I share my Instant Pot Carnitas Recipe and a surprising shortcut that cuts prep to just five minutes while relying on pantry staples for an easy weeknight dinner.

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I never expected Crispy Instant Pot Carnitas to upend my weeknight game, but it did. In about five minutes of prep the pork shoulder starts to do something wild and by the time you pull it it’s got this contrast of tender and crispy that makes you keep going.

The orange juice adds this bright note that lifts the whole thing, like sunshine squeezed into savory. Folks who try my Instant Pot Carnitas Recipe always come back with ideas, and when I fold it into Carnitas Tacos Instant Pot style everyone goes quiet, then digs in.

I still mess up sometimes, but thats part of why I love it.

Ingredients

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Pork shoulder: Rich in protein and fat, gives carnitas that melt in your mouth.
Orange juice: Adds bright citrusy sweetness, vitamin C and natural sugars for balancing fat.
Lime juice: Sharp sour pop, cuts richness and brings fresh acidity to the dish.
garlic: Pungent, builds savory depth and offers small amounts of vitamins and antioxidants.
Onion: Sweet when cooked, adds fiber and umami, helps make juices caramelize.
Brown sugar: Just a touch for caramelized flavor and subtle sweet contrast to spices.
Cumin and oregano: Warm earthy spices, give that classic Mexican aroma and savory herbal notes.
Corn tortillas: Corn tortillas add texture and carbs, great for scooping and extra flavor.

Ingredient Quantities

3 to 4 lb pork shoulder (Boston butt) cut into 2 to 3 inch chunks

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika (optional)

1 teaspoon chili powder or ancho chile powder

1 tablespoon brown sugar

4 garlic cloves minced

1 medium yellow onion thinly sliced

1 cup fresh orange juice (about 2 oranges)

2 tablespoons fresh lime juice

1/2 cup low sodium chicken broth or water

2 bay leaves

2 tablespoons vegetable oil or canola oil

1/4 teaspoon crushed red pepper flakes or a pinch of cayenne (optional)

Warm corn tortillas, chopped cilantro and lime wedges for serving (optional)

How to Make this

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1. Pat the pork shoulder dry and cut into 2 to 3 inch chunks, season all over with kosher salt, black pepper, cumin, oregano, smoked paprika if using, chili powder, and brown sugar, rub that in good so it sticks.

2. Set Instant Pot to Sauté, heat 2 tablespoons of oil until shimmering, don’t crowd the pot and brown the pork in batches about 3 to 4 minutes per side so you get a good crust, transfer browned pieces to a plate.

3. Add the sliced onion and minced garlic to the hot pot and cook 2 to 3 minutes until soft and slightly golden, scrape up the brown bits from the bottom with a wooden spoon to deglaze.

4. Pour in the orange juice, lime juice, and 1/2 cup low sodium chicken broth or water, stir in the bay leaves and crushed red pepper flakes if using, then return the pork and any accumulated juices to the pot, nestle it in but dont pack it tight.

5. Close the lid, set the valve to sealing and cook on High Pressure for 30 minutes for 3 to 4 pound pork cut into 2 to 3 inch chunks, allow a natural pressure release for 10 to 15 minutes then quick release any remaining pressure, you’ll know it’s done when the meat shreds easily.

6. Remove the pork to a rimmed baking sheet or large bowl and discard the bay leaves, skim excess fat from the cooking liquid, then strain the liquid into a saucepan and simmer on Sauté until it reduces and thickens slightly about 8 to 10 minutes, taste and adjust salt, this is your glaze.

7. Shred the pork with two forks, toss with a few tablespoons of the reduced sauce to taste so it’s moist, reserve extra sauce for serving, if you like it saucier add more later.

8. For crispy edges: spread shredded pork on a rimmed sheet pan, dot with a little oil and broil on high for 4 to 8 minutes stirring once until edges are browned and crisp, or heat in a hot skillet with a tablespoon of oil and press until the edges get crusty, or use an air fryer at 400 degrees for 6 to 10 minutes, tossing once.

