Instant Pot Crispy Carnitas

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This Instant Pot Carnitas recipe is quick and easy to make in the pressure cooker, perfectly crispy and juicy, and so delicious!

Instant Pot Carnitas

This Instant Pot carnitas recipe is a game-changer. ♡

After years and years of making my go-to crispy pork carnitas recipe in the slow cooker — letting the pork slowly and steadily simmer all day long until it is perfectly tender and shred-able — I’ve now become a total convert to making pressure cooker carnitas instead.

Why?  Well mainly, this Instant Pot carnitas recipe is just crazy fast.  Instead of having to plan 5-8 hours in advance to make carnitas in the slow cooker, this pressure cooker carnitas recipe can be ready to go from start to finish in just over 1 hour, making this recipe legit do-able on a weeknight or anytime you’re craving some carnitas stat.  It also succeeds in making carnitas that are extra-juicy and crispy, thanks to a quick broil in the oven and a toss in those leftover cooking juices after the Instant Pot has worked its magic.  It’s also seasoned with a zesty garlic-citrus mojo sauce, making each bite of pork extra flavorful even before any extra salsas or toppings are added.  But more than anything, I just love this carnitas recipe because it is irresistibly, unfailingly, crowd-pleasingly, gotta-go-back-for-seconds-(and-thirds)-ingly, deliciously GOOD.

Bonus — it’s also good served up so many ways!  These carnitas are, of course, absolutely fabulous served up in tortillas as carnitas tacos.  But if you’re looking for a different spin on carnitas (especially if you have leftovers and want to mix things up a bit for the second round), these carnitas are also delicious served up in burritos, burrito bowls, quesadillas, enchiladas, tostadas, salads, or even in carnitas soup as well.

So if you are a fellow fan of carnitas, pull out your pressure cooker and let’s make a batch together!

Instant Pot Carnitas | 1-Minute Video

Carnitas Ingredients:

To make pork carnitas in the Instant Pot (affiliate link), you will need the following ingredients:

  • Pork: Whichever cut of boneless pork roast that you prefer (I typically use pork shoulder), cut into 2-inch chunks with the excess fat trimmed off.
  • Salt, pepper, oil: For seasoning and cooking the meat.
  • Mojo sauce: A citrusy garlic sauce that we’ll make with beer (or chicken stock), garlic, fresh orange juice, lime juice, oregano, cumin, salt and pepper.
  • Salsa: I love serving carnitas with a juicy fresh mango salsa or pineapple salsa (as pictured below).  But any type of salsa that you love — red, green, fruit, etc. — will work.
  • Toppings: I recommend lots of chopped fresh cilantro and finely-chopped red or white onion.

Instant Pot Pork Carnitas

How To Make Carnitas:

To make this pork carnitas recipe, simply…

  1. Make the mojo sauce. Whisk together those garlicky citrus sauce ingredients until combined.
  2. Season and sear the pork. Generously season the pork chunks with salt and pepper.  Then use the “Sauté” function on the Instant Pot to briefly sear the pork on all sides in a bit of oil.  You might need to do this in two batches, depending on the size of your Instant Pot.
  3. Pressure cook. Add the sauce to the pork, then pressure cook on high for 30 minutes, followed by a natural release.
  4. Shred. Once the pork is cooked, go ahead and give it a good shred with two forks.
  5. (Optional) Broil. Then — if you want the carnitas to be nice and crispy — spread the shredded pork out in an even layer on a large baking sheet, and spoon about 1/3 of the remaining juices from the Instant Pot evenly on top of the pork.  Pop the baking sheet into the oven for about 4-5 minutes, or until the edges of the pork are golden and crispy.  Then remove from the oven, give the pork a good toss with half of the remaining juices, and broil for 4-5 more minutes.  Remove from the oven, toss with the remaining juices and…
  6. Serve warm. However you prefer — in tacos, burritos, burrito bowls, tostadas, quesadillas, in a soup or salad, or whatever sounds good!

