Instant Pot Carnitas are a culinary revelation, transforming a humble pork shoulder into tender, succulent, and irresistibly crispy Mexican pork in a fraction of the traditional time. This incredibly flavorful dish, rich with fresh orange and lime juice and a fragrant blend of spices, is cooked to perfection in your pressure cooker, then finished under the broiler for that signature, golden crispness. Whether nestled into warm tacos, wrapped in burritos, served in vibrant bowls, or topping a refreshing Mexican salad, these homemade carnitas promise an authentic and unforgettable meal.
The Instant Pot continues to revolutionize home cooking, making complex dishes like carnitas astonishingly accessible. Its ability to cook meat to fall-apart tenderness in half the time, with minimal hands-on prep, is truly a game-changer. Just like beloved recipes such as Instant Pot pulled pork or an ultra-tender pot roast, these pressure cooker carnitas redefine convenience without sacrificing flavor or quality.
The moment these carnitas emerged from the Instant Pot, I knew I had stumbled upon a winner. The pork was unbelievably tender, bursting with juicy flavor, and infused with the citrusy, savory notes of the seasoning blend. This method, in my experience, surpasses even slow cooking for both speed and depth of flavor. The crucial final step involves broiling the shredded meat in the oven to achieve those iconic, crispy, caramelized bits that define authentic carnitas. Trust me, do not skip this step – it elevates the dish from great to extraordinary!
The versatility of Instant Pot Carnitas is boundless. They are phenomenal served as the star of classic tacos or hearty burritos. For a lighter yet equally satisfying meal, pair them with beans and rice in a bowl, customizing with your favorite fresh toppings like salsa, guacamole, or a sprinkle of cheese. An added bonus? This meat freezes and reheats beautifully, making it an ideal candidate for meal prepping and enjoying delicious Mexican-inspired dinners throughout the week.
Why Instant Pot Carnitas Are a Game-Changer
Traditionally, carnitas involve slow-cooking pork in lard for several hours until incredibly tender, then crisping it up. While undeniably delicious, this method is time-consuming and often messy for the home cook. The Instant Pot streamlines this process dramatically, offering a revolutionary way to achieve that deeply flavorful, melt-in-your-mouth texture without the extensive waiting. Pressure cooking locks in moisture and infuses the pork with the vibrant citrus and spice blend, breaking down tough fibers quickly. This means you can enjoy restaurant-quality carnitas in just over an hour, transforming weeknight dinners or weekend gatherings into a culinary fiesta with minimal effort.
What Exactly Are Carnitas?
Carnitas, meaning “little meats” in Spanish, are a staple of Mexican cuisine, particularly from the state of Michoacán. They are essentially a Mexican version of pulled pork, traditionally prepared by simmering pork in its own fat or lard until it’s incredibly tender and succulent. Once cooked, the pork is often shredded and then lightly fried or broiled to develop a crispy, caramelized exterior while remaining juicy inside. This delightful contrast in texture—tender interior and crispy edges—is what makes carnitas so beloved. Our Instant Pot method captures the essence of this traditional dish, delivering an authentic flavor profile and texture through modern cooking efficiency.
Essential Ingredients for Your Instant Pot Carnitas
Crafting the perfect batch of carnitas starts with selecting quality ingredients that contribute to its rich, balanced flavor. Here’s what you’ll need, along with a brief explanation of their role:
- Pork Shoulder: Also known as pork butt or Boston butt. This cut is ideal for carnitas due to its excellent fat marbling and connective tissue, which breaks down during cooking to create incredibly tender, moist, and flavorful meat. I recommend a boneless cut for easier preparation, typically around 3.5 to 4 pounds for a generous batch.
- Vegetable Stock: Provides the essential liquid for pressure cooking and adds a savory depth. Opt for low-sodium stock to better control the overall saltiness of your dish.
- Fresh Garlic: Minced fresh garlic cloves are indispensable for imparting a pungent, aromatic foundation to the carnitas. Fresh is always best for maximum flavor.
