These Instant Pot Carnitas are everything you want in a weeknight dinner. Juicy, tender, perfectly seasoned pork that cooks in a fraction of the time thanks to the pressure cooker. Inspired by classic Mexican flavors, this recipe delivers crispy, flavorful carnitas without the fuss. This is the kind of easy, crowd-pleasing meal you’ll make again and again.
Olivia’s Personal Note
Making carnitas can be a time consuming process but thanks to this Instant Pot, these carnitas are made much faster and easier.
They’re super fork tender and flavourful despite the shorter cook time, plus the pressure cooker keeps it moist!
No more having to plan 7 to 10 hours in advance to slow cook your carnitas, have these done in around an hour!
So what do we do with carnitas anyways? Pair with some corn tortillas and make carnitas tacos or burritos. Serve the carnitas on top of some nachos or serve them up bowl style with some fluffy rice, quick guacamole, mango salsa or a salad. There are many ways to enjoy this juicy braised pork recipe. Don’t have an Instant Pot? Try this in a slow cooker.
Key Ingredients You’ll Need
Pork Shoulder – After testing this pork carnitas recipe, I’ve found boneless pork shoulder (or pork butt) gives the juiciest, most flavorful carnitas. You really want a cut of pork that has high fat content and well marbled. While the pork shoulder may seem like a tough cut, thanks to the Instant Pot, these carnitas come out tender. It shreds beautifully after pressure cooking and stays tender.
Seasoning – I’ve tested different spice blends, and cumin, chili powder, dried oregano, bay leaves, salt, and black pepper bring the perfect balance of warmth, spice, and aroma.
Red Onion & Garlic – I always use fresh aromatics here, nothing compares to the depth of flavor they add while the pork cooks.
Chicken Broth – I’ve tested this recipe with both water and broth, and broth always wins. Chicken broth adds a deeper, savory flavor that really enhances the pork as it cooks. If you want an even richer, bolder taste, beef broth works great too. It gives the carnitas a slightly heartier flavor.
Instructions to Make Instant Pot Carnitas
- In a large measuring cup, add the chicken stock, orange juice (optional), lime juice and all the other seasonings. Stir everything well to combine. Set aside.
- Go ahead and toss the pork shoulder chunks, onions, garlic, and bay leaves right into the Instant Pot. Then pour that yummy chicken broth mixture all over the top so everything gets coated.
- Now just pop the lid on, close the valve, and set it to cook for 30 minutes on high pressure. That’s it! Let the Instant Pot work its magic while we clean up… or just sit and chat.
- Let the Instant Pot do a natural release for 15 minutes. Then scoop out all those delicious carnitas and spread them on a foil-lined baking sheet. Toss the bay leaves (they’ve done their job!) and spoon a little of that flavorful cooking liquid over the top to keep everything juicy.
- Now pop it under the broiler for about 10 minutes. Give the pork a little stir halfway through so it gets those perfect crispy edges we love. It’s going to smell so good! Top with chopped cilantro.
Olivia’s Recipe Tips
It’s important to not skip the broil process as it crisps up your carnitas and really adds to the whole recipe.
If you’re not able to crisp up the carnitas in the oven, you can do so on a skillet on the stovetop.
Want to make this spicy? Add in some cayenne pepper or a sliced up jalapeño to the Instant Pot before pressure cooking.
Want to make this smokier? Give your Instant Pot carnitas that smoky flavour by adding in some liquid smoke or diced chipotle pepper in adobo sauce to your Instant Pot before cooking.
Instant Pot Carnitas
Video
Ingredients
- 1.5 cups chicken broth
- ¼ cup orange juice optional
- 1 fresh lime juice
- 1 tsp cumin
- ½ tsp chilli powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 3.4 lb pork shoulder cut into 2″ chunks
- 2 cups red onions chopped
- 1 tbsp garlic clove minced
- 2 bay leaves
Instructions
- In a large measuring cup, add the chicken stock, orange juice (if using), lime, cumin, chilli powder, oregano, salt and black pepper. Stir everything well to combine. Set aside.
- Place the pork shoulder chunks, onions and garlic in the Instant Pot. Pour over the chicken broth mixture and add in the bay leaves.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure. Do a natural release pressure for 15 minutes.
- Remove all the carnitas and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top. Broil the meat for 10 minutes, stirring the pork after 5 minutes.
Notes
- To store: store the leftover carnitas (and the sauce) in an airtight container for up to 5 days in the fridge.
- To reheat: reheat the carnitas in the oven or in the microwave if you’re in a hurry. Make sure to reheat with the liquid so the meat stays moist.
- To freeze: you can freeze this recipe before or after cooking. It will keep for up to 4 months. Simply thaw overnight before cooking or reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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I don’t eat pork. Is there a suitable substitute for this recipe? I would like to know.
You can use beef stew meat.
Beef stew meat? I can do that. Same instructions?
yes you can do. The recipe is almost the same, you just have to cook for 15 mins in the Instant Pot.
Excellent recipe. Made them tonight.
Happy you liked it!
I would like to double this recipe. How long would I cook if for? Thanks!
I can’t say for sure because I’ve never double this recipe. I would say 15 mins more, but I’m not sure.
Delicious. Made them tonight and my entire family gobbled it up. Thanks!
Happy to hear that 😉