Let me tell you, the smell of slow-cooked pork mingling with warm spices, wafting from my Instant Pot, is enough to make anyone’s mouth water. The first time I made these tender Instant Pot carnitas, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, on a rainy Sunday afternoon, when I stumbled upon this recipe while trying to recreate the carnitas I fell in love with at a little taqueria down the street.

Honestly, when I was knee-high to a grasshopper, my family would gather around the table for big Mexican feasts, but I never imagined I could get that kind of rich, melt-in-your-mouth pork at home without hours of babysitting a slow cooker or oven. My family couldn’t stop sneaking the carnitas off the cooling rack (and I can’t really blame them). It’s dangerously easy and delivers pure, nostalgic comfort every single time.

This recipe is perfect for brightening up your weeknight taco nights, impressing friends at potlucks, or just cozying up with a plate of homemade goodness. After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting in my circle. Trust me, this tender Instant Pot carnitas feels like a warm hug wrapped in a tortilla—you’re going to want to bookmark this one!

Why You’ll Love This Recipe

There’s a reason these tender Instant Pot carnitas have become a go-to in my kitchen. After countless trials and tweaks, here’s why this recipe stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute taco cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry.
• Perfect for Taco Nights: Great for casual dinners, family meals, or festive gatherings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, even picky eaters ask for seconds.
• Unbelievably Tender: The pressure cooker locks in moisture, breaking down the pork into juicy, shreddable goodness effortlessly.

What makes these carnitas different? It’s all about the magic of the Instant Pot combined with a balanced seasoning blend—think smoky cumin, tangy citrus, and just the right hint of garlic. I also toss the shredded pork under the broiler for a few minutes at the end, adding that crispy edge that you just can’t get with a slow cooker alone. This isn’t just another carnitas recipe—it’s the best version you’ll make at home, guaranteed.

Plus, this recipe isn’t just tasty—it’s the kind of meal where you close your eyes after the first bite and savor the moment. It turns simple pork shoulder into a soul-soothing, flavor-packed fiesta on a plate.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples you probably already have, and substitutions are easy if needed.

• Pork Shoulder (or Pork Butt) – about 3 to 4 pounds (1.4 to 1.8 kg), trimmed of excess fat (this cut is key for tender, juicy meat)
• Orange Juice – 1/2 cup (120 ml), fresh squeezed if possible (adds brightness and tenderizes the pork)
• Lime Juice – 1/4 cup (60 ml), fresh (for tang and balance)
• Garlic Cloves – 4 large, minced (for punchy flavor)
• Onion – 1 medium, sliced (adds a sweet base)
• Chicken Broth – 1 cup (240 ml), low sodium (helps build rich flavor and keeps the pork moist)
• Cumin – 2 teaspoons (warm earthiness)
• Oregano – 1 teaspoon, preferably Mexican oregano (herbal note)
• Chili Powder – 1 tablespoon (adds mild heat and smokiness)
• Salt – 1 1/2 teaspoons, or to taste
• Black Pepper – 1 teaspoon, freshly ground
• Bay Leaves – 2 whole (for subtle depth)
• Olive Oil – 2 tablespoons (for searing the pork)
• Optional: A pinch of cinnamon or smoked paprika for a creative twist

Ingredient tips: I recommend using a good-quality pork shoulder from your local butcher for best texture. If you want a slightly leaner option, pork loin works but will be less juicy. Fresh citrus juices make a noticeable difference here—bottled juice tends to be less vibrant.

Substitutions: Use vegetable broth to make this recipe fully vegetarian-friendly with jackfruit as the pork substitute. For a low-sodium version, reduce the salt and use no-salt-added broth.

Equipment Needed

• Instant Pot or any electric pressure cooker: Essential for this recipe’s quick and tender results. I’ve used both the Instant Pot Duo and Lux models with no issues.
• Heavy skillet or cast iron pan: For searing the pork before pressure cooking. If you don’t have cast iron, a stainless steel pan works just fine.
• Sharp chef’s knife and cutting board: For prepping the pork, onions, and garlic.
• Measuring cups and spoons: To get those spices and liquids just right.
• Forks or shredding claws: For pulling the pork after cooking. Shredding claws are a game-changer if you have them!

If you don’t own an Instant Pot, a stovetop pressure cooker can work too, just watch the timing carefully. For budget-friendly options, smaller Instant Pot models are great and won’t take up much counter space. Maintaining your pressure cooker regularly—cleaning the sealing ring and vent after every use—helps keep it working like a charm.