9. Serve right away with warm corn tortillas, chopped cilantro and lime wedges, and extra sauce on the side, these keep well and re-crisp nicely so you can make them ahead and finish before serving.

Equipment Needed

1. Instant Pot or 6 to 8 qt electric pressure cooker, you’ll use this for the main cook
2. Large rimmed baking sheet or sheet pan for resting shredding and broiling
3. Heavy skillet (cast iron is great) for browning or crisping the pork
4. Chef’s knife and cutting board to trim and slice the pork and onion
5. Two forks and a pair of tongs for shredding and moving pieces around
6. Wooden spoon or heatproof spatula to scrape up those browned bits while deglazing
7. Medium saucepan and a fine mesh strainer to reduce and strain the cooking liquid
8. Measuring cups and spoons plus a liquid measuring cup for the juices and broth

FAQ

Q: How long do I pressure cook a 3 to 4 lb pork shoulder in the Instant Pot? A: Cook on high pressure for 60 minutes, then let the pot natural release for about 15 to 20 minutes. If your pieces are smaller or you used a leaner cut drop the time to about 45 minutes but check for fall apart tender meat.

Q: How do I get the carnitas crispy after pressure cooking? A: Drain and pat the meat dry, then either spread it on a rimmed baking sheet and broil for 5 to 8 minutes until edges caramelize, toss and broil a second time, or sear in a hot skillet with a little oil for 3 to 5 minutes until browned. Don’t overcrowd the pan or baking sheet or they will steam instead of crisp.

Q: Can I use pork loin or another cut instead of pork shoulder? A: You can but pork shoulder is best because it has enough fat and connective tissue to get tender and juicy. Lean cuts like pork loin will dry out faster, so reduce cooking time and consider adding extra broth or fat.

Q: What should I do with the cooking liquid? A: Skim off excess fat, then reduce the liquid on the stove for a few minutes to concentrate flavors and use it as a sauce, or drizzle a little over the shredded meat when serving. It also makes a great base for rice or beans.

Q: Can I make these ahead and how long will leftovers keep? A: Yes makes great leftovers. Store in an airtight container in the fridge up to 4 days, or freeze up to 3 months. Reheat in a hot skillet or in the oven at 350 degrees until warmed and crisp again. If frozen thaw overnight first.

Q: How spicy will these be and can I change the heat level? A: This recipe is mild to medium depending on your chili powder. To make milder leave out the crushed red pepper flakes or cayenne. For more heat add extra chili powder or a pinch more cayenne, or serve with pickled jalapenos.

Crispy Instant Pot Carnitas Recipe Substitutions and Variations

Pork shoulder (3 to 4 lb): use a pork picnic roast or boneless pork butt if thats what you got; for a leaner cut try pork loin but expect drier meat and shorten pressure time by 5 to 10 minutes; for a veg option use canned young green jackfruit (drain, shred and crisp under the broiler).
1 cup fresh orange juice: swap with 1 cup store bought orange juice, or 3/4 cup orange + 1/4 cup pineapple juice for brighter sweetness; in a pinch use 3/4 cup water + 2 tablespoons apple cider or white vinegar + 1 tablespoon sugar to mimic acidity and sweetness.
1/2 cup low sodium chicken broth or water: substitute with 1/2 cup vegetable broth for vegetarian needs, or 1/2 cup light beer for extra depth; if using plain water, add about 1/2 teaspoon kosher salt and a pinch of poultry seasoning to boost flavor.
1 tablespoon brown sugar: replace with 1 tablespoon honey or maple syrup (use a little less since theyre sweeter), or 1 tablespoon molasses for a deeper caramel note; you can also do 1 tablespoon granulated sugar + 1/2 teaspoon molasses if thats all you have.

Pro Tips

– Salt early and let the pork rest: salt at least 30 minutes before cooking, or overnight in the fridge if you got time. It draws moisture out, concentrates flavor, and helps you get a better crust when you brown it, but pat it dry again before searing or the pan wont brown well.

– Don’t crowd the pot when browning, do it in batches: high heat and space = a deep, caramelized crust. If pieces are touching they steam instead, and you lose that fond that makes the sauce taste awesome.

