Craving tender, flavorful pork carnitas without spending all day in the kitchen? This Instant Pot Pork Carnitas recipe gives you all the rich, savory flavor of slow-cooked carnitas in a fraction of the time. With perfectly seasoned, juicy pork that’s crisped to perfection, these carnitas are ideal for tacos, burrito bowls, or even nachos. It’s an easy, crowd-pleasing recipe that brings restaurant-quality Mexican flavor right to your table.

Platter with shredded pork carnitas and lime wedges.

Pork, often referred to as the “other white meat,” is a versatile and flavorful protein that finds its way into an array of culinary traditions around the world. Known for its succulence and ability to absorb flavors, it is the star of many beloved dishes, from juicy pork chops to savory bacon strips and tender pork roasts.

Pork offers a balance of meaty richness and tenderness that makes it perfect for slow-cooking and roasting, as well as for creating indulgent treats like sausages and hams. Whether you’re savoring the smoky aroma of barbecue ribs or relishing the tender chunks of pork in a spicy carnitas taco, this meat adds a touch of comfort and indulgence to a wide range of culinary dishes.

Ingredients

For this flavorful Mexican-inspired meat, you need the following ingredients:

pork shoulder roast
chicken broth, preferably organic
fresh orange juice
lime juice
chili powder
smoked paprika
dried Mexican oregano
ground cumin
Sea salt and black pepper to taste
extra virgin olive oil
red onion
jalapeno
fresh garlic

How To Make Carnitas in the Instant Pot

Whisk together chicken broth, fresh orange juice, and lime juice, then add chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
Push the “Sauté” button on the Instant Pot. Once the display reads “On,” add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper to taste, and cook until the pork is browned on all sides, about 1-2 minutes per side.

Note: DO NOT use the lid while using the “Sauté” function on an Instant Pot!

Once browned, transfer the seared pork to a plate, then repeat the process with additional olive oil and the remaining pork. Remove browned pork from the Instant Pot and set it aside.
Optional Step: Add the remaining tablespoon of olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes. This will help further develop the flavors, but is not necessary.
Add the browned pork back to the pot, then pour the chicken broth/orange juice mixture over it. Add the lid and seal, making sure the steam release handle is set to “Sealing.”
Press the “Manual” button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the “natural release” of the steam inside the Instant Pot. After that time, perform a manual “quick release” to vent any remaining steam to release the lid, if necessary.
A few minutes before the steam is fully released, preheat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer the pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup of the Instant Pot juice, then toss to combine before spreading into a thin, even layer.
Place pork under the broiler for 4-5 minutes, then remove it from the oven and add a little more juice before turning the meat to brown the other side. Place back under the broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
Once the pork is under the broiler, press “Sauté” on the Instant Pot to reduce the cooking liquid by one-half while the pork is broiling.
When finished broiling, remove the baking sheet from the oven and serve immediately with the reduced cooking liquid, fresh lime wedges, and chopped cilantro.

Alternatively, the pork can be shredded and served as soon as it is done cooking. However, the extra step of tossing it with some cooking liquid and broiling it under high heat delivers the delicious, crispy edges found in traditional carnitas recipes.

Close up view of pork carnitas with cilantro.

While this recipe includes some orange juice, it is overall low-carb, and people on a keto diet could possibly work the meat into their daily macros. Serve it with rice (or cauliflower rice for a low-carb option) and a simple side salad, and dinner is done!

Pour yourself a glass of white wine or grab a bottle of Dos Equis and enjoy!

If you’re planning a Mexican-inspired meal, you’ll also love my Warm Black Bean Dip for a cheesy appetizer, Mexican Chocolate Ice Cream Pie for a sweet-and-spicy finish, Chicken Fajitas for another quick dinner favorite, and Chicken and Black Bean Burrito Skillet for an easy, one-pan meal packed with flavor.