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The easiest quick and crispy Instant Pot Carnitas recipe you will ever make! Juicy, tender and crispy with only 10 minutes of prep and ready in about an hour. Dinner is served and taco night is on! Slow cooker option included in recipe!

Pork carnitas in tortillas topped with diced red onion and chopped cilantro.
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It’s official, I am in LOVE with my Instant Pot.

It only took about a week to realize I never want to live without it. It’s that good. And these Instant Pot Carnitas are another reason why I love it all the more.

Most of the time, we are tossing chicken in our Instant Pot, but gosh am I so glad to change it up with some amazing pork tacos!

Why You Will Love these Instant Pot Carnitas:

  • They are ready in under an hour and a half. In only a fourth of the time it would take the slow cooker, the Instant Pot can cook up juicy, shredded pork. When you are short on time, this is a life saver! Easy to make, simple ingredients–the best!
  • So crispy and juicy. You will be amazed at what the pressure cooker can do for pork tacos. I was not a believer until I took my first bite.
  • Perfect for meal prep. These pressure cooker carnitas are great as a make ahead meal if you like to prep in bulk early in the week.
  • They are freezer friendly. Serve half and freeze the rest. You can store these carnitas for several months in the freezer. Perfect for the nights you are not up for cooking. Just thaw and then heat.

Check out these ideas on what to serve with carnitas!

Instant Pot versus Slow Cooker:

I will be the first one to say that Carnitas need to be slow cooked. I would argue that there is no other way to do it. They come out so tender and juicy and full of flavor.

Now that I have made them in the pressure cooker, I am here to confirm that there are indeed TWO ways these can be cooked.

Instant Pot or Slow Cooker? Which do you prefer?

Recipe Ingredients:

  • pork: pork shoulder otherwise known as pork butt is the best cut for carnitas, my preference is boneless pork shoulder with any excess fat trimmed. Cut the meat into 2 or 2 1/2 inch pieces.
  • garlic: 5-6 cloves minced freshly. This may seem like a lot, but it’s not I promise!
  • chicken broth: this will give the Instant Pot Pork Carnitas a richer flavor. You can use stock or if you don’t have either, water will work.
  • lime juice and orange juice: Freshly squeezed is ideal for the best flavor. The orange juice is what does it for me every time. You can add some orange zest as well if you prefer.
  • spices, salt and black pepper: keeping it simple and classic with cumin, dried oregano and onion powder. Adjust the red pepper if you don’t want too much spice. Salt can be lessened as well. You could add some chili powder if desired.
  • cilantro: chopped fresh cilantro over juicy pork carnitas is the best way to go!
Pork shoulder on plate along with tortillas, cilantro, broth, orange juice and other ingredients.

How to make this recipe:

Seasoned chunks of pork in Instant Pot before cooking.
Instant Pot with pork, broth and seasoning.
Cooked pork carnitas in pot before shredding.
  • Trim excess fat and cut the pork into 2-3 inch chunks. Add to the Instant Pot along with broth, seasoning and citrus juices. Stir to combine.
  • While you can sear the chunks of pork before pressure cooking, this recipe is supposed to be the absolute easiest so I didn’t include it in the recipe. However, if you would like to, you can set the Instapot to “sauté” setting and add a drizzle of olive oil, then sear the chunks of pork for about 2-3 minutes on each side.
  • Shut the pot and set to “pressure cook” setting for 45 minutes. Close and set the vent to “sealing.”
  • After the pressure cooking is complete, slow release for 5 minutes and then do a quick release to release remaining pressure.
Pork carnitas being shredded on cutting board with two forks.
Sheet pan with shredded pork.
Sheet pan with shredded pork after broiling.
  • Remove the cooked pork from the pot and shred it with two forks. It should fall apart very easily.
  • Arrange the shredded pork on a sheet pan and broil for about 5-7 minutes or until nice and crispy. Spoon over some of the juices from the pot over the crispy carnitas meat before serving.
  • Serve as tacos, in crispy taco shells, over rice and so much more.

Recipe Tips

  • For the very best results, broil the pork carnitas for a few minutes before serving. This is what will give them that perfect crispiness.
  • Leftovers! I think these are better the second day. You can freeze leftovers as well for a super quick dinner when you need something fast. They will freeze in an air tight freezer safe container for about 3 months.
  • Pork shoulder is the best cut for this recipe. If you are pressure cooking, you will want to cut the meat into 2-2 1/2 inch pieces. If you are slow cooking, feel free to leave it in one big piece,  but you can still cut it into large chunks if preferred!
Bowl with shredded pork carnitas meat topped with cilantro and bowls of limes, onions and cilantro surrounding.

What to serve with these Instant Pot Pork Carnitas:

  • The answer may be what doesn’t go well with them! Ha! For starters: toppings! Shredded cheese, cilantro, sour cream or plain Greek yogurt, sliced avocado, tomatoes, a squeeze of fresh lime juice. What else friends?? These make for great rice or burrito bowls if that’s your thing and you can set out your favorite toppings and let everyone create their own.
  • Chips and dip is always a great side dish option for fajitas. This Spicy Mango Guacamole is one of our favorites. Or a 3 Bean Cowboy Caviar if you would like!
  • Black beans and rice, cilantro lime rice–rice of any kind really!
  • Air Fryer Corn with Cilantro Lime Butter Sauce is always a crowd pleaser for us as well.

Other Instant Pot Recipes:

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5 from 14 votes

Quick Crispy Instant Pot Carnitas (Slow Cooker Option)

By: Lorie Yarro
The easiest quick and crispy Instant Pot Carnitas you will ever make! Juicy, tender and crispy and ready in about an hour. Dinner is served and taco night is on! Slow cooker option included in recipe!
Instant Pot carnitas in tortillas with onion and cilantro on white dish.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients 

  • 4 lb pork shoulder (or butt), boneless
  • 1 c chicken broth or stock
  • 5-6 garlic cloves, minced
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/2 – 1 tsp sea salt, to taste
  • Juice of one lime
  • Juice of one orange
  • bunch of fresh cilantro
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Instructions 

  • Instant Pot: Cut pork into about 2 – 2 1/2 inch chunks, removing excess fat, Pour chicken broth into inner pot and add pork. Add garlic, spices and juices and stir to mix well. Shut Instant Pot, lock and move steam release to Sealing. Set to pressure cook for 45 minutes.
  • After 45 minutes, allow for about a 5 minute natural release, and then quick release the remaining pressure. Remove meat and shred (it will fall apart easily!). For crispy carnitas, layer evenly on a baking sheet and set the oven to broil. Broil for about 5-7 minutes or until desired crispiness. Spoon about 1/2 cup of the juices from the pot over top before serving. Top with plenty of freshly chopped cilantro and add your favorite toppings to your tacos!
  • Slow Cooker: Pour chicken broth into bottom of crock pot. Add garlic, spices and juices to cover meat. Close Slow cooker and cook on high for 4-5 hours and low for 6-8. Before serving, shred pork and broil as well for 5-7 minutes if desired. Spoon about 1/2 cup of the juices from the pot over top before serving.
  • Store leftovers in a sealed container in the freezer or refrigerator.

Notes

  • I find that broiling the meat before serving is amazing, but this is completely optional. If it’s one more thing to do or you don’t have time for it, these will still taste AMAZING!
  • Leftovers! I think these are better the second day. You can freeze leftovers as well for a super quick dinner when you need something fast.
  • Pork shoulder seems to be the best cut for this recipe. If you are pressure cooking, you will want to cut the meat into 2-3 inch pieces. If you are slow cooking, feel free to leave it in one big piece,  but you can still cut it into large chunks if preferred!

Nutrition

Calories: 294kcal, Carbohydrates: 5g, Protein: 37g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 124mg, Sodium: 288mg, Potassium: 719mg, Fiber: 1g, Sugar: 2g, Vitamin A: 110IU, Vitamin C: 18mg, Calcium: 51mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!

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Recipe Rating




26 Comments

  1. Milkfrothertop says:

    5 stars
    I love these dishes! They are tasty and easy to cook. I will definitely cook as best I can 🙂

    Reply
    1. Lorie says:

      Thanks!! Yes, so easy!

      Reply
  2. Jyothi (Jo) says:

    5 stars
    I am a huge instant pot fan, cooking in IP is not just easy and fast but it’s so convenient too. Carnitas are my absolute favorite. Love your pics and saving this recipe to try with chicken later.

    Reply
    1. Lorie says:

      Thanks Jo!! Chicken will be amazing as well!

      Reply
  3. Sam | Ahead of Thyme says:

    Wow, now this is my kind of dinner… so yummy! And it sounds so easy to make in an instant pot, I need to get my hands on one asap!

    Reply
    1. Lorie says:

      So so easy!!! Bonus right?!

      Reply