Juicy, tender, and bursting with bold Mexican flavors, this Instant Pot Carnitas recipe is a game-changer for busy weeknights. In just 1 hour and 20 minutes, you’ll have succulent pork infused with zesty citrus, smoky spices, and a hint of sweetness. The result? Carnitas so tender they practically melt in your mouth, with crispy edges that add the perfect crunch.
Whether piled high on tacos, stuffed into burritos, or served over rice, these carnitas are a feast for the senses. The rich, savory aroma fills your kitchen, while the balance of tangy lime and warm spices dances on your palate. Plus, with 21g of protein per serving, it’s a satisfying meal that’s as nourishing as it is delicious.
What You’ll Need for Instant Pot Carnitas
- 3 pounds boneless pork shoulder (or pork butt roast, cut into 2″ cubes)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder (adjust for spice preference)
- ½ teaspoon paprika (smoked paprika works great for extra flavor)
- 1 Tablespoon olive oil (or avocado oil for a neutral taste)
- 1 cup orange juice (freshly squeezed or store-bought)
- 1 small onion, quartered
- 2 cloves garlic, minced
How to Make Instant Pot Carnitas
- Prepare the pork: Cut the pork shoulder into 2-inch cubes and place them in a large bowl.
- Mix the spices: In a small bowl, combine the salt, pepper, cumin, chili powder, and paprika. Toss the pork cubes with olive oil, then sprinkle the spice mixture over the pork and toss again to coat evenly.
- Layer in the Instant Pot: Place the seasoned pork into the Instant Pot. Add the orange juice, quartered onion, and minced garlic on top.
- Cook: Secure the lid on the Instant Pot and move the vent to the SEALING position. Cook on MANUAL mode at HIGH PRESSURE for 60 minutes until the pork is tender and fully cooked.
- Release pressure: Once cooking is complete, perform a QUICK RELEASE of the pressure. Carefully open the lid.
- Shred the pork: Use a slotted spoon to remove the pork from the Instant Pot. Shred the meat using two forks or your preferred method. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your carnitas to the next level with delicious sauces and toppings! Try drizzling them with a creamy avocado lime sauce (blend 1 avocado, 1/4 cup sour cream, 2 tbsp lime juice, and a pinch of salt) or a spicy salsa verde. For toppings, add fresh cilantro, diced onions, pickled jalapeños, or a squeeze of lime juice. Don’t forget warm tortillas or crispy tostadas for serving!
How to Serve Carnitas Like a Pro
Serve your carnitas in tacos, burritos, or bowls for a crowd-pleasing meal. Pair them with cilantro-lime rice, black beans, or a simple side salad for a complete dinner. For a fun twist, crisp the shredded pork in a skillet for a few minutes to add a deliciously crunchy texture before serving.
Storing and Reheating Your Carnitas
Store leftover carnitas in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm them in a skillet over medium heat with a splash of water or broth to keep them moist. For frozen carnitas, thaw overnight in the fridge before reheating.
Quick Tips for Time-Saving Success
Save time by prepping the spice mix and chopping the onion and garlic ahead of time. If you’re short on time, you can reduce the cook time to 45 minutes on high pressure, but make sure the pork is tender and easily shreddable. For extra flavor, broil the shredded pork for 2-3 minutes after cooking to crisp it up!
Instant Pot Carnitas Recipe
Equipment
- Instant Pot
Ingredients
- 3 pounds boneless pork shoulder (or pork butt roast)
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 Tablespoon olive oil
- 1 cup orange juice
- 1 small onion, quartered
- 2 cloves garlic, minced
Instructions
- Cut pork into 2″ cubes and place in a large bowl.
- In a small bowl, combine salt, pepper, cumin, chili powder, and paprika. Toss pork with olive oil, then sprinkle spice mixture overtop and toss again.
- Place pork in the instant pot, then add orange juice, onion, and garlic.
- Place lid on instant pot and move vent to SEALING.
- Cook on MANUAL on HIGH PRESSURE for about 60 minutes until the pork is cooked all the way through.
- QUICK RELEASE pressure, then remove pork from the Instant Pot with a slotted spoon and shred.