Easy Instant Pot Carnitas Recipe: Achieve Crispy, Tender Shredded Pork Fast
Discover how to create the most succulent, flavorful, and perfectly crispy Instant Pot Carnitas with this straightforward recipe. Carnitas, which translates to “little meats” in Spanish, traditionally involves slow-cooking pork in lard until incredibly tender, then crisping it for an irresistible texture. This Instant Pot version simplifies the process dramatically, delivering all the authentic taste and texture in a fraction of the time. We’ll guide you through making melt-in-your-mouth shredded pork, enriched with a fragrant blend of spices, onion, jalapeño, and a secret ingredient – orange juice – before a quick broil ensures those coveted crispy edges. Perfect for piling into tacos, burritos, nachos, salads, or simply enjoying on its own, this recipe is a game-changer for weeknight meals or impressive gatherings.
Why This Instant Pot Carnitas Recipe Works So Well
Achieving truly tender, juicy, and flavorful carnitas usually requires hours of simmering or slow cooking, followed by a crisping step. Our Instant Pot Carnitas recipe bypasses the lengthy traditional methods without sacrificing any of the incredible results. In under two hours, from initial prep to the final crispy bite, you’ll have a dish that tastes like it’s been simmering all day.
The magic lies in the pressure cooker. By using high pressure, the pork shoulder is cooked rapidly, breaking down tough fibers and locking in moisture and flavor. This means you get the same fall-apart tenderness as traditional slow cooker carnitas but in a fraction of the time. Once the pork is perfectly tender, we transfer it to a baking sheet and pop it under the broiler. This crucial step is what elevates good carnitas to great carnitas, creating those coveted crispy, caramelized edges that provide an essential textural contrast to the succulent interior. This two-step approach ensures your carnitas are not just tender but also boast that authentic, crispy exterior that makes this dish so irresistible. Get ready to enjoy an authentic Mexican feast with minimal effort!
Essential Ingredients for Instant Pot Carnitas
Gather your ingredients and get ready to create an unforgettable meal! You’ll find all precise measurements and detailed instructions in the printable recipe card at the very end of this post.
Ingredient Spotlight & Expert Substitutions
Every ingredient in this recipe plays a vital role in building layers of authentic flavor and achieving the perfect texture. Here’s a closer look at what you’ll need and how to make smart substitutions:
PORK – For the best Instant Pot Carnitas, you’ll need a 3-pound boneless pork shoulder roast, also commonly known as pork butt. These cuts are ideal because they have a good amount of intramuscular fat and connective tissue, which, under pressure, render down beautifully, resulting in incredibly tender, juicy, and flavorful shredded meat. It’s crucial to stick to the 3-pound recommendation, as a larger roast might require an adjusted cooking time to reach the same level of tenderness. If you have a larger piece, consider cutting it into two smaller, roughly equal pieces to maintain the recipe’s cooking time and ensure even results.
ORANGE JUICE – This might seem like an unconventional ingredient for savory pork, but it’s a secret weapon in authentic carnitas recipes. Bathing the pork in orange juice significantly enhances its tenderness and juiciness. The citrus acidity helps to break down the pork’s muscle fibers during pressure cooking, while also infusing the meat with a bright, subtle flavor that rounds out the savory spices. Don’t worry, your carnitas won’t taste like oranges; the flavor is surprisingly nuanced and balanced, adding a fresh dimension that you wouldn’t expect. Freshly squeezed orange juice offers the best results, but good quality store-bought juice works perfectly too.
ADDITIONS & SEASONINGS – The spice blend and aromatics are what give these carnitas their signature taste.
- Seasonings: Our recipe calls for a robust blend of chili powder, dried oregano, ground cumin, and garlic salt. These spices are carefully chosen to impart that classic, earthy, and slightly smoky Mexican flavor profile. For variations, you could experiment with a pinch of smoked paprika for extra depth, or a touch of onion powder if you want to amplify the savory notes.
- Chicken Base/Broth: We use Better Than Bouillon brand chicken base, which provides a concentrated burst of chicken flavor when dissolved in water, adding rich umami to the cooking liquid. If you don’t have chicken base, you can easily substitute with an equal amount of chicken broth or stock. Vegetable broth is also a suitable alternative if preferred.
