Go Back
–+ servings
overhead view of white platter containing shredded pork, 2 lime wedges and gold fork, surrounded by instant pot, bowls of onions, cheese, plate of tortillas and cilantro
Print Add to Collection

Best Instant Pot Carnitas

The Instant Pot is your shortcut to fall-apart tender pork that tastes like it’s been cooking for hours! With pork shoulder, citrus, and a few simple spices, try the best Instant Pot Carnitas recipe for dinner and then some! It’s perfect for meal prep for the week and serving in tacos, burritos, bowls, and more.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Pressurize 25 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 214kcal
Author Jennifer Draper

Equipment

Ingredients

  • 4 pound boneless pork shoulder
  • 2 jalapeno peppers diced (ribs and seeds removed)
  • 1 sweet onion diced
  • 2 tablespoons jarred minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup chicken broth
  • 1/4 cup orange juice
  • 1 tablespoon lime juice
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar

Instructions

  • Finely dice peppers, onions, and garlic, and stir together a sauce with seasonings and remaining ingredients
  • Cut pork into smaller 2-3 inch cubes
  • Add pork to Instant Pot along with sauce
  • Cover, seal, and set to high pressure for 30 minutes
  • Allow a natural pressure release
  • Remove pork from Instant Pot and shred, adding back spoonfuls of juice as desired
  • If you’d like crispy carnitas, place shredded pork on a baking sheet and broil in oven for 5-10 minutes, or until tips are crispy

Notes

  • Store leftover carnitas in an airtight container in the fridge for up to 4 days. Freeze in portion-size bags or containers for up to 3 months.
  • Reheat in the oven or air fryer at 350 ℉ for 5-7 minutes to restore crispiness or heat on the stovetop with a splash of water or oil in a skillet.
  • Frozen pork works, but you will need additional cooking time and a natural pressure release.
  • Pork is done and ready to shred when it reaches 205 ℉.
  • Drain the cooking liquid before broiling or browning.

Nutrition

Calories: 214kcal | Carbohydrates: 5g | Protein: 35g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 242mg | Potassium: 663mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg