This Instant Pot Carnitas recipe replicates the authentic flavor of Pork Carnitas using just a handful of ingredients and minutes of hands-on prep! The pork is tender, juicy, and bursting with flavor. Perfect for tacos, rice bowls, or to serving with a side of homemade refried beans.
![Instant Pot Carnitas Pork carnita meat served on 2 flour tortillas topped with cabbage and avocado.](https://amindfullmom.com/wp-content/uploads/2021/04/IP-Carnita-Recipe.jpg)
Carnitas the Easy Way
According to Wikipedia, Carnitas are made by braising or simmering pork in oil or preferably lard until tender.
I don't know about you, but I really don't have hours upon hours to attend to simmering pork. Nor do I really care to use lard in my recipes.
Well good news for you, and for me--I have perfected making Carnitas at home using the Instant Pot, just like I did for the slow cooker. Using just minutes of prep, you can enjoy pork that is tender, juicy, and full of flavor--minus the lard and the HOURS of work!
And while not authentic, the flavor is spot on! This recipe for Instant Pot Carnitas is easy, delicious, and most importantly, everyone loves it!
Notes On Key Ingredients
![Instant Pot Carnitas Ingredients for pork carnitas labeled on white counter.](https://amindfullmom.com/wp-content/uploads/2021/04/Instant-Pot-Carnita-Recipe.jpg)
- Pork: While you can use pork shoulder, pork butt, or pork loin. Pork Loin will is leaner, while pork butt and pork shoulder are marbled and will yield the most tender, flavorful results.
- Orange Juice: Use pulp-free 100% orange juice. The orange juice adds incredible flavor to the pork, so don't be tempted to omit it.
- Beer: Select a light pale lager like Corona or Coors Light. Feel free to use chicken stock in place of beef if you don't like to cook with alcohol.
How to Make Carnitas Using the Instant Pot
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Cube the Pork Roast
Regardless of the type of pork roast you opt to use to make Instant Pot Carnitas, it is best to cut your roast into 3 to 4-inch large sections. This will help the pork to absorb more flavor and break down easier as it cooks.
Sear the Pork
It is NOT necessary to sear the pork before pressure cooking, but I have found it yields a slightly better texture when I take a few extra minutes to sauté the pork using the sauté function on the inner pot.
Skip this step if you are short on time OR if your pork roast is frozen!
![Instant Pot Pork Tacos Pork Shoulder seared in instant pot](https://amindfullmom.com/wp-content/uploads/2019/05/Instant-Pot-Pork-Tacos.jpg)
Deglaze Inner Pot
Any time you use the sauté function on an electric pressure cooker, it is crucial to scrape up all the browned bits on the bottom of the inner pot to prevent a burn notice. To do this, I find it is best to remove the seared pork to a plate, add in the beer (or chicken stock) and use a wooden spoon or spatula to scrape up all the browned bits. Add the pork back to the inner pot, along with seasonings and orange juice.
![Carnitas Pork and Beer in Instant Pot](https://amindfullmom.com/wp-content/uploads/2019/05/Instant-Pot-Pork-Carnitas.jpg)
Pressure Cook
Because the pork roast is cut into chunks, it will cook faster than a whole pork roast. I recommend cooking for 30 minutes on high pressure for pork loin and for 40 minutes for pork butt or pork shoulder.
Frozen Pork Roast? Don't sear the pork. Instead place it into the inner pot along with the beer, orange juice, and seasonings. Pressure cook on high pressure for 50 minutes for a pork loin or 70 minutes for a pork butt or pork shoulder
Allow Pressure To Release Naturally
After the cooking time has elapsed on the instant pot, let the pressure release naturally for at least 15 minutes. This is an extremely important step if you want to achieve tender pressure cooker meat.
Shred Carnitas
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.
![Instant Pot Carnita Recipe Shredded Carnita Meat in Instant Pot](https://amindfullmom.com/wp-content/uploads/2018/08/how-to-shred-cooked-pork-loin.jpg)
Broil (Optional)
To add a more authentic texture to Instant Pot Carnitas, I recommend placing your shredded pork, along with a bit of the cooking liquid on a rimmed sheet pan and broiling until just crispy.
