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Instant Pot carnitas give you fall-apart tender pork with irresistibly crispy edges without spending all day at the stove. Fresh orange and lime, Mexican lager, garlic, oregano, and cumin pack the shredded pork with flavor before a three-round broil gives it that signature crispy finish.
About This Instant Pot Carnitas Recipe
These Instant Pot carnitas are the best homemade carnitas I’ve made, full stop. Carnitas are a traditional Mexican preparation of slow-cooked pork that’s pulled or shredded and typically tucked into tacos, burritos, and other dishes. My version uses the pressure cooker to get that same fall-apart texture in a fraction of the usual cooking time.
The Instant Pot does most of the heavy lifting, but this isn’t a basic dump-and-cook recipe. I start by searing seasoned pork shoulder in batches so every piece develops a deep brown crust. That step builds the base for the best flavor before the pork pressure cooks with white onion, garlic, oregano, cumin, lime juice, orange juice, and Mexican lager. Modelo or Pacifico are my go-to options because the beer adds depth without overpowering the citrus juices and spices.
Then comes my favorite part: the three-round juice-and-broil method. Once the cooked pork is tender enough to shred easily with two forks, I spread it across a large baking sheet, spoon over some of the cooking liquids, and put it under the broiler. Repeat the process, adding more liquid between rounds so the meat stays juicy while the edges brown and caramelize. That repeated broiling is how you get crispy carnitas instead of simply shredded pork.
My favorite way to serve these instant pot pork carnitas is in warm flour tortillas with sliced red onion, avocado, fresh cilantro, lime wedges, and hot sauce. They are just as good with corn tortillas or loaded into burritos, burrito bowls, nachos, enchiladas, and quesadillas. You can also turn them into Crispy Instant Pot Carnitas Tostadas when you want even more crunch.
Why You’ll Love This Recipe
If you want restaurant-quality carnitas without the all-day commitment, this Instant Pot method is about to become your new favorite.
- It feeds a crowd. A big batch of tender carnitas is an easy option for taco night, parties, or casual dinners where everyone can build their own plate.
- The leftovers are incredibly useful. Keep them in the fridge for quick tacos, salads, burritos, quesadillas, nachos, or a weeknight rice bowl.
- There are plenty of serving options. Put out tortillas and toppings for a DIY dinner, or use the cooked pork as part of your weekly meal prep.
- You don’t need a long slow cook. The pressure cooker drastically shortens the cooking time while still giving you tender pork that pulls apart easily.
- You control the heat. The base recipe is flavorful without being overly spicy, so everyone can add hot sauce, jalapeños, or other spicy toppings to taste.
ingredients
Pork shoulder. Boneless pork shoulder is the ideal cut for Instant Pot carnitas because of its marbling and connective tissue, which break down beautifully under pressure for tender, juicy meat. Cut it into large, even chunks (about 2-3 inches) so the meat sears and cooks evenly. Pork butt or Boston butt works just as well and is often more affordable. Avoid lean cuts like pork loin or tenderloin, which will dry out.
Seasoning and oil. You’ll need salt and black pepper to generously season the pork before searing, plus olive oil for browning it in the Instant Pot. A neutral high-heat cooking oil can be substituted for the olive oil.
Spices. Dried oregano and ground cumin are the two spices you’ll need for the braising liquid. Make sure your spices are relatively fresh for the best flavor.
Onion and garlic. Use white onion and fresh cloves garlic, roughly chopped before adding them to the braising liquid. Yellow onion can be substituted for the white onion if that’s what you have on hand.
Citrus. Fresh lime juice and orange juice give these Instant Pot carnitas their bright citrus flavor. I prefer squeezing fresh oranges, but natural orange juice works well as a convenient substitute.
Mexican lager. Mexican lager is my go-to for Instant Pot carnitas because it adds depth without overpowering the citrus and spices. Modelo Especial and Pacifico Clara are both excellent choices and available at most grocery stores. Dos Equis Lager is another good option. Avoid dark or heavily hopped beers (stouts, porters, IPAs), which will overpower the fresh citrus flavors. For an alcohol-free option, substitute chicken broth.
For Serving
Tortillas and toppings. Serve the carnitas in warm flour or corn tortillas with sliced red onion, avocado, fresh cilantro, lime wedges, and your favorite hot sauce. Pickled red onions and guacamole are also great additions if you want to add them.
this recipe’s must-haves
You’ll need an Instant Pot or another electric pressure cooker for this easy carnitas recipe. Make sure you’re familiar with how to lock the lid, cook on high pressure, and safely handle the natural pressure release for your particular model.
