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Easy Instant Pot Carnitas
5 from 36 votes

Easy Instant Pot Carnitas

Easy Instant Pot Carnitas uses pork shoulder or tender cuts rubbed with a cumin, oregano, and chipotle spice mix, then seared and pressure cooked with onions, garlic, Mexican beer, orange, and lime juices. The process yields flavorful, tender pork perfect for shredding and crisping as tacos or main courses.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
12 mins
Total Time
42 mins
Servings: 6 -8 servings
Calories: 492 kcal
Course: Main Course
Cuisine: American, Mexican

Ingredients

  • 2-3 pounds pork tenderloin, shoulder, butt; boneless, trimmed and cut into large cubes
Carnitas Spice Rub
  • 1 1/2 tablespoons avocado oil or olive oil
  • 1 ½ teaspoons cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano dried
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon black pepper ground
Cooking Liquids
  • 1 onion quartered
  • 5 cloves garlic minced or diced
  • 1 teaspoon oregano dried
  • 1 tick cinnamon
  • 12 ounces Mexican beer or lager (may replace with broth)
  • 1 cup orange juice fresh squeezed, 2-2 1/2 med oranges
  • 1/3 cup lime juice fresh squeezed, 2-3 small limes

Instructions

    Cup of Yum
  1. Mix together all rub ingredients in a small bowl, then rub onto pieces of pork tenderloin until covered. Allow to marinate for up to two hours, ideally. You may continue immediately, but the meat is much more flavorful if it marinates ahead of time.
  2. Press saute on your Instant Pot and add a little drizzle of oil, once the display reads “HOT” place pieces of pork in and sear browning on all sides, do this in batches, do not crowd the pan. (See notes for how to speed this up)
  3. Remove meat to plate until all is browned, set aside. Add onions to IP and brown for 1-2 minutes, adding garlic and stirring until fragrant for the last minute.
  4. With Instant Pot still on hot, slowly pour in beer/broth and scrape bottom of pan, releasing any browned bits, this is called deglazing the pot. Turn off the pressure cooker.
  5. Return pork to the Instant Pot pouring the orange juice, lime juice, oregano and cinnamon stick into the pot. Cover and secure lid, with vent in pressure position. Press Pressure Cook, Manual at High Pressure for 15 minutes for regular and 16-17 minutes for high altitude. It will take about 5 minutes to come to pressure.
  6. Once time has elapsed, perform a quick release, then remove the pork and shred with two forks. Or shred only what you will be eating, and keep the additional pork hunks in some of the cooking juices and freeze (cool completely first) for another time.
  7. Preheat the oven to broil. Place pork carnitas on a parchment lined baking sheet and drizzle a little cooking juice over the top. Broil for 7 minutes about 8 inches away from the broiler, flip the carnitas and broil again another 5 minutes if more crispy carnitas are desired.
  8. See notes for alternate cooking methods, variations, and what to serve with carnitas.

Notes

  • Brown pork in batches in either the Instant Pot or a cast iron pan to avoid crowding and ensure even browning.
  • Do not add too much liquid when crisping carnitas in the oven to achieve a crisp texture.
  • Store leftover carnitas refrigerated in their juices up to 1 week or freeze up to 3 months; cool completely before refrigerating or freezing.
  • Reheat carnitas slowly over low heat with a little liquid to keep meat moist; shred after reheating if desired.
  • Try cooking carnitas by oven roasting or slow cooker methods as alternatives to Instant Pot.
  • Omit beer or substitute with chicken broth if preferred.
  • Add vegetables like bell peppers, red onions, or jalapeños for added flavor and texture.
  • For a quicker alternative, swap pork for boneless chicken thighs or breasts and reduce pressure cook time accordingly.
  • Serve carnitas in tacos with toppings such as cilantro lime rice, fresh salsa, cheese, avocado, sour cream, and chopped cilantro.
  • Complement carnitas with sides like refried beans, warmed black beans with lime and cumin, Spanish rice, or Mexican street corn.

Nutrition Information

Serving 1serving Calories 492kcal (25%) Carbohydrates 11g (4%) Protein 27g (54%) Fat 36g (55%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 17g (85%) Cholesterol 109mg (36%) Sodium 483mg (20%) Potassium 613mg (13%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 220IU (4%) Vitamin C 28mg (31%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 -8 servings

Amount Per Serving

Calories 492

% Daily Value*

Serving 1serving
Calories 492kcal 25%
Carbohydrates 11g 4%
Protein 27g 54%
Fat 36g 55%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 17g 85%
Cholesterol 109mg 36%
Sodium 483mg 20%
Potassium 613mg 13%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 220IU 4%
Vitamin C 28mg 31%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.