Authentic carnitas, the kind where the edges are almost crackling-crispy and the center shreds into buttery, citrus-spiced ribbons, used to be an all-day project. Pork shoulder in a Dutch oven, rendered low and slow for four hours minimum. This Instant Pot version gets you there in about an hour.
The pressure cooker does the braising work, and a quick 5-minute blast under the broiler delivers those caramelized, crispy edges that make carnitas actually feel like carnitas.
The secret to restaurant-quality results is twofold: a proper citrus-and-spice rub that goes on the pork before it goes in the pot, and the step where you spoon some of the braising liquid back over the shredded pork before broiling.
That liquid re-lacquers the meat and caramelizes fast under the broiler heat. Don’t skip it, it’s ten extra minutes that make all the difference between good pulled pork and actual carnitas.
This recipe is perfect for batch cooking, pork shoulder typically comes in 6–8 lb cuts at the grocery store, so you can make the full amount and eat well all week. Use leftovers in carnitas burritos, on sweet potato nachos, or in a simple quesadilla. Everything reheats and freezes beautifully.
Love tender, fall-apart pork recipes? Try these Instant Pot Country Style Ribs and this recipe for Instant Pot Pulled Pork.
Table of Contents
Why You’ll Love Instant Pot Carnitas
Batch-cook friendly: pork shoulder comes in large cuts and freezes perfectly
Pressure cooker = 45 minutes vs. 4+ hours on the stove
Citrus tenderizes the pork and brightens the rich, fatty flavor
Broiling = the crispy edges that make this taste like authentic carnitas
Top these pork carnitas with avocado crema, healthy guacamole, vegan cashew queso, or creamy jalapeño ranch dressing. Or put it all into one delicious carnitas burrito.
What You’ll Need (Ingredients)
Here’s a brief rundown of each ingredient with tips:
- Seasoning: a mixture of cumin, oregano, salt, paprika, garlic powder, onion powder, chili powder, and black pepper give the carnitas the classic Mexican flavors. We have more tips on this recipe for carnitas seasoning.
- Citrus juices: a mix of fresh lime juice and fresh orange juice add acid and flavor to the cooking liquid.
- Pork shoulder: this is often called pork butt and you can find it in the meat section of the grocery store. It will either be in the pre-packaged section or behind the butcher counter. It’s the same cut of pork you use to make Instant Pot Pulled Pork.
- Garlic and onion: these aromatic ingredients and a base flavor to build off of.
Tip: 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.
Making these for a crowd? You need 2/3 lb of raw pork shoulder for each person. Multiply your guest count by .66 to get the amount of pork shoulder to purchase then adjust this recipe.
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
The full printable recipe is below, but let’s walk through the steps with some photos so you have a clear idea of what to expect. These pressure cooker carnitas are so easy and these step-by-step instructions will make sure they turn out every time.
Cover the pork in the dry rub and use your fingers to rub it into all sides of the pork. Warm olive oil over high heat in the Instant Pot on the saute setting.
Working in batches, sear 4-5 pieces of pork shoulder for 2-3 minutes on each side, until crispy and brown. Transfer the seared pork to a cutting board.
Add a bit more oil to the bottom of the pot and soften the onions for 2-3 minutes, until translucent. Add the garlic and cook for another 1-2 minutes, until fragrant. Pour in the broth and add the bay leaves then place the pork back in the pot.
Close the lid and turn the pressure valve to the sealing position. Cook on high pressure for 55 minutes. It will take about 10 minutes for Instant Pot to come to pressure before it counts down. When the timer goes off, naturally release the Instant Pot (do nothing) for 10 minutes then turn the pressure release valve to quick release (release the remaining pressure).
Use a slotted spoon to remove the cooked pork pieces from the Instant Pot onto a sheet pan. Shred the pork with two forks. It should fall apart easily.
Spread it out evenly onto the sheet pan and place it under the oven broiler for 3-5 minutes, turning the pan once or twice to crisp it evenly. This extra step makes such a difference! You can’t beat the tender pork with crispy edges.
Recipe FAQs
Pork shoulder,also called pork butt or Boston butt, is the classic cut. It has the fat and marbling needed to become fall-apart tender under pressure and still crisp up under the broiler. Pork loin is too lean and dries out quickly; avoid it for carnitas.
Plan for about 1 hour 15 minutes total: roughly 10 minutes for the pot to come to pressure, 45 minutes on HIGH pressure, 15 minutes natural pressure release, then 5–10 minutes under the broiler for crispy edges. Most of that is completely hands-off.
After pressure cooking and shredding the pork, spread it in a single layer on a rimmed baking sheet. Spoon 2–3 tablespoons of the braising liquid from the pot over the top, then broil on HIGH for 3–5 minutes. Toss once, then broil another 3–5 minutes until the edges are charred and caramelized. This step is what separates great carnitas from just shredded pork. Don’t skip it.