- Jalapeño: The jalapeño adds a fresh, vibrant, and slightly spicy kick. When chopping, we highly recommend wearing kitchen gloves to protect your hands from the capsaicin (the compound that causes heat) and to prevent transferring it to your face, especially your eyes. For a spicier meal, feel free to include some or all of the jalapeña seeds. If you prefer less heat, remove all seeds and membranes. For those who love heat, a serrano pepper could be used for an extra fiery punch!
How to Make Instant Pot Carnitas: Step-by-Step Guide
These step by step photos and instructions are here to help you visualize how to make this recipe perfectly. For a comprehensive, printable version of this recipe, complete with precise measurements and instructions, simply Jump to Recipe at the bottom of this post.
- In a small bowl, thoroughly combine the chili powder, dried oregano, ground cumin, garlic salt, and half of the olive oil. Once mixed, pour the remaining olive oil directly into the pressure cooker pot.
- Generously rub the prepared seasoning mixture all over the entire surface of the pork roast. Ensure it’s evenly coated for maximum flavor penetration.
- Set your pressure cooker to the saute function and heat the olive oil. Once hot, add the chopped onion and jalapeño to the pot. Sauté for 2-3 minutes, stirring occasionally, until the vegetables soften and become fragrant. This step builds a foundational layer of flavor.
- Add the chicken base to the sautéed vegetables and stir well to combine. Next, pour in the water. Continue to stir everything together, ensuring the chicken base dissolves and all ingredients are well incorporated.
- Carefully place the seasoned pork roast into the pressure cooker, nesting it amongst the vegetables and liquid. Pour the fresh orange juice directly over the pork.
- Secure the lid on your pressure cooker and ensure the vent is turned to the “seal” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 45 minutes.
- Once the pressure cooking cycle is complete, allow for a natural release of pressure. This is important for keeping the meat tender and juicy. Wait until the float valve drops on its own before opening the lid.
- While the pressure is releasing, preheat your oven to the Broil setting. Position an oven rack in the upper third of the oven.
- Carefully remove the tender pork roast from the pressure cooker and transfer it to a sturdy baking sheet. If your roast was tied, remove and discard any twine. Using two forks, easily shred the meat. At this stage, you can remove and discard any large pieces of excess fat if desired.
- Spread the shredded pork evenly across the baking sheet. Place the baking sheet in the preheated oven and broil for 3-5 minutes, watching closely. The goal is to get the edges of the meat to crisp up and achieve a beautiful golden-brown color without burning.
Frequently Asked Questions & Expert Tips for Perfect Carnitas
Once your delicious carnitas have cooled completely, transfer them to an airtight container. They will keep beautifully in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over medium-low heat.
Absolutely! Carnitas freeze wonderfully. Place the cooled, shredded pork into a large freezer-safe zip-top bag or an airtight container. For extra moisture and flavor retention, we highly recommend drizzling a little of the reserved cooking juices in with the meat before freezing. They can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat in the microwave or on the stovetop until warmed through.
The leftover juices in the pressure cooker are packed with flavor and make an excellent gravy. First, use a fat separator to remove any excess fat. Return the defatted juices to the Instant Pot. Turn on the sauté function. In a small bowl, mix 1-2 teaspoons of cornstarch with a tablespoon of cold water to create a slurry. Slowly whisk the cornstarch slurry into the simmering juices. Continue whisking frequently until the gravy thickens to your desired consistency. This rich gravy is perfect for drizzling over your carnitas or serving with rice.
If your pork shoulder is still not fork-tender after the initial 45 minutes and natural release, simply reseal the Instant Pot lid and cook on high pressure for an additional 10-15 minutes, followed by another natural release. Pork shoulder can vary slightly in density, so a little extra time can make all the difference. Always aim for meat that shreds effortlessly.
For truly crispy carnitas, don’t overcrowd your baking sheet. Spread the shredded pork in a single, even layer to allow for maximum contact with the direct heat of the broiler. You can even drizzle a tablespoon or two of the reserved cooking liquid (from the Instant Pot) over the pork before broiling to help it crisp and caramelize even better. Watch it constantly, as broilers can go from perfect to burnt very quickly!
Delicious Serving Suggestions for Carnitas
The versatility of Instant Pot Carnitas is one of its greatest strengths. Once you have a batch of this tender, crispy pork, the serving possibilities are endless! Here are some fantastic ways to enjoy your homemade carnitas:
- Tacos: The most classic way to enjoy carnitas! Spoon generous amounts into warm corn or flour tortillas. Garnish with a squeeze of fresh lime, finely chopped onion, cilantro, sliced jalapeños, salsa fresca, salsa verde, or creamy guacamole.
