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Today’s Instant Pot Carnitas taste restaurant-worthy—but they’re also quick and easy. Because no matter how extensive the taco menu, whenever I have a chance to build my own taco flight, the crispy carnitas taco always makes the cut.

crispy instant pot carnitas on oven tray

Why You’ll Love This Easy Instant Pot Carnitas Recipe

  • Authentically Inspired. Thanks to my extensive sampling of carnitas (including authentic carnitas in Mexico), the carnitas taco has become my baseline for judging the overall quality of a taco joint. I am VERY familiar with what the best carnitas taste like. (I do the same thing with Instant Pot Pulled Pork when comparing BBQ establishments.)
  • Faster. Traditionally, carnitas are prepared on the stovetop like this traditional carnitas recipe or in the crockpot like Slow Cooker Carnitas. This easy Instant Pot carnitas recipe gives you the same classic carnitas, in a fraction of the time!
  • Freezer-Friendly. This recipe is great for a crowd, but I love making it just as much for our household of two, because the pork is so easy to freeze and reheat.
  • So Many Ways to Enjoy. Tacos are the traditional way to serve carnitas, but they are not the only option! Make a Burrito Bowl, turn them into a quesadilla, make a torta…I have even more ideas below!
instant pot carnitas pork tacos on a plate

About This Instant Pot Carnitas Recipe

Put simply, caritas are a Mexican version of pulled pork.

  • Pork shoulder (or pork butt) is the meat typically used for carnitas.
  • The pork is cooked with Mexican spices like chili powder and cumin, oregano, and citrus juice until fall-apart tender.

Pork shoulder and pork butt are tough, fatty cuts of meat, meaning they traditionally need a long, slow cook time to tenderize (like this Slow Cooker Pulled Pork).

The fat breaks down and turns the pork melt-in-your-mouth juicy.

  • Pros: it’s basically impossible to overcook pulled pork in the Instant Pot or anytime you are cooking it over low heat.
  • Cons: pulled pork can take forever to cook.

SOLUTION: The Instant Pot!

The Instant Pot locks in moisture and makes it possible to cook traditionally low-and-slow cuts of meat in a fraction of the time.

How Long to Cook Carnitas in the Instant Pot

Instead of 6 hours or more, this Instant Pot carnitas recipe cooks in roughly 1 hour 25 minutes. Here’s how the total cook time breaks out:

  • 15 minutes: estimated time for the Instant Pot to come to pressure and the timer to begin.
  • 45 minutes: cook the pulled pork on high pressure for 45 minutes. (This might not seem “instant” but remember, you are saving hours here.)
  • 15 minutes: allow the pressure to release naturally prior to opening the Instant Pot.
  • 10 minutes: crisp the pork under the broiler (soooo worth it!).
crispy instand pot pork carnitas

How to Make Instant Pot Carnitas

The Ingredients

  • Pork Shoulder. This tough cut of meat becomes fall-apart tender and cooks in the pressure cooker in a fraction of the time compared to other methods.
  • Orange Juice. Freshly squeezed citrus juice will set your carnitas apart from the rest. It balances the spices and gives the meat needed acidity.
  • Garlic + Onion. These aromatics give the carnitas depth. One of my favorite parts about cooking with an Instant Pot is that everything sautés in the same pot, saving dishes.
  • Apple Cider Vinegar. This bright acid helps cut the fat in the pork and makes for extra scrumptious cooking juices. For an additional level of citrus flavor that still provides the necessary acidity, use 1/4 cup freshly squeezed lime juice in place of the apple cider vinegar.
  • Chili Powder + Chipotle Chile Powder + Cumin. This trio of smoky spices gives the carnitas cooked-all-day flavor. Reduce the amount of chipotle chili powder if your family is sensitive to spice.
  • Oregano. Used often in traditional Mexican cooking, oregano gives a subtle herbal note and one more dimension.
  • Jalapeño. To make sure everyone is awake. Be sure to remove the seeds and membrane or your carnitas will be VERY spicy.
  • Chicken Broth. Combined with the pork’s juices, it makes for a STELLAR finishing sauce to spoon over the juicy pork. (Forget Instant Pot carnitas Dr. Pepper style. Using the pork’s own liquid is a serious upgrade and better for you too!)