Grab a large baking sheet for the final broiler steps. You’ll also need two forks to shred the fall-apart pork and sturdy tongs for turning each batch as it sears. A medium bowl is handy for mixing the cooking liquid before you pour it over the seasoned pork.
how to make Instant Pot Carnitas (step-by-step)
Whisk
In a medium bowl, whisk together the oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined. Set aside.
Season & Sear
Season the pork chunks generously on all sides with salt and pepper. Set the Instant Pot to Sauté and add the olive oil. Once hot, add half the seasoned pork in a single layer and sear, turning every 45 to 60 seconds until browned on all sides. Transfer to a clean plate and repeat with the remaining pork, then press Cancel to turn off the heat.
Pressure Cook
Return all the pork to the Instant Pot and pour the braising liquid over the top. Close and lock the lid, then set to Manual High Pressure for 30 minutes.
Release
Once cooking is complete, let the remaining pressure release naturally for 15 minutes before opening the lid.
Shred
Set the oven broiler to high. Remove the pork to a large cutting board, or a large bowl if you’d rather shred it there, and pull it apart with two forks. Spread it evenly across a large baking sheet.
Broil
Spoon one third of the citrus juices from the Instant Pot over the pork and toss to combine. Give it a quick broil, 4 to 5 minutes, until the edges begin to crisp. Remove from the oven, spoon half of the remaining cooking liquids over the pork, toss, and broil for another 5 minutes. Remove once more, pour over the remaining juices, and toss one final time before serving.
Tips for Success
- Cut the pork into large, even chunks so every piece sears and cooks at the same rate
- Sear in batches instead of crowding the pot, or the pork will steam instead of brown
- Turn the pork every 45 to 60 seconds while searing for even color on all sides
- Stick with a Mexican lager like Modelo or Pacifico, and skip dark or hoppy beers that will overpower the citrus
- Let the pressure release naturally for the full 15 minutes, since a quick release tightens the meat and loses that fall-apart texture
- Don’t rush the three-round broil; each pass builds more crispy edges without drying out the meat
- Watch the broiler closely toward the end, since the gap between crispy and burnt is about 60 seconds
variations
For spicy carnitas, add a chipotle pepper in adobo to the braising liquid before you pressure cook the pork. You can add a little adobo sauce as well if you want more smoky heat, but start small so it doesn’t cover up the citrus flavors.
For an alcohol-free version, replace the Mexican lager with chicken broth. You’ll still get plenty of flavor from the oranges, lime juice, onion, garlic, oregano, cumin, and browned pork.
You can also make this recipe with pork butt or Boston butt instead of pork shoulder. Pork butt tends to have plenty of marbling and works with the same pressure cooking instructions, giving you rich, tender carnitas that shred easily.
More Pork Recipes to try: Pork Green Chili I Smoked Pork Loin I Pulled Pork Burger I Pork Belly Breakfast Sandwich
faqs
Can I make Instant Pot carnitas without beer?
Yes. Replace the Mexican lager with an equal amount of chicken broth for an alcohol-free version. You’ll lose a little of the depth the beer brings. However, the citrus juices, garlic, onion, oregano, cumin, and browned pork still give the dish plenty of flavor.
Why aren’t my carnitas crispy?
The broiler step is what turns tender shredded pork into crispy carnitas. Spread the meat out on a large baking sheet so plenty of it is exposed to the heat, and follow all three rounds of adding liquid and broiling. If the baking sheet is overcrowded or the meat is sitting in too much liquid at once, it will steam instead of crisp.
Can I make these carnitas in a slow cooker?
This recipe and its cooking time were developed specifically for an electric pressure cooker, so I recommend using the Instant Pot method as written. A slow cooker requires a different cooking time and method.
How long does it take to make Instant Pot carnitas?
Total time is about 1 hour and 25 minutes from start to finish, including 15 minutes of prep, 30 minutes of pressure cooking, 15 minutes of natural release, and about 15 minutes of broiling in three rounds. This is way faster than traditional carnitas, which can take 3-4 hours in the oven or 6-8 hours in a slow cooker.
Can I use pork tenderloin instead of pork shoulder?
No, pork tenderloin is too lean for carnitas and will come out dry and stringy. Stick with pork shoulder or pork butt (also called Boston butt), which both have the marbling and connective tissue needed for tender, juicy carnitas. The fat is what gives carnitas their signature texture.
