The most amazing carnitas are so easy to make!
Just look at that crispy, caramelized pork! This meat is so juicy and tender and tasty!
Do you know why carnitas are the best? I mean, you probably do if you’re reading this post but let me put it out there anyway – in bullet form, of course:
- carnitas are stupid simple to make, requiring little prep and little hands-on time
- it makes a ton, so you can freeze half for a rainy day
- the whole family will love them… because tacos!
- perfect weekend meal + makes a weeknight feel special… because taco party!
- they’re DELICIOUS!
The Instant Pot does all the heavy lifting in this recipe and it’s the reason that you can have this ready so quickly (relative to a slow cooker, which takes all day). The meat cooks in a sweet and tangy sauce made up of orange juice, lime juice and spices. Once the meat is done pressure cooking, you pour it out onto a sheet pan and then let the broiler take over. Broil the meat before you eat it so that you’ll get tender AND crispy meat. The BEST.
If this recipe looks a bit familiar, that’s because it is. I figured out the secret to good carnitas awhile ago when I shared this slow cooker carnitas recipe on the blog. I thought about just updating that recipe to include notes on how to make this in an Instant Pot, but so many of you like it the way it is so I didn’t want to suddenly change up the ingredients/method on you. Instead, I’m sharing this recipe which is similar, but to be honest – I like this one better.
Go ahead and make some tacos!
Instant Pot Carnitas
Yield: 10 1x
Print Recipe
Pin RecipeIngredients
- 1 (3 pound) pork shoulder roast
- 1 onion, chopped
- 5 teaspoons minced garlic
- 1 bay leaf
- ½ cup orange juice
- ¼ cup lime juice
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Add all of the ingredients to the Instant Pot.
- Secure the lid, close the pressure valve and cook for 75 minutes at high pressure.
- Naturally release pressure.
- Shred the pork using two forks.
- Place the meat onto a foil-lined baking sheet, ladling some of the sauce on top. Broil the meat for 10 minutes, stirring the pork at the halfway mark. The edges of the pork start to brown and crisp up.
- Spoon more sauce onto the pork prior to serving.
Notes
- Store the carnitas in their sauce to maintain flavor and moisture. Broil the meat prior to serving.
- Serve with: avocado, salsa, limes, cilantro, red onion and tortillas.
- If you would like to reduce the cook time, then cut the pork shoulder into smaller pieces.
Hi Ashley! Could this recipe be used with chicken for chicken tacos?
Hi Maneesha! I think so, but with a shorter cook time! I love the idea, maybe I’ll give it a try one day and blog it if it turns out well 🙂 Let me know if you try first!
Is your pork shoulder roast boneless?
Mine was boneless but either way works 🙂
Just made this and it turned out amazing! Thank you!
Arpi, so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Do you put the whole pork roast in or cut it into chunks? If I cut it into chunks would the cooking time be less? Maybe 20 minutes? Thanks!
Jill, I put in the whole roast but if you want it done faster, then yes cut it into chunks 🙂
Made this for dinner tonight and it was out of this world good! I had planned to make Enchiladas, but we all agreed it would be criminal to cover that meat in sauce and vegan cheese. So I pivoted and we had tacos instead. Best tacos ever! Thank you for this recipe. I will never make carnitas any other way. Leftovers are destined for burrito bowls with rice that I made with the tomatillo sauce that was intended for the enchiladas. For once, everybody is looking forward to leftovers! 😀
Rebecca, I’m so happy to hear that! Love that you all decided on tacos (and not enchiladas, lol). This comment made my night 🙂
75 minutes sounds like a long time to be in the IP — is this number correct? Thanks!
If you leave the roast whole then yes – if you want a shorter cook time just cut the roast into pieces 🙂
How long does the natural release take after cooking that Long?
Kerry, I haven’t timed it but I wouldn’t think it would take longer than an hour, and if so at that point you can just release pressure. Also if you want to significantly cut down the cook time you can always cut the pork into pieces. Hope that helps!
If you cut it into pieces,how long do you cook the meat?
Is there a substitute for orange juice that would be Keto? Thank you!
You can use broth – I’m sure it’ll taste good! Let me know how it goes 🙂
Ashley – you mention sauce in your recipe .. what sauce do you use?
Hi Nikki, I’m talking about the liquid that will be in the pot once the meat is done 🙂 It’ll be really flavorful!
Hi Ashley – Pork should roast? or do you just get pork shoulder meat? sorry but what’s the difference?
It’s the same thing 🙂 You can always ask someone in the meat department to make sure you are getting the right cut but typically it’s called pork shoulder roast. Let me know what you think if ya try this!
This seems like it will make a ton of meat. I was thinking about freezing half. Would you freeze it in the sauce and then broil it once thawed and ready to serve?
Yup, that’s what I’d do!
wow 75 minute seems like an awfully long time I did 3 lbs for 30 mins with a natural release.
Did you cut it up? If you cut the meat into smaller pieces, you can reduce the time 🙂
What if you use a 6lb roast, could I just double the ingredients and then how long should I cook it for?
What if you use a 6lb roast, could I just double the ingredients and then how long should I cook it for?
I haven’t tried doubling the recipe but my thought would be to double all the ingredients and keep the cook time the same – the pot should account for the heavier contents and take longer to reach pressure/naturally release. If not, you can always put the lid back on and add extra time – let me know how it goes!
Hello
I have 5lb bone in pork butt. Would this work? Would I adjust the time? Can’t wait to try this. Not really used to pork so don’t know much about the cuts but I received the butt in my butcherbox… is it fattier?