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Pressure Cooker Carnitas (Instant Pot)

Pressure cooker carnitas is an easy solution for making juicy, tender Mexican shredded pork. Get Instant Pot or stove top instructions here.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Natural Pressure Release
15 mins
Total Time
2 hrs 5 mins
Servings: 10 servings
Calories: 395 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

Carnitas
  • 6 lbs boneless pork shoulder (pork butt)
  • 2 oranges cut in half
  • 2 large carrots cut in half
  • 1 white onion cut into quarters
  • 3 bay leaves
  • 3/4 cup chicken stock
  • 3/4 cup orange juice
Rub
  • 6 cloves garlic minced
  • 2 tsp salt
  • 1/4 cup brown sugar
  • 2 tbsp oregano Mexican or regular
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
For shredded pork carnitas tacos
  • flour or corn tortillas
  • refried beans
  • 2 White onions sliced
  • 1 bunch cilantro chopped
  • 3 limes sliced
  • Pico de Gallo
  • salsa verde
  • Roasted Tomato Salsa
  • guacamole
  • Pickled Carrots

Instructions

Instant Pot / Pressure Cooker Carnitas
    Cup of Yum
  1. Combine the rub ingredients together in a small bowl. Use your hands to apply the rub over the entire surface of the pork.
  2. Place the pork butt on the trivet inside the Instant Pot, fat side up. Add the oranges, carrots, onion, bay leaves and pour the chicken stock and orange juice over and cover.
  3. Manually set to High pressure for 90 minutes. After cook time ends, allow for natural release of pressure.
  4. Allow meat to cool slightly, then shred by hand using two forks, or transfer meat to bowl of stand mixer fitted with paddle attachment and mix on medium-low speed until shredded.
  5. Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.
Optional: Crispy Pork Carnitas
  1. In a large skillet over high heat add a tablespoon of oil and fry shredded carnitas meat in batches, pouring 1/4 cup of cooking liquid in and simmer until juices have evaporated and meat is crispy and caramelized. Then go to Step 5 above to serve!
Stovetop Carnitas
  1. Combine the rub ingredients together in a small bowl. Use your hands to apply the rub over the entire surface of the pork.
  2. Add the rubbed pork, oranges, carrots, onion, bay leaves to a Dutch oven. Pour the chicken stock and orange juice over and then enough water to cover. Place the lid on the pot, bring to a boil, lower to simmer and leave lid slightly ajar. Cook for 3 hours.
  3. Preheat oven to 350°F.
  4. Carefully transfer pork from pot using a slotted spoon or spider to a large roasting pan. Discard the cooked orange and vegetables. Roast carnitas for 30 minutes, basting occasionally with cooking liquid.
  5. Allow meat to cool slightly, then shred by hand using two forks, or transfer meat to bowl of stand mixer fitted with paddle attachment and mix on medium-low speed until shredded. For crispy carnitas, see above.
  6. Serve with warm tortillas and your favorite taco toppings.

Notes

  • **NUTRITIONAL info is for carnitas meat only. Fat and calorie counts stated here are high, and do not take into account the discarded fat the meat is fried in.
  • I like to cook the tortillas on my stovetop gas flame to slightly char each side before serving.

Nutrition Information

Calories 395kcal (20%) Carbohydrates 12g (4%) Protein 62g (124%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 163mg (54%) Sodium 623mg (26%) Potassium 1162mg (33%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 2114IU (42%) Vitamin C 16mg (18%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 395

% Daily Value*

Calories 395kcal 20%
Carbohydrates 12g 4%
Protein 62g 124%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Sodium 623mg 26%
Potassium 1162mg 25%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 2114IU 42%
Vitamin C 16mg 18%
Calcium 62mg 6%
Iron 3mg 17%

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