Preparation Method

1. Prepare the Pork: Trim excess fat from the pork shoulder and cut it into 3-4 large chunks (about 3 to 4 pounds or 1.4 to 1.8 kg). This helps it cook evenly and fit better in the Instant Pot. Pat pieces dry with paper towels to get a nice sear.
2. Sear the Meat (10 minutes): Set Instant Pot to ‘Sauté’ mode and heat 2 tablespoons olive oil. Once hot, add pork chunks in batches (don’t overcrowd) and brown all sides until golden, about 3-4 minutes per side. This step locks in flavor and texture. Remove pork and set aside.
3. Sauté Aromatics (5 minutes): In the same pot, add sliced onions and minced garlic. Cook until softened and fragrant, about 3 minutes. Scrape up any browned bits from the bottom—that’s where the flavor hides!
4. Add Liquids and Seasonings: Pour in 1 cup chicken broth, 1/2 cup orange juice, and 1/4 cup lime juice. Stir in cumin, oregano, chili powder, salt, pepper, and bay leaves. Give everything a good mix to combine flavors.
5. Return Pork to Pot: Nestle the seared pork pieces back into the liquid. Lock the lid in place and set the Instant Pot to ‘Pressure Cook’ (Manual) on high for 60 minutes.
6. Natural Release (15 minutes): When cooking finishes, let pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
7. Shred the Pork: Remove pork to a large bowl and use two forks or shredding claws to pull apart the meat until juicy and tender.
8. Crisp the Carnitas (optional but recommended): Preheat your oven broiler. Spread shredded pork evenly on a baking sheet lined with foil. Broil for 5-7 minutes until the edges get crispy and caramelized. Keep a close eye to prevent burning.

Pro tip: If your pork looks a little dry after shredding, stir in some of the cooking liquid to keep it moist. Also, don’t skip the searing steps—they build layers of flavor that make these carnitas unforgettable.

Cooking Tips & Techniques

Making carnitas in the Instant Pot is a game-changer, but a few tips can make your results even better:

• Don’t rush the sear: Browning the pork before pressure cooking adds depth and caramelization. If you skip this, the meat won’t have that rich, golden crust flavor.
• Use fresh citrus juices: Bottled juice lacks brightness and can turn the flavor dull. Fresh orange and lime juice balance the richness and tenderize the meat.
• Natural pressure release: Letting the pressure release naturally for 15 minutes keeps the meat tender and juicy. Quick release right away can make pork tougher.
• Broil for crispness: The broiler step is non-negotiable if you want that authentic crispy carnitas edge. It’s the finishing touch that makes tacos sing.
• Don’t overcrowd the pan: When searing, do it in batches to avoid steaming the meat. Crowding the pan leads to less browning.

From personal experience, I once skipped the searing step to save time and ended up with pork that was flavorful but lacking that signature carnitas crunch. Lesson learned! Also, multitasking while the Instant Pot does its magic is a lifesaver—prep your toppings or warm tortillas during cook time for a smooth dinner flow.

Variations & Adaptations

This tender Instant Pot carnitas recipe is flexible and can be tailored to your taste or dietary needs.

• Spicy Kick: Add 1-2 chopped chipotle peppers in adobo sauce with the seasonings for smoky heat.
• Healthier Option: Swap pork shoulder with skinless chicken thighs. Adjust pressure cook time to 20-25 minutes for tender results.
• Slow Cooker Version: If you don’t have an Instant Pot, cook on low for 6-8 hours or high for 4-5 hours. Then crisp under the broiler.
• Gluten-Free Friendly: This recipe naturally is gluten-free, just double-check your broth and chili powder labels.
• Personal Twist: I often toss in a cinnamon stick for a hint of warmth—it’s subtle but brings a lovely depth that surprises guests.

Serving & Storage Suggestions

Serve your carnitas warm, piled high in warm corn or flour tortillas with classic toppings like diced onions, fresh cilantro, a squeeze of lime, and your favorite salsa. For a complete meal, add sides such as Mexican rice, refried beans, or a simple avocado salad.

Leftovers store beautifully! Refrigerate in an airtight container for up to 4 days. For longer storage, freeze shredded carnitas in freezer-safe bags for up to 3 months. To reheat, warm gently in a skillet with a splash of broth or water to keep it moist, or microwave covered with a damp paper towel.

Flavors actually deepen overnight, so making carnitas a day ahead is a smart move for meal prep or entertaining. Just remember to crisp them under the broiler before serving to bring back that irresistible texture.

