These Instant Pot Crispy Pork Carnitas are tender, juicy, and flavor-packed, a recipe that’s ridiculously easy to make! With just a handful of simple ingredients and minimal effort, you’ll have melt-in-your-mouth carnitas with crispy, golden edges—all in a fraction of the time. Perfect for tacos, tostadas, sliders, or even meal prep, this recipe is a total game-changer. Get ready for a delicious, foolproof way to make restaurant-quality carnitas right at home!
Oriana’s Thoughts On The Recipe
This Instant Pot Crispy Pork Carnitas recipe is pure magic—just toss a few simple ingredients into the Instant Pot, let it do all the heavy lifting, and get ready for juicy, tender pork with irresistible crispy edges. Minimal effort, maximum flavor… yes, please! They’re super versatile. We use them for tacos, tostadas, sliders, sandwiches, arepas—you name it. Honestly, this one’s a total game-changer in my kitchen. Once you try it, I bet it’ll become a regular at your table too!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Boneless Pork Shoulder: This cut is ideal for carnitas because it has the perfect balance of meat and fat, ensuring juicy and flavorful results.
- Olive Oil: Helps to sear the pork before cooking, adding an extra depth of flavor.
- Kosher Salt & Black Pepper: Essential for seasoning and bringing out the natural flavors of the pork.
- Oregano: Adds an earthy, slightly citrusy flavor that enhances the overall taste.
- Garlic Powder & Onion Powder: Provide concentrated, deep flavor without adding extra moisture.
- Cumin: Gives a warm, smoky depth that complements the citrus flavors.
- Ground Cinnamon: A surprising but subtle addition that adds warmth and balances the savory notes.
- Garlic Cloves: Fresh garlic infuses the pork with rich, aromatic depth.
- Orange Juice & Lime Juice: The combination of citrus juices tenderizes the pork and adds a bright, zesty kick.
- Chicken Broth: Keeps the meat moist while adding an extra layer of flavor.
- Bay Leaves: Infuse the carnitas with a subtle herbal essence.
- Onion: Adds sweetness and depth to the cooking liquid.
- Fresh Cilantro: A finishing touch that adds freshness and color to the dish.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Gluten-Free: This recipe is naturally gluten-free, but ensure your chicken broth is certified gluten-free if needed.
Potential Recipe Challenges & Pro Tips
- Pork is too tough: If your pork doesn’t shred easily, it may not have cooked long enough. Pro Tip: Let the meat cook a little longer in the Instant Pot. You can also allow it to naturally release pressure for a few extra minutes for extra tenderness.
- Carnitas lack crispiness: If the pork isn’t crispy enough after broiling or pan-frying, it may have too much moisture. Pro Tip: Spread the shredded pork in a single layer and broil for a few minutes, stirring occasionally, until crispy. You can also cook it in a hot skillet for an even crispier texture.
- Meat is too salty or under-seasoned: This can happen if the broth you use is already salty or if the seasoning isn’t well distributed. Pro Tip: Always taste and adjust seasoning after cooking. If it is too salty, add a squeeze of lime juice to balance the flavors.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Pork
Rinse and pat the pork dry with a paper towel. Trim off any excess fat and cut it into 2-3 inch chunks for even cooking.
Step 2 – Season the Pork
In the Instant Pot, mix the oil, salt, pepper, oregano, garlic powder, onion powder, cumin, cinnamon, and minced garlic. Add the pork chunks and toss them around to coat them evenly in all that flavorful goodness.
Step 3 – Add the Cooking Liquid
Pour in the orange juice, lime juice, and chicken broth. Toss in the bay leaves and onion, then give everything a quick stir to combine.
Step 4 – Pressure Cook the Pork
Secure the lid and make sure the pressure-release valve is sealed. Select the Meat/Stew setting and adjust to “More” (45 minutes). Once done, let the pressure release naturally for 15 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. Remove the lid and press “Cancel.”
Step 5 – Shred the Pork
Preheat your oven to 450ºF and line a baking sheet with foil for easy cleanup. Use a slotted spoon to transfer the pork to the baking sheet. Shred it with two forks, removing any excess fat. Spread it out in an even layer.
Step 6 – Add Flavor & Crisp It Up
Strain the cooking liquid, discarding any excess fat. Pour ¼ – ½ cup of the liquid over the shredded pork to keep it moist. Bake for 5-10 minutes or until the edges are crispy to your liking.
Step 7 – Serve & Enjoy!
Garnish with fresh cilantro if you’d like, and serve your crispy carnitas in tacos, sandwiches, sliders, arepas, or however you love to enjoy them!
Extra Recipe Tips For Success
- If you have leftovers carnitas store them in the extra cooking liquid to keep them moist and juicy.
- You can also crisp up the carnitas on the stove: Heat about 1 tablespoon of oil in a nonstick pan or cast-iron skillet over high heat. When the oil is hot, add pork in batches and sear until just crisp. Add about 1/4 cup of the cooking liquid and continue cooking until the liquid reduces down and the meat is nice and crispy.
