Crispy Instant Pot Carnitas Recipe for Authentic Mexican Flavor

Instant Pot Carnitas – make a taco bar your family will love or enjoy pulled pork for meals all week. This pressure cooker version is fast and easy. If you don’t have a pressure cooker, try the slow cooker method instead.

For more, see my other Instant Pot recipes.

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Instant Pot pork carnitas

I fell in love with making carnitas after watching a neighbor prepare them the traditional way. While they are often cooked slowly in lard, I found a practical and flavorful home method using either a slow cooker or pressure cooker that gives excellent results with far less time and fuss.

What are traditional carnitas?

Carnitas are a pulled pork taco filling from the Michoacán region of Mexico. Traditionally, pork is cooked slowly in lard until tender, then shredded and served with toppings like cilantro, onion, fresh tortillas and refried beans. My approach adapts those flavors for the Instant Pot while keeping things simple.

The best cut for carnitas is pork butt (also called pork shoulder). It may be boneless or bone-in—either works, though boneless is easier to shred. I typically make a large batch so we have leftovers for several meals.

Why use the pressure cooker?

Moving from the slow cooker to the Instant Pot cuts the cooking time drastically while keeping the same tender, shreddable result. If you decide at 4 p.m. that you want carnitas for dinner, a pressure cooker lets you have them that evening. Smaller roasts (2–4 pounds) require even less time.

Substitutions and shortcuts

Feel free to adapt the recipe: many readers have used chicken successfully—adjust pressure time based on weight and whether the meat is bone-in. If you don’t have orange juice, use extra lime or Meyer lemon. Skip the cinnamon if it’s not your thing; reduce chipotle for less heat or substitute smoked paprika if needed. Canned diced tomatoes can replace tomato sauce in a pinch.

How to make Instant Pot carnitas

1. Whisk the sauce ingredients together in a bowl or measuring cup.

2. Trim excess fat and cut the pork into large, manageable chunks so it fits in the inner pot and shreds easily.

3. Place the meat in the Instant Pot and pour the sauce over it.

4. Seal the lid and cook on high pressure for about 75 minutes. For 4–6 pounds, try 45–60 minutes; you can always cook longer if needed.

5. Allow a natural pressure release for 20–25 minutes, then carefully release any remaining pressure. Remove the pork in manageable pieces and shred with two forks once cool enough to handle.

6. If you want crispy edges like traditional carnitas, spread shredded pork in a single layer on a foil- or parchment-lined sheet pan, sprinkle with some cooking juices, and broil about 3–5 minutes until edges brown and crisp. Watch closely—broilers vary.

Pro tip

To remove fat from the cooking liquid, store meat and juices separately. Refrigerate the juices and skim off congealed fat the next day.

How to serve this shredded pork

Carnitas are perfect for tacos and for feeding a crowd with a taco bar. They also work well in salads, chilaquiles, soups, sandwiches and more.

Favorite taco toppings:

• Pickled red onions
• Sliced cabbage or shredded lettuce
• Cherry tomatoes
• Cilantro
• Sour cream
• Cotija or shredded cheese
• Salsa
• Black beans
• Guacamole

Suggested sides include corn salad, a simple chopped salad, or rice. For crowds, side dishes round out the meal but loaded tacos can be a complete dinner on their own.

What to serve with Instant Pot carnitas

Supplies for making pressure cooker carnitas

An Instant Pot in an appropriate size (6–8 quart for families) is handy for this recipe. Sheet pans are useful for broiling the shredded pork to crisp the edges. A tortilla press and a cast iron pan are optional if you want to make fresh tortillas at home.

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