Pork Carnitas | Instant Pot recipe
This Instant Pot Carnitas recipe is made with tender-cooked pork shoulder seasoned with the perfect blend of spice and a splash of citrus, and served street-taco style
WHY YOU’LL LOVE THIS RECIPE
It cooks up easy, has great flavor, and most of the cook time is hands-off. Best of all, it’s ready in a fraction of the time it would take to make traditional oven-roasted carnitas.
I first had pork carnitas at a small local restaurant about 10 years ago, and I’ve been in love ever since. The fresh orange juice brings a fresh zing that really sets these easy street tacos apart.
It’s an easy way to change up Taco Tuesday or to serve to friends and family.
These carnitas are one of our favorite Instant Pot pork recipes. If you’re looking for more great options to make with pork shoulder, keep in mind our Pork & Hominy Stew (Quick Posole), Easy Pressure Cooker Pulled Pork, and Instant Pot Kalua Pork.
INGREDIENTS YOU NEED
Here’s what you need to make these flavorful street tacos in your Instant Pot:
- Boneless pork shoulder. This cut of meat is tough and layered with fat, which makes it perfect for pressure cooking. (Look for pork butt or Boston butt at the grocery store.)
- Oil. We use olive oil for flavoring before cooking and vegetable oil (optional) if you’d like to crisp up the meat after cooking.
- Broth or water. Use chicken broth for more flavor.
- Spices. Use a mix of oregano and cumin, plus salt and pepper to taste.
- Orange juice. This bright citrus is key to carnitas’ unique flavor.
- Onions and garlic. These are a major flavor component of
- Jalapenos. If you’re worried about the heat, you can reduce it to one, but they do lend some great flavor to the dish.
- Tortillas. We really like the small, ##-inch size Mission flour tortillas. They’re a little thicker, which makes them a little more durable.
- Toppings. We love to serve these with homemade pickled onions, queso fresco, fresh tomato/tomatillo salsa, and chopped cilantro.
How to Make Pork Carnitas in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Add the fresh orange juice and water to the cooking pot.
Salt and pepper the pork really well. Then mix the olive oil with the oregano and cumin and rub it all over the pork. Dice the pork into bite-size pieces. Place the diced pork in the cooking pot, and put the onions, garlic, and jalapenos on top.
Select High Pressure and 30 minutes cook time. After pressure cooking, wait 10 minutes then release any remaining pressure.
Note: The meat and vegetables will release liquid as they cook, so you don’t need to add additional liquid if you’re making this in a 6-quart pressure cooker.
Place a strainer over a large bowl and strain the meat, allowing the cooking liquid to drain into the bowl. (You can discard or retain the onions and jalapenos, whichever you prefer.)
If you wish to crisp up your meat before serving, preheat a large sauté pan over high heat. Add 1 tablespoon vegetable oil, and about a third of the pork. Fry the pork over high heat, turning once, until crispy, about 3 minutes. (Keep an eye on the pork and remove sooner if any of the onions or pork are cooking too quickly.)
Remove to a serving bowl. If needed, add a little more oil to the pan and repeat the steps with more pork. Just prior to serving, ladle a little bit of the strained cooking liquid over the browned meat.
Spicing Up or Down Carnitas
You can easily customize the amount of heat in this recipe. If you like things quite hot, feel free to add more jalapenos or other spicier peppers.
To tone it down, you can reduce it to one or even half a jalapeno. I wouldn’t remove them entirely since they add a great flavor to the meat.
Make sure you’re removing all the seeds and inside membranes, which carry a lot of heat.
You can also substitute Anaheim peppers if you want a pepper flavor with less heat.
Serving Carnitas
We love serving these carnitas street taco style, topped with pickled onions, queso fresco, fresh salsa, and fresh cilantro.
I also like to let everyone serve themselves, one taco at a time, to prevent the tacos from getting soggy.
