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Instant Pot Carnitas

This Instant Pot Carnitas recipe offers tender, juicy pork infused with vibrant Mexican spices and citrus, ready in under an hour without slow cooking or frying. Perfect for tacos, burritos, or bowls, it combines ease and authentic flavor for weeknight dinners or gatherings.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Carnitas, Easy, Instant Pot, Pork, Pressure Cooker, Quick
Servings: 6 servings

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 pounds 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, adds similar depth and flavor

Instructions

  • Start by patting your pork shoulder dry with paper towels. Cut the pork into large chunks, roughly 3-4 inches each, so it fits comfortably in your Instant Pot and cooks evenly.
  • 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.
  • 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.
  • Add the seasoned pork chunks to the pot. Brown them on all sides, which should take around 5-7 minutes.
  • 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. Toss in the two bay leaves.
  • 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.
  • 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.
  • 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.

Equipment

  • Instant Pot
  • Large Bowl
  • Baking Sheet
  • Oven Broiler
  • Two Forks

Notes

Use a meat thermometer to ensure pork reaches at least 195°F internally for perfect shredding. Browning the pork adds depth and richness. Adjust jalapeño heat as desired. Natural pressure release is key for tender meat. Broiling the shredded pork is optional but recommended for crispiness. Save the cooking liquid for tacos or rice. Variations include adding chipotle peppers, swapping citrus juices, using fresh oregano, or substituting protein for vegetarian or chicken options. Leftovers store in the fridge up to 4 days or freeze up to 3 months.