Pork Shoulder v. Pork Butt

These two terms are often used interchangeably and you can use either cut in this recipe with success. Your grocery store may label the cut either way.

  • Pork butt and pork shoulder both come from the shoulder of the pig.
  • If you want to get technical, pork butt (also called Boston butt) comes from above the shoulder blades, while pork shoulder meat extends down to the pig’s front hoofs.
  • Pork butt contains more fat and marbling, but both are nicely marbled and make stellar pulled pork carnitas.

The Directions

pork shoulder for instant pot carnitas on a plate
  1. Season the pork and let sit for 30 minutes.
seasoning for instant pot carnitas tacos
  1. Add the liquid and seasoning to a measuring cup.
saute spices for instant pot carnitas
  1. Sauté the oil, onion, and jalapeño in the Instant Pot.
juices in the instant pot for pork carnitas
  1. Add half the broth and scrape any stuck-on bits.
carnitas pork shoulder in the instant pot
  1. Add the pork, then pour in the remaining liquids. Cook on HIGH pressure for 45 minutes, then let the pressure release naturally for 15 minutes.
tender shredded pork in the instant pot
  1. Preheat the oven’s broiler to HIGH, then shred the pork directly in the Instant Pot.
shredded instant pot pork carnitas on a baking sheet
  1. Broil the pork for 3 to 5 minutes, until the edges begin crisping.
broiled pork carnitas on a tray
  1. Lightly toss and return to broil for 3 to 5 minutes more. Enjoy hot, piled into warm tortillas or with toppings of choice!

Ways to Eat Carnitas

  • Tacos. The way we most often enjoy our carnitas.
  • Bowl. Make it a Taco Salad! Pile rice (or lettuce), carnitas, veggies, avocado, salsa, and other toppings into a bowl.
  • Nachos. Swap the chicken in these Chicken Nachos for carnitas.
  • Breakfast. Top scrambled eggs with carnitas, black beans, avocado, salsa, Greek yogurt (or sour cream), and any other toppings you love for a hearty breakfast. These carnitas would also be a tasty addition to Breakfast Tacos.
  • Fries. No one can resist a plate of Homemade Fries (or Air Fryer French Fries) topped with carnitas. Add cheese, sour cream, and other toppings as desired.
  • Quesadilla. Carnitas make a delicious quesadilla filling.
instant pot carnitas for tacos

Storage Tips

  • To Store. Refrigerate leftover shredded pork in an airtight storage container for up to 3 days.
  • To Reheat. Rewarm leftovers on the stovetop in a Dutch oven over medium-low heat or in the microwave.

TIP!

Save any juices from the Instant Pot to use when reheating the pork in the Dutch oven. This will prevent the pork from drying out when reheating, plus make further use of its fab flavors.

  • To Freeze. Freeze pulled pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Prepare the carnitas up to the point of placing them in the oven and refrigerate. Just before serving, rewarm the meat on the stove top, then broil it under the oven to crisp it up.

perfect broiled instant pot carnitas for tacos

What to Pair with Carnitas

  • Measuring Cups. Made with thick, durable glass.
  • Tongs. The locking feature is great for no cluttering kitchen drawers.
  • Baking Sheet. This commercial baking sheet is made with aluminum so it won’t rust.

Equipment Tip

This is the Instant Pot model I’ve owned (and loved!) for years. If you’ve been on the fence about buying an Instant Pot, this list of healthy Instant Pot recipes may convince you.

I brought these Instant Pot carnitas over to friends for a group dinner, and I thought we’d have leftovers.

Wrong. The meat VANISHED.

My pals (also taco night regulars) declared this recipe some of the best carnitas meat they’d ever eaten. I can’t wait for you to try it too!

instant pot pork tacos on a plate

Instant Pot Carnitas

4.78 from 35 votes
Wow a crowd with this Instant Pot carnitas recipe with tender, melt-in-your mouth pork shoulder and Mexican spices. Elevate taco night!

Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes

Servings: 8 to 10 people

Ingredients
  

  • 3 to 4 pounds boneless pork butt Boston butt or pork shoulder, trimmed of excess fat and cut into 4 pieces
  • 2 teaspoons kosher salt plus additional to taste
  • 1/2 cup freshly squeezed orange juice from about 1 large orange
  • 3 cloves garlic minced (about 1 tablespoon)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chipotle chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 14-ounce can low sodium chicken broth, divided
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion diced
  • 1 jalapeño stemmed, seeded and diced

FOR SERVING:

  • Flour or corn tortillas or cooked brown rice
  • Toppings of choice: chopped fresh cilantro feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeño

Instructions
 

  • Season the pork on all sides with 2 teaspoons of the salt. Let sit for 30 minutes to come to room temperature.
  • In a mixing bowl or large measuring cup, stir together the orange juice, garlic, vinegar, chipotle chile powder, cumin, chili powder, oregano, and black pepper. Set aside.
  • Warm the oil in the Instant Pot, using the pot’s sauté function. Add the onion and jalapeño. Cook until the onion is beginning to soften, about 5 minutes.
  • Turn the Instant Pot off. Splash in about half of the broth. With a wooden spoon or sturdy spatula, remove any stuck-on bits of food (there may not be any, but if there are, they must be removed or the Instant Pot could register a BURN warning).
  • Add the pork, then pour in the remaining broth and the orange juice mixture. Turn the pork pieces to combine the ingredients and coat the pork evenly on all sides.
  • Close and seal the Instant Pot. Cook on HIGH pressure for 45 minutes. Once the pressure has built and the time has elapsed, let the pressure release naturally for 15 minutes.
  • Place a rack in the center of the oven and preheat the oven’s broiler to high. Line a large rimmed baking sheet with foil.
  • With two forks, shred the pork directly in the Instant Pot, discarding any large bits of remaining fat. Stir the pork in the sauce to coat it evenly.
  • Use a spoon to scoop the pork onto the prepared baking sheet. Spread the pork into an even layer. Broil the pork for 3 to 5 minutes, until the edges of the pork begin browning and crisping up (don't walk away! It can quickly start to burn).
  • To warm the tortillas, wrap them in foil and pop them into the oven’s center rack while the pork broils. Or, you can heat the tortillas in a dry skillet on the stove.
  • Remove the baking sheet from the oven. Lightly toss and stir the pork to expose unbroiled sides. Return the pan to the oven and broil for 3 to 5 minutes more (the meat should become nice and crispy at its edges). Enjoy hot, piled into warm tortillas or over rice with toppings of choice.

Video

[adthrive-in-post-video-player video-id=”S3yVcGzd” upload-date=”2021-08-02T09:00:00.000Z” name=”Instant Pot Carnitas” description=”Instant Pot carnitas recipe with tender, melt-in-your mouth pork shoulder, Mexican spices and fresh citrus. Use for tacos, burritos and more!” player-type=”default” override-embed=”default”]

Notes

  • TO STORE. Refrigerate pork in an airtight storage container for up to 3 days.
  • TO REHEAT. Rewarm leftovers on the stovetop in a Dutch oven over medium-low heat or in the microwave.
  • TIP: Save the juices from the Instant Pot to use when reheating the pork in the Dutch oven. This will prevent the pork from drying out when reheating, plus continue to marinate its great flavors!
  • To Freeze. Freeze pulled pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 10Calories: 262kcalCarbohydrates: 5gProtein: 33gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 102mgPotassium: 678mgFiber: 1gSugar: 2gVitamin A: 432IUVitamin C: 11mgCalcium: 45mgIron: 3mg

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Related Recipes

Thanks to its versatility and ease, you can do so much with pork in the Instant Pot or slow cooker. Here are some of my favorite pork recipes:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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86 Comments

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  1. I have not made this yet. I have questions, since I don’t eat pork. Have you tried using chicken instead? If so, what cut of chicken did you use? If not, what cut of chicken do you recommend?

