These instant pot carnitas are crispy, juicy and the pork falls apart in under an hour. They're made to be stuffed in tacos or served over rice with your favorite Mexican-inspired toppings.
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Salt, fat, acid and heat (the cornerstone of a good recipe) are all happening in this pork carnitas!
You may think they have to be cooked low and slow for HOURS when you think of tender, juicy carnitas. But did you know the Instant Pot achieves the same result in less than half the time!?
Juicy, crispy pork carnitas you can cook from start to finish on a weeknight.
What cut of pork is best for carnitas?
The best meat to use for carnitas is pork shoulder (it's often called pork butt). Youo can find it in the meat section at the grocery store, either in the pre-packaged section or over the meat counter.
This recipe calls for about 3 lbs of pork shoulder, but you can cut it and freeze the pork to make carnitas another day or try these tacos al pastor too if you can only find a larger cut.
If you've ever made pulled pork, it's usually made with the same cut of pork! The main differences are the spices/juices they're cooked with and carnitas are broiled at the end for a crispy finish.
Are carnitas healthy? While we're on the topic of ingredients, let's talk about just how healthy these crispy carnitas are! They're whole30, gluten free, dairy dairy free, sugar free and and a great source of protein.
How to Make Instant Pot Carnitas
- First, start by searing the pork using the saute mode to get a crispy outside (color=flavor when it comes to cooking!).
- Next, add the rest of the ingredients then close the lid and set the vent to the sealing position.
- Pressure cook (manual cook) for 30 minutes then allow to naturally release (do nothing) for 15 minutes. It will take about 10 minutes for the IP to come to pressure first.
- Transfer the pork to a baking sheet and shred (it will fall apart!) then add some of the cooking liquid on top and broil for a few minutes until brown and crispy.
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Instant Pot Q&A (tips to make you feel like a pro):
It takes about 30 minutes of pressure cooking time and 15 minutes of a natural release. You can overcook pork in the instant pot. Make sure your chunks of pork aren't too small or they will cook faster. Check out the image above for reference.
Unlike beef, pork will fall apart and get more tender the longer you cook it in the Instant Pot. You can overcook it, but cooking it longer won't hurt!
A great rule of thumb: use at least 1 cup of liquid in your Instant pot. Between the chicken broth, orange, and lime juice, there's plenty of cooking liquid. Plus it gives the carnitas so much flavor!
How to Serve Instant Pot Carnitas
My favorite way to serve these carnitas are inside of taco shells (use Siete shells to keep them paleo!). Another option is to make burrito bowl! Serve the carnitas over rice with all your favorite toppings.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Similar recipes you'll love:
- Carne asada tacos
- Sheet pan burrito bowl
- Healthy chicken enchiladas
- Instant pot salsa chicken
- Mexican beef and rice skillet
Recipe
Crispy Instant Pot Carnitas
Ingredients
- 1 cup chicken broth
- 1/3 cup fresh lime juice (about 2 limes)
- 1/3 cup fresh orange juice (about 1 large orange)
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 2 teaspoons sea salt divided
- 2 tablespoons olive or avocado oil
- 1 3 lb pork shoulder (also called pork butt)
- 6 cloves garlic roughly chopped
- 1 medium white onion cut into large chunks
- 2 bay leaves
- For serving: cilantro,avocado, lime juice
Instructions
- In a small bowl, whisk the chicken broth, lime juice, orange juice, cumin, oregano and 1 teaspoon of salt.
- Cut the pork shoulder into large (3 inch) chunks then season it with the remaining salt (use more salt if needed). Turn the instant pot to saute mode then add 2 tablespoons of oil. When the oil is hot and rippling, add the pork and sear on each side for 1-2 minutes, until golden brown and crispy.
- Add the chicken broth and spice mixture then add the garlic, onion and bay leaves.
- Close the lid of the instant pot and make sure the vent is set to sealing. Pressure cook (manual cook) for 50 minutes then allow to naturally release (do nothing) for 15 minutes. It will take about 10 minutes to come to pressure before it starts to count down.
- Prepare a large baking sheet with foil or a silicone baking mat. Carefully open the lid of the Instant pot and transfer the pieces of pork shoulder to the baking sheet. Use two forks to shred the pork and spread evenly onto the baking sheet. Pour a few spoonfuls of the cooking liquid from the dutch oven over the pork and broil for 3-5 minutes, until the pork is crispy. Remove from the oven, stir and broil a few more minutes longer if needed. Spoon more cooking liquid over the top before serving.
Brooke says
Could I crockpot this recipe? What do you recommend time wise?
Molly Thompson says
Yes you can! I would try on low for 8-10 hours! You can also put it in a dutch oven and cook it at 300°F for 2 1/2 - 3 hours in the oven!
Becca says
Love this recipe! I cooked these in a Dutch oven for 3 hours at 300° since I don’t have an instant pot and they turned out great. I throw a serving or two in the air fryer when I’m ready to serve and they are crispy and yummy! Thanks so much for sharing your wonderful recipes!
Molly Thompson says
Hey Becca! I've made these in the dutch oven too and LOVE them that way. Such a genius idea to get them crispy in the air fryer:) Thanks for taking the time to share!
Ann Davis-Rowe says
This was a big dinner party hit! So easy and tasty. Did add two chipotles in adobo because we had them on hand.
Molly Thompson says
This sounds amazing! Thank you!