I perfected a Pork Carnitas Instant Pot recipe that yields unbelievably tender, juicy pork with golden, crispy edges after a quick broil.

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I used to think carnitas meant long slow days and complicated pans. Then I discovered how pork shoulder (Boston butt) with a hit of fresh orange juice can turn into something insanely tender after a short pressure cook and a quick broil for crisp edges.

I kept messing with times and gadgets, and now I can serve what friends call a Pulled Pork Carnitas Instant Pot favorite or a proud Pork Carnitas Instant Pot showstopper. It looks simple, but the flavor is layered and a little addictive.

You’ll want to know the trick, even if you pretend you don’t.

Ingredients

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Pork shoulder: fatty rich protein that melts into tender shreds, gives deep savory flavor.
Orange juice: bright citrus, adds sweetness and acidity to balance the pork richness.
Lime juice: zesty sour pop that cuts grease and lifts overall flavor.
Garlic: aromatics that give savory depth, little goes a long way, don’t burn.
Cumin: warm earthy spice, adds that classic Mexican savory note and smoky hint.
Oregano: herbal lemony bitterness, rounds the spices and makes it taste more authentic.
Chipotle peppers: smoky spicy heat, gives depth and subtle fire, use less if timid.
Brown sugar: adds mellow sweetness and caramel notes, helps balance chiles and citrus.

Ingredient Quantities

3 to 4 pounds pork shoulder (Boston butt) trimmed and cut into 3 inch pieces

1 tablespoon kosher salt

1 teaspoon black pepper

1 tablespoon ground cumin

1 tablespoon dried oregano or Mexican oregano

1 teaspoon smoked paprika

1 teaspoon chili powder

1 large onion quartered

4 cloves garlic smashed or minced

1 cup chicken broth or water

1/2 cup fresh orange juice

2 tablespoons fresh lime juice

2 bay leaves

1 to 2 chipotle peppers in adobo minced optional

1 tablespoon brown sugar or honey optional

2 tablespoons vegetable oil for broiling

How to Make this

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1. Pat the pork pieces dry and rub all over with the kosher salt, black pepper, ground cumin, oregano, smoked paprika, and chili powder; if you want a touch of sweet, mix in the brown sugar or honey now.

2. Set the Instant Pot to Sauté and add about 1 tablespoon of the vegetable oil. Working in batches so you dont crowd the pot, brown the pork on all sides, 2 to 3 minutes per side; transfer browned pieces to a plate.

3. Add the quartered onion and smashed garlic to the pot and sauté 2 minutes until fragrant, scraping up browned bits from the bottom.

4. Pour in the chicken broth, orange juice and lime juice, then stir in the minced chipotle peppers in adobo if using, plus the two bay leaves; scrape the bottom well so nothing is stuck.

5. Return the pork to the pot, nestling it into the liquid. Close the lid, set valve to sealing, and pressure cook on high for 40 minutes.

6. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Open the lid, remove the bay leaves, and transfer the pork to a large bowl.

7. Shred the pork with two forks, reserving the cooking liquid. If you want saucy carnitas, skim fat from the liquid and simmer the liquid on Sauté until reduced and thicker, then toss the shredded pork in the reduced juices.

8. Preheat the oven broiler and line a baking sheet with foil. Spread the shredded pork in an even layer, drizzle with the remaining tablespoon or so of vegetable oil, and toss to coat.

9. Broil the pork 5 to 8 minutes until the top is crisp and golden, then stir or flip and broil another 3 to 5 minutes to get more crispy edges. Pull from oven, give it a quick toss, taste for salt and lime, and serve hot.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 qt or larger)
2. Large cutting board and a sharp chef’s knife
3. Measuring cups and measuring spoons
4. Tongs and a heatproof spatula or wooden spoon for browning and scraping
5. Large heatproof bowl and two forks for resting and shredding
6. Baking sheet and aluminum foil for broiling
7. Fine mesh strainer or fat separator (to skim cooking liquid)
8. Oven mitts and a few kitchen towels

FAQ

Q: How long do I cook the pork in the Instant Pot? A: Cook on high pressure for about 60 minutes for 3 to 4 pounds cut into 3 inch pieces, then let the pressure release naturally for 10 to 15 minutes before doing a quick release. After shredding, broil or crisp in a hot skillet for 5 to 7 minutes to get the classic crunchy edges.

Q: Do I have to brown the pork first? A: No, you do not have to, but searing the pieces on Sauté mode for a few minutes per side makes a big flavor difference. Skip it if you need the recipe faster, it will still be tasty.

Q: What can I use instead of chicken broth or orange juice? A: Water will work fine if you do not have broth. If you need an orange swap, pineapple juice or a splash of vinegar plus a little honey helps mimic the sweet acid balance. Avoid too much added liquid, one cup is enough.

Q: How spicy will it be if I add chipotle in adobo? A: Adding one to two peppers gives a smoky medium heat. Use one pepper and remove the seeds for milder heat, or leave them for more kick. You can also add less of the adobo sauce if you want smoke without all the heat.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for three to four days, or freeze for up to three months. Reheat in a skillet or in the oven to revive crispiness, or use the broiler or an air fryer for a few minutes to get the edges crunchy again.

