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These Instant Pot pork carnitas are tender, juicy, and full of authentic flavor—made fast with citrus, spices, and a quick broil for crispy edges. Perfect for tacos, bowls, and easy weeknight dinners.
Why You’ll Love This Recipe!
You’ll love this Instant Pot pork carnitas recipe because it gives you incredibly tender, flavorful meat in a fraction of the time. The pressure cooker infuses the tender pork with warm spices and fresh citrus, and a quick broil adds those crispy, caramelized edges that make crispy carnitas so irresistible. It’s simple to make with everyday ingredients, versatile enough for tacos, bowls, burritos, quesadillas, salads, or nachos, and always a crowd-pleaser—perfect for weeknight dinners or feeding a group.
Ingredients Needed
- Boneless Pork Shoulder Roast
- Olive Oil
- Orange Juice
- Onion
- Garlic
- Cumin
- Chili Powder
- Black Pepper
- Sea Salt
- Mexican Oregano
- Cinnamon Stick
- Lime Juice, fresh
- Cilantro, for garnish
How to Make Instant Pot Pork Carnitas
- Cut pork into 2 inch pieces removing any excess fat.
- Brown the meat before cooking. You can do this right in the Instant Pot on the sauté setting with oil. If you are using a slow cooker, go ahead and brown the meat in a pan with oil first before putting it in the slow cooker. I don’t recommend using the slow cooker feature on the Instant Pot, use your regular slow cooker.
- Mix together orange juice, lime juice, cinnamon, Mexican oregano and chili powder.
- Pour liquid into Instant Pot with meat.
- Add in remaining ingredients including onion and cinnamon stick.
- Put on the lid and use the meat setting, high pressure for 35 minutes.
- Remove the meat from the Instant Pot and shred on a large baking sheet.
- Put the meat under the broiler in the oven for a few minutes to crisp up the edges of the pork before serving it. I save the juices from the pot to pour over the meat and rehydrate it a bit.
Pair This With:
- Flour tortillas or corn tortillas, topped with with avocado, salsa, and queso.
- Cilantro lime rice
- Guacamole
- Salsa
- Mexican Rice
- Black Beans
Tips from leigh Anne
- Cut the pork into large, even chunks so it cooks evenly and stays tender.
- Don’t skip the broil—spreading the shredded pork on a sheet pan creates those crispy, caramelized edges.
- Drizzle a little of the cooking liquid over the meat before broiling to keep it moist and extra flavorful.
- Broil in batches if needed so the pork has space to crisp instead of steam.
Frequently Asked Questions
Can I use a different cut of pork?
Pork shoulder (or pork butt) works best because it has enough fat to stay juicy, but you can use pork loin or Boston butt in a pinch—just know it won’t be quite as tender.
Do I have to broil the carnitas?
Broiling isn’t required, but it’s what gives carnitas those classic crispy edges. It only takes a few minutes and adds so much flavor.
Can I make this ahead of time?
Yes! Carnitas reheat beautifully. Store in an airtight container for 3–4 days in the fridge or in the freezer for up to 3 months
What is the best way to reheat Instant Pot Pork Carnitas?
Reheat in a skillet with a splash of the cooking liquid, or broil briefly to restore those crispy edges.
Can I double the recipe?
Yes, as long as the meat fits below the max-fill line of your Instant Pot. The cook time stays the same.
Can I make this in the slow cooker?
Absolutely. Cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the pork easily shreds. Then spread the meat on a sheet pan and broil to get those crispy carnitas edges.
These Instant Pot pork carnitas are the perfect combination of tender, juicy, and crispy—and they come together with hardly any effort. Whether you pile them into tacos, serve them over rice, or use them for meal prep, they bring big flavor to any meal. Once you see how easy and versatile they are, this will become a recipe you turn to again and again.
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Instant Por Pork Carnitas
Ingredients
- 2 Tbsp olive oil
- 2 tsp sea salt
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 3 lbs. boneless pork shoulder roast cut into 2 inch pieces
- 1 onion thinly sliced
- 4 cloves garlic minced
- 2 tsp dried Mexican Oregano
- 1 cinnamon stick
- 1 1/2 cups orange juice fresh or reconstituted
- 1/2 cup fresh lime juice
- cilantro for garnish
Instructions
- Mix together oil, salt, cumin, chile powder and pepper.
- Coat pork pieces in mixture.
- Brown in pressure cooker on saute setting or in a pan on the stove.
- Place meat into Instant Pot or slow cooker.
- Add in onion, garlic, oregano, cinnamon stick and juices.
- In a pressure cooker, cover and lock on lid. Use Meat setting allow to come to pressure, auto setting will cook for 35 minutes. Do a 10 minute natural release.
- In the slow cooker, cover and put on low for 6-8 hours.
- Shred meat and place on a baking sheet under broiler for 5 minutes to crisp up edges.
- Reserve juices to pour over meat before serving if desired.
Tips & Notes:
- Cut the pork into large, even chunks so it cooks evenly and stays tender.
- Don’t skip the broil—spreading the shredded pork on a sheet pan creates those crispy, caramelized edges.
- Drizzle a little of the cooking liquid over the meat before broiling to keep it moist and extra flavorful.
- Broil in batches if needed so the pork has space to crisp instead of steam.
Nutrition Facts:
Adair says
What a wonderful recipe! The spices used along with the OJ & lime juice create an amazing flavor. I made a double batch & had a great deal of liquid left. I am going to freeze the liquid to use for another batch of carnitas. Thank you!
Kristin says
Do you let it do a natural release on your instant pot or release it right after the 35 minutes? I’ve made it before and it’s DELICIOUS but I can’t remember what I did on that part.
Leigh Anne says
I do a 10 minute natural release and then a quick release – so glad you loved them too!
Sara Watt says
looks like you need to clean up your subscription page
Leigh Anne says
Sara, I am curious where you are clicking that you think needs cleaning up – please let me know – thanks!
Suanne Harns says
What does it mean 1 cilantro? 1 sprig? 1 bunch? I am making this today…..please help
Leigh Anne says
The cilantro is listed as a garnish, meaning you can add some cilantro on top as a garnish if you like. Just sprinkle on as much as you like.
Lynn says
Made this tonight and it was fantastic! It was my first time making carnitas and I’m also an Instant Pot newbie, so I’m feeling on top of the world right now 🙂 Thanks so much!
Leigh Anne says
I am so glad it was a success for you. Be sure and check out the other Instant Pot recipes i have on the blog. The pork is one of my favorites!