Tip: We love the pickled red onions with this dish. (If you’re skeptical, so was I the first time! I don’t love onions but they really add flavor and texture to this dish.)
Frequently Asked Questions about Making Pork Carnitas
Absolutely! I prefer to pressure cook the carnitas, then allow them to cool, add a little of the strained cooking liquid, and refrigerate until needed. Then they warm up nicely during the pan-fry portion of the recipe.
Cutting the pork before pressure cooking gives you a quicker cooking time. However, if you shredded pork carnitas, you can use a whole pork shoulder. I like to cut the pork shoulder into four equal-sized pieces and cook for 60 minutes. Make sure to check your pork with an instant read thermometer and the pork should be well above 140F.
Store cooled leftovers in an airtight container in the fridge for up to 4 days.
This recipe freezes well! I like to freeze leftovers in individual portions in freezer-safe baggies. Add a little more of the cooking liquid to each bag to help keep the meat moist.
More Flavorful Mexican and Tex-Mex Dinner Recipes
We love making Mexican-inspired dishes in the Instant Pot. Here are a more favorites:
- Creamy Chipotle Chicken has the perfect balance between spice and creaminess.
- This Chile Verde is a delicious shredded pork recipe wrapped in fluffy masa dough.
- Our Shredded Beef Enchiladas are perfect, made with soft flour tortillas in a slightly-spicy sauce and topped with melty cheese.
- These Easy Fish Tacos are a fast weeknight meal with a tasty chipotle slaw.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Pork Carnitas in the Pressure Cooker
Ingredients
- 4 pounds boneless picnic pork shoulder trimmed and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoon olive oil
- 1 cup fresh squeezed orange juice about 2 large oranges
- 1/2 cup water
- 2 onions coarsely chopped*
- 8 cloves garlic minced
- 2 jalapenos seeded and ribs removed, chopped*
- 2 tablespoons vegetable oil optional, for frying
- Street size flour tortillas for serving
- Toppings including queso fresco, fresh tomatoes or tomatillo salsa, fresh cilantro, lime juice, and sour cream, as desired
Pickled Red Onion, optional for serving
- 1 small red onion thinly sliced and quartered
- 1 cup hot water
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/8 teaspoon red pepper flakes
Instructions
If making the pickled onions
- In a small bowl, combine the red onion and hot water. Let soak for 1 minute, then drain well. In a small mason jar, whisk together the cider vinegar, sugar, and salt until dissolved. Add the red pepper flakes and onion to the jar. Let sit at room temperature for 1 hour, then refrigerate until needed. Drain before using.
Pork Carnitas
- Salt and pepper the pork liberally. Dice into small, bite-size pieces. Mix the oregano and the cumin with olive oil and rub this paste all over the pork until evenly distributed.
- Add orange juice and water to the cooking pot. Place the pork in the pressure cooking pot and top with the onions, garlic, and jalapenos. Select High Pressure and set the cook time for 30 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops carefully remove lid.
- Set a large strainer over a large bowl. Drain the pork into the strainer. If desired, remove the onion and jalapeño peppers. Reserve the liquid.
- If desired, you can crisp up the meat. Heat a large sauté pan over high heat until hot. Add 1 tablespoon vegetable oil, and, working in batches, fry the pork over high heat, turning once, until crispy, about 3 minutes. (Watch the ingredients closely—sometimes the onion can cook quicker than the pork and the batch will need to be removed immediately if that happens.) Add more vegetable oil if needed.
- Remove the pork to a serving bowl and ladle a little bit of the strained cooking liquid over the browned meat. Serve immediately on tortillas with pickled onions and your favorite toppings.
Notes
Nutrition
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Update: I’m adding some pictures to show the final browning step.
There will be large chunks of onion and small jalapeno pieces when you remove the meat from the cooking pot to the strainer.
Make sure you’re using high heat and that your oil is hot before you add the meat to the saute pan so your onions don’t burn.