    1. Hi Pinky! I have only tested the recipe as is, so you would be experimenting if you try it with chicken. I do have an instant pot chicken on my site so you could use that as a guide. https://www.wellplated.com/instant-pot-chicken/ Hope this helps, let me know if you try it out!

    1. Hi Deborah! I’ve only tested the recipe as written, so if you tried it in the crockpot you would be experimenting. I do have a slow cooker pulled pork on the site that you could use as a guide. https://www.wellplated.com/slow-cooker-honey-pulled-pork/ If you try it out, let me know how it goes!

  2. This is great. I’m using a regular stovetop pressure cooker to make, however if I had time I might put the pork on the outdoor smoker. The crisping up under the broiler is the step I’ve been missing!5 stars

  3. My 3rd time making this. Replaced jalapenos with chipolte peppers and a third cjp ol adobe. Same great recipe. Just a little twist. The slaw and scallions on top is also awesome!5 stars

    1. Hi Steven! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on your twist!

  4. I’m not a huge carnitas fan as I find regular carnitas a bit too dry. The first time I made this I felt like the juices were wasted, I kept them but wasn’t able to use it for either a soup base or a marinade. I did have some subs, I used lemon instead of orange juice and I add some of the Trader Joe’s taco seasoning – the meat itself is amazing and browning it in the oven is exactly what it needed. The third time I made this, I decided to use the juice and make tomato rice – I plonked 2 large romas in the middle of jasmine rice and used the juices instead of water – it was heavenly! And I’m supposed to be on keto lol … so good !5 stars

  5. Authentic, Mexican restaurant quality carnitas. The instant pot makes shredding the pork an easy task, but I find it difficult to do a thorough job of it with the pork in the pot. I place it on a baking pan and shred it with Beast Claws, then return to the pot for a brief soak. The finishing step in the broiler is a must, but pay close attention while it’s in the oven!5 stars

  6. My family loved this! Our son, who is in college, even took the leftovers back to his apartment for his roommates to enjoy. :)
    Also, I saved some of the juices and used them to season vegetables the next night. Delicious!5 stars

  7. GREAT!!! Recipe. I normally don’t read the entire post but I read this one from start to finish. Lots of great info. This one is a keeper! This was the best meal I have made in a long time and super easy. I have to admit I could not find my instant pot (we just moved) so only thing I did different was use my crock pot (slow cooker) on high for 4 hours. Thanks again! Cheers.5 stars

  8. Very delicious. I made this for my husband and it reminds him of the dish we had in San Antonio where he grew up, on the riverwalk. It reminded him of home and that’s exactly what I was looking to do!5 stars

  9. Hi! I’m a new wife, new to the instapot and have had mixed results with getting large cuts of meat to shred properly. Would you recommend cutting up big pork shoulder/butts and if so… how small and do you work in batches? This looks so delicious!

    1. Hi Tally! Actually all of my recommendations on how to cook this perfectly is in the blog post and the recipe card. I’d simply follow the instructions. Hope you enjoy it!

  10. I’ve tried carnitas several ways. This is the best recipe ever. I’ve received so many compliments. Thank you.5 stars

  11. Great start, but next time will double the spices. I did add a stick of cinnamon. Thank you for this recipe!4 stars

  12. I made the double version. It called for double the chicken broth but that would have over flowed the ip, I used 14 oz and regular not low sodium. Otherwise I followed the recipe as written. The pork was tender and really flavorful! Definitely a do again!5 stars

  13. Let me start by being super honest, I’m not a great cook. This recipe was soooo easy and the whole family devoured it!!
    Thank you for sharing such a yummy recipe!! I had no idea i could make something like this!!5 stars

  14. Excellent recipe. The broiling at the end really makes the meat special—crispy, yet succulent. Added one more step: poured out liquid left in the pot and separated the fat. A little of the juice enriched the flavor. My oh my5 stars

  15. This was delicious! We didn’t have onion or jalapeno, but it turned out yummy anyways. Even the kid liked it!5 stars

  16. We make this all the time and freeze the left overs for a quick any day meal. Love it. Thank you!!!5 stars

  17. Great recipe! So yummy and easy.

    I don’t even cut up the jalapeños or onions. I literally just peel and half the onion. Cut the jalapeño in half and throw them in like that. I also throw in the juiced orange halves.5 stars

  18. Made them tonight and even though they were quick they were, Okay. The spices really didn’t stick to the meat and the pork was too thin once shredded.

