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Instant Pot Carnitas are easy to make and deliver impressive results using simple ingredients. The pork is incredibly juicy, fall-apart tender, insanely flavorful, and perfectly crispy!
Carnitas the Easy (and Fast) Way
Authentic carnitas are made by braising pork shoulder in lard for hours and hours. Delicious, but not practical for the home cook.
Well good news--this recipe for Instant Pot carnitas, just like my slow cooker carnitas recipe, replicates the authentic flavor of carnitas without the fuss or lard! And thanks to the Instant Pot, these carnitas are on the table fast!
Juicy, tender, and perfectly spiced with cumin, oregano, and orange juice, Instant Pot carnitas are undeniably delicious. The pork is juicy, tangy, savory--right out of the pressure cooker. With a quick pop under the broiler, you can replicate that crispy, crunchy exterior that carnitas are known for.
Happy Cooking! xo Kristen
Recipe Highlights
Instant Pot Carnitas Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Pork: This recipe calls for a boneless pork shoulder, but feel free to replace the pork shoulder with a pork butt or pork loin roast. Keep in mind that pork loin is leaner and won't be quite as tender as tender as pork shoulder, but still delicious. I typically purchase what is on sale.
- Orange Juice: For a zippy, tangy flavor that compliments the pork so well. Use fresh or pulp-free refrigerated orange juice.
- Beer: Select a light pale lager like Corona or Coors Light. Feel free to use chicken broth in place of beer if you don't like to cook with alcohol.
How to Make Instant Pot Carnitas
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Pork. 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 pressure cooks. Once cut, season well with kosher salt and pepper to build layers of flavor.
- Sear the Pork. Using the sauté function sear the pieces of pork in a bit of oil on each side until browned. Keep in mind that you may need to work in batches to not overcrowd the inner pot. Once browned, remove the pork from the pressure cooker.
In a Rush?
Through experimentation, I have found that taking the time to sear the pork before pressure cooking yields a slightly better texture, but the difference is minimal. Skip this step if you are short on time OR if your pork roast is frozen.
- 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. For this carnitas recipe, add in the beer (or chicken broth) and use a wooden spoon or spatula to scrape up all the browned bits.
- Layer Ingredients. Add the orange juice, spices, and a pinch of salt and pepper to the inner pot, stirring to incorporate. Add the pork back to the inner pot, nestling it in the braising liquid.
- Pressure Cook. Because the pork roast is cut into chunks, it will cook faster than a whole pork roast. I recommend cooking pork shoulder/pork butt for 40 minutes on high pressure and pork loin for 30 minutes on high pressure.
- Allow Pressure To Release Naturally. After the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. This is an extremely important step if you want to achieve tender pork.
- Shred Pork. Remove the pork chunks to a large mixing bowl and shred with 2 forks. It should easily fall apart.
- Broil. To achieve a crispy texture to Instant Pot Carnitas, place the shredded pork on a rimmed sheet pan. Add a bit of cooking liquid and broil until just crispy. Watch close so you don't burn the pork.
Ways to Serve Instant Pot Carnitas
- Keep it Classic: Serve the shredded carnita meat over warmed corn tortillas or flour tortillas topped with shredded cabbage, minced cilantro, diced onion, and avocado. But any taco toppings like salsa, guacamole, sour cream, cheese, pico de gallo work well with the carnitas.
- Add a Side: Round out dinner with Instant Pot Mexican rice and or Instant Pot refried beans for the ultimate Tex-Mex meal!
- As Burrito Bowl: Serve Instant Pot carnitas over rice (like Instant Pot jasmine rice, Instant Pot brown rice, or Instant Pot cilantro lime rice) with black beans and toppings of choice. Or roll it all together in a large flour tortilla for tasty burritos.
- Get Creative: Ditch the tortilla and serve Instant Pot carnitas over Instant Pot Baked Potatoes or Instant Pot Baked Sweet Potatoes and top as desired.
Storage Instructions
This recipe makes a ton! Which is perfect for entertaining, meal prep, or just having leftovers for a few day!
- Refrigerate: Store leftover carnitas in an airtight container for up to 4 days in the refrigerator. I like to add the extra cooking liquid to the leftovers. The carnitas will lose a bit of their crispiness, but the liquid will keep the meat from drying out.
- Freeze: Transfer pork and a bit of the cooking liquid to an airtight freezer-safe container. I like to portion the leftovers out in 1-2 cups when freezing. Store in the freezer for up to 3 months.
- Reheat: Defrost in the refrigerator overnight if needed. Reheat in a heat-safe bowl in 30-second intervals in the microwave to warm through. Alternatively, quickly broil in the oven to warm through and crisp up the carnitas. .
- Get Creative with Leftovers: Use leftover carnitas in place of chicken in a southwest chicken salad, salsa verde enchiladas, or chicken enchilada casserole. Or replace taco meat in a taco salad, taco pizza, or wonton tacos with leftover shredded pork.
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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Carnitas
Instant Pot Carnitas are easy to make and deliver impressive results using simple ingredients. The pork is incredibly juicy, fall-apart tender, insanely flavorful, and perfectly crispy!
