Carnitas is one of my favorite foods, but I rarely order it in a restaurant anymore because the version I make at home is so much better and so easy. This Instant Pot carnitas version is my new love! Some links in this post are affiliate links that earn me a commission if you purchase through them.
I love carnitas, only partly because it’s so versatile. When I make it, I generally end up picking at it straight from the tray because it tastes that good.
This makes the best tacos and burritos, and I often enjoy it over rice with just a little cilantro for something simple.
If I want to get fancier, I’ll make a carnitas burrito bowl with black beans, tomatoes, corn, cheese, and more. But it tastes plenty good just with a little warm rice.
I used to make carnitas in my crock pot, and that tastes great, too. My challenge is the time because I inevitably forget to start dinner “on time” in the crock pot. Eight hours and I aren’t the best of friends.
Fortunately, my Instant Pot saves me more nights than I can count, whether it’s making a quick chicken curry a perfect Wisconsin cheese soup or my son’s favorite mashed potatoes.
Instant Pot carnitas still takes some time, but it’s so much faster than the crock pot. By the time it finishes cooking, it’s beyond tender. I literally shred it with my meat claws (SUCH a fun tool!) just gently pushing the meat as it falls apart.
I choose to crisp it up in my oven because I love the texture of crispy carnitas, but feel free to skip that step if you enjoy yours less crispy. No matter what, you have that base flavor and oh so tender carnitas I hope you’ll love as much as we do!
This is a perfect dish to make for a crowd or to bring to a party, as it’s so allergy friendly. This Instant Pot carnitas recipe is gluten free and dairy free, as well as free of the Big 8 allergens. That’s always a win for me!
How to Make Instant Pot Carnitas
In a bowl, mix together the cumin, salt, pepper, oregano, and smoked paprika. Mince your garlic, and set it aside.
Turn your Instant Pot to saute and let it heat up.
Trim your boneless pork roast to remove extra fat. Cut into three inch long sections against the grain. Rub all sections with the spices.
Add oil to your Instant Pot. Add two pieces of meat a time to sear the outsides. Let cook three to four minutes, then flip and repeat to create a good sear. Repeat with remaining meat chunks.
Turn off your Instant Pot and remove the meat. Pour chicken stock into the Instant Pot and use a flat wooden spoon to scrape up any crusty bits that stick after you sauteed the meat. Add minced garlic to the pot.
Return the meat to your Instant Pot. Squeeze your orange and limes into the pot and add the peels.
Close the Instant Pot lid, and set the vent to seal. Cook for 45 minutes and let it do a natural pressure release for 10 minutes. Carefully release any remaining steam and open the lid.
Remove the meat from the Instant Pot and place on a jelly roll pan. With the tongs you used to remove the meat, gently push on all the pieces as they fall apart to shred them.
Turn your oven to broil. Carefully pour a half cup or so of the remaining cooking liquid over your carnitas. Place the Instant Pot carnitas under your broiler for 3-4 minutes.
Remove and stir to bring the bottom pieces to the top. Repeat. Your carnitas should be beautifully crispy throughout after the second broil.
Serve immediately in tacos, over rice, in burritos, etc.
Have you ever made Instant Pot Carnitas? What’s your favorite recipe?
Need more great Instant Pot recipes? Check out some of my favorites:
- French onion soup
- Mashed potatoes
- Corn chowder
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Lentil Soup
- Risotto with peas and lemon
Instant Pot Carnitas
This delicious and easy Instant Pot carnitas recipe is a perfect dish for your next Mexican inspired dinner. It tastes great on its own over rice or use it in your favorite tacos or burritos. It's naturally gluten free and dairy free, which makes it perfect for large crowds.
Ingredients
- 2 teaspoons cumin
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 teaspoon oregano
- 1 1/2 teaspoons smoked paprika
- 5 cloves garlic, minced
- 4 pounds boneless pork roast
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1/2 orange
- 2 limes
Instructions
- In a bowl, mix together the cumin, salt, pepper, oregano, and smoked paprika. Mince your garlic, and set it aside.
- Turn your Instant Pot to saute and let it heat up.
- Trim your boneless pork roast to remove extra fat. Cut into three inch long sections against the grain. Rub all sections with the spices.
- Add oil to your Instant Pot. Add two pieces of meat a time to sear the outsides. Let cook three to four minutes, then flip and repeat to create a good sear. Repeat with remaining meat chunks.
- Turn off your Instant Pot and remove the meat. Pour chicken stock into the Instant Pot and use a flat wooden spoon to scrape up any crusty bits that stick after you sauteed the meat. Add minced garlic to the pot.
- Return the meat to your Instant Pot. Squeeze your orange and limes into the pot and add the peels.
- Close the Instant Pot lid, and set the vent to seal. Cook for 45 minutes and let it do a natural pressure release for 10 minutes. Carefully release any remaining steam and open the lid.
- Remove the meat from the Instant Pot and place on a jelly roll pan. With the tongs you used to remove the meat, gently push on all the pieces as they fall apart to shred them.
- Turn your oven to broil. Carefully pour a half cup or so of the remaining cooking liquid over your carnitas. Place the Instant Pot carnitas under your broiler for 3-4 minutes. Remove and stir to bring the bottom pieces to the top. Repeat. Your carnitas should be beautifully crispy throughout after the second broil.
- Serve immediately in tacos, over rice, in burritos, etc.
Notes
Store any leftovers in a tightly sealed container in your fridge for up to three days. This reheats well. Pro tip: I save some of the cooking juice in a separate container to add to the carnitas when I reheat it.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 136mgSodium: 312mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 36g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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I have an Instant Pot, and we love Tacos, but I’ve never made Pork tacos before! We’ll add it to the Taco Tuesday rotation and try it out 🙂
This is one of my favorite things to make. And hmmm it’s been awhile since I’ve made it. Gotta go pick up some meat! 🙂
how much chicken stock?
Yikes – I can’t believe I missed that. Thank you for catching it. The recipe is updated with the correct amount. I use 1/2 cup chicken stock. That is sufficient for this recipe with the orange and lime juices that get added. Thanks!
Oh this is one of my family’s favorite dinners. I have never made them in the Instant Pot though so that is very cool. I also like how you put the peels and all!
This looks like the perfect dish to make for relaxing party entertaining. Easy and delicious…more time to spend with friends. I would just set up a burrito bar…and everyone can make their own. I have a pressure cooker, so I will see how to adapt it for that. Thanks for the great recipe.
It totally is. And a burrito bar is such a fun idea, too. I love it!
I’ve never made carnitas in an instant pot now I wanna try. Sounds so simple and easy. This would make a perfect weekday lunch in our home not to mention save leftovers for sandwiches.
I’ve never made them but I would love them in tacos. Or since I’m trying to lessen my lunch calories make a wrap out of lettuce leaves. My gosh, you could do so much with this recipe. Pork is such a great and tasty meat when you’re watching your budget.