    I have my go-to slow cooker carnitas recipe and it’s simple, was trying to make Kahlua pork and with a few twerks they taste like carnitas.

    -Pork Butt/shoulder
    -Hawaiian salt, the red type, sprinkle it all over the pork.
    -2 Bacon slices on top of the pork
    -Slow cooker on low for 12 hours.
    -crisp in broiler like your recipe.

    1. I’m sorry this recipe wasn’t to your tastes, Juan. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  19. I had never made carnitas in my life. I use the Instant Pot a lot as it makes cooking easier for me with my physical disability & chronic pain.
    I found this recipe. It looked simple, with basic ingredients. So, I thought I’d give it a try. It instantly became a family favorite. It is inexpensive, simple & delicious!! Ty!5 stars

  20. Cooked it exactly as stated. My pork was still rock hard and wouldn’t shred. So I pressure cooked on high for an additional 30 mins. Still hard. Smelled amazing but not edible. I pur everything in my crackpot and cooked for 4 hours and it turned out amazing.2 stars

    1. I’m sorry to hear that you had trouble with the recipe, Natasha. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  21. Amazing Recipe! I’m new to cooking, and grew up in a family where no one cooked so now I love to try new recipes to teach myself. I marinated the pork in the orange juice combo for about two hours before hand (unsure if this is ill-advised) but either way it turned out fantastic! Thank you :)5 stars

  22. Tried this recipe twice and it was tasteless. First time I thought I must have done something wrong with the list of spices so true it again. Second time same result. Won’t be a3rd.1 star

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Frank. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

  23. Excellent. Made this for my birthday dinner. Flavor is spot on, nice little kick to it, not overpowering if some of you are worried about the Chilli Spices. You must broil for a few minutes!! Served on tortillas. Toppings avaikabke. Pickled red onion. Black beans, pickled jalapeño, sour cream, cilantro, lime juice, mango salsa, cheese. Forgot to buy avocado…next time. Each one you make will be different. My 6yo daughter even ate the pork as is. Thanks again.5 stars

  24. My teen loves carnitas. As do I. I have never made it before. I wanted to suprise him for weekly taco night. Your recipe was relatively simple and so delicious. It was a huge hit with my family. My family kept asking me where did you find this recipe. I told him it was a google search. This will go into my must make when company comes rotation. Thank you. My son said it tasted as good as the carnitas our local mexican restaurant makes. That is huge praise. By the way, I made the recipe exactly as it. No changes. It was perfect.5 stars

  25. I’ve made carnitas several times using different recipes but I gotta say this was the best recipe I’ve used. I didn’t follow exactly, but pretty close. I also save the sauce refrigerate to be able to remove grease then cook down the sauce and put pork in to absorb the flavor then broil it. Omg it was so good. This sounds crazy but to my own surprise it was good cold!! I was impatient waiting to heat up the pork and sampled it cold .. amazing.5 stars

  26. Babbbyyy, when I tell you this recipe is *chef’s kiss*. It was absolutely delicious. I saved this recipe because obviously it’s a winner. I made tacos, nachos, and just ate it out the pot. Thank you for this recipe.5 stars

  27. This recipe is a family “go-to”. We love it! It’s easy, quick & feeds a large family, no problem. We have it almost weekly.
    I always have trouble finding the chipotle chili powder. It’s often out of stock. I looked up some substitutes. So, tonight I’m replacing it with some Ancho chili powder & a pinch of cayenne. I should also add smoked paprika. But I don’t have it. I may try to add a small dash of liquid smoke. If it’s terrible, I’ll come back & let you know. Lol!
    Ty so much for the recipe!5 stars