- Burritos & Enchiladas: Wrap them up in large flour tortillas with rice, beans, cheese, and your favorite toppings for hearty burritos. For enchiladas, roll the carnitas in tortillas, cover with sauce and cheese, and bake until bubbly.
- Burrito Bowls: For a lighter, customizable option, serve carnitas over a bed of cilantro-lime rice or quinoa. Add black beans, corn salsa, avocado, shredded lettuce, and a drizzle of crema or hot sauce.
- Nachos: Layer crispy tortilla chips with carnitas, plenty of melted cheese, jalapeños, and all your favorite nacho toppings for an ultimate comfort food snack or appetizer.
- Salads: Add a protein-packed punch to your salads. Carnitas pair wonderfully with crisp greens, corn, black beans, tomatoes, and a zesty vinaigrette.
- Sandwiches & Tostadas: Pile the carnitas onto crusty rolls for a delicious torta-style sandwich, or spread them on crispy tostada shells for an open-faced delight.
- Side Dishes: Serve them simply on a plate alongside classic Mexican rice and refried beans for a complete and satisfying meal.
More Mouthwatering Pork & Mexican-Inspired Recipes
If you loved making these Instant Pot Carnitas, you’ll surely enjoy exploring more of our delicious recipes:
- Slow Cooker Carnitas (for traditionalists!)
- Classic Pulled Pork
- Flavorful Beef Carnitas
- Easy Carne Asada Marinade
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Instant Pot Carnitas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons garlic salt
- 3 pounds boneless pork shoulder roast or pork butt
- 2 Tablespoons olive oil divided
- 1 ½ cups chopped onion
- ½ cup chopped jalapeno seeds removed
- 2 teaspoons chicken base or broth, see note below
- ¾ cup water
- 1 cup orange juice
Things You’ll Need
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Instant pot
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Chef’s knife
Before You Begin
- You can use pork shoulder or pork butt, but try and stick to 3 pounds as anything larger will have a different cook time.
- When chopping the jalapeño we suggest wearing kitchen gloves and not touching your face until you are finished and have removed the gloves.
- For a spicier finished meal, add some or all of the seeds from the jalapeño.
- We use Better Than Bouillon brand chicken base. You can substitute chicken broth or stock for the base and water.
- If you would like to make a gravy from the juices left in the pressure cooker, begin by using a fat separator to remove the fat. Then sprinkle in a couple of teaspoons of cornstarch and whisk it in while using the saute function. Whisk frequently until thickened.
Instructions
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In a small bowl, combine chili powder, dried oregano, ground cumin, garlic salt, and half of the olive oil. Pour remaining olive oil into the pressure cooker pot.
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Rub seasoning mixture all over the pork roast.
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Heat olive oil in pressure cooker on the saute function, then add chopped onion and jalapeno. Saute for 2-3 minutes, or until vegetables are tender.
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Add chicken base and stir together, then add water. Stir everything together.
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Place seasoned pork roast in the pressure cooker. Pour in orange juice.
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Place lid on pressure cooker and turn vent to the seal position. Cook on high pressure for 45 minutes.
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When pressure cooker is done, do a natural release.
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Preheat your oven to Broil.
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Remove roast from cooker and place on a baking sheet. If your roast is tied, remove the twine and shred the meat using two forks. You can remove and discard any large fatty pieces.
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Place baking sheet in the preheated oven and broil for 3-5 minutes, or until the edges of the meat begin to crisp up.
Expert Tips & FAQs
- Prep time includes approximately 15 minutes for your pressure cooker to come to pressure, in addition to hands-on time.
- Store cooled leftover carnitas in an air-tight container kept in the refrigerator for up to 4 days.
- Don’t rush the natural release! This crucial step allows the pork to reabsorb juices, ensuring maximum tenderness and flavor.
- For even crispier results during broiling, consider drizzling a tablespoon or two of the reserved Instant Pot cooking liquid over the shredded pork before placing it under the broiler. This helps create those irresistible caramelized bits.
- Always keep a close eye on the carnitas while broiling. Ovens can vary wildly, and what takes 3-5 minutes in one oven might be quicker (or slower) in another. You want golden, crispy edges, not burnt ones!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.