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    Home » Real Food » Instant Pot » Instant Pot Carnitas

    Instant Pot Carnitas

    By Kristen Chidsey | 82 Comments | Published May 1, 2021 | Updated August 30, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    The BEST Instant Pot Carnitas are easy to make at home! Made with the perfect blend of spices and a flavorful cooking liquid, these Carnitas have authentic flavor without much effort. Perfect for pork tacos, burrito bowls, or Mexican Salads. Replicate the authentic flavor of Mexican Carnitas without all the work and without the added lard! Instant Pot Carnitas are just as delicious but SUPER easy to make at home and perfect for parties.

    Made with only a handful of ingredients, this recipe for Instant Pot Carnitas results in tender, fall-apart pork that is bursting with flavor! 

    Replicate the authentic flavor of Mexican Carnitas without all the work and added lard. These Instant Pot Carnitas may not be authentic, but they are just as delicious and incredibly easy to make.

    Pork carnita meat served on 2 flour tortillas topped with cabbage and avocado.

    Carnitas the Easy Way

    According to Wikipedia, Carnitas are made by braising or simmering pork in oil or preferably lard until tender. 

    You guys, I have been doing this carnitas thing all wrong! I do NOT simmer my pork roast in lard or oil!

    But guess what? My recipe for Instant Pot Mexican Pork still tastes a LOT like traditional carnitas--tender, juicy, and full of flavor. Just minus the lard and the HOURS of work!

    So while this recipe may not be traditional, it is easy and delicious--and everyone loves these Instant Pot Carnitas!

    Key Ingredients

    Ingredients for pork carnitas labeled on white counter.
    • Pork: This recipe for Instant Pot Carnitas can be made with either pork shoulder, pork butt, or pork loin. For the best flavor and results, I recommend using a Pork butt also known as a Boston Butt, as it is a tender roast that shreds easily. Pork Loin is a great substitute if you need the recipe to be lower in fat.
    • Orange Juice: Use pulp-free 100% orange juice. The orange juice adds incredible flavor to the pork, don't omit it!
    • Beer: Select a light and pale lager like Corona or Coors Light. Or omit the beer and use chicken stock instead.  

    Step By Step Instructions

    • Hit the saute function on the instant pot and add in 1 tablespoon oil of oil into the inner pot of your Instant Pot.
    • Allow the pressure cooker to heat for 2-3 minutes, or until your Instant Pot reads Hot.
    • While the instant pot is heating, cut the pork roast into 2-3 inch chunks.
    • Once the pressure cook is heated, add the meat to the inner pot along with the salt, cumin, garlic powder, and oregano. Sear the pork for 2-3 minutes per side until browned.
    • Turn the Instant Pot off.
    Pork Shoulder seared in instant pot
    • Add in the beer and orange juice and scrape up any browned bits on the bottom of the inner pot.
    Pork and Beer in Instant Pot
    • Set cook time for 30 minutes on high pressure for pork loin and for 40 minutes for pork butt or pork shoulder. 
    • After the cooking time has elapsed on the instant pot, let the pressure release naturally. This is an extremely important step if you want to achieve tender pressure cooker meat.
    • Once pressure has released, open Instant Pot.
    • To shred the pork, remove the pork chunks to a large mixing bowl, and shred with 2 forks, or a hand-held kitchen mixer. You can also shred in the instant pot, just be mindful of the hot liquid. 
    Shredded Carnita Meat in Instant Pot

    How to Crisp up the Pork

    To add a more authentic texture to the Instant Pot Carnitas, take a few minutes to crisp up the meat once it has been shredded.

    • Turn your broiler on your oven to high.
    • Spread the shredded pork loin on a large rimmed baking sheet, along with ½ cup of the cooking juices.
    • Place the baking sheet under the broiler for 3-5 minutes or until the juice has begun to evaporate and the meat begins to brown.
    • At this point, you can flip the meat, add an additional ½ cup cooking liquid, and repeat the process on the remaining side, or you can serve as is.

    Ways to Serve Carnita Meat

    Instant Pot Carnita Meat can be served in endless ways.

