Although Mexican carnitas usually require a long cooking time, the Instant Pot makes it possible to turn an inexpensive cut of pork into succulent, fall-apart meat in a fraction of the time. It is an easy, mostly hands-off method that delivers consistently delicious results.
Serve this Mexican shredded pork in warm corn tortillas or use it for burritos, quesadillas, nachos and rice bowls. Carnitas are also great for meal prep, freeze beautifully and can feed a crowd without stretching your grocery budget.
This is the best carnitas ever. better than any restaurant and even my mom’s. I hope she doesn’t read this.
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⭐️ Instant Pot Carnitas: recipe at a glance
- Tender and Juicy: Pressure cooking helps break down the tough connective tissue in pork shoulder, creating succulent meat that shreds easily.
- Crispy Edges: A quick trip under the broiler creates deeply browned, caramelized edges while the meat remains juicy.
- Big Flavor: Mexican beer, fresh citrus, garlic and warm spices give the pork layers of savory flavor.
- Mostly Hands-Off: After searing the pork, the Instant Pot takes care of most of the cooking.
- Budget-Friendly: Pork shoulder is an economical cut that makes enough carnitas to feed a crowd or use for several meals.
- Meal-Prep Friendly: The pork can be cooked ahead and refrigerated or frozen with some of its cooking liquid.
- Versatile: Serve carnitas in tacos, burritos, quesadillas, tortas, salads, nachos or rice bowls.
- Dietary: Contains pork. Carnitas are dairy-free, egg-free and nut-free. Use chicken broth instead of beer to make them gluten-free.
🔎 What Are Carnitas?
Carnitas means “little meats” in Spanish. The dish originated in Mexico and is especially associated with the state of Michoacán, although recipes and preparation methods vary throughout the country and from one cook to another.
Carnitas are made by cooking pork until exceptionally tender, with a combination of juicy meat and deeply browned, crispy pieces. They are often tucked into warm tortillas and served with simple toppings such as chopped onion, cilantro, salsa and lime.
This recipe uses an Instant Pot to shorten the cooking time. After the pork is pressure-cooked and shredded, it is broiled with some of the concentrated cooking liquid to produce those characteristic golden, crisp edges.
✔️ Ingredients, Substitutions and Swaps
Be sure to check the printable recipe card below for exact quantities and complete instructions.
- Pork Shoulder: Boneless pork shoulder, pork butt or Boston butt is the best cut for carnitas. Its marbling and connective tissue keep the meat moist as it cooks and allow it to become tender enough to shred. Avoid lean cuts such as pork loin or pork tenderloin, which can become dry and will not produce the same succulent texture.
- Salt and Black Pepper: Seasoning the pork before searing flavors the meat from the beginning. Additional salt and pepper are added to the cooking liquid. I prefer sea salt or kosher salt because table salt tastes sharper and is more compact by volume.
- Oil: A mild tasting oil like, avocado, vegetable or olive oil can be used to sear the pork. Choose an oil that tolerates medium-high heat.
- Mexican Beer: A Mexican lager or pilsner adds malty flavor without overwhelming the pork. You can substitute an equal amount of chicken broth or stock. Use broth instead of beer if you need the recipe to be gluten-free.
- Orange Juice: Fresh orange juice provides sweetness and balances the savory seasonings. Freshly squeezed juice has a brighter flavor, but bottled orange juice can be used when necessary. Check the label if you prefer one without added sweeteners.
- Lime Juice: Fresh lime juice adds acidity and keeps the orange flavor from becoming too sweet. Freshly squeezed juice is strongly recommended because bottled lime juice can taste harsh or muted.
- Garlic: Fresh garlic adds the best savory flavor. You can substitute with garlic paste.
- Spices: Chili Powder, onion powder, dried oregano (used Mexican oregano if available), ground cumin
- Cilantro (optional): Fresh cilantro is optional but adds color and freshness when serving the carnitas.
🐖 What Is the Best Cut of Pork for Carnitas?
Pork shoulder is the best cut for carnitas because it contains enough fat and connective tissue to remain juicy during a long cooking process. As the pork cooks, the collagen gradually converts into gelatin, giving the meat a succulent texture and allowing it to shred easily.
