Get ready to meet your new favorite weeknight hero: Instant Pot Carnitas. This recipe is all about maximum flavor with minimal fuss juicy, melt-in-your-mouth pork shoulder, infused with zesty citrus, fragrant spices, and just the right kick of smokiness. You’ll have a mouthwatering, restaurant-worthy taco night in under an hour, and the best part? Most of the work is done right in your trusty Instant Pot. From crispy carnitas tacos to delectable chipotle sauce, every bite will make you wonder why you ever waited for takeout.

Why You’ll Love This Recipe

  • Quick and Relatable: Classic carnitas, usually a labor of love cooked low and slow, now transformed into a speedy weeknight dinner thanks to the Instant Pot.
  • Unbeatable Flavor: The citrus, garlic, and bold spices infuse the pork with an incredible depth of flavor rich, savory, and just a little tangy.
  • Versatile: Whether you tuck the carnitas into cheesy tacos, pile them on burrito bowls, or stretch them into weekday lunches and salads, you’ll never get bored.
  • Foolproof: No special culinary tricks required. The Instant Pot keeps everything juicy, tender, and practically effortless.

Ingredients You’ll Need

Here’s what brings these carnitas to life, plus a few shopping and preparation tips:

For the Instant Pot Carnitas

  • Boneless Pork Shoulder: The star of the show fatty enough to stay tender but perfect for replicating authentic carnitas.
  • White Onion: Adds depth and subtle sweetness as it cooks down with the pork.
  • Garlic Cloves: Essential for that irresistible savory flavor.
  • Fresh Orange Juice: The secret to brightness and complexity; don’t skip it! Makes the meat beautifully tender.
  • Limes: A squeeze of fresh juice balances the richness with tang.
  • Chicken Broth or Water: Keeps the pork ultra-juicy and flavorful.
  • Chili Powder, Cumin, Oregano, Smoked Paprika: This power combo gives the meat a punchy, smoky, and slightly earthy character absolutely necessary.
  • Salt and Pepper: For seasoning at every stage.
  • Cayenne Pepper: Just the right level of background heat without overpowering the flavors.

For the Crispy Cheesy Carnitas Tacos

  • White Corn Tortillas: The perfect vessel for soaking up all the saucy goodness; make sure they’re sturdy enough to hold up.
  • Shredded Cheddar Cheese: Melty and delicious if you prefer a different cheese blend, feel free to get creative.
  • Cooking Spray: Makes crisping the tacos super easy and mess-free.

For the Chipotle Sauce

  • Nonfat Greek Yogurt: Thick, creamy, and tangy a much lighter swap for sour cream.
  • Chipotle Peppers in Adobo Sauce: Smoky and spicy! Start with one and add another for extra kick.
  • Adobo Sauce: Deepens the sauce flavor and adds that signature smoky heat.
  • Garlic: For a zesty punch.
  • Cumin: Warmth and extra earthiness.
  • Salt and Cracked Pepper: Round out the flavors and bring everything together.

Toppings

  • Fresh Cilantro: Brings color and a fresh finish!
  • Optional Extras: sliced radishes, diced onion, fresh lime wedges, or avocado.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Low-Carb: Use lettuce wraps or low-carb tortillas in place of corn tortillas you’ll still get all that carnitas flavor.
  • Dairy-Free: Skip the cheese or swap in your favorite plant-based version, and try a vegan yogurt for the sauce.
  • Pro-Taco: Add pickled onions or a simple slaw for crunch.
  • Carnitas Bowl: Spoon the pork over a bowl of rice (or cauliflower rice) and pile on your favorite burrito bowl fixings.
  • Breakfast Tacos: The leftovers work wonders with scrambled eggs!

How to Make Instant Pot Carnitas

Step 1: Spice It Up

Combine chili powder, cumin, oregano, smoked paprika, salt, pepper, and cayenne in a bowl. The aroma upfront tells you this is going to be good.

Step 2: Layer in the Instant Pot

Add the chopped onion and minced garlic to the Instant Pot—let them form a savory base for the entire dish. Layer the pork shoulder pieces over this, then sprinkle the spice blend evenly across the pork.

