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Instant Pot Carnitas Recipe
5 from 18 votes

Instant Pot Carnitas Recipe

Instant Pot Carnitas use pork shoulder cooked under pressure with a blend of Mexican spices, jalapeños, garlic, and orange juice for a flavorful, tender filling. The pork is shredded and briefly browned in a skillet to develop a crispy exterior while remaining juicy inside. This cooking method creates rich, savory carnitas with a balanced spice profile and bright citrus notes from the orange.

Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
Servings: 8 servings
Course: Dinner

Ingredients

  • 2 teaspoons kosher salt plus more to taste
  • 1 1/2 teaspoons dried oregano Mexican variety, rubbed to break into smaller bits
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons cumin ground
  • 1 1/2 teaspoons black pepper freshly ground
  • 4 1/2 pounds pork shoulder boneless, cut into 2 inch pieces
  • 3 jalapeños halved lengthwise
  • 6 garlic cloves peeled, left whole
  • orange zest of 1
  • orange juice juice of 1 orange

Instructions

    Cup of Yum
  1. Add salt, oregano, coriander and cumin to a small bowl, stirring to combine.
  2. Place about half of the pork in the bottom of an Instant Pot and season each piece with the spice mixture. Scatter half of the jalapeños, garlic cloves and orange zest on top. Top with remaining pork, then season those pieces with the remaining spice mixture (you'll use all of it). Top with remaining jalapeños, garlic cloves and orange zest. Pour orange juice down the side of the Instant Pot, so it reaches the bottom of the pot without disturbing all the spices.
  3. Seal the lid and cook on high pressure for 45 minutes. Release the pressure manually, and using a slotted spoon, transfer pork to a large container. Shred meat using two forks, then season to taste with salt. Transfer cooking liquid to a fat separator, then pour some of the liquid back over the meat. You want to moisten the meat, but it shouldn't be covered or drowning in the liquids.
  4. Working in batches, transfer the carnitas to large nonstick skillet set over high heat*. Cook, undisturbed until the bottom develops a golden crust (5 to 7 minutes). I like to brown just 1 side, so you get that golden flavor without drying the pork out too much. At this point, the carnitas is ready for tacos, nachos, burritos or bowls.

Notes

  • Only brown the carnitas in the skillet as needed to keep the edges crisp and the interior moist.
  • Store leftover carnitas covered in the fridge to maintain freshness and moisture.