Nutritional Information & Benefits

Per serving (based on 6 servings): approximately 350 calories, 25g protein, 22g fat, and 2g carbohydrates. This recipe provides a good source of protein and healthy fats, making it satisfying and nourishing.

Pork shoulder offers essential nutrients like B vitamins, zinc, and iron. Using fresh citrus boosts vitamin C and aids digestion. Plus, this recipe is naturally gluten-free and can be adapted for low-carb diets by skipping tortillas or serving with leafy greens.

From a wellness perspective, satisfying comfort food like this carnitas recipe hits the spot without feeling heavy or processed. It’s hearty, wholesome, and made from scratch with ingredients you can trust.

Conclusion

If you’re searching for tender Instant Pot carnitas that deliver big flavor with easy steps, this recipe is your new best friend. Perfectly seasoned, juicy pork that shreds effortlessly and crisps up beautifully—it’s the kind of dish that turns simple tacos into memorable meals.

Feel free to make it your own with different spices, protein swaps, or toppings. Honestly, I love this recipe because it brings people together around the table, and it always sparks smiles (and requests for seconds!).

Give it a try, and let me know how your carnitas turn out! Don’t forget to share your own twists or questions in the comments below—happy cooking!

Frequently Asked Questions about Tender Instant Pot Carnitas

Can I use pork loin instead of pork shoulder?

You can, but pork loin is leaner and may come out less tender and juicy. Pork shoulder’s fat content is what makes traditional carnitas so tender.

How do I store leftover carnitas?

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth and crisp under the broiler if possible.

Can I make this recipe spicy?

Absolutely! Add chipotle peppers in adobo sauce or extra chili powder during cooking for a smoky kick.

Is this recipe gluten-free?

Yes, as long as you use gluten-free broth and check your seasonings for hidden gluten. The recipe itself contains no gluten ingredients.

What’s the best way to crisp up the carnitas?

Spread shredded pork on a baking sheet and broil for 5-7 minutes, watching closely to get golden, crispy edges without burning.

Tender Instant Pot Carnitas Recipe

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• Author: David
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

This tender Instant Pot carnitas recipe delivers juicy, flavorful pork perfect for tacos, made quickly with simple ingredients and finished under the broiler for a crispy edge.

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Ingredients

Scale 1x2x3x

• 3 to 4 pounds pork shoulder (or pork butt), trimmed of excess fat
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 large garlic cloves, minced
• 1 medium onion, sliced
• 1 cup low sodium chicken broth
• 2 teaspoons cumin
• 1 teaspoon Mexican oregano
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon freshly ground black pepper
• 2 whole bay leaves
• 2 tablespoons olive oil
• Optional: pinch of cinnamon or smoked paprika
• Optional: 1-2 chopped chipotle peppers in adobo sauce for spicy kick

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Instructions

1. Trim excess fat from the pork shoulder and cut into 3-4 large chunks (3 to 4 pounds). Pat dry with paper towels.
2. Set Instant Pot to ‘Sauté’ mode and heat 2 tablespoons olive oil. Sear pork chunks in batches until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add sliced onions and minced garlic. Cook until softened and fragrant, about 3 minutes, scraping up browned bits.
4. Add chicken broth, orange juice, lime juice, cumin, oregano, chili powder, salt, pepper, and bay leaves. Stir to combine.
5. Return pork to the pot, nestling pieces into the liquid. Lock lid and set Instant Pot to ‘Pressure Cook’ (Manual) on high for 60 minutes.
6. Allow pressure to release naturally for 15 minutes, then quick-release any remaining pressure.
7. Remove pork to a large bowl and shred with two forks or shredding claws until tender and juicy.
8. Optional: Preheat oven broiler. Spread shredded pork on a foil-lined baking sheet and broil for 5-7 minutes until edges are crispy and caramelized. Watch closely to prevent burning.

Notes

Do not skip searing the pork as it adds essential flavor and texture. Use fresh citrus juices for best brightness. Let pressure release naturally for 15 minutes to keep meat tender. Broil shredded pork for crispy edges. If pork seems dry after shredding, stir in some cooking liquid to moisten. For a spicy version, add chipotle peppers in adobo sauce. Pork loin can be used but will be less tender. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Cuisine: Mexican

Nutrition

• Serving Size: Approximately 1/6 of
• Calories: 350
• Fat: 22
• Carbohydrates: 2
• Protein: 25

Keywords: Instant Pot carnitas, pork carnitas, easy carnitas recipe, pressure cooker carnitas, Mexican tacos, shredded pork, tender pork, quick carnitas