    • Serve the shredded pork on homemade tortillas topped with avocado, and cabbage for simple pork tacos.
    • Serve the carnitas meat over Instant Pot Baked Potatoes or Instant Pot Baked Sweet Potatoes and then top with cheese for a Mexican-style stuffed potato.
    • Use the pork in a Burrito Bowl, on served on top of Instant Pot Cilantro Lime Rice.
    • Replace the chicken with the Instant Pot Carnitas in  Mexican Cobb Salad, or in the filling of Chicken Enchiladas.
    • Instead of taco meat, top a Mexican Pizza with the shredded Mexican pork and bake as directed.
    • I love making a simple slaw by mixing together  ¼ cup of sour cream and Greek yogurt together with the juice of 1 lime, a handful of chopped cilantro, 1 teaspoon cumin, and ½ teaspoon of salt. Stir 3 cups of cabbage into the mixture. Refrigerate for at least 30 minutes before serving with the shredded pork. 

    Storage and Freezing Instructions

    Store leftover carnitas in an airtight container for 4 days in the refrigerator. You can also freeze the leftover meat in 1-2 cup portions for up to 3 months in an airtight freezer-safe container. Defrost in the refrigerator overnight before reheating and serving as desired.

    More Instant Pot Pork Recipes

    • Instant Pot Pork Chops
    • Instant Pot Pulled Pork
    • Instant Pot Pork Tenderloin
    • Instant Pot Pork and Sauerkraut

    If you tried this recipe for Instant Pot Carnitas, I would love for you to leave a comment and rating below. 

    2 tortillas topped with Instant Pot Carnitas next to Instant pot.

    Instant Pot Carnitas

    An easy recipe for shredded, crispy Mexican pork made in the pressure cooker. These Instant Pot Carnitas are full of flavor and can be made in a fraction of the time. 
    4.92 from 45 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Pressure Build-Up and Release: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12
    Calories: 179kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 tablespoon oil
    • 1 3-4 pound pork roast, cut into 3-4 inch chunks shoulder or butt is preferred
    • 2 teaspoons kosher salt
    • 2 teaspoons cumin
    • 2 teaspoons garlic powder
    • 1 teaspoon oregano
    • 1 cup orange juice
    • 1 cup beer or chicken stock

    To Serve

    • tortillas, shredded cheese (cheddar or queso fresco), shredded cabbage
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Turn your instant pot to saute and add in oil and allow to heat for 2-3 minutes.
    • Once the inner pot is heated, add the pork chunks to the instant pot along with the spices. Turn to sear each side of the pork and toast the seasonings, about 2-3 minutes per side. Turn the instant pot off once the meat is seared.
    • Add in the orange juice and beer and scrape up any browned bits on the bottom of the inner pot.
    • Seal the pressure cooker and be sure vent is pointing to "sealed." Set pressure to high and cook for 40 minutes for a shoulder or butt roast. Cook for 30 minutes if using a pork loin roast.
    • Once cook time has elapsed, let pressure release naturally, or FOR AT LEAST 15 minutes.
    • Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer (stand or hand-held mixer both work.)
    • If you want to crisp the edges of the shredded pork, place meat on rimmed sheet pan with ½ cup cooking liquid and broil under high heat for 3-5 minutes per side.
    • Serve Mexican pork with tortillas and shredded cheese, over rice, or over baked potatoes. 

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Beer: Select a light and pale lager like Corona or Coors Light or in place of the beer,  use chicken stock. 
    Pork: Pork Shoulder or Pork Butt Roast is preferred for the marbling, but a pork loin can be used as well. For a pork loin roast, cut the cooking time from 40 minutes to 30 minutes on high pressure. 
    Storage: Store leftover carnitas in an airtight container for 4 days in the refrigerator. You can also freeze the leftover meat in 1-2 cup portions for up to 3 months in an airtight freezer-safe container. Defrost in the refrigerator overnight before reheating and serving as desired. 