Full instructions included in the recipe box below.

Crispy Carnitas made in the Instant Pot

Possible Variations:

Want to customize your own homemade carnitas recipe?  Feel free to…

  • Make it spicy.  Add a diced jalapeño or serrano chile pepper (seeded, for less heat) into the Instant Pot if you would like to kick things up a spicy notch.
  • Make it smoky. I also love adding a diced chipotle pepper in adobo sauce (with an extra tablespoon of sauce) into the Instant Pot to make the carnitas a bit more smoky.
  • Use chicken. If pork isn’t your thing, you’re welcome to make this carnitas recipe with boneless skinless chicken thighs (or breasts) instead.

Carnitas Tacos

Ways To Serve Carnitas:

There are so many fun ways to serve this carnitas recipe!  For example, they would be delicious in:

  • Tacos (hard or soft)
  • Burritos or burrito bowls
  • Enchiladas, taquitos, quesadillas or tostadas
  • Nachos or chilaquiles
  • Salads (warm or cold)
  • Soup or chili
  • …and so much more!  Be creative!

Pork Carnitas Tacos

What To Serve With Carnitas:

Looking for some ideas on what to serve with carnitas tacos?  (Or carnitas burritos, quesadillas, etc?)  Here are a few of my faves:

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Instant Pot Carnitas

Instant Pot Crispy Carnitas

  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x

Description

This Instant Pot Carnitas recipe is quick and easy to make in the pressure cooker, perfectly crispy and juicy, and so delicious!


Scale

Ingredients

Instant Pot Crispy Carnitas Ingredients:

  • 1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)
  • fine sea salt and freshly-cracked black pepper
  • 1 tablespoon avocado oil or olive oil
  • 1 batch mojo sauce (see below)
  • for serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa (I used the pineapple salsa recipe included below)

Mojo Sauce Ingredients:

  • 1 cup beer (or chicken stock)
  • 6 cloves garlic, minced
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper

Instructions

To Make The Instant Pot Crispy Carnitas:

  1. In a medium mixing bowl, whisk together the mojo sauce ingredients until combined.  Set aside until ready to use.
  2. Season pork chunks on all sides with salt and pepper.
  3. Click the “Sauté” setting on the Instant Pot.  Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides.  Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides.  Press “Cancel” to turn off the heat.
  4. Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”.
  5. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
  6. Set the oven broiler to high heat.
  7. Remove the lid of the Instant Pot.  Shred the pork with two forks.  Then transfer it with a slotted spoon to a large baking sheet.  Spoon about a third of the leftover juices evenly on top of the pork and toss to combine.  Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine.  Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
  8. Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.

Notes

Pineapple Salsa: To make the fresh pineapple salsa recipe, just mix together the follow ingredients until combined:

  • 2 cups finely-diced fresh pineapple
  • 1/2 cup finely-chopped fresh cilantro
  • 1/2 cup finely-diced red onion
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1 jalapeño, seeded and finely-diced
  • fine sea salt and freshly-cracked black pepper, to taste

Recipe updates: The amount of cumin was increased and the amount of garlic decreased slightly in January 2021.

This post contains affiliate links.

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336 comments on “Instant Pot Crispy Carnitas”

1 4 5 6
  1. Followed to the letter! This recipe is amazing!!!!!!! Highly recommend, no need to change a thing!

  2. Delicious!

  3. This is my go-to carnitas recipe. So good & always a crowd pleaser!

  4. Thanks for this recipe! The broiler instructions — earth shattering!!! Delicious!

  5. I really didn’t have very high hopes for this dish. Wow, was I wrong! This is probably the best carnitas I have ever had. Meaning, from a resturant or homemade. Everything about this is delicious!!! I am not a pork person but I do know that if it is done right it can be amazing. That dish did just that!!!!!! I will make this again and again.

    • Can I just use goya mojo sauce and if so how much should I put? Thanks

  6. If I am doubling the recipe do I need to increase the cook time from 30 min?

    • No, I always double it. No matter how much I make. It’s not enough. Because it’s in chunks. It still cooks at the end time.