I really love this recipe I did use orange juice concentrate in mine and I did 1 jalapeño instead of 2. Thank you for that suggestion.
It’s nice to have leftovers that taste likes a million bucks!
What a great review – so nice to hear you loved it. Thanks Kristin!
I love pork and oranges so I want to try this. It looks delicious.
This is my go to. I’ve made it many many times! Once for a huge wedding party and once for our office pic nic. Always a hit!!
That’s great – thanks Eydie!
This is amazing! Thanks for sharing. I had a pork shoulder and was looking for an alternative to my usual pulled pork recipe. I cut most of the excess fat off first, substituted white wine for the water and mixed fresh lime juice in with the orange juice. I’ll probably use less liquid next time. Browning the meat at the end was definitely worth it! I may never make pulled pork again!
Thanks Kerri – glad it was a hit!
Barbara, would it make any sense to saute the cubed pork first, as opposed to after they are cooked? Most pressure cooker recipes that I have seen always tend to brown the meat/poultry first. Of course, if you are using an Instant Pot, you can use the saute function and do everything in the same pot. Just wondering.
Hi Anita – when you brown first, a lot of the browning gets cooked off in the liquid, which is great if you’re making a gravy. But with this recipe you get more flavor on the meat if you brown after. Enjoy!
Just took this out of the IP. I browned the chunks first and used only one jalapeno as I was worried two would be too spicy. After tasting it though, I think I could’ve handled two as they mellowed significantly during cooking. I think next time I will omit the water. I think the amount of OJ would be enough to bring it to pressure. Looks like this will be Christmas eve dinner – yum.
Thanks for sharing Betsy! I’m sure you’re right about just using the OJ. Merry Christmas 🙂
Hi! New to IP cooking. Wondering if I can saute the pork in the saute mode of my IP duo plus 60?
Hi Joan – yes, the saute mode is perfect for sautéing meats. Here’s more about the IP buttons https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Have fun!
I logged on today to update my comments on this recipe and realized I never posted to tell you how good it is. How did I not do this before? We loooove your carnitas. They’re the best I’ve ever made and I’ve tried several. I start with slightly larger chunks of pork, don’t need to adjust the timing and then sort of half-shred it before crisping, if that makes sense. I also toss in the orange halves before cooking. I think it gives a little more oomph to the taste. I even used bottled OJ once, with great success. Limes work, too, but not as well as oranges. The flavor just isn’t the same. As you can probably tell, this is in regular rotation in our house. Mostly because I could eat tacos every day and these carnitas make me swoon.
I’ve adapted it for 2 people using a pork blade steak, cut off the bone. When I scale it down, I omit the water as the OJ provides plenty of liquid. Timing is the same.
Thanks so much for sharing your tips. I’ll have to try it with pork blade steak when it’s just my husband and I.
Just a thought: is it possible to cook the pork whole and then shred when done? I’m thinking you would need to cook for longer at high pressure, depending on the weight. Just thinking about how to truly make this a weeknight dinner 🙂
Hi Sue – the fastest way to cook it is in bite size pieces as written – you could cut the meat the night before. However, if you don’t want to cut it, you could use the cook time in this recipe https://www.pressurecookingtoday.com/easy-pressure-cooker-pulled-pork/ Enjoy!
This is a great recipe I use frequently, except I substitute the water for beer because why the heck not?
Thanks Kole for taking the time to let us know how much you like the recipe. Definitely use whatever liquid you prefer – why the heck not 🙂
No way am I doing that extra step lol We’re eating when that pork is done! Rolled up with bagged coleslaw mix or salad mix in a tortilla…heaven!
Lol – waiting is hard. Even when it’s so quick in the pressure cooker. The browning does add extra flavor, but it definitely isn’t essential. Enjoy!
I still use the scary old stove top unit, cringe every time the jiggler shakes the first time. Never had a problem but vividly remember perfectly cooked green beans shooting out of the steam hole 40 years ago. Great recipe, thanks.