How many people does this recipe serve?
This recipe makes about 8 servings using 4 pounds of pork shoulder. That’s enough for a crowd (think taco night for 6-8 people) or plenty of leftovers for meal prep. The recipe doubles easily if you have a 8-quart Instant Pot and need to feed more.
Need more inspiration for a savory meal? Check out my pork recipes page!
what to serve with Instant Pot Carnitas
Carnitas are made for tacos, so warm flour or corn tortillas are always a great place to start. You can also pile the pork onto crispy tostadas for plenty of crunch. My Crispy Instant Pot Carnitas Tostadas recipe walks you through the full tostada build.
This pork is also easy to turn into burritos, burrito bowls, or quesadillas depending on what you’re craving. For an even simpler meal, spoon the carnitas over rice and black beans for a quick weeknight bowl.
For side dishes, I like to keep things classic with Mexican rice, refried beans, chips, and veggie guacamole. Pair everything with a cold Mexican lager or a classic margarita to round out the meal.
how to store
Store: Keep leftover carnitas with a little cooking liquid in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat in a skillet over medium heat or under the broiler for a few minutes to bring back crispy edges.
Freeze: Freeze cooled carnitas with a little cooking liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Instant Pot Recipes
My Instant Pot Pot Roast is another pressure cooker dinner to keep around for nights when you’re craving something rich and comforting. The Instant Pot makes the meat tender without requiring an all-day cooking process.
For a cozy bowl that’s easy to make for dinner or meal prep, try my Instant Pot Chili. It’s the kind of hearty pressure cooker recipe that works just as well for a weeknight meal as it does for feeding a group.
My Instant Pot Chicken Tinga Tacos are a great option when you want another taco night recipe but would rather use chicken. The saucy shredded chicken gives you something completely different from the crispy texture of these carnitas.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
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Instant Pot Carnitas
equipment
- Instant Pot or electric pressure cooker
- Large baking sheet for broiling
- Two forks for shredding
- Tongs for searing
ingredients
- 4 lbs pork shoulder or butt cut into large chunks
- 3 tsp salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 1 Tbsp dried oregano
- 1 Tbsp ground cumin
- 1 large white onion chopped
- 8 cloves garlic chopped
- 2 limes juiced
- 2 large oranges juiced (or ¾ cup natural orange juice)
- 1 cup Mexican lager Modelo or Pacifico recommended
- Flour tortillas
- Sliced red onion
- Sliced avocado
- Lime wedges
- Fresh cilantro
- Hot sauce
instructions
- In a medium bowl, whisk together the oregano, cumin, onion, garlic, lime juice, orange juice, and beer until combined. Set aside.
- Season the pork chunks generously on all sides with salt and pepper.
- Set the Instant Pot to Sauté and add the olive oil. Once hot, add half the pork in a single layer and sear, turning every 45 to 60 seconds, until browned on all sides. Transfer to a clean plate and repeat with the remaining pork. Press Cancel to turn off the heat.
- Return all the pork to the Instant Pot and pour the braising liquid over the top.
- Close and lock the lid. Set to Manual High Pressure for 30 minutes.
- Once cooking is complete, allow the pressure to naturally release for 15 minutes before opening the lid.
- Set the oven broiler to high.
- Remove the pork to a large cutting board and shred with two forks. Spread evenly across a large baking sheet. Spoon one third of the juices from the Instant Pot over the pork and toss to combine. Broil for 4 to 5 minutes until the edges begin to crisp.
- Remove from the oven and spoon half of the remaining juices over the pork. Toss and return to the broiler for an additional 5 minutes.
- Remove from the oven and pour over the remaining juices. Toss one final time to combine. Serve immediately in flour tortillas with red onion, avocado, lime, and cilantro.
video
notes
- Beer choice: Use a Mexican lager like Modelo or Pacifico. Avoid dark or heavily hopped beers, which can overpower the citrus flavors.
- Sear in batches: Don’t crowd the Instant Pot or the pork will steam instead of brown. Searing in two batches gives you the best flavor.
- Natural release: Let the pressure release naturally for the full 15 minutes to keep the pork tender and juicy.
- Broil three times: The three rounds of adding cooking juices and broiling are key to getting crispy edges without drying out the pork. Keep a close eye on the meat under the broiler so it doesn’t burn.
- Serve immediately: Carnitas have the best texture right after broiling, while the edges are still crispy.
- Also try: Pile the carnitas onto tostadas with my Crispy Instant Pot Carnitas Tostadas recipe.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