Pork butt, also called Boston butt, comes from the upper portion of the shoulder. Picnic shoulder comes from the lower portion. Both can be used, but boneless pork butt or Boston butt is particularly convenient because it is well marbled and easy to cut into evenly sized pieces.
I do not recommend pork loin or pork tenderloin for this recipe. These lean cuts cook differently and can become dry before developing the rich, tender texture expected from carnitas.
🔎 How to Make Instant Pot Carnitas
Scroll to the printable recipe card for detailed instructions and cooking times.
- Prepare the Pork: Pat the pork dry with paper towels and cut it into approximately 2-inch pieces. Season with salt and black pepper.
- Sear the Pork: Select the sauté function on the Instant Pot and heat half of the oil. Sear the pork for 3 to 4 minutes, turning it until browned on several sides. Work in two batches to avoid overcrowding the pot, adding the remaining oil as needed. Transfer the browned pork to a plate and press Cancel.
- Deglaze the Pot: Add the beer, orange juice and lime juice. Scrape the bottom thoroughly with a wooden spoon to loosen every browned bit. This adds flavor and helps prevent a burn warning.
- Add the Seasonings: Stir in the garlic, salt, black pepper, chili powder, onion powder, oregano and cumin. Return the pork and any accumulated juices to the Instant Pot.
- Pressure Cook: Secure the lid and make sure the valve is in the sealing position. Cook on High Pressure for 60 minutes.
- Release the Pressure: Allow the pressure to release naturally for 15 minutes. Carefully release any remaining pressure before opening the lid.
- Reduce the Cooking Liquid: Transfer the pork to a bowl using a slotted spoon. Select the sauté function and simmer the cooking liquid for about 5 minutes to concentrate its flavor. Taste and adjust the seasoning, then press Cancel.
- Shred the Pork: Shred the pork with two forks, discarding any large pieces of fat. Return the meat to the Instant Pot and toss it with enough reduced cooking liquid to keep it moist and flavorful.
- Crisp the Carnitas: Spread the pork in a single layer on a rimmed baking sheet. Spoon 2 to 3 tablespoons of cooking liquid over the meat and broil until the edges begin to brown, about 2 to 4 minutes. Toss or turn the meat and broil for another 2 to 4 minutes, or until it reaches your preferred level of crispness.
- Serve: Spoon a little additional cooking liquid over the carnitas, if desired. Garnish with cilantro and serve with warm tortillas, lime wedges and your favorite toppings.
💡 Recipe Tips: Prep & Adjustments
- Cut the Pork Evenly: Cutting the shoulder into similarly sized pieces helps the meat cook at the same rate.
- Do Not Remove All the Fat: Trim large, firm pieces of exterior fat, but leave the marbling. That fat helps keep the pork moist and flavorful.
- Pat the Pork Dry: Moisture on the surface creates steam and prevents the meat from browning properly.
- Sear in Batches: Overcrowding lowers the temperature of the pot and causes the pork to steam. Give the pieces enough room to make contact with the hot surface.
- Deglaze Thoroughly: Scrape up all the browned bits before pressure cooking. Those bits add flavor, but any food stuck to the bottom may trigger the Instant Pot’s burn warning.
- Allow a Natural Release: Releasing the pressure naturally for 15 minutes gives the meat a gentler transition after cooking and reduces the likelihood of liquid sputtering through the valve.
- Reduce the Liquid: The pork releases additional juices as it cooks. Simmering the liquid before returning the shredded meat concentrates the flavor and prevents watery carnitas.
- Broil in a Thin Layer: The pork needs direct exposure to the heat to become crisp. If the baking sheet is overcrowded, broil the meat in batches.
- Add Cooking Liquid Before Broiling: A small amount of liquid helps the shredded meat remain moist while the exposed edges brown.
- Watch the Broiler Closely: Broilers vary considerably. Stay nearby because the difference between caramelized and burned can be less than a minute.
🔎 Why Is My Instant Pot Pork Tough?
If the pork is difficult to shred, it usually needs more time cooking. Pork shoulder can be fully cooked from a food-safety standpoint but still remain tough because its connective tissue has not broken down sufficiently.
Return the pork to the Instant Pot, secure the lid and cook it on High Pressure for another 6 to 10 minutes. Let the pressure release naturally for at least 10 minutes before checking it again. The meat is ready when a fork slides in easily and the pieces separate with very little resistance.