Step 3: Add Citrus and Liquid

Pour over the fresh orange juice, lime juice, and chicken broth. These liquids don’t just keep things juicy; they’re flavor boosters!

Step 4: Pressure Cook to Perfection

Secure the lid and set the valve to “Sealing.” Set to “Manual” or “Pressure Cook” on high for 45 minutes. That’s it—hands free! Let the Instant Pot do the hard work.

Step 5: Shred and Crisp

When the time’s up, let the pressure release naturally for 15 minutes, then switch to “Venting” to release any remaining pressure. Remove the lid and transfer the pork to a baking sheet. Shred the meat with two forks. For those trademark crispy edges, broil the shredded pork for 5-7 minutes, or pan-sear in batches.

Step 6: Crisp Up Cheesy Tacos

Heat a pan over medium and lightly coat with cooking spray. Dip corn tortillas briefly in the Instant Pot cooking juices, then fill with crispy carnitas and cheddar cheese. Fold and brown till golden and melty on both sides.

Step 7: Chipotle Sauce Magic

While everything cooks, combine Greek yogurt, chipotle peppers, adobo sauce, garlic, cumin, salt, and pepper. Taste and tweak refrigerate to thicken and let the flavors meld.

Step 8: Serve It Up

Top tacos (or bowls, or salads… you decide!) with fresh cilantro and a drizzle of chipotle sauce. Dig in while the carnitas are still crackling hot!

Pro Tips for Making the Recipe

  • Don’t skip that broil or pan-sear at the end, the crispy bits are everything!
  • Save some cooking liquid! It’s liquid gold for keeping leftovers juicy or dipping tacos.
  • Never over-soak your tortillas before they hit the pan they’ll fall apart. A quick dip is all you need.
  • Always taste the chipotle sauce before serving. Some chipotles are spicier than others!

How to Serve

Carnitas are all about options:

  • Crispy Tacos: Pile the carnitas in cheese-crusted tortillas, drizzle with chipotle sauce, and shower with cilantro.
  • Build-Your-Own: Lay out bowls of toppings like avocado, lime wedges, radishes, and salsa for everyone to customize.
  • Carnitas Bowls: Serve over rice, beans, or even salad greens for a lighter twist.
  • Carnitas Nachos: Scatter carnitas over tortilla chips, melt with extra cheese, and add your favorite toppings for the ultimate game day treat.

Pair with a side of Mexican street corn (elote) or a simple black bean salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Transfer leftover carnitas to an airtight container with a bit of the cooking liquid. This keeps the pork deliciously moist up to four days in the fridge.

Freezing

Carnitas freeze beautifully! Cool completely, then freeze in portions (with extra cooking liquid) for up to three months. Perfect for future busy nights.

Reheating

To reheat, pop carnitas in a hot skillet with a splash of the reserved cooking liquid until warmed and crisp. Microwave is fine in a pinch, but a quick broil or sauté revives the texture best.

FAQs

  1. Can I make these carnitas without an Instant Pot?

    Absolutely! Use a slow cooker (cook on low for 8 hours or high for 4-5 hours) or a Dutch oven in the oven at 325°F for about 3 to 4 hours, until the pork is fork-tender. The Instant Pot just speeds up the process dramatically.

  2. What’s the best cut of meat for carnitas?

    Always reach for pork shoulder (sometimes called pork butt). It’s marbled with fat, which makes it incredibly tender and flavorful. Leaner cuts like tenderloin will be too dry and won’t shred as well.

  3. How can I make the carnitas less spicy?

    Omit the cayenne pepper and use only one chipotle pepper in the sauce or none at all. You can always add spice, but you can’t take it away!

  4. Can I cook the carnitas ahead of time?

    Definitely. In fact, the flavors get even better after a day in the fridge. Reheat with some of the saved cooking liquid for the best result.

Final Thoughts

These Instant Pot Carnitas are proof that spectacular flavor doesn’t require fancy techniques or endless hours just a few good ingredients, a handful of spices, and a little bit of enthusiasm in the kitchen. Whether you go the extra mile with crispy cheesy tacos or pile the pork high in your favorite bowl, embrace the fun and make it your own. You deserve an epic taco night, and this recipe will make sure you get just that! Give it a try and share it with those you love weeknight dinner has never been this exciting.