– Deglaze and reduce like you mean it: after you sauté the onions scrape up every brown bit with a splash of the juice or broth, then simmer the strained cooking liquid down until slightly syrupy. Taste and tweak salt, acid (lime) or sweetness, because a little extra brightness at the end fixes a lot.

– For the best texture, shred warm then finish crispy if you want: toss shredded pork with a few tablespoons of the reduced sauce while warm so it stays moist, then re-crisp either under the broiler, in a hot skillet, or in an air fryer (short bursts at high temp). Keep some sauce aside for serving so it doesnt dry out.

Crispy Instant Pot Carnitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I share my Instant Pot Carnitas Recipe and a surprising shortcut that cuts prep to just five minutes while relying on pantry staples for an easy weeknight dinner.

Servings

servings

Calories

890

kcal

Equipment: 1. Instant Pot or 6 to 8 qt electric pressure cooker, you’ll use this for the main cook
2. Large rimmed baking sheet or sheet pan for resting shredding and broiling
3. Heavy skillet (cast iron is great) for browning or crisping the pork
4. Chef’s knife and cutting board to trim and slice the pork and onion
5. Two forks and a pair of tongs for shredding and moving pieces around
6. Wooden spoon or heatproof spatula to scrape up those browned bits while deglazing
7. Medium saucepan and a fine mesh strainer to reduce and strain the cooking liquid
8. Measuring cups and spoons plus a liquid measuring cup for the juices and broth

Ingredients

3 to 4 lb pork shoulder (Boston butt) cut into 2 to 3 inch chunks
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika (optional)
1 teaspoon chili powder or ancho chile powder
1 tablespoon brown sugar
4 garlic cloves minced
1 medium yellow onion thinly sliced
1 cup fresh orange juice (about 2 oranges)
2 tablespoons fresh lime juice
1/2 cup low sodium chicken broth or water
2 bay leaves
2 tablespoons vegetable oil or canola oil
1/4 teaspoon crushed red pepper flakes or a pinch of cayenne (optional)
Warm corn tortillas, chopped cilantro and lime wedges for serving (optional)

Directions

Pat the pork shoulder dry and cut into 2 to 3 inch chunks, season all over with kosher salt, black pepper, cumin, oregano, smoked paprika if using, chili powder, and brown sugar, rub that in good so it sticks.
Set Instant Pot to Sauté, heat 2 tablespoons of oil until shimmering, don't crowd the pot and brown the pork in batches about 3 to 4 minutes per side so you get a good crust, transfer browned pieces to a plate.
Add the sliced onion and minced garlic to the hot pot and cook 2 to 3 minutes until soft and slightly golden, scrape up the brown bits from the bottom with a wooden spoon to deglaze.
Pour in the orange juice, lime juice, and 1/2 cup low sodium chicken broth or water, stir in the bay leaves and crushed red pepper flakes if using, then return the pork and any accumulated juices to the pot, nestle it in but dont pack it tight.
Close the lid, set the valve to sealing and cook on High Pressure for 30 minutes for 3 to 4 pound pork cut into 2 to 3 inch chunks, allow a natural pressure release for 10 to 15 minutes then quick release any remaining pressure, you'll know it's done when the meat shreds easily.
Remove the pork to a rimmed baking sheet or large bowl and discard the bay leaves, skim excess fat from the cooking liquid, then strain the liquid into a saucepan and simmer on Sauté until it reduces and thickens slightly about 8 to 10 minutes, taste and adjust salt, this is your glaze.
Shred the pork with two forks, toss with a few tablespoons of the reduced sauce to taste so it's moist, reserve extra sauce for serving, if you like it saucier add more later.
For crispy edges: spread shredded pork on a rimmed sheet pan, dot with a little oil and broil on high for 4 to 8 minutes stirring once until edges are browned and crisp, or heat in a hot skillet with a tablespoon of oil and press until the edges get crusty, or use an air fryer at 400 degrees for 6 to 10 minutes, tossing once.
Serve right away with warm corn tortillas, chopped cilantro and lime wedges, and extra sauce on the side, these keep well and re-crisp nicely so you can make them ahead and finish before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.