Q: Why did my carnitas turn out dry or tough? A: Most likely you undercooked it or used too lean a cut. Make sure you cook long enough on high pressure and let the natural release happen so the meat relaxes. Use pork shoulder, it has the fat you need for moist tender results.

Instant Pot Carnitas Recipe Substitutions and Variations

Pork shoulder: swap for pork butt or pork picnic roast (same texture), or use boneless pork loin if you want leaner meat but it won’t shred as nicely, or go with beef chuck roast for a richer, beefy carnitas-style result.
Chicken broth or water: use beef or vegetable broth for more flavor, or a light Mexican lager or beer for a subtle sweetness, or dilute chicken bouillon if that’s what you have on hand.
Fresh orange juice: substitute pineapple juice for a tangy sweet note, or grapefruit juice plus a pinch of sugar, or use orange zest plus a little water if you need more concentrated orange flavor.
Chipotle peppers in adobo (optional): use 1 tsp chipotle or ancho chili powder plus 1/4 tsp smoked paprika for smokiness, or rehydrated dried chipotles or anchos blended into a paste, or 1 tsp adobo sauce or a few drops of liquid smoke if you want just the smoky heat.

Pro Tips

– Let the pork sit at room temp for 20–30 minutes and pat it bone dry before you season. Moisture kills a good sear, so drying it and rubbing the spices in means more crust. If you want a little sweet caramelization add the brown sugar or honey right into the rub, it’ll help the edges brown faster, dont skip this if you like a darker crust.

– Brown in small batches and save the browned bits. Dont crowd the pot or the meat will steam not sear. After browning, pour a little of the broth/orange into the pot and scrape up the fond, that liquid is flavor gold and will make the final juices taste way better.

– Let it rest after pressure cooking and handle the fat smart. Give the cooked pork 10 minutes to relax before shredding so it holds juices better, and skim the fat from the cooking liquid with a spoon or fat separator before you reduce it. If you want saucy carnitas reduce the liquid down and toss, or if you want less grease chill the liquid until the fat firms and remove it, then reduce.

– For real crispy bits dont just rely on the broiler. Spread the shredded pork thin on a wire rack over a rimmed sheet or in a hot cast iron skillet with a little oil and press it down, let it sit undisturbed so it can get good color then flip. Broil fast for extra crunch but watch it closely, chipotles and sugar can burn quick so stir every few minutes.

Instant Pot Carnitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Pork Carnitas Instant Pot recipe that yields unbelievably tender, juicy pork with golden, crispy edges after a quick broil.

Servings

servings

Calories

620

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 qt or larger)
2. Large cutting board and a sharp chef’s knife
3. Measuring cups and measuring spoons
4. Tongs and a heatproof spatula or wooden spoon for browning and scraping
5. Large heatproof bowl and two forks for resting and shredding
6. Baking sheet and aluminum foil for broiling
7. Fine mesh strainer or fat separator (to skim cooking liquid)
8. Oven mitts and a few kitchen towels

Ingredients

3 to 4 pounds pork shoulder (Boston butt) trimmed and cut into 3 inch pieces
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano or Mexican oregano
1 teaspoon smoked paprika
1 teaspoon chili powder
1 large onion quartered
4 cloves garlic smashed or minced
1 cup chicken broth or water
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
2 bay leaves
1 to 2 chipotle peppers in adobo minced optional
1 tablespoon brown sugar or honey optional
2 tablespoons vegetable oil for broiling

Directions

Pat the pork pieces dry and rub all over with the kosher salt, black pepper, ground cumin, oregano, smoked paprika, and chili powder; if you want a touch of sweet, mix in the brown sugar or honey now.
Set the Instant Pot to Sauté and add about 1 tablespoon of the vegetable oil. Working in batches so you dont crowd the pot, brown the pork on all sides, 2 to 3 minutes per side; transfer browned pieces to a plate.
Add the quartered onion and smashed garlic to the pot and sauté 2 minutes until fragrant, scraping up browned bits from the bottom.
Pour in the chicken broth, orange juice and lime juice, then stir in the minced chipotle peppers in adobo if using, plus the two bay leaves; scrape the bottom well so nothing is stuck.
Return the pork to the pot, nestling it into the liquid. Close the lid, set valve to sealing, and pressure cook on high for 40 minutes.
Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Open the lid, remove the bay leaves, and transfer the pork to a large bowl.
Shred the pork with two forks, reserving the cooking liquid. If you want saucy carnitas, skim fat from the liquid and simmer the liquid on Sauté until reduced and thicker, then toss the shredded pork in the reduced juices.
Preheat the oven broiler and line a baking sheet with foil. Spread the shredded pork in an even layer, drizzle with the remaining tablespoon or so of vegetable oil, and toss to coat.
Broil the pork 5 to 8 minutes until the top is crisp and golden, then stir or flip and broil another 3 to 5 minutes to get more crispy edges. Pull from oven, give it a quick toss, taste for salt and lime, and serve hot.

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.