These Instant Pot Pork Carnitas are irresistibly tender, juicy, and packed with authentic Mexican flavors. Cooked quickly in the Instant Pot, the pork is infused with citrus, spices, and aromatics, then crisped to perfection for the ultimate taco, burrito, or bowl topping. Perfect for meal prep or a family dinner!
- 1.5 kg pork shoulder or pork butt (cut into large chunks)
- 1 tbsp olive oil
- 1 tbsp kosher salt (adjust to taste)
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano
- 4 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup orange juice (freshly squeezed)
- ¼ cup lime juice (freshly squeezed)
- ½ cup chicken broth or water
- 1 bay leaf
- 1 cinnamon stick (optional, for depth of flavor)
- 1 tbsp butter melted
- 1 tbsp olive oil
- 1 tsp honey (optional, for caramelization)
- 1 Prepare the Pork
Cut the pork shoulder into large chunks, about 2-3 inches each, and pat them dry with paper towels.
In a small bowl, mix the salt, black pepper, cumin, chili powder, paprika, and oregano.
Rub the spice mixture all over the pork pieces to evenly coat.
- 2 Sauté the Aromatics:
Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, add the diced onion and garlic, stirring until fragrant (about 2 minutes).
- 3 Brown the Pork
Add the seasoned pork chunks to the pot and sear each side for 2-3 minutes until golden brown. Work in batches if needed.
- 4 Add Liquids and Pressure Cook
Pour in the orange juice, lime juice, and chicken broth.
Add the bay leaf and cinnamon stick.
Close the Instant Pot lid, set the valve to "Sealing," and cook on Manual High Pressure for 60 minutes.
Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
- 5 Shred the Pork
Remove the pork from the pot and shred it using two forks.
Discard the bay leaf and cinnamon stick.
If desired, strain the remaining liquid and save for later to drizzle over the shredded pork.
- 6 Crisp the Carnitas (Optional but Recommended)
Preheat the oven to 200°C (400°F).
Spread the shredded pork evenly on a baking sheet.
Drizzle with melted butter, olive oil, and a bit of reserved cooking liquid.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
- Reheat in a skillet over medium heat for best texture.
- Serve in tacos, burrito bowls, nachos, or over rice with fresh toppings like avocado, salsa, or cotija cheese.
- Pork loin can be used, but it won’t be as tender due to lower fat content.
- For extra heat, add ½ tsp cayenne pepper to the spice rub.