- Citrus Juices (Orange and Lime): A vital component that brightens the flavor profile, tenderizes the meat, and cuts through the richness of the pork. Freshly squeezed orange juice offers a subtle sweetness, while lime juice provides a zesty tang.
- Mexican Seasoning Blend: This combination of spices is key to the authentic taste of carnitas.
- Ground Cumin: Earthy and warm, a cornerstone of Mexican cuisine.
- Dried Oregano: Mexican oregano, if available, offers a more floral and citrusy note than Mediterranean oregano, but either works beautifully.
- Chili Powder: Adds a mild warmth and vibrant color without overwhelming spiciness.
- Salt and Black Pepper: Essential for seasoning the pork and enhancing all the other flavors.
- Olive Oil: Used for searing the pork, which is a crucial step for developing a rich, flavorful crust before pressure cooking.
Step-by-Step Guide: How to Make Instant Pot Carnitas
Making delicious, tender, and crispy carnitas in your Instant Pot is straightforward. Follow these steps for perfect results every time:
Preparation: Setting the Stage for Flavor
- Prepare the Pork: Begin by cutting your boneless pork shoulder into large, roughly 2-inch chunks. Uniform pieces ensure even cooking.
- Season the Meat: In a small bowl, combine your dried oregano, ground cumin, chili powder, salt, and black pepper. Sprinkle about half of this seasoning mixture over the pork chunks and thoroughly rub it into the meat. This initial seasoning helps build layers of flavor.
- Preheat Instant Pot for Searing: Turn on your Instant Pot. Select the “Sauté” setting and allow it to heat up for about 2 minutes until the display reads “Hot.”
- Sear the Pork: Add a tablespoon of olive oil to the hot pot. Carefully place the seasoned pork chunks in a single layer, working in batches if necessary to avoid overcrowding. Sear the meat on all sides until it’s lightly browned and a delicious crust begins to form. Searing is essential for developing deep, complex flavors. Once browned, remove the seared pork to a clean plate.
Pressure Cooking: Achieving Unmatched Tenderness
- Deglaze the Pot: After removing the pork, pour all the liquids (vegetable stock, orange juice, and lime juice) into the Instant Pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This deglazing step is crucial for incorporating all the caramelized flavor into your dish and prevents a “Burn” error during pressure cooking.
- Add Aromatics and Remaining Seasoning: Stir in the minced garlic and the remaining half of your seasoning blend into the liquids in the pot. Then, return the seared pork chunks to the Instant Pot.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 40 minutes on high pressure.
- Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 12 to 15 minutes. This natural release helps the meat tenderize further and remain juicy. Avoid switching the valve to “Venting” immediately. You can turn off your Instant Pot during this time.
- Shred the Pork: After the natural pressure release, carefully open the lid away from your face to avoid steam. Remove the incredibly tender pork chunks onto a large baking sheet. Using two forks, easily pull the meat apart until it’s shredded.
The Secret to Irresistibly Crispy Carnitas
The hallmark of truly exceptional carnitas is their delightful crispy edges. While the Instant Pot delivers incredible tenderness, the final step is essential for achieving that authentic texture. After shredding the pork, spread it out evenly on a baking sheet. You can then:
- Broil: Drizzle some of the flavorful leftover cooking liquid over the shredded pork (this helps keep it moist and enhances crisping). Place the baking sheet under a preheated broiler for 2 to 3 minutes, or until the edges are golden brown and crispy. Watch it closely, as broilers can vary in intensity and burn quickly.
- Pan-Fry (Alternative): For those who prefer stovetop crisping or don’t have a broiler, heat a large skillet over medium-high heat with a tablespoon or two of oil (or a bit of the reserved pork fat). Add the shredded carnitas in a single layer and cook, flipping occasionally, until beautifully browned and crisp. This method offers excellent control over the crispness.
This crisping step is non-negotiable for traditional carnitas flavor and texture. You’ll be rewarded with a delightful contrast between the succulent interior and the perfectly caramelized exterior.
