Go Back
+ servings
4.82 from 11 votes

Instant Pot Carnitas Recipe

Instant Pot Carnitas are an easy Mexican dish that is full of flavor. With only 5 minutes of prep and a few ingredients, these easy carnitas will become a new favorite.
Author Diana
Servings 10
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes

Equipment

Ingredients

  • 1 Tablespoon oil olive or vegetable
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano Mexican or Italian
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3.5 - 4 pound pork shoulder (also known as pork butt), boneless and skinless, washed and patted dry
  • 1 medium yellow onion chopped
  • 5 cloves garlic minced
  • 2 - 3 jalapeños minced
  • 2 bay leaves
  • 1 lime juiced
  • 1 orange juiced
  • 1 14.6-ounce can Mexican beer

Instructions

  • In a small bowl, combine the oil and dry spices to make an herb rub and completely cover the pork shoulder with the herb rub.
  • Place the metal trivet in the bottom of the instant pot and set the meat on the trivet.
  • Add the onion, garlic, jalapenos and bay leaves. Then add the lime juice, orange juice and the beer.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 85 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 15 minutes then do a quick release.
  • Remove the meat and place on a cutting board or baking sheet and using two forks, shred the meat.
  • Strain the juice and reserve a cup. You can also skim off the fat and discard it (optional but recommended)

To crisp:

  • To crisp your carnitas under the broiler, turn on oven broiler to 500°F (260°C) and spread the meat on a baking sheet and spoon some juice over the meat.
  • Place under the broiler for 5 minutes, then toss the meat and place back under the broiler for an additional 3 to 5 minutes until meat is crispy on top.
  • To crisp your carnitas on the stove top, place 1 tablespoon of olive oil in a hot skillet. Working in batches, add the meat, spoon some juice over the meat, and cook for 5-7 minutes until the edges start to brown.
  • Before serving drizzle with more juices, and stuff over nachos or stuffed in tacos with onion and cilantro.

Notes

  • The best cut of meat for Carnitas is pork shoulder due to its fat content. Pork tenderloin won't work for carnitas as it's too lean.
  • For Mexican recipes I prefer a Mexican beer Modelo, but any beer works fine.
  • I used a 4 pound roast for this recipe but have used a 7 pound one as well and it cooks the same, just add an additional 5 minutes to the cook time.
  • Best way to store is by shredding the pork, and then storing it in an airtight container in the fridge separate from the juices. Store for up to 3 days. You can also freeze carnitas in airtight freezer bags along with the juices for up to 3 months.

Nutrition

Calories: 196kcal | Carbohydrates: 5g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 319mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg