Instant Pot carnitas made with tender pork shoulder, citrus, and spices, then broiled until crispy on the edges for juicy, flavorful tacos or bowls.
I have plenty of Mexican friends in my community, and I started being included in Cinco de Mayo festivities a few years back. My family would be invited as guests, and I instantly fell in love with the culture, the food, and how everyone came together to celebrate. So I started learning recipes, tweaked a bit to make them easier, to contribute instead of just showing up empty-handed.
This Instant Pot carnitas is the perfect introduction for Cinco de Mayo recipes because it's incredibly flavorful but so much simpler than traditional methods.
The pork shoulder makes these carnitas so tender because it has enough fat to stay juicy during pressure cooking. I cut it into cubes, toss it with orange juice, lime juice, and spices, then let the Instant Pot do all the work for 30 minutes. The citrus doesn't just add flavor, it actually helps tenderize the meat and gives the carnitas that slightly bright taste that keeps them from feeling too heavy.
What I love about this recipe is how the cumin and oregano create that classic carnitas flavor without me having to measure out a bunch of different spices. After the pork pressure cooks and becomes fall-apart tender, I spread it on a baking sheet and broil it for a few minutes so the edges get crispy while the inside stays juicy. That's the step that really makes these taste authentic.
My Mexican friends were impressed when I brought these to a get together, and honestly, that meant everything to me. The instant pot makes it so much faster than slow-cooking all day, and drizzling some of the cooking juices over the crisped pork before serving adds extra flavor that makes everyone go back for seconds. These carnitas have become my go-to contribution for Cinco de Mayo, and I love how something that seemed intimidating at first turned into one of the easiest and most rewarding recipes I make.
Ingredients
Pork shoulder (sometimes labeled pork butt) makes these instant pot carnitas so tender because it has enough fat and connective tissue to stay juicy during pressure cooking. Leaner cuts like pork loin dry out and won't shred as easily. Cutting the pork into cubes helps it cook more evenly and lets the seasoning and citrus coat every piece.
Orange juice and lime juice do more than add flavor. The citrus helps tenderize the meat while it cooks and gives carnitas that slightly bright, balanced taste that keeps the pork from feeling too heavy. Fresh juice works best, but bottled orange juice works too if that's what you have.
Cumin and oregano give carnitas their classic savory flavor, while garlic powder and onion powder add depth without extra prep work. Using dried spices keeps the recipe quick and consistent, which is perfect for pressure cooking.
Oil helps keep the pork moist during cooking and contributes to that rich texture carnitas are known for. After pressure cooking, briefly broil the meat to crisp the edges while keeping the inside tender. This creates perfect carnitas for tacos, bowls, or burritos.
See the recipe card for exact quantities.
How to Make Instant Pot Carnitas?
Instant pot carnitas cook quickly under pressure, then finish under the broiler so the edges get lightly crisp while the inside stays tender. Most of the work happens in the instant pot, with a short step at the end for texture.
Add the Ingredients
Place the cubed pork shoulder into the inner pot of your instant pot. Pour in the oil, orange juice, and lime juice.
Add the onion powder, garlic powder, oregano, and cumin. Stir everything together until the liquid and seasonings evenly coat the pork.
Pressure Cook the Carnitas
Place the lid on the instant pot and lock it into place. Make sure the pressure valve is set to sealed.
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Set the instant pot to high pressure and cook for 30 minutes. Once the cooking time is finished, allow the pressure to release naturally. This usually takes about 20 minutes and helps keep the pork tender.
Prepare for Crisping
While the instant pot is naturally releasing, turn your oven broiler on so it is ready when the meat finishes cooking.
Once the pressure has fully released, carefully remove the lid. Transfer the cooked pork pieces to a baking sheet, spreading them out in an even layer.
Broil the Carnitas
Place the baking sheet under the broiler for a few minutes until the edges of the pork begin to brown and crisp. Keep a close eye on it so it does not burn.
Add Extra Flavor
For extra flavor, use a spoon or turkey baster to drizzle some of the cooking juices from the instant pot over the pork while it sits on the baking sheet.
You can also return the crisped pork to the instant pot and mix it with the remaining juices if you prefer a more saucy texture.
Serve
Serve the carnitas as they are, or use them for tacos, burritos, or bowls. Top with freshly diced onions and chopped cilantro if desired.
Storage
Allow the carnitas to cool to room temperature before storing. Transfer the pork along with some of the cooking juices to an airtight container and refrigerate for up to 4 days. Keeping a little of the juice with the meat helps prevent it from drying out.
This recipe works well made ahead. You can cook the carnitas in the Instant Pot, store the meat and juices in the refrigerator, and then crisp the pork under the broiler right before serving. The meat often tastes even better the next day because it has time to absorb more flavor.
To reheat, warm the carnitas in a skillet over medium heat with a splash of the cooking juices or broth. For crispy edges again, spread the reheated pork on a baking sheet and broil for a few minutes before serving.
Top Tips for Instant Pot Carnitas
Cut the pork into even cubes: Keeping the pork pieces roughly the same size helps them cook evenly in the Instant Pot and makes them easier to shred or crisp under the broiler.
Don’t skip the broiling step: Pressure cooking makes the pork very tender, but the quick broil at the end creates the classic carnitas texture with crispy edges and juicy centers.
Use some of the cooking juices: Spoon a little of the Instant Pot juices over the pork before or after broiling. This adds extra flavor and keeps the meat from drying out.
Recipe
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Instant Pot Carnitas
Ingredients
- 1.5 lbs pork shoulder or butt cubed
- ½ cup Oil
- 1 cup Orange juice
- ½ Lime juice
- 1 teaspoon Onion powder
- 1 teaspoon garlic powder
- ½ tablespoon Oregano
- ½ tablespoon Cumin
Instructions
- Add all of your ingredients to the inner pot of your instant pot. Mix well to combine.
- Place the lid on your instant pot and close to secure. Move the valve to close.
- Cook your Carnitas on high pressure for 30 minutes. When the time finishes continue to allow your instant pot to naturally release. This should take you about 20 minutes.
- While you are waiting for your instant pot to naturally release, turn on your broiler.
- Once your instant pot has released, transfer your Carnita meat to a baking sheet.
- Put your Carnitas in the oven under the broiler for a couple minutes until your Carnita meat starts to brown and crisp up.
- You can leave your meat on the baking sheet and, using a turkey baster, transfer some of the juices from the instant pot onto the Carnitas. Or you can transfer your Carnita meat back to the instant pot and serve in the juices.
- Eat as is or as a Carnita taco. Top with freshly diced onions and fresh cilantro! Enjoy.
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