Instant Pot Carnitas

If you’ve ever dreamed of tender, juicy, and flavorful carnitas without the hours of slow cooking or deep frying, this Instant Pot Carnitas recipe is about to become your new best friend. Using a handful of simple ingredients and the magic of your Instant Pot, you can have melt-in-your-mouth pork that’s perfect for tacos, burritos, bowls, or even on its own with your favorite sides. This recipe combines vibrant Mexican-inspired spices, citrus, and a touch of beer for depth and complexity. Plus, it’s straightforward enough for weeknight dinners yet impressive enough for gatherings. Let’s dive into why this recipe is a must-try and how to make the perfect carnitas at home.

Why This Recipe Is a Must-Try

Carnitas are a classic Mexican dish beloved for their crispy edges and tender centers. Traditionally, they require slow-cooking the pork for hours, then frying it to get that iconic crispy texture. But who has the time? This Instant Pot version cuts the cooking time drastically without sacrificing flavor or tenderness. The pressure cooker locks in moisture and infuses the pork with aromatic spices and fresh citrus juices, resulting in succulent carnitas that rival those cooked all day on the stove. Plus, the addition of beer adds a subtle richness that elevates the dish even more. Whether you’re a taco night enthusiast or just love a good pork sandwich, this recipe will quickly become a staple in your kitchen.

Ingredients

• 1 Tablespoon oil (olive or vegetable oil works perfectly for sautéing)
• 2 teaspoons ground cumin (to add warm, earthy flavor)
• 2 teaspoons dried oregano (Mexican oregano preferred, but Italian oregano works well too)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon ground black pepper (freshly ground if possible)
• 3.5 – 4 pound pork shoulder (also known as pork butt, boneless and skinless, washed and patted dry)
• 1 medium yellow onion, chopped (adds sweetness and depth)
• 5 cloves garlic, minced (for that signature savory punch)
• 2 – 3 jalapeños, minced (adjust based on your spice preference)
• 2 bay leaves (to infuse subtle herbal notes)
• 1 lime, juiced (for bright acidity)
• 1 orange, juiced (adds natural sweetness and citrus aroma)
• 1 14.6-ounce can non-alcoholic malt beverage (as a halal alternative to Mexican beer, it adds similar depth and flavor)

How To Make Instant Pot Carnitas

Step 1: Prepare the Pork Shoulder

Start by patting your pork shoulder dry with paper towels. This helps achieve better browning later. Cut the pork into large chunks, roughly 3-4 inches each, so it fits comfortably in your Instant Pot and cooks evenly.

Step 2: Season the Meat

In a large bowl, combine the cumin, oregano, salt, and black pepper. Sprinkle this spice blend evenly over the pork chunks, rubbing it in to coat every surface. This seasoning base is the heart of your carnitas’ flavor.

Step 3: Sauté the Aromatics

Set your Instant Pot to the “Sauté” function and heat the oil. Once shimmering, add the chopped onion, minced garlic, and jalapeños. Cook, stirring frequently, until the onions are translucent and fragrant—about 3-4 minutes.

Step 4: Brown the Pork

Add the seasoned pork chunks to the pot. Brown them on all sides, which should take around 5-7 minutes. Browning adds an extra layer of flavor and texture to the final dish.

Step 5: Add the Liquids and Bay Leaves

Squeeze in the juices of the lime and orange directly into the pot. Pour in the non-alcoholic malt beverage, scraping up any browned bits stuck to the bottom of the pot — this is flavor gold. Toss in the two bay leaves.

Step 6: Pressure Cook

Close the Instant Pot lid and ensure the valve is set to sealing. Select “Manual” or “Pressure Cook” and set the timer for 45 minutes on high pressure. Once the timer goes off, allow the pressure to release naturally for about 15 minutes, then carefully quick release any remaining pressure.

Step 7: Shred and Crisp the Carnitas

Open the lid and remove the pork chunks to a large bowl. Use two forks to shred the meat finely. Discard the bay leaves. For crispy carnitas, spread the shredded pork on a baking sheet and broil in your oven for 5-7 minutes until the edges are golden and crispy. Toss and broil for another 3-5 minutes if desired.

Step 8: Serve and Enjoy

Serve your carnitas hot with warm tortillas, fresh salsa, avocado, chopped cilantro, and a squeeze of lime. They also work beautifully in burrito bowls, salads, or as a protein-packed topping on nachos.

Expert Tips

• Use a meat thermometer to ensure your pork reaches at least 195°F internally for perfect shredding.
• Don’t skip browning the pork; it adds depth and richness to the flavor.
• If you prefer less heat, reduce the jalapeños or remove the seeds before mincing.
• Natural pressure release is key to tender meat—avoid quick release immediately after cooking.
• Broiling the shredded pork is optional but highly recommended for that authentic crispy texture.
• Save the cooking liquid—it makes a fantastic base for tacos or rice.

Variations and Customizations

• Spice it up: Add chipotle peppers in adobo sauce for smoky heat.
• Make it citrusy: Swap the orange juice for grapefruit juice for a unique twist.
• Herb swap: Use fresh oregano if you have it on hand for a brighter flavor.
• Vegetarian option: Substitute pork with jackfruit or mushrooms and follow similar cooking methods.
• Different protein: Try this recipe with chicken thighs for a lighter carnitas alternative.
• Slow cooker: If you don’t have an Instant Pot, cook on low for 8 hours until tender.

How to Store Leftovers

Once your carnitas have cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat to maintain the crispy bits or in the microwave for convenience. Carnitas also freeze beautifully—freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating. This makes them perfect for meal prep or quick dinners on busy days.

FAQ

Can I use bone-in pork shoulder for this recipe?

Yes, you can use bone-in pork shoulder, but cooking time may be slightly longer. The bones add flavor, but make sure to check tenderness before shredding.

What can I substitute for the non-alcoholic malt beverage?

You can substitute with chicken broth or a mix of beef broth and a splash of apple cider vinegar for acidity. Avoid alcoholic beer to keep the recipe suitable for all diets.

How spicy is this recipe? Can I make it milder?

The jalapeños add moderate heat. To make it milder, reduce the number of jalapeños or remove the seeds and membranes before mincing. You can also omit them entirely if you prefer no heat.

Is it necessary to broil the carnitas after shredding?

No, it’s not necessary but highly recommended. Broiling crisps up the edges, giving you the classic carnitas texture. If you want to skip this step, the carnitas will still be delicious and tender.

Conclusion

This Instant Pot Carnitas recipe delivers tender, flavorful pork that’s easy to make and incredibly versatile. With simple ingredients and a few easy steps, you can bring a taste of Mexico into your kitchen without the long wait. Whether you enjoy it in tacos, burritos, or as a main dish alongside rice and beans, these carnitas are sure to satisfy your cravings. Give it a try, and you’ll wonder why you ever bothered with slow cooking or deep frying. Enjoy the juicy, citrus-kissed, perfectly spiced carnitas that come together in under an hour—your new go-to recipe for delicious meals any day of the week!