Serving Suggestions: Versatility on Your Plate
Instant Pot Carnitas are incredibly versatile, forming the base for a multitude of delicious Mexican-inspired meals. Here are some of my favorite ways to serve them:
Classic Carnitas Tacos and Burritos
The most popular choice! Warm corn or flour tortillas filled with crispy carnitas are a true delight. Top them with fresh pico de gallo or your favorite salsa, a dollop of creamy guacamole or avocado dip, a sprinkle of Cotija cheese, and a squeeze of fresh lime juice. For burritos, wrap them up with rice, beans, and your chosen toppings.
Beyond the Tortilla: Bowls and Salads
For a hearty and customizable meal, serve carnitas in a bowl over a bed of fluffy Instant Pot rice or cilantro-lime rice. Add black beans, corn, sliced avocado, diced tomatoes, and a generous drizzle of the cooking liquid. Carnitas also make an excellent protein addition to a vibrant Mexican salad, bringing rich flavor and satisfying texture. Think crisp romaine lettuce, bell peppers, corn, black beans, and a zesty vinaigrette.
Perfect Pairings: Sides and Toppings
Don’t forget the accompaniments that truly complete the meal! Freshly chopped cilantro (or parsley for those who prefer it) adds a burst of freshness, and a final squeeze of lime juice brightens every bite. Creamy black beans and rice make a classic and comforting side dish. Other fantastic toppings include pickled red onions, thinly sliced radishes, a sprinkle of queso fresco, or a dollop of sour cream.
Maximizing Flavor: Don’t Discard the Leftover Liquid!
After your Instant Pot Carnitas are cooked, you’ll be left with a substantial amount of incredibly flavorful liquid. This is liquid gold and should absolutely not be discarded! It’s packed with savory pork juices, citrus zest, and aromatic spices. Here are several ways to utilize it:
- Drizzle for Crisping: As mentioned, a little drizzle over the shredded meat before broiling helps keep it moist and promotes even crisping.
- Reheating Leftovers: When reheating leftover carnitas, add a splash or two of this reserved liquid to prevent the meat from drying out and to refresh its flavor.
- Incredible Gravy: Transform it into a rich, savory gravy! Simply strain the liquid, bring it to a simmer on the stovetop, and whisk in a cornstarch slurry (cornstarch mixed with a small amount of cold water) until it thickens to your desired consistency. This gravy is fantastic over rice, potatoes, or even alongside another meal.
- Soup Base: Freeze the liquid in ice cube trays or small containers. It makes an excellent flavor booster for soups, stews, or even cooking grains like rice or quinoa.
Expert Tips for Carnitas Success
Achieve truly spectacular Instant Pot Carnitas with these helpful tips:
- Fresh Citrus is Key: Always use fresh lime juice. Bottled lime juice often has a metallic or artificial taste that can negatively impact the delicate balance of flavors in this dish. Freshly squeezed orange juice is also highly recommended.
- Don’t Skip Deglazing: After browning the meat, thoroughly deglaze the bottom of the pot by scraping it with a wooden spoon while adding the liquids. This incorporates all the delicious browned bits into your cooking liquid, preventing any “Burn” error and adding immense flavor depth.
- Adjust Sweetness to Taste: If you prefer your carnitas with a touch of sweetness, consider adding a tablespoon or two of brown sugar along with the spices. This can complement the citrus notes beautifully.
- Perfect Crispness: The crisping step under the broiler or in a hot pan is crucial for achieving that classic carnitas texture. Don’t rush it, and watch carefully to prevent burning. The contrast between tender and crispy is what makes this dish so special.
- Pork Cut Matters: While pork shoulder (butt) is best, you can use other cuts like pork loin, but be aware it’s leaner and might require slightly less cooking time to avoid drying out, and won’t be as rich.
- Even Chunks for Even Cooking: Cutting the pork into relatively uniform 2-inch pieces ensures that all the meat cooks evenly and becomes tender at the same rate.
- Don’t Overcrowd During Searing: When browning the pork, work in batches to ensure the meat truly sears and doesn’t just steam. Overcrowding the pot will lower the temperature and prevent a good crust from forming.