  7. Just made this in my Instant Pot and….oh my….it is DELICIOUS!!! I used sierra nevada IPA beer in place of the lager and used a 4lb pork loin and followed the recipe exactly minus broiling the meat at the end because I just kept eating it out of the pot. SO GOOD! Definitely making it again in the future. Thanks for a great recipe!

  8. Cooked perfectly in the Instant Pot as directed. The seasonings are really bland. Not authentic at all in my opinion.

  9. So delicious! My husband told me that these were the best carnitas I’ve ever made.

  10. Was looking for an instapot carnita recipe and found this one and i have to say it was super easy, and the sauce was amazing!!!! our family loved it1. i will be adding this one to my receipe book for sure! thank you thank you11111

  11. Great recipe, but what called me to it was the chipotle, and it is not listed in the ingredients so naturally it remained in the fridge and I didn’t notice until we sat down to eat and my wife said, it need some heat.. sigh. One star lost due to incredibly long article followed by actual instructions with no mention of any of the optional items..

  12. So delicious! This is my second time making it, and it’s been a huge hit both times. So flavorful, texture is on point, and easy to make. I will continue to use this recipe.

    Thank you for this!

  13. I was so sad this did not work for me. I don’t know if I just have an older version of the instapot or not but my pork got way overcooked. I even only cooked it for 20 min in the instapot and it was at 200 degrees before broiling. What did I do wrong?? Still edible in a taco salad covered with salsa, greek yogurt and avocado but too dry and needed some more spice. I think I will try making it with chicken thighs (or a fattier cut of pork) on the stove or crockpot next time and doubling the spice with a little cayenne.

    • If you only cooked it for 20 mins that is not long enough. 30 mins and at least 15 mins to naturally pressure release. I’ve made this recipe a ton of times and it has always worked. Hope that helps.

  14. I made this. I’d love to say I served it in warm tortillas with salsa and other toppings but I could not stop eating it STRAIGHT FROM THE PAN. A 4 lb roast will cook down to about 2 lbs of carnitas. I’m not sure, I weighed the results AFTER I regained some semblance of self control. But seriously, this may be the last instant pot recipe I ever need.

  15. I haven’t made this yet, but I have a couple of pork tenderloins frozen that I need to use up. Do you think I could use that instead of shoulder or roast?

  16. Followed cooking times exactly, and it turned out amazing. Whole family loved them.

    Did not use any cooking stock or beer, but squeezed one large orange instead. Texture was amazing, flavor was very rich and balanced. Very much appreciate this recipe!

  17. I have made this several times and every time I end up trying to drink the left over sauce in the pot. This is an amazing recipe and has never failed me! Thank you for sharing this!

  18. This recipe is amazing with some alterations. Coat your pork with a mixture of Saxon, cayenne, and onion powder. Try a dark beer for the sauce. After sautéing the pork Sautee onions and sweet mini bell peppers then declare the pan with your sauce before cooking. You won’t regret it!

  19. Can I marinate the pork in the mojo sauce for a few hours before I brown it?

  20. I made this recipe tonight with my daughter. We used a 2 pound roast and halved the ingredients. It easily fed our family of 7 with some to spare. Everyone love it!! We’ll definitely make this again!!!

  21. Amazing recipe! We made it last night and I felt like we were eating tacos at a real Mexican restaurant- so good 😃

  22. LOVE this! Added cayenne and chili powder and it was perfection!

  23. We make this recipe all the time! It’s been a huge hit for my family and for dinner parties (pre-COVID)! We can eat this for my family of two like three days in a row without complaint- mixing it up by eating as tacos, rice bowls, etc. Thanks for creating our favorite instant pot recipe!

  24. I kept looking at this recipe, finally went with it. Really great. Had enough to freeze for instant treat dinners. Only problem was that my broiler is under my oven and not handy at all. I have decided to get a new stove, to continue this love affair.