Go Back
+ servings
Instant Pot Pork Carnitas are mouthwatering tender and juicy. Cooked in the pressure cooker then broiled to golden crispy perfection.
Print Pin
4.97 from 53 votes

Instant Pot Pork Carnitas

Instant Pot Pork Carnitas are mouthwatering tender and juicy. Cooked in the pressure cooker then broiled to golden crispy perfection.
Course Dinner, Main Course
Cuisine Mexican, Tex Mex
Keyword Instant Pot Pork Carnitas
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Natural Release 15 minutes
Servings 8 people
Calories 363kcal


  • 1 (4-pounds) boneless pork shoulder roast trimmed and cut into 2-inch pieces
  • Salt and ground black pepper to taste
  • 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 garlic cloves, 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.


  • Season the pork with salt and pepper.
  • Click the "Saute" setting on the instant pot. Heat 1 tablespoon of oil and working in 2 batches, add the pork pieces and sear until evenly brown, about 3-4 minutes. Transfer the meat to a bowl or plate and proceed with the remaining oil and pork. Remove the browned pork from the instant pot and press "cancel" to turn off the heat.
  • 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 make sure the valve is in the sealed position. Cook on HIGH pressure for 60 minutes. Let the pressure release naturally for 15 minutes before fully releasing the pressure. Then remove the lid.
  • Remove the pork from the pressure cooker and shred the meat. Meanwhile turn the pressure cooker to "Saute" mode and reduce the liquid for about 5 minutes. Taste for seasoning.
  • Return the shredded pork to the instant pot and toss to get the meat all coated with the cooking liquid. Press "cancel" to turn off the heat.
  • Turn on the oven broiler to high. The oven rack should be at about 6 inches from the heat source.
  • Transfer the pork to a baking sheet and spread the meat into an even layer. Spoon about 2 - 3 tablespoons of the cooking liquid over the pork and broil for about 4-5 minutes or or until the edges of the pork begin browning. Remove the baking sheet from the oven and with a spatula, flip the meat over. Broil for an additional 4 -5 minutes to get the meat browned and crispy on the edges. Remove from the oven. You can pour some extra cooking liquid over the pork or serve as is sprinkled with some chopped cilantro (optional).



Calories: 363kcal | Carbohydrates: 8g | Protein: 52g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 136mg | Sodium: 715mg | Potassium: 977mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 20.6mg | Calcium: 37mg | Iron: 2.5mg