Hi Tyler – that reminds me of my mom’s growing up.
I made this last night. Delicious! I didn’t have oranges though, so I used lemonade. Turned out great!
Thanks Susan! Sounds like a great substitution.
I am new to pressure cooking. I thank you for the recipes
Thanks Susan – have fun with your new pressure cooker.
I just bought my boyfriend a pressure cooker for Christmas. We eat dinner together every night and this has become my go to for cooking. I ABSOLUTELY LOVE IT!! This site is totally awesome for great recipes! Thank you so much!!
thats not carnitas too lean
Hi Mark – actually pork shoulder isn’t a lean cut of meat at all.
Thanks for the recipes. I love my new pressure cooker, but so many ingredients turn me off. Have any recipes with only six or less ingredients?
Hi Mary – glad you’re loving your new pressure cooker. I have so many easy recipes. Have you tried the chicken tacos yet? https://www.pressurecookingtoday.com/pressure-cooker-chicken-taco-filling/ or the Greek tacos https://www.pressurecookingtoday.com/pork-sirloin-tip-roast-pressure-cooker/? What about pulled pork? https://www.pressurecookingtoday.com/easy-pressure-cooker-pulled-pork/ Most of the recipes can be made with your favorite store bought sauce and a little water.
Hello Barbara,
Thanks for putting so much hard work into this great site! I have an odd question for you regarding Mexican recipes. I live in Vietnam where jalapenos are not available. I’m waiting to get seeds in the mail, but even when I have ripe jalapenos they will be in such a limited quantity that I still need to find a substitute. Cayenne peppers are readily available, as is the jalapeno Tabasco sauce. (however it’s an import and extremely expensive)
Do you have any idea what I could substitute the jalapenos with?
Thanks for all the help!
Tom
Thanks Tom! You could substitute cayenne peppers. They’re probably much hotter, so I’d add less.
Thanks!
You’re right cayenne can provide the kick if jalapenos aren’t available, the end result, however, is never quite the same. I think I’m just going to have to settle for a not quite authentic Mexican meal.
Hi Tom,
You could use more of a milder, fruity pepper. That’s what jalapeños bring, that fruity brightness.
Thanks for the input Sandy! Maybe cayenne for the kick and bell for the fruitiness?
That should work well, Tom.
I made these Carnitas tonight and you’re right, they’ve completely eclipsed my old pork tacos. Well, you warned me!
I had to use limes (no oranges) and was too lazy to drain the liquid, so I reduced it while I crisped the meat under the broiler. I did mention that I was lazy, right? Well, of course it’s all good and the seasonings are terrific.
We completed the tacos with chopped onion and cilantro and a spritz of lime, the way we ate them in Mexico. Gracias, Barbara. Es muy Bueno!
Thanks Sandy! So glad you loved them. I’m often lazy too. It’s great that you just made the recipe your own.
Hi Barbara,
Making fast Pork Carnitas and Chile Colorado with Beef is one of the reasons I bought my pressure cooker. Thanks for giving us recipes for both! If I reduce the amount of pork to 1 pound, will the time remain the same?
Thanks Sandy! Yes, the time should be the same. It will take less time for the pressure cooker to come to pressure, so overall it will be quicker. The meat freezes well though, so I don’t generally mind if I have plenty of leftovers.
Will it need the original amount of water if the recipe is halved? I read somewhere that there always needs to be at least a cup of water in the IP to bring it to full pressure. Is this accurate?
Hi Juanita – The pork will release lots of juices too, so you’ll be fine halving the recipe without adding any additional water.
I am making this now, but thought I’d share a couple of tips from other pressure cooker carnitas recipes I have made in the past 🙂
1. Using boneless Country Style pork ribs makes the prep much easier & quicker, and is from basically the same cut
2. If you put the strained meat onto a sheet tray and shred it just a bit, then pop under the broiler, it crisps deliciously! You can line the pan with foil to make cleanup a snap, too!
