Easy Instant Pot Carnitas Recipe (2024)

Fill a warm corn tortilla with juicy, tender, melt-in-your-mouth pork shoulder and top it with fresh cilantro and red onion for restaurant-style Instant Pot carnitas street tacos you can make in the comfort of your own home.

What is Carnitas?

Carnitas are a popular Mexican dish made with pork butt or shoulder. The meat pressure-cooks or braises in the Instant Pot until it’s tender enough to shred, which is how it gets the name carnitas or ‘little meat’ in Spanish.

What You Need to Make this Recipe

• Pork Rub: Generously coat the pork in salt, cumin, chipotles en adobo, black pepper, cinnamon, and Mexican oregano.
• Pork Shoulder: Pork shoulder or butt is ideal for making our Instant Pot carnitas recipe; the higher fat content helps the meat maintain its juiciness throughout the cooking process.
• Onion: Onions combine with shredded pork for the perfect bite.
• Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
• Jalapeño: Finely diced jalapeños bring the right amount of heat for most, but if you crave something spicier, use serrano chili instead.
• Aromatics: Cinnamon sticks and bay leaves infuse the meat as it cooks.
• Orange Juice and Lime: Tenderize the pork with orange and lime juice.
• Liquid Smoke: The secret ingredient for our carnitas is liquid smoke; it gives the pork a nice, smoky flavor without cooking it on the grill or over an open flame.

How to Make Instant Pot Carnitas

The full recipe with measurements is in the recipe card below.

Step 1: Combine salt, cumin, chipotles en adobo sauce, black pepper, cinnamon, and oregano in a small bowl to make the pork rub.

Step 2: Remove the skin and bones from the pork and then cut it into 1-2 inch pieces. Add the meat to amixing bowland massage the rub into the pork.

Step 3: Warm oil in an Instant Pot on saute mode until smoke. Add the pork and let it cook until it begins to brown, for about 5 minutes. Cook in batches and return the meat to the Instant Pot.

Step 4: Add onion, garlic, jalapeño, cinnamon stick, bay leaves, orange juice, lime juice, and liquid smoke.

Step 5: Secure the lid and cook on manual high pressure for 40 minutes, and naturally release for 20 minutes before removing the lid.

Step 6: Remove the pork from the Instant Pot using a slotted spoon, leaving the juices behind. Allow the meat to cool some before shredding it. Then, spread it onto arimmed baking sheet.

Step 7: Preheat oven to 500°F (260°C). Cover the meat with liquid smoke and cook for 4 minutes, until the top layer becomes crispy.

Step 8: Serve the carnitas on corn tortillas and garnish with onion and cilantro.

Expert Tips

• When broiling the pork at the end, the crispier, the better- I say! After the first broil, I move the pork around on the baking sheet and repeat the process a few times to get the ends nice and crispy.

Searching for More Like This?

If you love this recipe, try one of these Mexican favorites!

Serving Suggestions

• Seasoned Black Beans, Refried Beans, Pinto Beans
• Cilantro Lime Rice, White Rice, Brown Rice
• Guacamole without Tomato
• Grilled Zucchini
• Pico De Gallo,Chunky Salsa, Mango Pico De Gallo, Corn Salsa, Serrano Crema, Salsa Verde

What to do With the Leftovers

• Refrigerate –Store leftovers in an airtight container; they will keep for 3-4 days.
• Freeze –I prefer to store the pork in a freezer-safe container or bag and reserve the juices in a separate bag. Instant Pot carnitas will freeze for 3 months.
• Thaw – When you’re ready to eat, let the pork and marinade defrost in the fridge overnight.
• Reheat –Reheat carnitas by frying the meat in acast-iron skilletorfrying pan or in the oven on a rimmed baking sheet. When the pork is thoroughly reheated, drizzle it with the reserved juices. Prepare your tortillas and toppings, and enjoy!
• Repurpose –Don’t feel like making tacos for the second night in a row? No worries, use the leftover meat to make enchiladas, nachos, sliders, quesadillas, breakfast burritos, or Mexican pizza.

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Instant Pot Carnitas

Tressa Jamil

Fill a warm corn tortilla with tender melt-in-your-mouth pork shoulder and top it with fresh cilantro and red onion for Instant Pot carnitas.

Serving: 2 Tacos | Calories: 346 kcal | Carbohydrates: 9 g | Protein: 20 g | Fat: 27 g | Sodium: 139 mg | Fiber: 1 g | Sugar: 5 g

Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!