Instant Pot Pork Carnitas (Crispy Edges, Fall-Apart Tender)
These Instant Pot Pork Carnitas are everything traditional carnitas should be — fall-apart tender on the inside with those irresistible crispy, caramelized edges on the outside.
Citrus-braised pork shoulder cooked under pressure and then finished under the broiler for authentic carnitas texture in a fraction of the time.
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The secret is the two-step finish. Pressure cooking gets the pork melt-in-your-mouth tender, then a quick run under the broiler with some of the cooking liquid creates those crispy, golden edges that make carnitas so completely irresistible. Skip that broiler step and you just have shredded pork. Do it and you have carnitas.
Serve them in tacos, lettuce wraps, burrito bowls, salads, or just straight from the pan because you can’t stop eating them. This recipe makes a big batch and it reheats beautifully, which means Taco Tuesday just got a whole lot better.
Why You’ll Love These Instant Pot Carnitas
- Authentic crispy edges — the broiler step is the difference between shredded pork and REAL carnitas
- Citrus braising liquid — fresh orange and lime juice make the flavor bright, complex, and completely addictive
- Incredibly versatile — use in tacos, bowls, salads, lettuce wraps, nachos. The list is endless
- Instant Pot does the heavy lifting — 30 minutes at pressure instead of hours in the oven
- Even better the next day — make a big batch and eat carnitas all week
Shop This Recipe
- 6-Quart Instant Pot — the IP-Duo series works perfectly for this recipe
- Rimmed Baking Sheet — for the broiler finish that makes these truly great
- Pork Shoulder Roast — also sold as pork butt; the fat content is essential for authentic carnitas flavor
- Mexican Oregano — more citrusy and earthy than Italian oregano; find it in the Latin foods aisle
- Fresh Oranges — fresh juice only here; bottled juice won’t give you the same bright flavor
Instant Pot Pork Carnitas (Crispy Edges, Fall-Apart Tender)
Ingredients
Equipment
Method
- Whisk together the chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and cumin in a medium bowl. Season with salt and black pepper and set aside.
- Press Sauté on the Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork chunks. Season with salt and black pepper. Brown on all sides, about 1–2 minutes per side. Transfer to a plate and repeat with another tablespoon of oil and the remaining pork. Set aside. Do NOT use the lid during the Sauté function!!
- Sauté the Aromatics (Optional but Recommended):
- Add the remaining tablespoon of oil to the pot along with the red onion, jalapeño, and garlic. Sauté, stirring occasionally, until softened and translucent, about 3–4 minutes. This step deepens the flavor significantly and is absolutely worth the extra few minutes.
- Return the seared pork to the pot and pour the braising liquid over the top. Add the lid, set the steam release handle to Sealing, and press Manual/Pressure Cook on High for 30 minutes.
- When cook time is complete, allow the pressure to release naturally for 20–25 minutes, then quick release any remaining pressure.
- A few minutes before the steam finishes releasing, preheat your oven broiler to high and line a large rimmed baking sheet with aluminum foil.
- Transfer the pork to the prepared baking sheet and shred with two forks. Drizzle with ¼ cup of the cooking liquid from the Instant Pot and toss to combine. Spread into a thin, even layer.
- While the pork is broiling, press Sauté on the Instant Pot to reduce the remaining cooking liquid by half — this becomes your serving sauce.
- Broil the pork for 4–5 minutes until the edges start to crisp and caramelize. Remove from oven, add a little more cooking liquid, flip the meat, and broil another 4–5 minutes until crispy on the other side.
- Serve immediately with the reduced cooking liquid spooned over the top, fresh lime wedges, and chopped cilantro. Enjoy!
Tips & Variations
The Pork
- Pork shoulder is non-negotiable — it has the right fat content for authentic carnitas; leaner cuts will dry out
- Cut into chunks for better browning — smaller pieces = more surface area for searing = more flavor
- Don’t skip the sear — browning the pork creates a fond that adds incredible depth to the braising liquid
The Broiler Step
- This is what makes them CARNITAS — the broiler step is optional but absolutely do it; it creates the crispy caramelized edges that separate carnitas from plain shredded pork
- Watch them closely — broilers vary wildly; check at 3 minutes the first time you make this
- The cooking liquid toss is essential — drizzling with braising liquid before broiling adds flavor AND helps the edges caramelize
Make Ahead & Storage
- Even better the next day — the flavors deepen significantly overnight
- Refrigerator: Store in an airtight container with some cooking liquid for up to 4 days
- Freezer: Freeze in portions with cooking liquid for up to 3 months
- Reheat: Warm in a skillet over medium heat and hit under the broiler briefly to re-crisp the edges
Variations
- Serve in tacos with diced white onion, cilantro, and salsa verde
- Burrito bowls over cilantro lime rice with black beans and guacamole
- Carnitas nachos — layer on tortilla chips with cheese and jalapeños
- Lettuce wraps for a low carb option
Serving Suggestions
- Warm corn or flour tortillas for tacos
- Over Instant Pot Cilantro Lime Rice for burrito bowls
- With [Easy Chunky Refried Beans] on the side
- Topped with fresh pico de gallo, guacamole, and crema
- In lettuce cups for a low-carb option
Frequently Asked Questions
Q: Can I make this in a slow cooker instead? A: Yes. Sear the pork in a skillet, sauté the aromatics, then transfer everything to a slow cooker and cook on low for 8 hours. Finish under the broiler the same way.
Q: My Instant Pot model is different. Will this still work? A: Yes. The buttons may be labeled differently but the function is the same. Look for Manual or Pressure Cook on High. Consult your model’s manual if needed.
Q: Can I skip the natural release and do a quick release? A: We strongly recommend the natural release. It allows the pork to finish cooking gently and stay juicy. A quick release can tighten the proteins and make the meat less tender.
Q: What cut of pork works best? A: Pork shoulder (also sold as pork butt) is ideal. Boston butt works great too. Avoid pork loin as it’s too lean and will dry out.
Q: How do I know when the pork is done? A: It should shred easily with two forks with very little resistance. If it’s tough to shred, it needs more time. Add 10 more minutes at high pressure.
Why This Recipe Works
- Citrus braising liquid: Fresh orange and lime juice tenderize the pork while adding bright, complex flavor that balances the richness of the pork shoulder
- Sautéing the aromatics: Cooking the onion, jalapeño, and garlic before pressure cooking releases their flavors into the fat, creating a more complex base
- Natural pressure release: Slow pressure release keeps the pork fibers relaxed and juicy
- The broiler finish: High heat caramelizes the natural sugars in the braising liquid coating the pork, creating those crispy, golden edges that are the hallmark of authentic carnitas
More Mexican Recipes
- Instant Pot Cilantro Lime Rice — Fluffy, bright, and packed with fresh cilantro and lime, this Chipotle-style rice makes every carnitas bowl complete.
- Chicken and Black Bean Burrito Skillet — Bold smoky chicken with black beans, corn, and peppers in one pan. It’s a 30-minute weeknight dinner that beats takeout every time.
- Steak Tacos (pictured) — Juicy, perfectly seasoned steak tucked into warm tortillas. The taco night upgrade that belongs right next to a pile of carnitas.
- Shrimp Fajita Bowls with Cilantro-Lime Rice — Sizzling seasoned shrimp with peppers and onions over cilantro lime rice. Another flavor-packed bowl ready in 30 minutes.
These Instant Pot Pork Carnitas are the recipe that makes you realize you’ve been missing out your whole life. Make a big batch on Sunday and eat tacos, bowls, and nachos all week long — nobody is complaining about that.
