Instant Pot Carnitas Recipe

Name: Instant Pot Carnitas
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 24
Ingredients: 1 (6 pound) pork butt roast; 1.5 tablespoons salt; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 1 teaspoon ground black pepper; 0.5 teaspoon chile powder; 0.5 teaspoon paprika; 2 tablespoons olive oil, or more to taste; 1 cup orange juice; 1 onion, coarsely chopped; 4 cloves garlic, diced, or more to taste

Cook Time: 60 minutes

Ingredients:

1 (6-pound) pork butt roast
1 tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
teaspoon chile powder
teaspoon paprika
2 tablespoons olive oil, or more to taste
1 cup orange juice
1 onion, coarsely chopped
4 cloves garlic, diced, or more to taste

Directions:

Step 1: Trim excess fat from the pork butt roast. Cut the pork into 2-inch cubes and transfer them into a large bowl.

Step 2: In a small bowl, combine salt, oregano, cumin, black pepper, chile powder, and paprika.

Step 3: Rub the spice mixture onto the pork cubes, ensuring they are evenly coated.

Step 4: Lightly coat the seasoned pork cubes with olive oil.

Step 5: Transfer the pork cubes into a pressure cooker. Pour orange juice over the pork, then add the chopped onion and diced garlic.

Step 6: Secure the lid on the pressure cooker and lock it. Bring the cooker to full pressure over medium heat and cook for about 60 minutes, or until the pork is no longer pink in the center.

Step 7: Once the cooking time is complete, allow the pressure to come down naturally, which will take around 15 minutes.

Step 8: Remove the pork from the pressure cooker and shred the meat using a fork or tongs. Serve immediately or store for later use.

Nutrition Facts (per serving):

Calories: 154
Total Fat: 11g (14% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Cholesterol: 43mg (14% Daily Value)
Sodium: 471mg (20% Daily Value)
Total Carbohydrate: 2g (1% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 1g
Protein: 12g (24% Daily Value)
Vitamin C: 7mg (7% Daily Value)
Calcium: 24mg (2% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 211mg (4% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. The amount is based on available nutrient data.

Instant Pot Carnitas Recipe

Recipe by: Jennifer Sierra-Quick

Description: Instant Pot carnitas made by pressure-cooking pork shoulder with onion, garlic, orange, and spices for a mouthwateringly delicious taco filling. This quick and easy recipe is a modern twist on a traditional Mexican favorite.

History and Origin of Carnitas

Carnitas, which translates to "little meats" in Spanish, is a traditional Mexican dish that dates back to the 16th century. Originating in the state of Michoacn, carnitas is a slow-cooked pork dish traditionally made by simmering pork in lard for several hours until the meat is incredibly tender and flavorful. The method used today in many kitchens, especially with pressure cookers like the Instant Pot, has made the process much quicker, yet still retains the essence of the original recipe. The dish is often served in tacos, burritos, or on top of rice, with a variety of toppings like salsa, cilantro, and lime.

Regional Variations

While Michoacn is the birthplace of carnitas, variations of this dish are made across different regions of Mexico. For instance, in the northern states, carnitas may be cooked with a slightly sweeter flavor, often incorporating fruits like pineapple. In contrast, other regions might add regional herbs and spices to customize the taste. The traditional preparation methodslow-cooking in lardremains common in rural areas, where the dish is made in large quantities to feed families or communities during festivals and gatherings. The Instant Pot version, however, brings a modern and faster approach to preparing this iconic meal.

What Makes Instant Pot Carnitas Different?

The Instant Pot carnitas differs from the traditional method primarily in the cooking process. Instead of simmering the pork for several hours in lard, the Instant Pot allows the dish to be prepared in a fraction of the time, while still maintaining a juicy and tender texture. The use of spices such as cumin, oregano, and paprika, combined with orange juice, provides a rich flavor profile that complements the natural sweetness of the pork. The Instant Pot also seals in flavors, ensuring that the meat remains moist and aromatic, which is sometimes difficult to achieve with traditional methods.

Where Is Carnitas Typically Served?

Carnitas is a beloved dish that is widely served in Mexican households, at restaurants, and during celebrations. It is most commonly used as a filling for tacos, but it can also be found in burritos, quesadillas, and tamales. In addition to being a favorite street food, carnitas is often enjoyed at special occasions, such as family gatherings, festivals, and celebrations like Cinco de Mayo. In Mexico, it's not uncommon to see carnitas being served with a side of rice, beans, and fresh salsas. Whether in a restaurant or a home kitchen, carnitas is always a hit at gatherings.

Interesting Facts About Carnitas

Carnitas is often referred to as "the Mexican pulled pork" due to its similar shredded texture and rich, savory flavor.
The name "carnitas" refers to the method of cooking the meat in lard until it reaches a golden-brown, crispy texture on the edges.
While pork is the most common meat used in carnitas, beef or chicken can also be substituted, though pork remains the most authentic choice.
The Instant Pot has revolutionized the way carnitas is made, reducing the cooking time from several hours to just an hour while still delivering deliciously tender meat.
In some regions, the cooking process is done in large copper pots over an open flame, a technique that imparts a smoky flavor to the meat.