Video
Ingredients
- 1 tablespoon olive oil
- 3-4 pound boneless pork shoulder, pork butt, or pork loin roast, cut into 3-4 inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup light lager beer, or chicken stock
- 1 cup pulp-free orange juice
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon oregano
Instructions
- Cut 3-4 pound boneless pork shoulder, pork butt, or pork loin roast into large chunks and season well with 2 teaspoons kosher salt and 1 teaspoon black pepper.
- Turn your instant pot to sauté and add in 1 tablespoon olive 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 1 cup light lager 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 1 cup pulp-free orange juice, 2 teaspoons cumin, 2 teaspoons garlic powder, and 1 teaspoon oregano.
- 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.
Notes
Beer: Select a light and pale lager like Corona or Coors Light or in place of the beer use chicken stock.
Pork: Keep in mind that pork loin is leaner than a pork shoulder or butt and won't be quite as tender as tender, but still delicious.
Skip Searing: Taking the time to sear the pork before pressure cooking yields a slightly better texture, but the difference is minimal. Skip this step if you are short on time OR if your pork roast is frozen.
Frozen Pork? Skip searing and increase the cook time to 50 minutes for pork shoulder or pork butt and 40 minutes for pork loin, assuming your pork is cubed the pieces are not frozen solid together.
Storage: Store leftover carnitas with the remaining cooking liquid in an airtight container for 4 days in the refrigerator. Alternatively, freeze the leftover meat in 1-2 cup portions in an airtight freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before reheating and serving as desired.
Nutrition
Calories: 179kcalCarbohydrates: 3gProtein: 26gFat: 6gSaturated Fat: 1gCholesterol: 72mgSodium: 472mgPotassium: 498mgSugar: 2gVitamin A: 45IUVitamin C: 10.3mgCalcium: 14mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was originally published in 2018 and updated in 2025.
I’m using a 4lb frozen pork butt. So is the math 18mins (pork butt) + 10mins (frozen) = 28mins. Then x 4lbs? So 1hr 52mins?
Thanks in advance for your help!
Hi Matt! That is correct! I hope you enjoy!
If you are using 2 pounds of meat, do you use less liquid?
Hi Amy, you can cut the liquid back to 1-1 1/12 cups total--just use equal parts beer and orange juice.
Hi! This may be confusion on my part, but I noticed that you listed 2 different cooking times for the same cut of meat - the pork "butt" is the shoulder. Which cooking time should I use? The pork loin tips are amazingly helpful. Thanks for the post!
Hi Alisha! So sorry for any confusion. Pork Butt and Pork Shoulder are often said to be the same thing, however I was referring to a picnic shoulder. Which is a different part of the pig. I will clarify that now.
I haven't tried the recipe yet but I will tonight and I expect it will be delicious. I wanted to thank you for the tip on cooking the meat in the pot. I have just started using the instant pot and hadn't really considered cooking time being based on the size of the meat vs. the weight of the meat. That is probably the best tip I have ever gotten on cooking in the instant pot. It may be common sense to some but for me....well, like I said....I'm new at this. That tip alone is worth a 5 star rating to me. Thanks a Lot!!!
I am so glad that tip helped Tammy! It is NOT common sense for most, so you are not alone in that at all. Enjoy!
Great site! I would appreciate making sure everything is listed that is shown in the picture. I saw there was a different kind of cheese, so I needed to look up pork carnitas to figure out what kind of cheese. And we need some kind of tortilla - do you have recommendations? Is there a reason why you leave that off? I noticed the same thing with the pulled pork - there is no “bun” listed even though it’s in the picture. This seems really nit picky, but I’m afraid if I just scan down the recipe to make a quick shoppping list, I’ll forget really important things! Thank you =)
Hi Rebecca! I am sorry for any confusion. I do list how to serve the carnitas in the post, but it would certainly be helpful to have optional ideas in the post. I will be sure to update these posts for others as well, and will keep this in mind for future posts. Thanks!
As for tortillas--I love Tortilla Land. They are fresh tortillas made with just wheat, water and oil. They are in refrigerated section and need to be cooked before using. They can be hard to find, but I have seen them at Walmart and Costco. For cheese, I use feta, shredded cheddar, or queso fresco.
I'm confused about the cooking times for a pork loin. I have a giant 8 lb pork loin. What's the best way and time to cook that at?
Hi Mike! To cook 8 lbs in your instant pot, you need to cut it into pieces that will fit into your IP. I would suggest cutting in half and if that works, you would cook BOTH pieces together but base the time on cooking 4 pounds of meat (you always base timing based on largest piece of meat, not total meat) So that would be 80 minutes on high pressure. If you cut into 3 pieces I would cook for 60 minutes on high pressure. Hope that helps! Enjoy
I love the tip to shred the meat - easy and smart!!
Thanks Debra! That tip is one of my favorites. Not that shredding meat with forks is hard, but this method is QUICK!
Did you shred it with hand mixer? What's the difference?
Hi Amy, I actually shredded this with a hand mixer because I didn't want to dirty up my stand mixer-but both work about the same.