Yes, carnitas freeze exceptionally well. Let the pork cool completely, transfer to zip-top bags or airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium-high heat to re-crisp the edges.
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!
How To Serve Instant Pot Carnitas
Once you make this tender meat, you can serve it up in several ways to keep things exciting. here are our favorite ways to enjoy this recipe.
- On top of burrito bowls. Serve them over cilantro lime rice with toppings like roasted sweet potatoes, black beans, red onion, pico de gallo, guacamole, fresh cilantro, jalapeno ranch, avocado crema, or cashew queso.
- Make carnitas tacos. Heat up flour or corn tortillas and add a helping of carnitas and your favorite toppings.
- Roll it in a burrito. Just like Chipotle, roll them up with rice, beans, and toppings.
- Put them on nachos with your favorite toppings and creamy avocado dip.
Storage Tips
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven on a baking sheet until heated through.
To freeze: allow the pork carnitas to cool completely then store them in a freezer bag and, remove as much air as possible. Lay flat to freeze to save space. Thaw overnight in the fridge and reheat large batches of carnitas in the slow cooker.
Similar recipes you’ll love:
- Carne asada tacos
- Sheet pan burrito bowl
- Healthy chicken enchiladas
- Instant pot salsa chicken
- Mexican beef and rice skillet
Crispy Instant Pot Carnitas
Save this Recipe!
Ingredients
- 2 teaspoons kosher salt divided
- 2 teaspoons dried oregano
- 3 teaspoons cumin
- 1 teaspoon EACH: smoked paprika, garlic powder, onion powder, and chili powder
- 1/2 teaspoon black pepper
- 3 lb pork shoulder (pork butt) cut into 3-inch pieces
- 2 tablespoons olive or avocado oil
- 6 cloves garlic roughly chopped
- 1 medium white onion cut into large chunks
- 2 bay leaves
- 1/3 cup fresh orange juice (about 1 large orange)
- 1/3 cup fresh lime juice (about 2 limes)
- 1 cup chicken broth
- For serving: fresh cilantro, sliced avocado, avocado crema, jalapeño ranch, cashew queso, lime juice, diced red onion, cilantro lime rice
Instructions
- Mix all of the spices, with only 1 teaspoon of salt, in a small bowl. Rub the mixture into all sides of each piece of pork, using your fingertips to rub it in until the outside turns a red hue from the paprika and chili powder.2 teaspoons dried oregano, 3 teaspoons cumin, 1 teaspoon EACH: smoked paprika, garlic powder, onion powder, and chili powder, 1/2 teaspoon black pepper, 2 teaspoons kosher salt
- Drizzle the olive oil into the bottom of the Instant Pot and turn it to the saute function until it's hot and shimmering. Working in batches, sear 4-5 pieces of pork shoulder for 2-3 minutes on each side, until crispy and brown. Transfer the seared pork to a cutting board.2 tablespoons olive or avocado oil, 3 lb pork shoulder (pork butt)
- Pour in a bit more oil in the bottom of the pot and add the onion and cook to soften for 2-3 minutes, until translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.6 cloves garlic, 1 medium white onion
- Add the pork shoulder back to the Instant Pot. Pour in the lime juice, orange juice, broth, remaining teaspoon of salt, and bay leaves. Stir it together, scraping any brown bits from the bottom of the pan. Cancel the saute setting close the lid and turn the pressure valve to the sealing position.2 bay leaves, 1/3 cup fresh orange juice, 1/3 cup fresh lime juice, 1 cup chicken broth
- Cook on high pressure for 55 minutes. It will take about 10 minutes for Instant Pot to come to pressure before it counts down. When the timer goes off, naturally release the Instant Pot (do nothing) for 10 minutes then turn the pressure release valve to quick release (release the remaining pressure).
- Preheat the oven to broil. Use a slotted spoon to remove the cooked pork pieces from the Instant Pot onto a sheet pan. Shred the pork with two forks. It should fall apart easily.
- Spread it out evenly onto the sheet pan and broil it in the oven for 3-5 minutes, turning the pan once or twice to crisp it evenly. Serve warm in tortillas, a burrito, or in a burrito bowl.For serving:
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
This was a fantastic recipe! It took longer to come together than I am usually willing to dedicate, but the result was well worth the time. The pork was super tender and juicy, and easy to pull apart. I had it with the avocado crema linked in the recipe, and the mix was excellent.
Thank you Alicia! I agree it’s worth it!
I made this for dinner tonight and it was delicious!!
It’s one of my favorites! So glad you like this recipe.
Made this yesterday and it was great! My Mexican husband said it’s better than the carnitas from Costco! One thing to point out, the recipe calls for salt divided, but never said when to add back in the other half of the salt. So I put most of the salt in at the beginning with the spice mix and saved a pinch to put in the meat before broiling it.
Better than Costco! Such a compliment. Thanks! I updated the recipe—thanks for catching that.