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
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
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
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Prevent your screen from going dark
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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.
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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.
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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.
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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.
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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.
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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.
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Remove the pork from the inner pot and place into a large bowl. Shred the pork with 2 forks or kitchen mixer.
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If you want to crisp the edges of the shredded pork, place meat on rimmed sheet pan with 1/2 cup cooking liquid and broil under high heat for 3-5 minutes per side.
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.
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.
This post was originally published in 2018 and updated in 2025.