Storing and Freezing Instant Pot Carnitas for Later Enjoyment
Instant Pot Carnitas are perfect for meal prep and future delicious meals:
Any leftovers should be stored in an airtight container with a lid in the refrigerator for up to 4 days. For best results, store the shredded pork with a bit of the reserved cooking liquid to keep it moist.
To freeze, allow the cooked and shredded carnitas to cool completely. Transfer them to freezer-safe ziploc bags or airtight containers. Again, adding a small amount of the cooking liquid before freezing will help maintain moisture and flavor. They can be frozen for up to 3 months.
To reheat, transfer the frozen or refrigerated carnitas to a skillet or microwave-safe dish. Add a little bit of vegetable stock or the leftover cooking juice from the initial preparation to prevent drying. Heat gently until warmed through. For crispy edges, finish reheating the pork in a hot skillet or under the broiler for a few minutes after it’s warmed.
More Delicious Instant Pot Recipes to Explore
If you love the ease and efficiency of the Instant Pot, you’ll want to explore more incredible recipes:
- Instant Pot Pork Tenderloin
- Instant Pot French Dip Sandwiches
- Instant Pot Taco Meat
- Instant Pot BBQ Chicken
- Instant Pot Corned Beef
For even more pressure cooker inspiration and culinary delights, feel free to browse our Instant Pot recipes category.
If you try this incredible Instant Pot Carnitas recipe and love it, we’d be thrilled to see your creation! Snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can admire your culinary success and leave a comment!
Instant Pot Carnitas Recipe
Author: Anna
Summary: Instant Pot Carnitas are made with pork shoulder, fresh orange and lime juice, seasoning and cooked in your pressure cooker until juicy and tender. Broil until crispy and use it to make tacos, burritos, bowls or Mexican salads!
Rating: 5 out of 5 stars (based on 5 votes)
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 5 servings
Calories: 398 kcal
Ingredients
- 3 to 4 lbs boneless pork shoulder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 8 oz vegetable stock (low-sodium recommended)
- ½ cup orange juice (freshly squeezed)
- ¼ cup lime juice (freshly squeezed)
Instructions
- Start by cutting the pork into large chunks.
- In a small bowl, mix together the seasoning (oregano, cumin, chili powder, salt, pepper). Sprinkle half of it over the meat and rub it in.
- Turn on your Instant Pot. Press the “Sauté” setting and wait 2 minutes until hot.
- Add olive oil to the pot. Place seasoned pork in the Instant Pot and sear on all sides until lightly brown.
- Remove the seared meat onto a plate.
- Add all liquids (vegetable stock, orange juice, lime juice) to the pot and deglaze the bottom by scraping it with a wooden spoon to loosen any browned bits.
- Add minced garlic and the rest of the seasoning. Add the seared meat back into the pot.
- Close the lid, set the valve to the sealing position. Press “Manual” or “Pressure Cook” setting, then set the timer to 40 minutes.
- Once done, let the Instant Pot release pressure naturally for 12 to 15 minutes. Do not switch the valve to venting. You can turn off your IP during this time.
- Once the pressure is fully released, carefully open the lid away from your face and remove the meat onto a baking sheet.
- Pull the pork apart with two forks until shredded.
- Broil the shredded meat for 2 to 3 minutes, or crisp up in a pan, until the edges are golden and crispy.
Notes
- Leftover Liquid: Do not discard it! It’s full of flavor. Use it to drizzle over shredded meat before broiling. Save and store it in the fridge for reheating leftovers. You can also turn it into an incredible gravy for another meal by adding cornstarch and heating until thickened.
- Nutrition Disclaimer: Please note that nutrition values can vary depending on the exact products you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise data.
- Storage: Any leftovers should be stored in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months in freezer-safe bags or containers. Reheat with a little stock or leftover liquid to maintain moisture.
Nutrition Information (Per Serving)
- Calories: 398 kcal
- Carbohydrates: 6g
- Protein: 62g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 163mg
- Sodium: 809mg
- Potassium: 1142mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 407IU
- Vitamin C: 17mg
- Calcium: 49mg
- Iron: 3mg
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