    1. Hi Tracy! So glad you enjoyed the recipe! Thank you for this kind review, can’t wait to hear how it turns out!

  28. Just made. Great recipe! Used a can of chiptole peppers because thats what i had. The whole family loved it. Thank you.5 stars

  29. This turned out so great! Made it tonight. I will suggest to budget extra prep time (I chop slow). And make sure to look at the size of the meat. I ended up having to make 2 batches bc I froze my pork before noticing it was over 8 lbs and I had to cook it all once it defrosted again (that’s on me). But it’s fine bc we just inhaled most of the first batch for dinner. I can freeze some of the cooked product if I need to. Great recipe, my family loved it, even my toddler.5 stars

  30. I don’t know if I didn’t saute the jalapenos for long enough but after the pressure released the sauce was so spicy it was almost inedible. HANG ON. Rather than shredding the pork I left everything whole in the sauce and allowed to chill over night. The next day everything had mellowed and blended together to become the best carnitas I’ve ever made. My carnivorous boyfriend and all of his friends could not get enough and everyone went in for seconds and thirds. Will definitely be pulling this recipe out again!

    1. So happy to hear it was a hit Matthew! The seeds and membrane of the jalapeños is what really adds a kick to this, so definitely watch out for that. You can also reduce the amount of chipotle chili powder. Hope this helps!

    1. Hi Lisa, I think that would be a tough call. While you can use it, I would keep a few things in mind. The roast doesn’t contain a lot of fat and is a leaner cut of meat which in turn can dry out faster. You’ll also need to reduce the amount of time. If you decide to experiment, I’d love to know how it goes.

  31. My husband and I love Mexican food but I was caught off guard when he walked in the house with a 4.5 pound pork shoulder and asked me to make carnitas. Well to Pintrest I go to find a recipe. I looked at a few but chose yours because the ingredients sounded good. I am so happy that I did. The recipe is easy to follow and i already had most of the ingredients in my pantry. This is absolutely delicious.
    I will be checking out your other recipes.
    Thank you.5 stars

  32. Can I double this recipe in an 8 quart instantpot? this looks awesome but I have two 15 lb pork shoulders from Costco that I froze and now have defrosted. Need to cook so thinking of splitting between oven and instantpot and crock pot.
    thank you!

    1. Hi Marcia, I haven’t tried it myself but here is feedback from another reader who doubled it” I made the double version. It called for double the chicken broth but that would have over flowed the ip, I used 14 oz and regular not low sodium. Otherwise I followed the recipe as written. The pork was tender and really flavorful! Definitely a do again!” Hope this helps! Let us know if you experiment with it!

  33. Wow! I hardly ever review recipes but I have to review this one. I was trying to figure out what to do with a piece of pork on a Saturday night. Stumbled on this recipe and just happened to have all the ingredients on hand. The pork is so flavorful after cooking in the sauce. I wouldn’t change a thing. I served it in warm tortillas with salsa and other toppings but I could not stop eating it STRAIGHT FROM THE PAN. It was so GOOD! Thank you.5 stars

  34. I made this recipe with 4lb of pork shoulder and my hubby and I LOVED the result. I served them with the Pineapple Salsa & the Refried Beans. My pork had some excess fat, so I fried it and used it to flavor the beans.5 stars

  35. I got my kitchen all nice and clean while these INCREDIBLE Pork Carnitas were cooking…I served these in flour tortillas with a squeeze of lime, a smidge of sour cream, and a of minced fresh cilantro. The pork came out so juicy and tender. Thank you so much!5 stars

  36. I used this recipe for my first time making carnitas. My grandson requested it for his birthday dinner. We were very happy with it. I am not one to eat a lot of spicy food and I was a bit concerned it would be too spicy for me. Yes, I realize it isn’t that spicy, but that’s how wimpy I am. I followed the recipe exactly as it is.5 stars