    Nutrition

    Calories: 179kcal | Carbohydrates: 3g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 472mg | Potassium: 498mg | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 10.3mg | Calcium: 14mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    This post was originally published in 2018 but was updated in 2021 with a new video and tips.
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Krista

      May 18, 2022 at 10:31 am

      5 stars
      Making this now but have a question....I have a nearly 6 lb roast-do I need to cook it longer since it's cut up into 3 in chunks or keep at 40 min as you suggest? Can't wait to taste it!

      Reply
      • Kristen Chidsey

        May 18, 2022 at 12:14 pm

        Hi Krista! The cooking time will remain the same, but the time to come to pressure will take a bit longer. Enjoy!

        Reply
    2. Kristina P.

      May 01, 2021 at 11:07 am

      5 stars
      I discovered this recipe a long time ago and it has become a family favorite. In fact, I keep orange juice portioned and frozen at all times so I can make this whenever we want. I see that the recipe has changed slightly in that the spices now go in during the browning rather than with the liquid. I'll have to try that. In any case, my husband gobbles this up every time I make it, and I often use it when we're entertaining because it's so easy and everyone loves it. The meat is so tender that you don't even need to dirty that hand mixer, just stir with a fork and done! The flavor is fantastic. I go back to this recipe time and time again. Thanks, Kristen!

      Reply
      • Kristen Chidsey

        May 01, 2021 at 1:09 pm

        I am so glad you enjoy so much Kristina! Feel free to add the spices to the cooking liquid--it won't change the results that much.

        Reply
    3. Charlie

      May 01, 2021 at 9:31 am

      I am always a little befuddled when a recipe calls for beer or wine. I am not a drinker of any kind of alcohol and therefore know nothing about it as an ingredient. I have saved a couple of articles describing wines because occasionally I do put wine in my beef stew. No problem here since you called for chicken stock as an alternative.

      Reply
    4. Adam

      March 16, 2021 at 2:17 pm

      I have no orange juice. I do have lime juice for acidity. Could I use this diluted in some water or stock or as is, instead?

      Reply
      • Kristen Chidsey

        March 16, 2021 at 2:29 pm

        Hi Adam. I would use stock and then add zest and juice of the lime after cooking. Enjoy!

        Reply
    5. Ruth

      January 26, 2021 at 2:47 pm

      I only have a 1.2 Lb pork loin and I plan on cutting back on the spices. But I'm wondering, should I adjust the cooking time at all?

      Reply
      • Kristen Chidsey

        January 26, 2021 at 3:06 pm

        Hi Ruth! Keep the cooking time the same--just cut the meat in large chunks. Enjoy!

        Reply
    6. Sylvie

      January 08, 2021 at 5:59 pm

      5 stars
      I have made this many times since I found you. It’s wonderful! The spice mixture is what sets it apart. I make triple the amount of the spice mixture so I have it on hand since I make this at least 3x a month. Thank you!

      Reply
    7. Terry Ontiveros

      November 08, 2020 at 10:35 pm

      5 stars
      I made the Instant Pot Carnitas today and they were absolutely the best I have had. This is a recipe I will be making over and over. Thanks!

      Reply
      • Kristen Chidsey

        November 09, 2020 at 6:38 am

        I am so glad you enjoyed this recipe so much!

        Reply
      • Heather

        February 23, 2022 at 7:38 am

        Hi! Have you ever tried this in the crock pot? Thanks

        Reply
        • Kristen Chidsey

          February 23, 2022 at 7:43 am

          Yes! I have a recipe for Crockpot Carnitas you will love.

          Reply
    8. Sara

      October 14, 2020 at 8:51 pm

      How much extra time would you add for doing both the meat?

      Reply
      • Kristen Chidsey

        October 15, 2020 at 6:15 am

        Hi Sara! I am sorry, but you can you clarify what you mean by "doing both the meat?" If you mean doubling the meat, as long as you cut into cubes, no additional time is needed.

        Reply
        • Melissa

          May 26, 2021 at 4:32 pm

          I’m really bad at getting the meat off the bone. Can the bone piece be cooked along with the cut off chunks?

          Reply
          • Kristen Chidsey

            May 26, 2021 at 8:17 pm

            Absolutely Melissa! Just cut around the bone for your large chunks.

            Reply
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