Instant Pot Carnitas are the ultimate way to get crispy, juicy traditional pork carnitas in a fraction of the time. Perfect for tacos or burrito bowls, this easy recipe delivers bold flavor and tender meat with irresistibly crisp edges.
Friends, these Instant Pot Carnitas are what weeknight dinner dreams are made of. I've made these exactly 3 times in the last month, and I think it's safe to say they're going to be a staple in my monthly meal plan. Juicy, tender shredded pork with crispy edges, all done in a fraction of the time thanks to pressure cooking. No deep frying, no standing over the stove for hours—just flavorful, crispy pork carnitas that taste like they’ve been slow simmering all day.
Carnitas means “little meats” in Spanish, and if you’ve ever had a good taco al pastor or street-style carnitas taco, you know how addictive those crispy bits can be. This version keeps it simple with just a handful of ingredients, most of which you probably already have. It’s great for meal prep, feeding a group, or just making your Tuesday feel a little more like a party.
This recipe is the best since it's fast (by carnitas standards anyway), hands-off, and the flavor of these juicy pork carnitas is deeply savory with just a touch of heat and citrus. Pressure cooking takes a tough cut of meat and turns it into melt-in-your-mouth shredded meat with almost no effort. And, it's all crisped up under the broiler, which gives you those irresistible golden-brown edges. It’s my favorite way to make carnitas and works just as well for a family dinner as it does for a taco bar with friends.
In This Post
Key Ingredients
Just a few simple ingredients are all you need to make these flavorful carnitas.
- Pork butt. Boston butt is ideal here. It’s marbled with fat that melts during pressure cooking, keeping the meat tender and juicy. Trim the fat, but definitely leave a little on the meat here—it’s doing important work and adds to the flavor of the finished carnitas.
- Chipotle chiles in adobo. These bring the smoky, spicy punch that gives this dish so much character. Don’t skip them unless you really can’t handle heat. (Note - the first time I tested this recipe, I used a full can of chiles in adobo sauce and it was quite spicy, even for me, a spice addict. In my 2nd and 3rd rounds, I used just the adobo sauce with 2 of the chiles, and made sure to remove the actual chile from the pork vs. working it into the mix. Much better!)
- Orange juice and zest. The orange flavor adds just enough brightness to cut through the richness of the pork. If you plan on doubling the recipe, add a bit more orange juice to the Instant Pot.
- Bay leaves and a cinnamon stick. These may seem subtle, but they’re the quiet backbone of good carnitas flavor.
How To Make Instant Pot Pork Carnitas
- Prepare the pork. Start by cutting your pork shoulder into 2-inch chunks. Don’t go too small or they’ll disintegrate after cooking. While I try to trim off much of the excess fat, I like to leave some of it on—it melts down and adds a ton of richness to this dish.
- Add everything to the Instant Pot. Add the pork to your Instant Pot along with the cumin, oregano, salt, chopped onion, and minced garlic. Use a spoon (or your hands!) to really mix everything around. The goal here is to coat every surface of that pork with seasoning and aromatics. Pour in the adobo sauce with 2 of the chiles. Add the orange juice and zest, drop in the bay leaves and the cinnamon stick, and give everything one more stir. This mixture will look like a mess, but it smells amazing and only gets better as it cooks.
- Cook. Seal the Instant Pot and set it to cook on high pressure for 40 minutes. (Note - when I doubled the recipe, I increased the cooking time to 70 minutes.) After cooking, let the pressure release naturally for 15 minutes, then carefully do a manual release for any remaining pressure. This combo helps keep the meat juicy and tender without drying it out.
- Shred the pork. Use a slotted spoon to transfer the pork to a large bowl. It will be fall-apart tender, and you should be able to shred it easily with two forks. You’ll notice some bits are softer while others are already a little crispy—that’s good. Keep those textures.
- Broil the carnitas. Arrange the shredded pork on a large sheet pan in a single layer. This part is important! Don’t pile it on or it’ll steam instead of crisp. Do this in batches if needed. Spoon about one cup of the cooking liquid over the top of the cooked pork—this keeps it moist while it crisps and adds even more flavor. Broil on high for 5 minutes, then flip the pork around with tongs or a spatula and broil for 3 to 5 more minutes until those perfect crispy edges appear. Keep an eye on the pork to make sure it doesn't start to burn. If your oven runs hot, pull it out early.
