Instant Pot Pulled Pork Carnitas Recipe

These Instant Pot Pork Carnitas are super tender in a fraction of the time, perfectly seasoned with fresh citrus and will wow your tastebuds.

Serve this easy pork carnitas as a filling for tacos, burritos, quesadillas or in salads.

Pork Carnitas Recipe

Carnitas are a pulled pork that is typically braised in the oven or slow cooker for hours, creating a tender piece of meat. With the help of the pressure cooker, you can have that same tenderness and juicy flavor in a fraction of the time!

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to make these juicy and flavorful carnitas in the instant pot. As always, you can find the full list of ingredients located in the printable recipe card below.

• Boneless Pork Shoulder Roast – trim the fat off and cut into 3 to 4 inch pieces.
• Seasonings – salt, pepper, cumin, garlic, sazon, oregano, chili powder, cayenne pepper
• Chicken Broth – to help bring the instant pot to pressure
• Orange Juice – crucial ingredient needed for that signature flavor
• Lime Juice – fresh lime juice is a must

How To Make Carnitas in the Instant Pot

Start by cutting up your pork into smaller chunks of meat. I typically quarter the pork roast (for this recipe I used two 2.5 pound roasts).

Sear The Pork

Season the pork with salt and pepper and then sear directly in your pressure cooker on the SAUTE function until browned on all sides.

Season and Pressure Cook

Once you’ve seared the pork pieces sprinkle them with a combination of spices before placing them in the pressure cooker.

Add a cup of chicken broth, some freshly squeezed orange juice and lime juice to the pot.

Toss in a couple bay leaves, place on the lid and bring to high pressure for 80 minutes.

Let the pressure release naturally for 10 minutes before fully releasing pressure.

Shred Pork

Once the pork is done in the pressure cooker you’ll remove it and gently shred it into smaller chunks with two forks. At this point, the pork will be super tender and should fall apart easily.

Reduce Liquid and Make it Crispy

Turn the pressure cooker to SAUTE mode and reduce the liquid till it’s down to 1 cup left. Toss the shredded pork in the reduced sauce and spread into an even layer on a foil lined baking sheet.

Broil the meat for about 5 minutes in the oven, then use a spatula to flip it over and broil for an additional 5 minutes.

By broiling the meat in the reduced sauce you’ll get little bits of caramelized and crispy pork that is seriously irresistible!

What Cut of Pork Is Used For Carnitas?

For best results you’ll want to use a PORK SHOULDER or PORK BUTT roast to make carnitas.

PRO TIP: Find a cut of pork that has ribbons of fat running throughout to help keep the pork nice and moist. Since we’re quickly cooking these carnitas in the pressure cooker, make sure to trim as much of the fat off the outside as you can.

Make Ahead and Storage

Shredded pork is great because it can easily be prepared ahead of time and stored in the fridge or freezer. It reheats very well.

Store pork in an air tight container in the fridge for up to 5 days, or in the freezer for up to 3 months.

TO REHEAT: simply warm up in the microwave until heated through. To regain that crisp texture, you can also pop it under the broiler in the oven for a few minutes after it’s been reheated.

What I love most about this recipe is that it makes a LOT of pork carnitas. I can use the leftovers for quick lunches throughout the week or freeze it and serve it again another night.

What To Serve with Carnitas?

Ready to make these crispy carnitas and looking for some side dish inspiration? I’ve got you covered with these delicious Mexican-inspired side dish recipes…

You’re going to LOVE this super simple recipe!

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

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Pulled Pork Carnitas Recipes

These Crispy Instant Pot Pork Carnitas are made in a fraction of the time, but still super tender with crispy, caramelized edges!

Prep Time30 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 50 minutes mins

Course: Dinner

Cuisine: Mexican

Servings: 22 people

Calories: 133 kcal

Author: Shawn

Ingredients

• 5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp olive oil
• 3 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp sazon, found in the Mexican aisle
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/8 tsp cayenne pepper
• 1 cup reduced sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 2 tbsp freshly squeezed lime juice
• 2 bay leaves

Instructions

• Heat the pressure cooker on SAUTE mode until hot. Season the pork pieces with salt and pepper. Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5 minutes).

• Remove pork from pressure cooker and set aside. Combine the cumin, garlic powder, sazon, oregano, chili powder and cayenne pepper in a small bowl and rub into the pork pieces.

• Pour the chicken broth, orange juice and lime juice in the pressure cooker and use a wooden spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place the pork into the liquid and toss in the bay leaves.

• Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80 minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.

• Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred into smaller chunks. Meanwhile turn the pressure cooker to SAUTE mode and reduce the liquid till it’s about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced liquid.

• Spread the pork into an even layer on a baking sheet and turn your oven’s broiler to high. Place the pork about 6 inches from the broiler and cooker for 5 minutes, use a spatula to flip the meat over and cook an additional 5 minutes, until browned and crispy on the edges.

• Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!

Notes

*I use an 8 quart instant pot for this recipe. SLOW COOKER OPTION To easily convert this instant pot recipe to the slow cooker, just brown the pork in a skillet on the stove top, prior to placing the pork in the slow cooker. Cook on low for 6 to 8 hours, until the pork is tender and able to be pulled apart easily. Transfer the juices from the slow cooker to a pot on the stove top and reduce the liquid to 1 cup. Continue with the rest of the recipe as written.

Nutrition

Calories: 133kcal | Carbohydrates: 1.1g | Protein: 13.4g | Fat: 8.1g | Cholesterol: 46mg | Sodium: 350.3mg | Sugar: 0.3g | Vitamin C: 4mg

Keywords: Instant Pot Pulled Pork, Pork Carnitas

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