instant pot carnitas recipe
The Best instant pot carnitas recipe
I also love how adaptable it is. You can serve it straight from the Instant Pot with rice and beans, or shred it over tacos, burritos, or even in a quick grain bowl. The pork stays juicy and flavorful, so it’s a great way to stretch a protein without sacrificing taste. Plus, since it’s slow-cooked, it’s one of those meals that feels indulgent but isn’t too heavy—just enough richness to satisfy without overpowering. And honestly? It’s one of those recipes that feels like a little treat, even if you’re just making it for the family.
Easy Instant Pot Carnitas
Tender, smoky pork carnitas cooked in the Instant Pot for a quick and flavorful twist on a classic Mexican street-food favorite. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs pork shoulder (cut into 1-inch chunks)
- 1 cup chicken broth
- 1 cup orange juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large tortilla (flour or corn)
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup crumbled cotija cheese (optional)
- 1 avocado, sliced
👨🍳Directions
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1
Place pork chunks in the Instant Pot. Add chicken broth, orange juice, garlic, cumin, smoked paprika, salt, pepper, and olive oil. Stir gently to combine. -
2
Set the Instant Pot to High Pressure and cook for 15 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. -
3
Transfer pork to a large bowl. Use a fork to shred the meat until it’s tender and falling apart. Stir in any remaining liquid from the pot. -
4
Warm tortillas in a dry skillet or microwave. Assemble tacos with shredded carnitas, lettuce, tomatoes, cheese, and avocado.
🔧Equipment
- Instant Pot
- Mixing bowls
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Instant Pot Carnitas Works
❓ Frequently Asked Questions About Instant Pot Carnitas
How do I adjust the recipe for smaller or larger batches?
Yes, you can scale the recipe up or down. For larger batches, multiply all quantities by 2 or 3 and adjust the cooking time by about 15–20 minutes per additional batch. For smaller portions, halve or quarter the ingredients and reduce the cooking time by 5–10 minutes. Keep an eye on the meat—it should still pull away from the edges when done.
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Can I use pork shoulder instead of pork belly for carnitas?
Absolutely. Pork shoulder works well, though it may be slightly tougher than pork belly. Trim excess fat, then render it in the Instant Pot to crisp up the edges before adding the broth and spices. This helps mimic the flavor and texture of belly carnitas.
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What if I don’t have an Instant Pot? Can I cook this in a Dutch oven?
Yes, you can adapt this recipe in a heavy-bottomed Dutch oven. Sear the pork in batches, then transfer to the pot. Cook on low heat for 2–3 hours, stirring occasionally, until tender. Add broth and spices, then simmer uncovered until the meat pulls apart. The Dutch oven method may take slightly longer, so monitor closely.
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How do I ensure the carnitas stay crispy?
For extra crispiness, double-coat the pork in the Instant Pot’s oil spray after cooking. Remove the meat, shake off excess oil, then place it back in the pot for 1–2 minutes to reheat. Alternatively, transfer the meat to a baking sheet and broil for 2–3 minutes until golden. Avoid overcrowding to prevent steaming.
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Can I freeze carnitas for later use?
Yes, you can freeze cooked carnitas. Let them cool completely, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. To reheat, warm in the Instant Pot (Sauté function) or oven at 350°F until heated through. Thaw in the fridge overnight before reheating.
