There’s something magical about carnitas—they’re juicy, tender, and bursting with flavor. And when you can make them in an Instant Pot? Total game-changer! This recipe gives you all the savory, citrusy goodness of traditional slow-cooked carnitas, but in a fraction of the time. Trust me, your taco Tuesday (or any day) just leveled up!
Hook: Get ready to transform your kitchen into a mini taco shop with these insanely easy, mouthwatering Instant Pot Pork Carnitas!
Why You’ll Love This Recipe
- It’s quick and mostly hands-off, thanks to the Instant Pot.
- No need for hard-to-find ingredients—everything on the list is pantry-friendly or easy to grab at your local market.
- The flavors are bold yet balanced—savory, citrusy, and just the right hint of spice.
- It’s super versatile: tacos, burrito bowls, quesadillas, or even as a topper for a salad!
Ingredients Breakdown
Essentials:
- Pork Shoulder (Pork Butt): Look for a piece with some marbling—it keeps the meat juicy and flavorful.
- Garlic: Fresh cloves are ideal for that robust flavor, but pre-minced works in a pinch.
- Orange and Lime Juice: These are key for that traditional citrusy zing. If you only have one, you can double it.
- Chicken Broth: Adds richness and helps tenderize the pork in the Instant Pot.
- Spices: We’ll use cumin, oregano, and smoked paprika for the perfect flavor base. Don’t skip the paprika—it adds a subtle smokiness.
Pro Tips:
- If you can’t find pork shoulder, pork loin is a leaner alternative, but adjust the cook time to avoid drying it out.
- No chicken broth? Water will work, just add a little salt for flavor compensation.
Step-by-Step Instructions
- Prep the Pork: Cut the pork shoulder into large chunks (about 4 inches each) and season generously with salt and pepper.
- Brown the Meat: Using the sauté function on your Instant Pot, heat a little oil and brown the pork pieces on all sides. This step adds extra flavor but can be skipped to save time.
- Deglaze: Pour in 1/2 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds amazing flavor and prevents the bottom from burning.
- Add Your Flavor: Add the garlic, orange juice, lime juice, and spices to the pot. Stir everything so the meat is coated with the liquid and seasonings.
- Pressure Cook: Seal the Instant Pot and set it to high pressure for 35 minutes. Once the timer goes off, let the pressure naturally release for 15 minutes before manually venting the rest.
- Shred the Pork: Remove the pork from the Instant Pot and shred it with two forks. Meanwhile, switch the pot back to sauté to reduce the cooking liquid until slightly thickened.
- Crisp It Up: Optional but highly recommended! Spread the shredded pork on a baking sheet, drizzle it with some of the reduced cooking liquid, and broil for 3-5 minutes until crispy on the edges.
Chef’s Tips and Tricks
- Broiling is key to getting those crispy bits that make carnitas so irresistible. Don’t skip it!
- Want an extra pop of flavor? Add some fresh chopped cilantro and a squeeze of lime before serving.
- Leftovers? Freeze them in a sealed container with some of the cooking liquid for up to 3 months.
Recipe Variations and Serving Suggestions
- Spicy Kick: Add a diced jalapeño or a teaspoon of chipotle powder to the Instant Pot with the spices.
- Serve It Up: These carnitas shine in tacos, burrito bowls, enchiladas, or even on a loaded baked potato.
- Make It Healthier: Swap the tortillas for lettuce wraps or serve over a bed of cauliflower rice.
FAQs
Can I make this recipe ahead of time?
Absolutely! You can make the pork and store it in the fridge for up to 4 days. Reheat it in a skillet or under the broiler for crispy perfection.
What if I don’t have an Instant Pot?
No worries! Use a slow cooker on low for 8 hours instead. You’ll still get that tender, pull-apart texture.
Can I skip the browning step?
You can! It adds flavor, but the recipe will still be delicious if you skip straight to pressure cooking.
Printable Recipe Card
Instant Pot Pork Carnitas Recipe
Prep Time: 10 minutes | Cook Time: 50 minutes | Servings: 6 Ingredients: - 3 lbs pork shoulder (cut into large chunks) - Salt and pepper to taste - 2 tbsp olive oil - 1/2 cup chicken broth - 4 garlic cloves, minced - Juice of 1 orange - Juice of 1 lime - 1 tsp cumin - 1 tsp oregano - 1 tsp smoked paprika Instructions: 1. Season and brown pork. 2. Add broth and deglaze. 3. Add garlic, citrus juices, and spices. 4. Pressure cook on high for 35 minutes; natural release for 15 minutes. 5. Shred pork, reduce juices, and broil (optional) for crispy edges. Enjoy and don’t forget to #TheKitchensAid when you share your creations!
What did you think about these Instant Pot Pork Carnitas? I’d love to hear from you in the comments! Or better yet, tag me in your #TheKitchensAid creations on social media. Let’s keep sharing the kitchen love!
