Easy Instant Pot Pork Carnitas Recipe

Okay, so, carnitas. But not the kind that take ALL DAY, because who has time for that, right? This is my cheater’s version using the Instant Pot, and honestly, it’s so good that nobody even notices the difference. Juicy, flavorful, fall-apart pork that’s just begging to be piled into tacos, burritos, or even just devoured straight from the pan (guilty!). Trust me, even if you think you can’t cook, you can nail this.

My husband? Obsessed. Straight up obsessed. I think he’d eat this every night if I let him. One time, I made a HUGE batch for a party and thought for sure we’d have leftovers for days. Nope. He and his buddies polished it off like it was their job. I wasn’t even mad, just impressed (and maybe a little annoyed that I didn’t get more, LOL). Now, whenever he sees me pulling out the pork shoulder, he starts doing this little happy dance. It’s kinda cute, kinda dorky, but hey, if it keeps him happy, I’m all in!

Why You’ll Love This Easy Instant Pot Pork Carnitas Recipe

• It’s faster than ordering takeout. Seriously.
• It makes you look like a culinary genius, even if you can barely boil water.
• The smell alone will make your neighbors jealous (and maybe invite themselves over).
• It’s ridiculously versatile – tacos, nachos, salads, you name it.
• Pork + Instant Pot = a match made in heaven. Enough said.

How to Make It

Alright, listen up, because this is where the magic happens. First, you gotta grab a big ol’ pork shoulder – don’t be shy, the bigger the better, especially if you wanna have leftovers (which you DO). Now, chop it up into like, manageable chunks. We’re not going for perfection here, just get it done.

Next, the seasoning! This is where you can get a little creative, but I usually just throw in a bunch of chili powder, cumin (can’t skip that!), garlic powder, onion powder, oregano, salt, and pepper. Basically, everything that smells good in your spice rack. Don’t measure too carefully, just eyeball it. Trust your gut.

Now, sear the pork in the Instant Pot. This is key for flavor! Get it nice and brown on all sides. If you try to skip this step I will come through your computer. It’s gonna get stuck to the bottom, but don’t panic. Just scrape it up with a wooden spoon after you add the liquid. The scraping adds flavor.

Then, pour in some orange juice (because citrus is key for carnitas), some chicken broth (or water, if that’s all you have), and a bay leaf (or two, I always forget how many I put in). Lock the lid on your Instant Pot and set it to high pressure for like, a good hour, maybe a little longer depending on how big your pork chunks are. You want it to be fall-apart tender.

When it’s done, let the pressure release naturally for like, 10-15 minutes, then do a quick release for the rest. Now, shred the pork with two forks. It should be super easy.

Finally, and this is important, spread the shredded pork out on a baking sheet and broil it for a few minutes until it gets crispy and golden brown on the edges. This is what makes it carnitas, not just pulled pork. Keep an eye on it because it can go from perfect to burnt real quick.

Ingredient Notes

• Pork Shoulder: Don’t even think about using something else. This is where the flavor comes from. Get a big one!
• Orange Juice: Fresh squeezed is better, but honestly, the stuff from the carton works just fine. Don’t sweat it.
• Chili Powder: I usually just grab whatever’s in the cabinet. It’s chili powder. It all works!
• Cumin: THIS IS ESSENTIAL. Don’t skip it! One time I ran out and tried to substitute with something else… disaster.
• Bay Leaves: Honestly, I usually forget these. And the carnitas are still delicious. But if you have them, throw them in. Why not?

Recipe Steps:

1. Chop pork shoulder into manageable chunks.
2. Combine chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper in a bowl.
3. Sear the pork in the Instant Pot.
4. Add orange juice, chicken broth, and bay leaf to the Instant Pot.
5. Lock the lid and cook on high pressure for 60-75 minutes.
6. Let the pressure release naturally for 10-15 minutes, then do a quick release.
7. Shred the pork with two forks.
8. Spread the shredded pork on a baking sheet and broil until crispy.

What to Serve It With

Tacos, duh! But also:

• Burrito bowls with rice, beans, and all the fixings
• Nachos piled high with cheese, salsa, and guacamole
• Salads with a zesty lime dressing
• Honestly, just eat it straight from the pan with a fork. No judgement here.

Tips & Mistakes

• Don’t overcrowd the Instant Pot when searing the pork. Work in batches if you need to.
• Make sure to scrape up those browned bits from the bottom of the pot after searing the pork. That’s where the flavor is!
• Watch the pork closely when broiling it, because it can burn quickly.
• If the pork is too dry after shredding, add a little bit of the cooking liquid back in.
• Don’t be afraid to experiment with the seasonings. Add a little bit of this, a little bit of that. It’s your kitchen, do what you want!

Storage Tips

Leftover carnitas will keep in the fridge for like, 3-4 days. Or you can freeze them for longer. Just make sure to store them in an airtight container. Cold carnitas are surprisingly good on a sandwich with some mustard. Or for breakfast, scrambled into eggs. Don’t knock it ’til you try it!

Variations and Substitutions

• If you don’t have orange juice, you can use lime juice or even pineapple juice. It’ll still be delicious.
• If you’re out of chicken broth, water works just fine. Just add a little extra seasoning to make up for the lack of flavor.
• I’ve used honey instead of the spices once when I was totally out. It wasn’t bad. Definitely different but edible.
• Sometimes I skip the oregano because I can never find it in my spice rack. It’s fine.
• Once I tried adding a splash of tequila…it was interesting. Not sure I’d do it again, but hey, you never know!

Frequently Asked Questions

Easy Instant Pot Pork Carnitas Recipe

This Easy Instant Pot Pork Carnitas Recipe is perfect for quick and delicious tacos, sandwiches, or over rice. Tender, flavorful, and easy to make!

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 pounds pork shoulder trimmed and cut into chunks
• ▢ 1 tablespoon vegetable oil
• ▢ 1 cup orange juice freshly squeezed
• ▢ 4 cloves garlic minced
• ▢ 2 teaspoons salt or to taste
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 1 teaspoon cumin ground
• ▢ 1 teaspoon dried oregano
• ▢ 0.5 teaspoon chili powder optional, for extra heat

Instructions

Preparation Steps

• Turn on the Instant Pot and select sauté mode. Add the vegetable oil.
• Season pork shoulder chunks with salt, pepper, cumin, oregano, and chili powder.
• Add the pork to the pot and sear until browned on all sides.
• Add orange juice and garlic to the pot. Close the lid and set to pressure cook on high for 35 minutes.
• Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
• Remove the pork and shred with forks. Optionally, broil in the oven for crispier carnitas.

Notes

Serve with warmed tortillas, avocado, onion, cilantro, and lime wedges for authentic tacos.