Recipe

Instant Pot Pork Carnitas

Pressure-cooked pork shoulder with citrus and spices, finished under the broiler for crisp edges and a glossy, flavorful lacquer.

By Matt Campbell

•

4.8

A real photo of crispy-edged Instant Pot pork carnitas spread on a sheet pan with caramelized bits, with a small bowl of reserved citrusy cooking juices nearby in a bright home kitchen

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Carnitas are not pulled pork’s cousin who shows up late and wears the same outfit. Carnitas are their own thing: pork that is tender and shreddable, yes, but also crispy at the edges, a little glossy, and aggressively taco-ready.

This Instant Pot version gets you there without babysitting a Dutch oven all afternoon. We pressure cook pork shoulder with orange, lime, oregano, and bay until it practically sighs apart. Then we do the important part: shred it, hit it with a quick blast under the broiler, and paint it with reserved juices so every bite tastes like it earned those crunchy bits.

A real photo of pork carnitas tacos on warm corn tortillas topped with chopped white onion and fresh cilantro on a simple dinner plate

Why It Works

Fast, deep flavor: Pressure cooking infuses the pork with citrus, garlic, and warm herbs in about an hour.
Crisp edges on demand: The broiler finish gives you the signature carnitas texture a slow cooker alone cannot.
Built-in sauce: You reserve and reduce the cooking liquid, then spoon it over the pork for a glossy, savory citrus lacquer.
Taco cues included: Classic carnitas toppings like cilantro, white onion, and corn tortillas keep this firmly out of “BBQ pulled pork” territory.

Pairs Well With

Storage Tips

How to Store Leftover Carnitas

Fridge: Store pork in an airtight container for up to 4 days. Keep reserved juices in a separate small container if possible.
Freezer: Freeze for up to 3 months. For best results, freeze the pork with a few spoonfuls of juices to prevent drying out.
Reheat (best texture): Spread pork on a sheet pan, drizzle with a little reserved juice, and bake at 425°F for 8 to 12 minutes, or broil for 2 to 4 minutes to re-crisp.
Reheat (fast): Skillet on medium-high with a splash of juice or water, press it into a thin layer, and let it sizzle until the bottom gets crisp.

Common Questions

What cut of pork is best for carnitas?

Pork shoulder is the move. It is often sold as Boston butt (labels vary by store and region). It has enough fat to stay juicy through pressure cooking and the broiler finish. Pork loin can work, but it is much easier to dry out and it will not have the same rich carnitas vibe.

Do I have to cube the pork?

For the Instant Pot, yes, it helps. Cubes (about 2 inches) cook more evenly and faster than a whole roast, and you get more surface area to soak up flavor.

My pork is not shredding. What did I do wrong?

Nothing dramatic. Sometimes a shoulder is just a little stubborn (or your cubes were a bit larger). If it is not easily shreddable, put it back in and pressure cook 5 to 10 minutes more, then do a quick release.

Why is my pork not crisping under the broiler?

Two common issues: too much liquid on the pan, or the pork is piled too thick. Spread it out, broil close to the heat, and only spoon on a little juice at a time. Think lacquer, not soup.

Can I make these less citrusy?

Yes. Use half the orange juice and replace the rest with chicken broth. Keep the lime, though. Lime is doing a lot of the “bright” heavy lifting.

Is carnitas spicy?

Traditional carnitas are more savory than spicy. This recipe is mild as written. Add jalapeño to the pot or serve with a spicy salsa if your household likes heat.

How is this different from pulled pork?

Pulled pork often leans sweet or smoky and is usually served on buns with BBQ sauce. Carnitas are citrusy, herby, and finished crisp, then served with corn tortillas, cilantro, and white onion. Same shred, totally different mission.

Can I do this in a slow cooker?

Yes, but a slow cooker alone will not crisp the meat. You still want the broiler (or a hot skillet) at the end for those signature crunchy edges.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart Instant Pot or other electric pressure cooker
Sheet pan
Aluminum foil (optional, for easy cleanup)
Large bowl (for shredding and tossing)
Tongs
Two forks (or a hand mixer, optional)
Fine mesh strainer (for reserving juices)

I love carnitas for the same reason I love a good kitchen friend: they show up reliable, bold, and ready to make everything feel like a party, even if it is Tuesday. The first time I tried doing them at home, I nailed the tenderness and completely missed the point by skipping the crisp step. Tasty, sure. Carnitas, not quite.