![Pressure Cooker Carnitas Broiled shredded pork on sheet pan.](https://amindfullmom.com/wp-content/uploads/2024/05/Pressure-Cooker-Carnitas.jpg)
Ways to Serve Instant Pot Carnitas
Instant Pot Carnitas can be served in endless ways. The traditional way is typically serve over warmed corn or flour tortillas with chopped cilantro, diced onion, salsa, guacamole, and a side of refried beans. But you let your taste buds or the following suggestions inspire you!
- Make pork tacos with by serving carnitas on your favorite tortilla with avocado and cabbage.
- Serve the carnitas meat over Instant Pot Baked Potatoes or Instant Pot Baked Sweet Potatoes and then top with cheese for a hearty and flavorful stuffed baked potato.
- Serve on top of Instant Pot Cilantro Lime Rice with toppings of choice to make a quick and tasty burrito bowl.
- Replace the chicken with the Instant Pot Carnitas in Southwest Salad, or use in the filling in place of chicken in Chicken Enchiladas.
- Instead of taco meat, top Taco Pizza with the carnitas and bake as directed.
Storage Instructions
- Refrigerate: Store leftover carnitas in an airtight container for up to 4 days in the refrigerator.
- Freeze: freeze the leftover cooled 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 Zuppa Toscana Soup
- Instant Pot Brats
- Instant Pot Sausage and Peppers
- 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.](https://amindfullmom.com/wp-content/uploads/2021/04/Instant-Pot-Pork-Carnitas-360x360.jpg)
Instant Pot Carnitas
Ingredients
- 1 tablespoon oil
- 3-4 pound pork butt, shoulder, or loin roast cut into 3-4 inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup beer or chicken stock
- 1 cup pulp-free orange juice
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon oregano
Instructions
- Cut your pork roast into large chunks and season well with salt and pepper.
- Turn your instant pot to sauté and add in oil and allow to heat for 2-3 minutes. Once the inner pot is heated, add the pork chunks and sear each side of the pork bout 2-3 minutes per side until golden brown. Once the pork is seared, remove it to a large plate and turn hit cancel to turn off the sauté function.
- Add the beer (or chicken stock) to the inner pot and use a spatula or wooden spoon to scrape up all the browned bits on the bottom of the inner pot. This will prevent a burn notice from happening.
- Add the seared pork back to the inner pot. Add in the orange juice, cumin, oregano, and garlic powder.
- Place the lid on the inner pot and be sure the venting knob is pointed towards sealed. Using the manual or pressure cook button, set to cook on high pressure for 40 minutes for a shoulder or butt roast. Cook for 30 minutes if using a pork loin roast.
- Once the cooking time has elapsed, let the pressure release naturally FOR AT LEAST 15 minutes. Then you can opt to release pressure if desired or needed.
- Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer.
- 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.
Leslie Harvath
I used a 3.25# boneless pork butt, which always has lots of marbling. I cut them in 3-4" chunks. So, take your time on step 2 ("Turn to sear each side of the pork and toast the seasonings, about 2-3 minutes per side"). It will increase the prep time (5 minutes is not correct if this step is followed for each side). It is SO worth it. I did half the chunks at a time, removing chunks to a large bowl for ease in searing each side. When done searing, I moved the second half of the chunks to the bowl to deglaze the pan before pouring all the chunks back into the pot. (I used chicken stock). We are all still raving about the recipe a day later. Well done, Kristen!
Cat
Made this today. Excellent! The tray of carnitas, after I broiled them a little, were picture perfect. Tender, flavorful, hard to stop eating them! Thanks for a great recipe.
Kristen Chidsey
You bet! So happy to hear you enjoyed, Cat!
Krista
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!
Kristen Chidsey
Hi Krista! The cooking time will remain the same, but the time to come to pressure will take a bit longer. Enjoy!
Kristina P.
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!
Kristen Chidsey
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.
Charlie
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.
Adam
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?
Kristen Chidsey
Hi Adam. I would use stock and then add zest and juice of the lime after cooking. Enjoy!
Ruth
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?
Kristen Chidsey
Hi Ruth! Keep the cooking time the same--just cut the meat in large chunks. Enjoy!
Sylvie
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!