This Instant Pot carnitas recipe brings the heart and soul of Mexican cuisine to your kitchen with a modern twist. Whether youre preparing a family dinner or hosting a taco night, its a dish thats sure to impress with its deep, savory flavors and tender meat.

FAQ about Instant Pot Carnitas Recipe

To store leftover carnitas, place the shredded meat in an airtight container and refrigerate it for up to 3-4 days. If you'd like to store it for a longer period, you can freeze the carnitas for up to 3 months. When reheating, be sure to add a little of the cooking liquid to maintain moisture and flavor.

While pork butt (shoulder) is the most recommended cut for carnitas due to its fat content and tenderness, you can also use pork loin or pork shoulder. However, pork butt provides the best flavor and texture, especially for pressure cooking.

After shredding the carnitas, you can achieve a crispy texture by either broiling the meat in the oven for a few minutes or using a frying pan to crisp the edges. Some also prefer to use an air fryer for a few minutes to get the desired crispiness.

Yes, you can make carnitas without a pressure cooker by slow cooking the pork. Simply follow the same seasoning instructions, and cook the pork in a slow cooker for 6-8 hours on low, or until the meat is tender enough to shred.

Absolutely! To adjust the spice level, you can increase or decrease the amount of chile powder, paprika, or even add some cayenne pepper. If you prefer a milder flavor, simply reduce or omit the spicy ingredients. Taste and adjust as needed!

Yes, you can freeze cooked carnitas. Allow the meat to cool completely, then store it in an airtight container or freezer bag. Be sure to add a little of the cooking liquid before freezing to keep it moist. To reheat, thaw in the refrigerator overnight and then reheat in a skillet or in the oven.

Carnitas are versatile and can be served with various dishes. Popular options include tacos, burritos, enchiladas, or tamales. You can also serve them with rice, beans, and a variety of toppings such as pickled onions, cilantro, lime, or cheese.

Yes, you can use bottled orange juice instead of fresh. However, fresh orange juice provides a brighter, more natural flavor. If using bottled juice, try to use one with no added sugars or preservatives for the best taste.

If you're looking for a substitute for orange juice, you can use a combination of lime juice and a small amount of honey or agave syrup to mimic the sweetness and acidity. Alternatively, pineapple juice or apple cider can work as well.

The carnitas are done when the pork is tender and easily shreddable with a fork. This usually takes about 60 minutes under pressure in the Instant Pot. If you're slow cooking, it will take about 6-8 hours on low. Make sure the pork is fully cooked and no longer pink in the center.

Comments

KGora

10/06/2025 01:52:54 PM

Excellent! I scaled the spices for a 2-1/2 lb. roast and added 1 tsp. coriander per a friend's recommendation. The seasonings were spot on! I have an electric pressure cooker, The Instant Pot and I seared the meat in the pot prior to setting on high pressure for 45 minutes. Perfection! The meat was very tender and shredded easily. I decided to place the shredded meat in a frying pan with some hot lard to crisp it up just a bit before adding to flour tortillas with a few toppings. Loved the flavor and ease of this recipe! And loved how quick the pressure cooker was at tenderizing the meat. I will definitely make this again!

Tyler Gardner

08/21/2023 01:41:27 AM

Made this several times, its freaking amazing. Used Chili infused olive oil and added 1/2 tsp of chipolte powder. (We like it a bit spicy.) After shredding spread ot onto a foil lined cookie sheet and broiled for about 5 min. Gives the edges of the meat a slight crispiness.

MGrr

01/21/2021 02:57:44 AM

My roast was only 2.75 pounds but I did not adjust the seasonings because I know that you lose flavor in the IP. I did adjust the OJ down to 3/4 cup but was still able to get this to pressure. After I shredded it the meat, I put it under the broiler for a few minutes to dry it a bit and get some crispy edges. I definitely recommend this step. This was very excellent and will probably be in regular rotation. It's perfect for inside tacos, enchiladas or even tamales.

Shonda Rene Baumgardner

10/18/2020 07:50:38 PM

I added 1 tsp of coriander like suggested to the seasonings when cooking the meat. After the meat was cooked and shredded I added it back to the juice in the pot and added 1 7oz can of mild diced green chillies not drained and 1 20oz can of pineapple tidbits drained. Let it cook for 45 minutes on slow cooker mode.

DandyIce4318

04/07/2024 03:05:14 AM

I probably used double all of the spices on the recipe with real oregano and 1.5 cups of orange juice. I also left half of the fat on instead of trimming all of it off. It was a LITTLE greasy at first but then I used the air fryer for 8 minutes to crisp it and tossed it once and used the air fryer for another 4 minutes and by the end it was perfect.