- Serve! Serve your crispy carnitas in warm corn tortillas with fresh lime wedges, pico de gallo, sliced avocado, or whatever toppings you love.
Variations and Substitutions
Want to know how to change things up? Try some of these swaps.
- Use chicken broth instead of orange juice for a more savory version, or mix both for balance.
- If you prefer a milder flavor, reduce the amount of chipotle and supplement with a little chili powder.
- For a leaner option, you can try pork loin, but be prepared to add a little olive oil to make up for the lower fat content. You can also make this recipe using chicken! If using chicken, lower the cook time to about 30 minutes.
- Don’t want to broil? Toss shredded pork in a cast iron skillet over high heat with a little oil over medium heat and crisp in batches until golden.
My Favorite Ways To Serve Carnitas
One of the best things about this dish is that it can be used in so many different ways! I love making a big batch, freezing family-sized portions, then pulling one out when I need it. Here are some of my favorite ways to enjoy these crispy carnitas:
- Carnitas tacos topped with fresh cilantro, onion, and lime juice, or my favorite - pineapple habanero salsa!
- Over Mexican rice with crock pot pinto beans and roasted veggies for quick burrito bowls, or stuffed into a large tortilla for carnitas burritos
- On nachos with melted cheese and pickled jalapeños
- In breakfast tacos with creamy scrambled eggs
- Tossed into quesadillas or folded into empanadas
Frequently Asked Questions
Yes! This is a great meal to prep on the weekends and enjoy all week! (Plus, the flavor actually gets better with time!) Store the cooked carnitas in an airtight container in the fridge for up to 4 days.
Pork shoulder, Boston butt, or pork butt are best. Pork loin can work, but it’s less forgiving due to lower fat content.
It’s optional, but a squeeze of lime juice over the crispy pork brightens everything up. Add it right before serving, or serve the pork with lime wedges.
You can make this on the stovetop or use a crockpot, but the cooking time will be longer. For the stove, simmer over low heat for several hours until tender. If making slow cooker carnitas, cook for about 7-8 hours on high in the crockpot.
Cool your leftover carnitas completely and store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze in resealable bags with a bit of cooking liquid to keep everything moist. Reheat in a hot skillet or air fryer for the best texture—no microwave mush here.
These Instant Pot carnitas are one of my favorite easy recipes for weeknight dinners, casual parties, or meal prep Sundays. If you try them, let me know what you think by leaving a comment below. And don't forget to tag me with a pic @frontrangefed on Instagram!
Recipe
Easy Instant Pot Carnitas Recipe - Crispy And Juicy!
Ingredients
- 3-4 lbs boneless pork butt trimmed and cut into 2-inch chunks
- 1 teaspoon ground cumin
- 1 ½ teaspoon oregano
- 1 ½ teaspoon salt
- 6 cloves garlic minced
- 1 medium onion chopped
- 1 can chipotle chiles in adobo sauce
- ½ cup orange juice
- zest from 1 orange
- 2 bay leaves
- 1 cinnamon stick
Instructions
- Add the trimmed pork, cumin, oregano, salt, onion, and garlic to the Instant Pot and stir to coat.
- Add 2 chiles from the can of chipotle chiles and reserve the rest for another use. Pour in all of the adobo sauce, the orange juice, orange zest, bay leaves, and cinnamon stick. Stir again.
- Seal the Instant Pot and cook on high pressure for 40 minutes. Allow 15 minutes of natural release, then manually release remaining pressure.
- Use a slotted spoon to transfer the pork to a large bowl, then use two forks to shred the pork.
- Broil the carnitas on high for 5 minutes, flip, and broil 3 to 5 minutes more until the edges of the pork are golden brown and crispy.
- Serve immediately in tacos, burritos, rice bowls, or salads.
Notes
- Trim the meat, but leave a little fat on for added flavor.
- Make sure not to overpack the cooked pork onto your baking trays when boiling - it should be in a single layer. Do this step in batches if needed to ensure you're crisping it up evenly.
Fern says
These were so easy to make and tasted great! Will be making a bigger batch next time to freeze for later!
Sarah Jenkins says
Glad you loved them Fern!!