The most amazing instant pot 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 instant pot 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 silly simple to make in an instant pot, requiring little prep and little hands-on time
- this recipe makes a lot of carnitas, 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!
Why Use an Instant Pot to Make Carnitas?
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!
Ingredients
- 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.
Jay says
Ashley,
For this (and other Instant Pot recipes on your site) how do I adjust for the 3-quart model? Is it as simple as cut all ingredient quantities in half and keep cook time the same?
Ashley - My Heart Beets says
Hi Jay, I don’t have a 3 quart, so I’m not absolutely sure, but what you’ve described sounds like a good plan to me. Hopefully another reader can also chime in.
Marianne says
I’ve never cooked pork before… do you just dump the thing of meat in or does it need to be cut up or prepped in anyway?
Ashley - My Heart Beets says
Hi Marianne, yes, just dump it right in 🙂
Emily says
I get so many compliments on this meal and it’s so easy to make. I use a 9-10lb pork butt roast instead and double the spices/juice. I cook it for 4 hours in the instapot to be sure it’s really tender. It’s great for leftovers and I freeze extra. Thanks so much!
Ashley - My Heart Beets says
Emily, that’s great to hear! Thanks for letting me know how much you like this 🙂
Emily says
This is my favorite to make; it’s so good and great for multiple meals. I usually use a 9 pound pork roast and double the spices/juice. I Instapot it for 4 hours to be sure it’s really tender. Thanks!
Ashley - My Heart Beets says
Emily, that’s great to hear! Thanks for letting me know how much you like this 🙂
Kimberly C says
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?
Kasie says
What if you use a 6lb roast, could I just double the ingredients and then how long should I cook it for?
My Heart Beets says
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!
Kasie says
What if you use a 6lb roast, could I just double the ingredients and then how long should I cook it for?
Elizabeth says
wow 75 minute seems like an awfully long time I did 3 lbs for 30 mins with a natural release.
My Heart Beets says
Did you cut it up? If you cut the meat into smaller pieces, you can reduce the time 🙂
Nicole says
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?
My Heart Beets says
Yup, that’s what I’d do!
Nikki says
Hi Ashley – Pork should roast? or do you just get pork shoulder meat? sorry but what’s the difference?
My Heart Beets says
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!
Nikki says
Ashley – you mention sauce in your recipe .. what sauce do you use?
My Heart Beets says
Hi Nikki, I’m talking about the liquid that will be in the pot once the meat is done 🙂 It’ll be really flavorful!
Amy says
Is there a substitute for orange juice that would be Keto? Thank you!
My Heart Beets says
You can use broth – I’m sure it’ll taste good! Let me know how it goes 🙂
Dharmistha says
If you cut it into pieces,how long do you cook the meat?
Kerry says
How long does the natural release take after cooking that Long?
My Heart Beets says
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!
Jeff says
75 minutes sounds like a long time to be in the IP — is this number correct? Thanks!
My Heart Beets says
If you leave the roast whole then yes – if you want a shorter cook time just cut the roast into pieces 🙂
Rebecca says
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! 😀
My Heart Beets says
Rebecca, I’m so happy to hear that! Love that you all decided on tacos (and not enchiladas, lol). This comment made my night 🙂
Jill says
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!
My Heart Beets says
Jill, I put in the whole roast but if you want it done faster, then yes cut it into chunks 🙂
Arpi Thukral says
Just made this and it turned out amazing! Thank you!
My Heart Beets says
Arpi, so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Kay says
Is your pork shoulder roast boneless?
My Heart Beets says
Mine was boneless but either way works 🙂
Maneesha says
Hi Ashley! Could this recipe be used with chicken for chicken tacos?
My Heart Beets says
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!