The easiest, quick and crispy Instant Pot Carnitas you’ll make! Juicy, tender, and crisp with just 10 minutes of prep and ready in about an hour. Perfect for taco night. A slow cooker option is included.
I’m officially in love with my Instant Pot.
After a week of regular use I realized I don’t want to be without it. These Instant Pot Carnitas are another reason why: they’re flavorful, effortless, and perfect when you want great tacos without a long cook time.
We usually pressure-cook chicken, but pork carnitas are such a welcome change—ideal for tacos, burrito bowls, or simply served with rice and toppings.
Why you’ll love these Instant Pot carnitas
- Ready fast. The Instant Pot produces tender, shredded pork in a fraction of the time a slow cooker requires—about an hour from start to finish with only 10 minutes of prep.
- Crispy and juicy. Pressure cooking locks in moisture, and a quick broil at the end creates the classic crispy edges carnitas are known for.
- Great for meal prep. Make a batch ahead of time and portion for lunches or dinners throughout the week.
- Freezer friendly. These carnitas freeze well for several months—thaw and reheat for an easy meal any night.
Instant Pot versus slow cooker
Traditionally carnitas are slow-cooked until meltingly tender, and that method certainly delivers incredible results. The Instant Pot is a quicker alternative that still yields tender, flavorful pork. Both methods work—choose based on your time and schedule.
Recipe ingredients
- pork: Pork shoulder (also called pork butt) is best. I prefer boneless shoulder with excess fat trimmed; cut into 2–2½ inch pieces for pressure cooking.
- garlic: 5–6 cloves, minced.
- chicken broth: Adds richness; use stock or water if needed.
- lime and orange juice: Freshly squeezed is best—the orange juice brightens and balances the flavors.
- spices: Cumin, dried oregano, onion powder, salt and black pepper. Red pepper flakes add heat if desired.
- cilantro: Freshly chopped for garnish.
How to make this recipe
- Trim excess fat and cut the pork into 2–3 inch chunks. Place in the Instant Pot with chicken broth, minced garlic, spices, lime and orange juices. Stir to combine.
- Optional: For extra flavor, use the sauté setting to sear pork pieces in a little oil 2–3 minutes per side before pressure cooking.
- Close the lid, set the valve to sealing, and pressure cook for 45 minutes.
- Allow a natural release for 5 minutes, then quick-release remaining pressure. Remove the pork and shred with two forks—it should fall apart easily.
- Spread shredded pork on a sheet pan and broil 5–7 minutes until edges are crisp. Spoon some of the cooking juices over the meat before serving for extra moisture and flavor.
- Serve in tortillas, taco shells, over rice, or in bowls with your favorite toppings.
Recipe tips
- Broil for crispiness: A quick broil transforms tender shredded pork into crispy carnitas—highly recommended but optional if you’re short on time.
- Leftovers: Carnitas often taste even better the next day. Store in airtight containers in the fridge or freezer (up to about 3 months) for quick meals later.
- Best cut: Pork shoulder gives the best texture and flavor. Cut into chunks for pressure cooking; if using a slow cooker you can leave a whole roast or cut into large pieces.
What to serve with these Instant Pot pork carnitas
- Toppings: shredded cheese, cilantro, sour cream or plain Greek yogurt, sliced avocado, diced tomatoes, and a squeeze of fresh lime. Set out toppings for a taco bar or rice/burrito bowls.
- Chips and dips work well—guacamole or a bean salad are great options.
- Black beans, cilantro-lime rice, or any rice side pairs nicely.
- Grilled or air-fried corn with cilantro-lime butter is a crowd-pleasing side.
Other Instant Pot recipes
Instant Pot
Instant Pot Chicken Tortilla Soup
Instant Pot
Instant Pot Pork Tenderloin
Instant Pot
Easy Instant Pot Mac and Cheese
Instant Pot
Instant Pot Shredded Chicken Tacos
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Quick Crispy Instant Pot Carnitas (Slow Cooker Option)
By: Lorie Yarro
The easiest, quick and crispy Instant Pot carnitas—juicy, tender, and ready in about an hour. Slow cooker option included.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
- 4 lb pork shoulder (or butt), boneless
- 1 cup chicken broth or stock
- 5–6 garlic cloves, minced
- 1 1/2 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp onion powder
- 1/2–1 tsp sea salt, to taste
- Juice of one lime
- Juice of one orange
- Bunch of fresh cilantro, chopped
Instructions
- Instant Pot: Cut pork into 2–2½ inch chunks, trimming excess fat. Pour chicken broth into the inner pot and add the pork. Add minced garlic, spices, lime and orange juice, and stir to combine. Close and lock the lid; set the valve to sealing and pressure cook for 45 minutes.
- After cooking, allow a 5-minute natural release, then quick-release remaining pressure. Remove the meat and shred—it should fall apart easily. For crispy carnitas, spread the shredded pork evenly on a baking sheet and broil 5–7 minutes until edges are crisp. Spoon about 1/2 cup of the cooking juices over the meat before serving and garnish with chopped cilantro.
- Slow Cooker: Pour chicken broth into the bottom of the crock, add the pork, garlic, spices, and citrus juices. Cover and cook on high for 4–5 hours or low for 6–8 hours. Shred the pork before serving and broil 5–7 minutes if you want crispy edges. Spoon some cooking juices over the meat before serving.
- Store leftovers in a sealed container in the refrigerator or freezer.
Notes
- Broiling is optional but highly recommended for the classic crispy texture.
- Leftovers often taste better the next day. Freeze portions for quick meals later.
- Pork shoulder yields the best texture; cut for pressure cooking or leave whole for slow cooking.
Nutrition
Calories: 294 kcal, Carbohydrates: 5 g, Protein: 37 g, Fat: 13 g
Nutrition information is an approximation.
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