Easy Instant Pot Carnitas Recipe

I make these carnitas when I want dinner to taste like I spent hours braising pork but still have time to scroll through three recipes, warm a beer, and stand by the Instant Pot pretending I’m doing something fancy. This is basically shredded, crispy pork that behaves like it’s been on a spa retreat in citrus and spices, then got dramatically seared for the grand finale. It’s special because it’s forgiving, ridiculously flavorful, and looks like you hustled in the kitchen even when most of the work was done by a glorified pressure cooker. Try it because you deserve a meal that makes guests say “wow” without you actually breaking a sweat. Also, because tacos.
My husband once tried to help by “tasting” the spice mix and then decided to re-bottle it in the wrong jar. Two weeks later I seasoned a salad with what I thought was oregano and accidentally created a smoky-sweet pork rub salad that no one asked for but somehow loved. The kids’ contribution is moral support and the occasional tortilla theft. I admit I burned the first batch trying to crisp the pork under the broiler while also reheating leftovers in the toaster oven — multitasking, 0; instant gratification, also 0. Lesson learned: one appliance at a time, and don’t hand the spice jar to anyone who calls cumin “that brown sugar-looking stuff.”
Why You’ll Love This Easy Instant Pot Carnitas Recipe
– Because the Instant Pot does 80% of the work while you pretend you’re a culinary genius.
– The pork is melt-in-your-mouth tender, then gets a crispy edge that will make you walk back to the kitchen five times.
– It’s forgiving: overcooked? Still delicious. Underseasoned? Fixable with salsa and attitude.
– Great for feeding people, terrible for portion control (I did not invent the “one-more-taco” fallacy).
Time-Saving Hacks
– Throw the pork, spices, and liquids in the pot and walk away. Use that walk to start a show and pretend you were watching for doneness.
– Use pre-cut pork shoulder from the butcher or supermarket — yes, you paid for convenience, don’t guilt yourself.
– Skip browning the pork before pressure cooking if you’re short on time; you can still crisp it after. It’ll be slightly less dramatic but just as tasty.
– Do the crisping step on a sheet pan under the broiler if you don’t own a cast-iron. Fewer pans than pan-searing, more smoke alarm drama.
– Use parchment on the sheet pan for easy cleanup. Yes, it’s cheating and yes, I’ll still applaud you.
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Serving Ideas
– Tacos with diced onion, cilantro, lime wedges, and a salsa that’s brave enough to be spicy. Serve with beer if it’s been a week, or wine if the kids drove you insane at breakfast.
– Rice bowls: carnitas, black beans, avocado, pickled onions. Adult-ified Chipotle vibes without the line.
– Nachos: because everything is better melted over chips and shame.
– Breakfast hash: shredded pork, potatoes, a fried egg, and the look of someone who planned this glorious brunch all along.
– Keep it simple: warm tortillas, a squeeze of lime, and a nap immediately after.
What to Serve It With
– Classic pairings: warm corn tortillas, salsa verde, chopped onions, cilantro, lime wedges.
– Heavier options: Mexican street corn, cilantro-lime rice, or a giant bowl of chips to test willpower.
– Drinks: margaritas for show, cold beer for comfort, iced tea for pretending to be healthy.
Tips & Mistakes
– Pro tip: Shred the pork with two forks while it’s still warm — it’s theraputic and avoids a sad, stringy mess.
– Don’t skip the crisping step. Tender is great, but crispy edges = the whole family pretending they weren’t going to fight over the last taco.
– If your pork smells strong before cooking, it’s probably fine. If it smells like regret, throw it out (I once tried to outsmart that rule—do not do this).
– Use the natural pressure release for at least 10 minutes so the juices settle and your pork doesn’t explode into a dry sad shred.
– If the spice level goes too high, dollop some sour cream or Greek yogurt to calm the fierceness.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep the pork in an airtight container for up to 4 days. Reheat gently in a skillet to bring back the crisp.
– Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge and re-crisp like a pro.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add citrus: orange or pineapple for a tangy-sweet twist. Pineapple helps tenderize and makes everyone think you’re extra sophisticated.
– Make it smokier with chipotle in adobo or smoked paprika if you crave barbecue vibes.
– Cut back on salt and fix final seasoning at the end—easy way to avoid a salty tragedy.
Frequently Asked Questions

Easy Instant Pot Carnitas Recipe
Ingredients
Main Ingredients
- 4 lbs pork shoulder cut into large chunks
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp salt
- 0.5 tbsp black pepper
- 1 cup orange juice freshly squeezed preferred
Instructions
Preparation Steps
- Season the pork shoulder with cumin, salt, and black pepper.
- Set the Instant Pot to sauté mode and heat the olive oil.
- Sear the pork chunks in the Instant Pot until browned on all sides.
- Add the orange juice to the pot and cover. Set to pressure cook for 60 minutes.
- Once cooked, allow the pressure to release naturally for 10 minutes, then quick release remaining pressure.
Notes
Featured Comments
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