🔎 How To Serve Pork Carnitas?
Carnitas are traditionally delicious served in warm corn tortillas with chopped onion, cilantro, salsa and lime wedges. However, this flavorful shredded pork can become the foundation for many different meals.
Try serving carnitas with:
- Warm corn tortillas or flour tortillas
You can also use leftover carnitas in burritos, quesadillas, enchiladas, tortas, tostadas, nachos, breakfast hashes, salads and rice bowls.
✔️ Make Ahead, Storage, Freezing and Reheating
- Make Ahead: Carnitas can be cooked up to two days before serving. Store the shredded pork with some of its cooking liquid in an airtight container in the refrigerator. For the best texture, wait to broil the meat until shortly before serving. The chilled cooking liquid may become firm because of the natural pork fat; it will liquefy again when heated.
- Storage: Store leftover carnitas with some of the cooking liquid in an airtight container in the refrigerator for up to four days. Keeping the meat and juices together prevents the shredded pork from drying out.
- Freezing: Allow the carnitas to cool completely. Divide the pork into meal-size portions and add a small amount of cooking liquid to each container or freezer bag. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm carnitas with some of their cooking liquid in a covered skillet over medium-low heat or in the microwave until heated through. To restore the crispy edges, spread the warmed pork on a baking sheet and broil it briefly. You can also reheat individual portions in a skillet until hot and crisp around the edges.
💛 Conscious Bites
Your priorities, your recipe. Learn about Intentional Cooking.
Animal Welfare: If it is accessible within your budget, look for pork from farms or producers with meaningful third-party animal-welfare certification. Labels can be confusing, so certification and transparent farming practices are more useful than vague claims such as “natural” or “farm raised.”
Time and Convenience: Pressure cooking transforms a traditionally long-cooked dish into a practical option for home cooks. The recipe also freezes well, so cooking it once can provide the foundation for several quick future meals.
Community, Culture and Tradition: Carnitas are deeply rooted in Mexican culinary tradition, particularly in Michoacán, while cooking methods and family recipes continue to evolve. This Instant Pot version honors the dish’s tender pork and crisp edges while using a modern appliance to make it more manageable for everyday cooking.
🤔 Frequently Asked Questions
Can I Make Carnitas Without Beer?
Yes. Replace the beer with an equal amount of chicken broth or stock. The carnitas will lose some of the beer’s malty flavor but will still be juicy and delicious. Using chicken broth also makes the carnitas gluten-free, provided that the broth and seasonings are certified gluten-free.
Can I Skip Searing the Pork?
You can skip searing when time is limited, but browning develops deeper roasted flavors that pressure cooking alone cannot create. The carnitas will still be tender, but their flavor may be less complex.
Do I Have to Broil the Carnitas?
Broiling is optional, but I highly recommend it. The tender pork is delicious directly from the Instant Pot, but broiling creates the contrast between juicy meat and crisp, caramelized edges that makes carnitas so satisfying. You can also crisp individual portions in a lightly oiled skillet over medium-high heat.
How Long Do You Cook Carnitas in the Instant Pot?
For this recipe, 2-inch pieces of pork shoulder cook on High Pressure for 60 minutes, followed by a 15-minute natural pressure release. Remember that the Instant Pot may take approximately 10 to 20 minutes to reach pressure before the programmed cooking time begins.
What Is the Difference Between Carnitas and Pulled Pork?
Both dishes are commonly made with pork shoulder and cooked until tender enough to shred. The primary differences are their seasoning and finishing methods. Carnitas are a Mexican preparation and are known for tender pork combined with browned, crisp edges. American-style pulled pork is usually seasoned with a dry rub, smoked or slow-cooked, and often served with barbecue sauce.
Can You Overcook Pork Shoulder in the Instant Pot?
Pork shoulder is forgiving because it contains generous marbling and connective tissue, but it can still be overcooked. Excessive cooking can make the meat mushy or cause the muscle fibers to become dry despite the surrounding cooking liquid. Cook the pork until it separates easily, then keep it moist with the reduced cooking juices.
Can I Make This Recipe in a Slow Cooker?