SZYQ1

08/20/2020 05:43:54 PM

I've made this several times now in my Instant Pot and it is delicious to us! I scaled the recipe down recently as I had a small roast (~2.5 lbs), but I left the amount of Chile powder (used ancho chili powder), paprika, and garlic the same--just wanted more of those flavors than less of that day. Recommendation on 6qt IP is to use 1 cup liquid, but I used 1/2 cup OJ + 1/4 cup lime juice and it came out perfect. As make ahead meal, shredded meat and stored in container. Strained and reserved juices from IP into another container to add a little to baking dish to reheat in oven, covered, 275-300F and broil in last few minutes to crisp up meat a little. Perfect for my tacos and enchilada dinners! Thank you for the recipe!

TMS

02/20/2021 02:09:50 AM

This was wonderful. I have an 8qt Instant Pot so I used 1 1/2 cups of fresh orange juice and then cooked it down after the meat was cooked. We like spicy so next time I will kick up the spices and add some jalapenos too. thanks for a great recipe.

Tricia Crawford Thomas

02/05/2023 10:48:24 PM

Yum! The juice from this is so good you will want to drink it! I just can't bring myself to toss it out. I think I may marinate some chicken in it. The meat was so tender. I have a ninja foodi and after it was done, I drained the meat, saved the liquid, and added the meat back into the pot. I set it to 400 degrees to airfry to get those crispy bits. Delicious!!!!

Rev Bob

07/08/2024 05:51:32 AM

I followed the instant pot directions in the recipe and the pork was tender, moist and mildly flavored. I then added my own flair and placed the shredded pork in a large cast iron skillet and added the cooking juices until they were half as high in the skillet as the meat. I placed it in a 350degree oven for 30 minutes. The top level of the carnitas had a delicate, tasty crunch, and the juices had been mostly soaked up by the meat, leaving an incredibly tasty flavor. I'll definitely do this whole recipe again!

Andrea Fraser Hanson

07/18/2024 05:18:32 PM

Wow! This is very tasty, and easy too. I followed as closely as possible. Used dehydrated minced garlic, and already had 5-6 lbs of pork loin, so used that. I used my Ninja on pressure, then used then crisper lid to brown. Stirred the meat and browned one more time. Best pork carnitas I've made! Thank you for the recipe!

Sara

02/01/2020 12:49:32 AM

Cut an almost four pound butt into 1-3 inch pieces keeping all the lovely fat on; cooked only 45 minutes under pressure with only spices and a squirt of lime juice. After 15 minutes of depressurization I added diced onion and simmered out the remaining water for 20 minutes leaving a wonderfully rich and flavorful pork that shredded easily by mere stirring. No need to crisp in the oven. The seasonings are subtle - hold back on the salt. The pastured pork flavor and mouthfeel are sublime. I served it in tortillas with some pickled red onion, roasted diced poblano, and crumbled feta.

DREGINEK

06/25/2025 01:48:14 AM

This is amazing!! 10 stars if I could!! I made EXACTLY as written. I did let the pork pieces “marinate” in the seasoning for a few hours before I moved to the InstaPot. I should rely on this amazing kitchen gadget more. Carnitas typically take hours for an amazing result. This took a little over an hour. Father’s Day dinner was a hit! Will make again! Thanks Jennifer!!

NimbleTaco5603

05/11/2025 12:46:32 AM

I added 3 TBLSP Anatto seeds (ground) and 1/2 Tsp cayenne pepper. Other than that, followed the recipe as written. Thank you!

shnanah

03/11/2025 07:42:08 PM

Cut the salt in half. It was way too salty, but it would have been great otherwise.

DaringPlate8610

03/04/2025 12:19:29 AM

Used more garlic, not as much salt and added some lime juice.

JazzyRoll6436

02/28/2025 12:09:03 AM

I’ve made this at least 20 times now. It’s a family favorite. I use the leftovers for tacos, enchiladas, bbq sandwiches. Best recipe hands down.

SteadyBay9359

02/23/2025 02:12:45 AM

Second time making this recipe by request. It hasn’t even been a month since we first tried it! I add all spices to taste.

Raymond Green

02/04/2025 05:58:24 PM

Quick, flavorful, and everyone loved it.

Diane Parker

02/04/2025 05:15:16 PM

Such a satisfying recipe.

Joanne Guevara

02/03/2025 01:28:34 AM

This dish was perfect! My entire family loved it.

Japanese-Style Triple-Seared Steak Recipe

audio version

Cook Time: 15 minutes

Instant Pot Carnitas Recipe

History and Origin of Carnitas

Regional Variations

What Makes Instant Pot Carnitas Different?

Where Is Carnitas Typically Served?

Interesting Facts About Carnitas

FAQ about Instant Pot Carnitas Recipe