Thanks for sharing this recipe!
I made these tonight, and they were really tasty! Took longer than I thought it would, the prep I guess, but really good. I browned at the end, in two batches. Next time I’ll do it I. Three batches, because while my onions didn’t burn, the meat didn’t brown as much as yours did in the photo. I wish I could have found already cut up meat, that was a pain! But there will be a next time, for sure (not counting the tacos later this week with the leftovers)!
Hi Robin – so glad you loved the recipe. Fortunately, my husband usually does the cutting for me.
I have a stovetop pressure cooker. Can you give me directions for how to make pork carnitas on stovetop pressure cooker. Thanks.
The stovetop directions are pretty much the same. Just bring your pressure cooker to pressure the way you normally would, then lower the flame to minimum heat necessary to maintain high pressure and set timer for 30 minutes. After 30 minutes remove from the heat and allow the pressure to release naturally.
This turned out amazing. Thank you. I live in Texas and have access to uncooked refrigerated tortillas that take 2 minutes to cook. My 12 yesterday old son just ate 3. Thank you for giving me great recipes for my i-pot!
Hi Lisa – that’s a great review from a Texas girl. I love those refrigerated tortillas too. Thanks!
Sounds delicious. I think I would brown the seasoned meat in my pressure cooker before cooking. It really does something wonderful to the meat, sealing in a lot of flavor. I just pressure cooked 6lb of pork loin last night and shredded it up for sandwiches and burritos. Cooking a batch of pinto beans tonight to have with it.
Thanks Kimberly. I agree, browning makes a delicious taste difference. It would be an interesting experiment to see if you could taste a difference in the final result when you brown first, but not after; brown both first and after; and just browned after. I wonder if my family would notice the difference.
Well I tried this recipe tonight…..not quite what the pictures show.
When removing the pork with a slotted spoon as per directions , from the pressure cooker, all of the cooked onion, gatlic, pepper etc comes with it. There really is no way of separating the meat from the ingredients in order to brown it. I tried browning it with all the stuff on it, but it really does not work because the onions burn quickly,
How did you get your meat so clean…..no onions or anything?
I really do not get it.
Hi Teresa – sorry you had a problem with burned onions. That’s frustrating. I updated the post with a couple pictures and tips to help others. I didn’t have any problem with burned onion. I hope you were able to get rid of the burned bits of onion and enjoy the meat. Thanks for the feedback.
I had a problem with the meat…..when I used slotted spoon to take meat out of the liquid, everything comes with the meat….the onion, the garlic, etc. so to pan fry after makes it difficult….unless I wash all of the cooked meat first.
the taste was good.
Garlic gets bitter very quickly.
with less time in the pan, the meat would not brown.
Anyway, we still enjoyed it. Thank you.
Glad you enjoyed it. When browning the meat you need to be sure the pan and oil are hot before you add the meat, and also cook the meat in batches. If you put too much meat in the pan it will steam and not brown.
Wow-browning the meat after it’s been cooked in the pressure cooker is a new method for me. I can’t wait to try it.
I agree with you Barbara-cooking once and getting more than one meal is a plus for me too-especially during a heat wave like we’re having here in New England now……WHEW!
These look delicious-I can’t wait to try them. Off to pin…….
We love pork carnitas and now having a pressure cooker recipe is a dream come true 🙂 Pinned!
Yum, yum, YUM!
This sounds terrific! Interesting that you brown the meat AFTER it is cooked; I would have guessed that it would be browned prior to pressure cooking. Does this make a difference?
Browning after adds more flavor than browning before. Here’s a good ATK video that talks about it, making them in the oven instead. http://www.youtube.com/watch?v=sx6svS1oxDE&feature=em-subs_digest-vrecs
Love the sound of this, and fun that it was adapted from a slow cooker recipe!