Instant Pot Pork Carnitas – Juicy, tender shredded pork cooked in a simple spice rub. Half the time, all of the flavor – thanks to the instant pot! Perfect for tacos, burritos and more!
These Instant Pot Pork Carnitas are incredibly tender, mouthwateringly juicy, yet crispy on the outside. Also known as “Mexican Pulled Pork” this dish is extremely flavorful, super easy to throw together and cooks in half the time – thanks to the trusty instant pot!
This is a fool proof recipe, with simple ingredients and bold flavors, I can’t think of a better topping for tacos, burritos, or nachos! The combination of orange and lime juice make these carnitas fall apart tender and the spice rub is out of this world. What are we waiting for?! Let’s get started!
What are pork carnitas?
Carnitas are essentially the Mexican version of pulled pork and is made by either braising or simmering the meat in oil or lard until tender, then shredding it into small pieces to be used as a filling for a variety of fantastic dishes.
Carnitas are traditionally made with pork shoulder (also known as pork butt) because of the higher fat content, which helps the meat stay super tender and juicy while it’s cooked. This dish was originated in Mexico, therefore carnitas actually translates to “little meats”.
What’s the difference between carnitas and pulled pork?
There is only ONE difference between carnitas and pulled pork and that is the broiling stage. Carnitas are typically put under a broiler after cooking to give the meat a beautiful, crispy finish.
The trusty instant pot
The best part about cooking Pork Carnitas in the instant pot is that you can essentially throw all of your ingredients in it, set it and the instant pot will take care of the rest. You’ll end up with incredibly flavorful, juicy and tender pieces of pork – in half the time!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Pork – Pork shoulder (pork butt), cut into 1.5″ – 2″ cubes.
- Citrus – You’ll need both Oranges and Limes!
- Onion – White onion, peeled and quartered.
- Garlic – Crushed. Fresh is best!
- Broth – Chicken broth, or water will work.
Dry rub
- Cumin
- Oregano
- Chili Powder
- Smoked Paprika
- Salt & Pepper
How to make pork carnitas in the Instant Pot
- Season Pork – Add the cubed pork to your Instant Pot. Mix the dry rub ingredients together in a small bowl, and sprinkle over the pork. Toss the pork well to coat with the dry rub.
- Add Citrus – Cut the oranges in half and squeeze the juice over the seasoned pork. Place the juiced oranges halves into the Instant Pot on top of the pork. Repeat with the limes.
- Cook – Add the onion, garlic, and broth to the Instant Pot. Seal the lid and turn the VENT knob to SEAL. Cook on high pressure for 40 minutes.
- Shred – Let the pressure release naturally for 15 minutes, then quick release the remaining pressure. Once safe, remove the lid of your Instant Pot. Shred the pork with 2 forks or use an electric mixer.
*OPTIONAL BROIL: Scoop the shredded pork onto a large baking sheet. Broil for 2-5 minutes, keeping a close eye on the pork, until crisped to your preference.
How to serve
When it comes to carnitas, you have a plethora of options! Serve it as is; shredded on a bun, in a taco, quesadilla, burrito or wrap! However you choose to serve this mouthwatering pork, you won’t be disappointed.
How to store leftovers
Store leftover pork carnitas in an airtight container or wrapped tightly with heavy-duty aluminum foil or plastic wrap in the fridge for 3-4 days.
Freezing
If you want to preserve the life of your carnitas, you can store them in the freezer – sealed or tightly wrapped for up to 3 months. FYI – While the pork will keep longer, it will lose some of its texture quality, just keep that in mind!
Did you like this recipe? Try these!
- Mexican Stuffed Peppers
- Barbacoa
- Cheesy Beef Quesadillas
- Mexican Pork Stew
- Steak Fajitas
- Crockpot Mexican Chicken
- Instant Pot Corned Beef
- Mexican Beef and Rice Casserole
- Super Easy Taco Dip
- Beef Enchilada Stuffed Peppers
- Mexican Beer Chicken Taco Casserole
- Instant Pot BBQ Pulled Pork
Craving More? Follow Along:
Instant Pot Pork Carnitas
Instant Pot Pork Carnitas – Juicy, tender shredded pork cooked in a simple spice rub. Half the time, all of the flavor – thanks to the instant pot! Perfect for tacos, burritos and more!
Prep: 15 mins
Cook: 40 mins
Total : 1 hr 10 mins
NPR Time : 15 mins
serves: 8
Ingredients
- 4 lb pork shoulder (butt) cut into 1.5" – 2" cubes
- 2 oranges
- 2 limes
- 1 white onion peeled and quartered
- 4 cloves garlic crushed
- 1/4 cup chicken broth or water
Dry rub
- 2 tsp cumin
- 2 tsp oregano
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
Instructions
- Season Pork: Add the cubed pork to your Instant Pot. Mix the dry rub ingredients together in a small bowl, and sprinkle over the pork. Toss the pork well to coat with the dry rub.
- Add Citrus: Cut the oranges in half and squeeze the juice over the seasoned pork. Place the juiced oranges halves into the Instant Pot on top of the pork. Repeat with the limes.
- Cook: Add the onion, garlic, and broth to the Instant Pot. Seal the lid and turn the VENT knob to SEAL. Cook on high pressure for 40 minutes.
- Shred: Let the pressure release naturally for 15 minutes, then quick release the remaining pressure. Once safe, remove the lid of your Instant Pot. Shred the pork with 2 forks or use an electric mixer.
- Broil:Â Scoop the shredded pork onto a large baking sheet. Broil for 2-5 minutes, keeping a close eye on the pork, until crisped to your preference.
Tips & Notes:
- Store leftover pork carnitas in an airtight container or wrapped tightly with heavy-duty aluminum foil or plastic wrap in the fridge for 3-4 days.
nutrition facts
Calories: 239kcal (12%) Carbohydrates: 8g (3%) Protein: 28g (56%) Fat: 10g (15%) Saturated Fat: 3g (19%) Cholesterol: 93mg (31%) Sodium: 402mg (17%) Potassium: 601mg (17%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 265IU (5%) Vitamin C: 25mg (30%) Calcium: 57mg (6%) Iron: 2mg (11%)
Ramona says
Can you please tell me how I can make this in the slowcooker/crockpot?
Thank you
Riley Samuelson says
You can follow this recipe from my other blog! 🙂