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Instant Pot Carnitas Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 18 servings 1x
  • Category: Main-course
  • Method: Instant Pot
  • Cuisine: Mexican
  • Diet: Gluten Free
Print Recipe

Description

Deliciously tender and flavorful Instant Pot Carnitas made with juicy pork shoulder, zesty citrus juices, and a bold spice blend, crisped under the broiler and served as cheesy carnitas tacos with homemade chipotle sauce. Perfect for weeknight dinners or feeding a crowd, these carnitas are easy, quick, and incredibly satisfying.

Ingredients

Units Scale

Instant Pot Carnitas

  • 3.5 lbs. boneless pork shoulder, cut into 2 inch chunks
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 1 cup fresh orange juice (from 2-3 oranges)
  • 2 limes, juiced
  • 1/4 cup chicken broth (or any broth or water)
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground oregano
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. cayenne pepper

Crispy Cheesy Carnitas Tacos

  • 18 white corn tortillas
  • 1.5 cups shredded cheddar cheese

Chipotle Sauce

  • 3/4 cup 0% nonfat Greek yogurt (such as Fage)
  • 1–2 chipotle peppers in adobo sauce (start with 1 and adjust for heat preference)
  • 1 Tbsp. adobo sauce (from the can of peppers)
  • 1 clove garlic, minced
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • Fresh cracked pepper, to taste

Toppings

  • Fresh chopped cilantro

Instructions

  1. Prepare the Spice Blend: In a small bowl, combine the chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper, and cayenne pepper. Mix well and set aside.
  2. Layer the Instant Pot: Place the chopped onion and minced garlic in the bottom of your Instant Pot. Add the pork shoulder pieces on top, then sprinkle the spice mixture evenly over the pork. Pour orange juice, lime juice, and chicken broth over the pork.
  3. Cook the Carnitas: Secure the lid, set the pressure release valve to “sealing”, and cook on “Manual” or “Pressure Cook” high pressure for 45 minutes.
  4. Release Pressure and Shred: Allow pressure to release naturally for 15 minutes, then manually release any remaining pressure. Remove the lid and use a slotted spoon to transfer the pork to a baking sheet. Shred the pork using two forks.
  5. Crisp the Pork: Turn oven to broil. Place shredded pork in a single layer on the baking sheet and broil for 5–7 minutes until crispy. Alternatively, crisp in a hot pan in batches. Remove and set aside.
  6. Make the Chipotle Sauce: While the meat cooks, mix all chipotle sauce ingredients in a bowl. Taste and adjust salt, pepper, or adobo if needed. Cover and refrigerate for at least 30 minutes to let flavors meld and thicken the sauce.
  7. Prepare the Cheesy Carnitas Tacos: Heat a pan over medium heat and spray with cooking spray. Dip tortillas for a few seconds in the leftover cooking sauce (do not over-soak). Place on hot pan, top with 2 oz. crispy carnitas and 14g cheddar cheese. Fold in half and cook like a quesadilla until browned and cheese is melted; repeat for all tortillas.
  8. Serve: Serve tacos with chipotle sauce and fresh chopped cilantro, or use carnitas in burritos, salads, or bowls as desired.

Notes

  • Nutrition facts are estimates and may vary.
  • Store leftovers with a bit of the Instant Pot liquid to prevent meat from drying out and for reheating tortillas.
  • Meat yields 18, 2 oz. cooked servings.
  • For lower fat, omit the cheese; for lower carbs, use low-carb tortillas or lettuce wraps.
  • Pork shoulder is high in fat, so enjoy this meal indulgently.
  • For easier nutrition tracking, search “ohsnapmacros Instant Pot Carnitas” in fitness apps.

Nutrition

  • Serving Size: 1 taco (2 oz. meat, 14 g cheddar cheese, 1 white corn tortilla, 12 g chipotle sauce)
  • Calories: 296
  • Sugar: 3 g
  • Sodium: 226 mg
  • Fat: 18 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 21 g
  • Cholesterol: 109 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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