Making traditional carnitas can be a slow process because pork shoulder needs time to become tender. Or, you can speed things up with an Instant Pot and have flavorful, fork-tender carnitas ready in roughly an hour—plus a quick broil to crisp the edges.
Instant Pot Carnitas – crispy and delicious
I love carnitas for their contrast of tender pork and those caramelized, crispy bits. Using the Instant Pot gets the pork perfectly tender in far less time than braising, and finishing the meat under a hot broiler recreates the browned, crunchy edges that make carnitas irresistible.
The method is simple: pressure-cook the pork shoulder with a few aromatic spices and orange juice, then drain and broil the shredded meat long enough to crisp the fat and edges. The result is juicy, flavorful meat with delightful texture contrasts—great for tacos, bowls, or simply served with rice and slaw.
These carnitas are ideal for Taco Tuesday or any casual meal. Leftovers store well and reheat nicely—if you save a bit of the cooking liquid or fat, the meat stays moister when reheated. For our taco night we used cassava flour tortillas, a creamy cabbage slaw made with cilantro-lime dressing, and quick pickled vegetables. Julienned veggies add a bright, crunchy contrast to the rich pork.
Ingredients you need to make Instant Pot carnitas
Keep the ingredient list simple—pork shoulder is the star. The orange juice helps cut through richness and adds a slight brightness, but you can substitute another citrus or even a splash of broth if needed. Seasonings are flexible; the amounts below are a reliable starting point.
- pork shoulder
- orange juice
- garlic
- cumin
- cinnamon
- bay leaves
- salt
How to make Instant Pot carnitas
The process is straightforward: combine, pressure cook, drain, then broil to crisp. Below are the simplified steps followed by a detailed ingredient list and full instructions.
- Mix all ingredients together in the Instant Pot insert.
- Cook on high pressure for 40 minutes.
- Let the pressure release naturally for 10 minutes, then vent.
- Drain and broil until the pork is golden and crispy in spots.
Instant Pot Carnitas
5 from 1 review
- Author: zenbelly
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, plus time to reach and release pressure
- Yield: 4-6 servings
- Category: pork, instant pot
- Method: pressure cook
Ingredients
- 3–3.5 pounds pork shoulder, cut into 2-inch cubes
- 3 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- 1/2 cup orange juice (from about 2 small oranges)
Instructions
- In the Instant Pot insert, combine the cubed pork shoulder, minced garlic, kosher salt, cumin, cinnamon, bay leaves, and orange juice. Mix everything so the seasonings coat the meat evenly—your hands work best for this.
- Secure the lid, set the valve to sealing, and cook on high pressure for 40 minutes.
- When cooking finishes, press Cancel and allow a natural pressure release for 10 minutes, then carefully turn the valve to venting to release any remaining pressure. Preheat your oven broiler while you prepare the pork for crisping.
- Set a fine-mesh strainer over a bowl and transfer the cooked pork into the strainer to drain. Reserve the cooking liquid and skim off excess fat. Spread the drained pork in a single layer on a rimmed baking sheet and broil for about 5 minutes. Flip pieces and broil another 3–5 minutes until edges are golden brown and crispy. Watch closely so the meat doesn’t burn.
- If desired, spoon a little of the reserved cooking liquid or skimmed fat back over the meat to add moisture and flavor. Store any leftover meat with a bit of the reserved liquid to keep it from drying out when refrigerated.
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