprisingly delicious. And for those cozy snacks or casual meals, they’re perfect for loaded nachos – just spread them over tortilla chips, add cheese, beans, jalapeños, and bake until melty. Or stuff them into quesadillas for a quick and satisfying bite. My family also loves them in simple burrito bowls with rice, beans, and salsa. They are truly a crowd-pleaser for any occasion.
Top Tips for Perfecting Your Instant Pot Carnitas
I’ve made this instant pot carnitas recipe more times than I can count, and through trial and error (and a few less-than-perfect batches!), I’ve picked up a few tricks that I swear by. For the Pork Prep, really take the time to pat those pork chunks bone dry. Moisture is the enemy of a good sear, and that sear is where a lot of the deep flavor comes from. Don’t be afraid to cut the pork into decent-sized chunks; the Instant Pot will work its magic, and they’ll shred easily later. When it comes to the Mixing Advice, the key is to get a good sear *before* you add the liquids. Overcrowding the pot is the biggest mistake people make here, as it steams the meat. Brown in batches! For the Crisping Technique, my absolute favorite method is broiling. It gives you those beautifully crispy, almost caramelized edges that are just divine. Keep a close eye on it, though, because it can go from golden to burnt in a flash! If you’re using an air fryer, toss the shredded pork with a little bit of the reserved cooking liquid first. For Ingredient Swaps, while pork shoulder is my go-to for its fat content and tenderness, you could technically use pork loin if you’re in a pinch, but you’ll need to be extra careful not to overcook it to avoid dryness, and it won’t have quite the same melt-in-your-mouth quality. For the liquid, water is fine if you don’t have broth, but broth adds a little extra depth. And don’t skip the citrus; it’s essential for that authentic carnitas flavor. When it comes to Baking Tips for crisping, ensure your oven rack is in the middle position for even heat. And for Glaze Variations – while this recipe doesn’t have a specific “glaze” in the traditional sense, the reserved cooking liquid that you toss with the shredded pork before crisping acts as a flavor enhancer and helps with browning. Make sure you skim off most of the excess fat from this liquid before using it, otherwise, your carnitas might end up greasy rather than crispy. I learned that the hard way once!
Storing and Reheating Tips
One of the best things about this instant pot carnitas recipe is how well it stores and reheats. If you happen to have any leftovers (which is rare in my house!), you can store them at Room Temperature for no more than two hours. After that, it’s best to get them into the refrigerator. For Refrigerator Storage, place the cooled carnitas in an airtight container or a heavy-duty resealable bag. They’ll stay delicious and retain their quality for about 3-4 days. When you’re ready to reheat them, I always recommend trying to get some of that crispiness back. The best way is to spread them on a baking sheet and reheat them in a 375°F (190°C) oven for about 10-15 minutes, or until heated through and slightly crisped. If you’re short on time, you can reheat them gently in a skillet over medium heat, stirring occasionally, or even in the microwave, though you’ll lose some of that desirable crisp. For Freezer Instructions, cool the carnitas completely, then store them in a freezer-safe airtight container or heavy-duty freezer bag. They’ll keep well in the freezer for up to 2-3 months. When you’re ready to thaw, transfer them to the refrigerator overnight. Reheat them as you would refrigerated leftovers. For Glaze Timing Advice, since the “glaze” here is essentially the reserved cooking liquid, you don’t want to add it until you’re ready to reheat and crisp the carnitas. If you toss the shredded pork with the liquid and then store it for a long time, it can make the meat mushy instead of crispy when reheated. So, shred the pork, store it plain (or with just a tiny bit of liquid if you must), and then toss with the reserved liquid right before you crisp it up.
Frequently Asked Questions
Final Thoughts
Honestly, making these instant pot carnitas has completely changed the game for me. It’s proof that you don’t need to spend hours in the kitchen to achieve incredible, restaurant-worthy flavors. The combination of tender, juicy pork with those irresistible crispy edges is just pure comfort food magic. I hope you give this recipe a try and that it becomes a favorite in your home too. It’s a dish that brings people together and always feels like a celebration, even on a Tuesday night! If you love this recipe, you might also enjoy my recipe for slow cooker pulled pork or my quick and easy chicken tinga – they’re also fantastic for busy weeknights and feed a crowd. I can’t wait to hear what you think, so please leave a comment below and let me know how your instant pot carnitas turned out! Happy cooking!
Instant Pot Carnitas
Ingredients
Main Ingredients
- 4 lb Pork shoulder Cut into 2-inch pieces
- 2 teaspoons Cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Chili powder
- 2 teaspoons Oregano
- 1 medium Yellow onion diced
- 4 cloves Garlic
- 1 large Orange sliced
- 2 Limes sliced
Instructions
Preparation Steps
- Cut the pork into 2" pieces and place them in the Instant Pot.
- Combine all the spices and sprinkle them over the meat.
- Place the orange and lime slices on top of the meat.
- Seal the pressure cooker and set it to manual high pressure for 35 minutes.
- Once done cooking, allow the pressure to release naturally, which takes about 20 minutes.
- Using two forks, shred the meat and spread it on a baking sheet.
- Preheat the broiler to 500°F. Broil for 5-10 minutes, or until crisp if desired.