Yes. For a slow-cooker version, use my Slow Cooker Carnitas recipe, which is written specifically for that appliance. Pressure cookers and slow cookers lose moisture differently, so following a method designed for your appliance will produce more reliable results.
👀 Take a look at these other Instant Pot recipes:
🛒 Essentials you’ll adore for this recipe
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Instant Pot Duo 6Qt.
I’m not big on kitchen gadgets, but my pressure cooker is a non-negotiable. There’s a reason they’re standard in restaurant kitchens. They cook faster and lock in flavor. I own this model in three sizes… I call that commitment.
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Baking Sheets, Set of 2
Half-Sheet
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John Boos Rectangular Cutting Board
This 17×21 Walnut 1.5 inch thick cutting board beauty is definitely an investment worth making. With proper care this board will last a lifetime!
Instant Pot Carnitas Recipe
Equipment
Ingredients
- 1 (4-pounds) boneless pork shoulder roast trimmed and cut into 2-inch pieces
- Salt and ground black pepper , (to season the meat)
- 2 tablespoons canola oil or olive oil
- 1 (12-ounces) Mexican beer (Pilsner or lager beer)
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 5 cloves garlic, finely chopped
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Chopped cilantro to garnish (optional)
Suggestions for Serving (optional)
- Warm corn tortillas, chopped onions. chopped cilantro, salsa, crumbled Queso Fresco, lime wedges.
Instructions
- Pat the pork dry with paper towels. Season the pork with salt and pepper.
- Click the “sauté” function of the Instant Pot and heat about 1 tablespoon of oil. Sear the pork for about 3-4 minutes or until it browns evenly on all sides. You may need to do this in 2 batches not to overcrowd the pot. Transfer the seared meat to a bowl or plate and set aside. Heat the remaining oil and sear the rest of the meat. Add additional oil if needed. Remove from the pot and press “cancel” to turn off the heat.
- Next, pour the beer, orange juice and lime juice into the pressure cooker and using a wooden spoon scrape the bottom of the pot to remove any browned bits stuck to the bottom. Stir in the rest of the ingredients and return the pork and any collected juices to the instant pot.
- Close the lid and seal the pot making sure the valve is in the sealed position. Cook on HIGH pressure for 60 minutes. After the cooking time is done, allow the pressure to release naturally for 15 minutes then, release the remaining pressure and open the lid.
- With a slotted spoon, remove the pork from the pressure cooker leaving the cooking liquid in the pot. Click the “saute” function and reduce the cooking liquid for about 5 minutes then, press cancel. Taste for seasoning.
- Meanwhile, shred the pork. Return the meat to the instant pot and toss it until well coated with the cooking liquid. Press “cancel” to turn off the heat.
Crisp up the meat (Optional)
- Turn on the oven broiler. The oven rack should be at about 6 inches from the heat source.
- Transfer some of the pork to a baking sheet, spreading the meat into an even layer. Spoon about 2 – 3 tablespoons of the cooking liquid over the pork and broil until the edges of the pork begin browning, about 2-4 minutes. Remove the baking sheet from the oven and with a spatula, flip the meat over. Broil until your desired doneness (about 2-4 additional minutes or until crispy and golden brown). Remove from the oven.
- Serve the carnitas pouring a bit of additional cooking liquid over the meat if desired. Garnish with chopped cilantro (optional).
Notes
- Pork butt and Boston butt are both cuts from the upper part of the pork shoulder and are ideal for carnitas.
- Do not substitute pork loin or pork tenderloin; they are too lean to produce the same succulent texture.
- Mexican beer can be replaced with any other lager or pilsener or an equal amount of chicken broth or stock.
- Your pressure cooker may take 10 to 20 minutes to reach pressure before the programmed cooking time begins.
- Broiling is optional, but it creates the best combination of juicy pork and crispy edges.
- To make ahead, Carnitas can be cooked up to two days before serving. Store the shredded pork with some of its cooking liquid in an airtight container in the refrigerator. For the best texture, wait to broil the meat until shortly before serving. The chilled cooking liquid may become firm because of the natural pork fat; it will liquefy again when heated.
- Store leftover carnitas with some of the cooking liquid in an airtight container in the refrigerator for up to four days. Keeping the meat and juices together prevents the shredded pork from drying out.
Nutrition
This post has been updated with new photographs and additional cooking information. The recipe remains the same.
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