Instant Pot Carnitas

These instant pot carnitas are tender, juicy, and so flavorful. The pork falls apart with barely any effort, and the whole thing comes together in a fraction of the time it would take on the stove.

What I love about this recipe is how the citrus and spices work together. The orange juice and lime juice add a brightness that balances out the smoky chipotle perfectly.

And if you want that crispy edge that makes carnitas really special, just throw the shredded pork under the broiler for a few minutes. It makes a huge difference.

Pile it all on warm corn tortillas with some cilantro, onion, and a squeeze of lime. Simple, delicious, and ready for taco night.

What Makes This Recipe So Good

Feeds a Crowd for Cheap – A 4 lb pork shoulder costs very little but gives you enough tender carnitas to serve a big family dinner or meal prep for the whole week.

Way Faster Than Traditional Carnitas – Classic carnitas take 3 to 4 hours braising on the stove but the Instant Pot gets you the same fall-apart texture in under an hour.

That Citrus and Chipotle Combo Is Unreal – The fresh orange juice adds natural sweetness while the chipotle peppers bring a smoky heat that makes every bite complex and addictive.

Ingredients

• 4 lb Boneless Pork Shoulder, cut into 3 inch chunks
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1/2 teaspoon Chili Powder
• 1 tablespoon Olive Oil
• 1 medium White Onion, quartered
• 5 cloves Garlic, smashed
• 2 Chipotle Peppers in Adobo, chopped
• 1 tablespoon Adobo Sauce
• 1 cup Fresh Orange Juice
• 2 tablespoons Lime Juice
• 2 Bay Leaves
• Corn Tortillas, for serving
• Fresh Cilantro, for serving
• Diced White Onion, for serving
• Lime Wedges, for serving

Directions

Step 1

Season the pork shoulder chunks with salt, black pepper, cumin, oregano, and chili powder, pressing the spices into the meat.

Step 2

Set the Instant Pot to saute mode and add the olive oil. Once hot, sear the pork in batches until deeply browned on at least two sides, about 3 minutes per side. Remove and set aside.

Step 3

Add the quartered onion and smashed garlic to the pot and cook for 2 minutes. Add the chopped chipotle peppers and adobo sauce, stirring for 30 seconds.

Step 4

Pour in the orange juice and lime juice, scraping the bottom to deglaze any browned bits.

Step 5

Return the pork to the pot and toss in the bay leaves. Lock the lid and set the valve to sealing. Pressure cook on high for 45 minutes.

Step 6

Allow a natural pressure release for 15 minutes, then carefully switch the valve to venting. Remove the lid once the pin drops. Discard the bay leaves and onion quarters.

Step 7

Transfer the pork to a large bowl and shred it with two forks. Ladle about 1/2 cup of the cooking liquid over the shredded pork and toss to keep it moist.

Step 8

For crispy carnitas, spread the shredded pork on a lined baking sheet in a single layer. Broil on high for 4 to 5 minutes until the edges are golden and crispy.

Step 9

Serve the carnitas on warm corn tortillas topped with fresh cilantro, diced white onion, and a squeeze of lime.

Pro Tips

Sear in Small Batches

Don’t crowd the pot when you’re browning the pork. If you put too many pieces in at once, the meat steams instead of searing and you won’t get that deep brown crust.

Work in 2-3 batches with space between each chunk. It takes a little longer but the flavor difference is huge. That brown crust adds a ton of savory depth to the final carnitas.

Let each side sit without moving it for a full 3 minutes. If you keep flipping or nudging the pieces, they won’t brown properly.

Don’t Skip Deglazing

After you cook the onion and garlic, when you pour in the orange juice and lime juice, really scrape the bottom of the pot with a wooden spoon. Those dark brown bits stuck to the bottom are packed with flavor.

This step also prevents the Instant Pot from giving you a burn notice. If those bits stay stuck, the pot detects it as burning and will stop the pressure cook cycle.

Take your time and make sure the bottom is completely clean before you lock the lid.

Use Fresh-Squeezed Orange Juice

If you can, squeeze your own orange juice instead of using store-bought. Fresh juice has a brighter, more natural citrus flavor that blends way better with the pork and spices.

Store-bought orange juice often has added sugar and a processed taste that can make the cooking liquid taste a little off. You’ll need about 2-3 large oranges to get 1 cup of juice.

Related Recipes

• Slow Cooker Carnitas
• Instant Pot Birria Tacos
• Slow Cooker Barbacoa Beef
• Instant Pot Pozole Rojo
• Slow Cooker Pulled Pork

Frequently Asked Questions

How do I store leftover carnitas and reheat them?

Store leftover carnitas in an airtight container in the fridge for up to 4 days. Make sure to save some of that cooking liquid and pour it over the meat before storing – it keeps everything moist and flavorful when you reheat it.

To reheat, spread the pork on a baking sheet and broil for a few minutes to get those crispy edges back. You can also reheat in a skillet over medium-high heat. Microwaving works in a pinch, but you won’t get that crispy texture.