Now I treat the broiler like the final boss. Shred, spread, crisp, lacquer with those citrusy juices, and suddenly the pork has crunchy edges and that “pause mid-bite” seasoning moment. Also, if you are not sneaking a crispy shard straight off the pan, are you even cooking?

Instant Pot Pork Carnitas

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Servings 8

Ingredients

For the carnitas

4 lb pork shoulder, cut into 2-inch cubes
2 tsp kosher salt (Diamond Crystal), plus more to taste (use 1 1/2 tsp if using Morton)
1 tsp ground cumin
2 tsp dried oregano (Mexican oregano if you have it)
1 tsp freshly ground black pepper
1 small onion, sliced
5 cloves garlic, smashed
1 bay leaf
1/2 cup orange juice (fresh or bottled)
Juice of 2 limes
1/2 cup low-sodium chicken broth
1 tbsp neutral oil (avocado, canola, or vegetable)

For serving (carnitas-style, not pulled pork style)

Warm corn tortillas
Chopped fresh cilantro
Finely diced white onion
Lime wedges
Salsa verde or your favorite salsa

Quick pickled onions (optional but highly encouraged)

1 medium red onion, thinly sliced
1/2 cup apple cider vinegar (or white vinegar)
1/2 cup warm water
1 tbsp sugar
1 1/2 tsp kosher salt

Instructions

Make the quick pickled onions (optional)

In a jar or bowl, whisk together vinegar, warm water, sugar, and salt until dissolved.
Add sliced red onion and press down so it is mostly submerged. Let sit 20 to 30 minutes while you cook. Refrigerate leftovers up to 2 weeks.

A real photo of thinly sliced red onions soaking in pink pickling brine inside a glass jar on a kitchen counter

Pressure cook the pork

Season pork cubes with salt, cumin, oregano, and black pepper.
Set Instant Pot to Sauté. Add oil. Working in 2 batches if needed, brown pork in spots on a couple sides (about 2 to 3 minutes per batch side). This is optional but adds flavor. Transfer browned pork to a bowl.
Add sliced onion to the pot and sauté 2 minutes, scraping up browned bits. Add garlic and cook 30 seconds.
Press Cancel. Add orange juice, lime juice, chicken broth, and bay leaf. Return pork (and any juices) to the pot and stir.

Note: Do not reduce the liquid here. The orange juice, lime juice, and broth are your pressure cooking liquid and help the pot come to pressure properly.
Lock lid and set to High Pressure for 35 minutes. Let pressure release naturally for 15 minutes, then do a quick release for remaining pressure.

Shred and reserve the juices

Using tongs, transfer pork to a large bowl. Remove the bay leaf if you see it (it might be hiding in the liquid).
Strain the cooking liquid into a bowl or measuring cup. If the bay leaf ended up in the strainer, fish it out and toss it. Skim off excess fat if you want, but leave a little for flavor.
Shred pork with two forks. Taste and adjust salt if needed.

5 to 10 minutes more, then quick release.

Broiler finish for crisp edges

Set oven to broil and position a rack 6 to 8 inches from the heat.
Line a sheet pan with foil (optional). Spread shredded pork in an even layer. Spoon 2 to 4 tablespoons of reserved juices over the top and toss lightly.
Broil 4 to 6 minutes until the top has browned and crisped in spots. Toss, spoon a little more juice over the pork, then broil another 3 to 5 minutes until you have plenty of crispy edges.

Optional: reduce juices for a glossy lacquer

While the pork broils, pour reserved juices back into the Instant Pot and set to Sauté (or simmer in a small saucepan). Simmer 8 to 12 minutes until slightly reduced.
Drizzle a little reduced juice over the finished pork right before serving. You want glossy and flavorful, not soggy.

A real photo of shredded pork carnitas crisping on a foil-lined sheet pan with browned edges just after coming out from under the broiler

Serve like carnitas

Load warm corn tortillas with carnitas.
Top with chopped cilantro and diced white onion. Finish with lime and salsa.
Add quick pickled onions for a bright, tangy crunch.

Nutrition information is estimated.

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