The BEST Instant Pot Carnitas

Carnitas, a beloved Mexican classic, are typically made by slow-cooking pork until tender and shreddable, then crisping the meat for that irresistible texture. This Instant Pot version captures all the authentic flavor of traditional carnitas but in a fraction of the time. With rich, savory pork infused with citrusy orange juice, smoky chipotle powder, and warming spices like cumin and oregano, this dish hits every note. The Instant Pot ensures fall-apart tenderness in under an hour, making it ideal for busy weeknights or impromptu taco nights.

These carnitas are incredibly versatile. Serve them in soft corn or flour tortillas, over rice bowls, in burritos, or even as a topping for nachos. The combination of pork shoulder, garlic, jalapeño, and onion simmered in a seasoned broth delivers bold flavor with just the right balance of heat and acidity. And don’t forget the crisping step—it’s what takes these carnitas from good to great. Whether you’re feeding a crowd or stocking your freezer, this recipe will become a regular in your rotation thanks to its ease, flexibility, and amazing flavor.

Why You’ll Love This Recipe

1. Fast Yet Flavorful – Thanks to the Instant Pot, you get tender, flavorful meat in under an hour.
2. Perfectly Seasoned – A balanced spice blend ensures rich, authentic flavor with every bite.
3. Ultra-Versatile – Use the carnitas in tacos, burritos, bowls, or salads.
4. Crispy and Juicy – The meat is pressure-cooked until tender, then crisped up for the perfect texture.
5. Great for Meal Prep – Makes a big batch that stores and freezes beautifully.

Ingredients

• Boneless pork butt or shoulder
• Kosher salt
• Orange juice
• Garlic
• Apple cider vinegar
• Chipotle chile powder
• Ground cumin
• Chili powder
• Dried oregano
• Black pepper
• Low sodium chicken broth
• Extra virgin olive oil
• Yellow onion
• Jalapeño

For Serving:

• Flour or corn tortillas or cooked brown rice
• Toppings of choice (fresh cilantro, feta or queso fresco, avocado, onion, jalapeño)

Variations

• Milder Version: Reduce or omit the chipotle powder and jalapeño for less heat.
• Sweet Twist: Add a splash of pineapple juice with the orange juice for a fruity undertone.
• Low-Carb Option: Serve the carnitas in lettuce wraps or over cauliflower rice.
• Different Cuts: Pork loin can be used, though it will be leaner and slightly less tender.
• Slow Cooker Alternative: Cook on low for 8 hours instead of using the Instant Pot.

How to Make the Recipe

Step 1

Cut the pork into large chunks and season generously with kosher salt.

Step 2

In a bowl, mix together orange juice, garlic, apple cider vinegar, chipotle chile powder, cumin, chili powder, oregano, black pepper, and half the chicken broth.

Step 3

Turn the Instant Pot to “Sauté.” Add olive oil, then sauté the diced onion and jalapeño until soft, about 3–5 minutes.

Step 4

Add the pork pieces to the pot and pour the seasoned liquid mixture over them. Add the remaining broth.

Step 5

Seal the Instant Pot lid and cook on high pressure for 45 minutes. Let the pressure release naturally for 15 minutes, then manually release the rest.

Step 6

Remove the pork and shred it with two forks.

Step 7

To crisp: Heat a skillet over medium-high heat with a bit of oil. Add shredded pork and cook until edges are browned and crispy.

Tips for Making the Recipe

• Don’t skip the browning step at the end—it’s key for authentic carnitas texture.
• Trim excess fat from the pork, but leave some for flavor.
• Use freshly squeezed orange juice for the brightest flavor.
• Deglaze the Instant Pot after sautéing to prevent burn warnings.
• For even richer flavor, crisp the shredded meat in its own rendered juices.

How to Serve

Serve the carnitas in warm tortillas with your favorite toppings: chopped cilantro, crumbled cheese, avocado, diced onion, or a squeeze of lime. You can also use them in burrito bowls, tacos, nachos, or salads. For a low-carb option, use lettuce wraps or serve over roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Store cooled carnitas in an airtight container in the fridge for up to 4 days.

Freezing

Freeze shredded carnitas in a freezer-safe bag or container for up to 3 months. Reheat directly from frozen or thaw overnight in the fridge.

Reheating

Reheat in a skillet to bring back crispiness, or microwave in short bursts with a splash of broth to keep it moist.

FAQs

1. Can I use pork loin instead of pork shoulder?

Yes, but it’s leaner, so the carnitas may be slightly less juicy and flavorful.

2. Is it necessary to crisp the pork after cooking?

It’s optional but highly recommended for authentic texture and flavor.

3. How spicy are these carnitas?

Mild to medium, depending on the jalapeño and chipotle powder. Adjust to taste.

4. Can I make this recipe in a slow cooker?

Yes. Cook on low for 8 hours or on high for 4–5 hours.

5. What’s the best cut of pork for carnitas?

Pork shoulder or Boston butt is ideal due to its fat content and flavor.

6. How do I avoid a burn warning in the Instant Pot?

Make sure to deglaze the pot after sautéing and add enough liquid.

7. Can I make this ahead for a party?

Absolutely. It’s great for prepping ahead and reheats very well.

8. What can I use instead of orange juice?

Pineapple juice or lime juice work as a flavorful alternative.

9. How long do leftovers last in the fridge?

Up to 4 days in a sealed container.

10. What sides go well with carnitas?

Mexican rice, black beans, corn salad, guacamole, or grilled veggies.

Conclusion

These Instant Pot Carnitas are a flavor-packed, time-saving solution for anyone craving authentic Mexican street food at home. Juicy on the inside, crispy on the outside, and seasoned to perfection, they’re the ideal centerpiece for a taco night or casual gathering. With easy prep, quick cook time, and endless serving options, this dish delivers restaurant-quality results with minimal effort. Make a big batch—you’ll be glad to have leftovers!

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