Variations & Additions
- Spicy Carnitas: Add chopped jalapeños or extra chili powder for a kick.
- Smoky Flavor: Use smoked paprika for an extra depth of smokiness.
- Sweeter Balance: Mix in a teaspoon of honey or brown sugar if you prefer a slightly sweeter taste.
Serving Suggestions
- Serve in warm tortillas with fresh toppings like diced onions, cilantro, and avocado.
- Use as a protein for burrito bowls with rice, beans, and salsa.
- Add to quesadillas, sandwiches, or even breakfast hash.
Storage and Freezing Instructions
Store: Leftovers can be stored in the refrigerator for up to 3 days.
Freeze: Add carnitas to a zip-top freezer bag (make sure all air is removed) and store in the freezer for up to 3 months. Thaw in refrigerator overnight when ready to enjoy.
Frequently Asked Questions
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Recipe Card
Instant Pot Crispy Pork Carnitas
Equipment
Ingredients
- 2 ½ – 3 lb skinless, boneless pork shoulder
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 8 garlic cloves, minced
- ½ cup orange juice (about 2 oranges)
- ¼ cup lime juice (about 2 limes)
- 1 cup chicken broth
- 2 bay leaves
- 1 onion, quartered
- Fresh cilantro, chopped to garnish
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Rinse and pat dry the pork with a paper towel. Trim excess fat and cut into 2-3 inches chunks.
- Combine oil, salt, pepper, oregano, garlic powder, onion powder, cumin, cinnamon, and minced garlic in the Instant Pot. Add pork and toss to coat.
- Add orange juice, lime juice, chicken broth, bay leaves, and onion. Mix to combine. Secure the lid and close the pressure-release valve.
- Select Meat/Stew adjust to 45 minutes. Pressure Cook. When the time is over, let the pressure release on its own for 15 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then, remove the lid. Press "cancel".
To Crisp up in The Oven:
- Preheat the oven to 450º F (230º C) and position one of the oven racks into the center of the oven. Line a baking pan with foil for easy cleanup later, if desired.
- Using a slotted spoon remove pork from the cooking liquid and transfer to the baking pan. Use 2 forks to shred the pork (remove and discard any unwanted fat). Spread pork into an even layer.
- Strain the cooking liquid. Note: skim and discard extra fat.
- Add ¼ – ½ cup of the cooking liquid to the shredded pork to moisten.
- Bake pork for 5 – 10 minutes, or until it reaches the desired crispiness level.
- Garnish with fresh chopped cilantro, if desired and serve. Use the carnitas to make tacos, sandwiches, sliders, arepas or anything your heart desires.
- This recipe is naturally egg, dairy, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Gluten-Free: This recipe is naturally gluten-free, but ensure your chicken broth is certified gluten-free if needed.
- Pork is too tough: If your pork doesn’t shred easily, it may not have cooked long enough. Pro Tip: Let the meat cook a little longer in the Instant Pot. You can also allow it to naturally release pressure for a few extra minutes for extra tenderness.
- Carnitas lack crispiness: If the pork isn’t crispy enough after broiling or pan-frying, it may have too much moisture. Pro Tip: Spread the shredded pork in a single layer and broil for a few minutes, stirring occasionally, until crispy. You can also cook it in a hot skillet for an even crispier texture.
- Meat is too salty or under-seasoned: This can happen if the broth you use is already salty or if the seasoning isn’t well distributed. Pro Tip: Always taste and adjust seasoning after cooking. If it is too salty, add a squeeze of lime juice to balance the flavors.
- If you have leftovers, store them in the extra cooking liquid to keep them moist and juicy.
- You can also crisp up the carnitas on the stove: Heat about one tablespoon of oil in a nonstick pan or cast-iron skillet over high heat. When the oil is hot, add pork in batches and sear until just crisp. Add about 1/4 cup of the cooking liquid and continue cooking until the liquid reduces down and the meat is nice and crispy.
- Spicy Carnitas: Add chopped jalapeños or extra chili powder for a kick.
- Smoky Flavor: Use smoked paprika for an extra depth of smokiness.
- Sweeter Balance: Mix in a teaspoon of honey or brown sugar if you prefer a slightly sweeter taste.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in March 2018, post content edited to add more helpful information, no change to the recipe in April 2025.
Works every time,perfectly. My new go to carnitas recipe. Love it.
Hello Patricia! Sounds like you nailed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
I have made this recipe several times and have put this on my favorites list. I have increased the cooking time however by at least 30 minutes for fall off the bone meat. thanks so much
Hello Mary Jane! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
This recipe is phenomenal!! So flavorful and tender. Thank you so much for posting it! My husband couldn’t stop raving about it.
Hello Dianne! I’m SO GLAD you and your husband enjoyed it. Thank you for taking the time to come back and let me know!?
I made it but marinated the pork in the mojo sauce overnight. They were extra flavorful.
Hello Annie! Thanks so much for your feedback and for trying my recipe. This is one of our favorites!
I love this recipe! Honestly the best carnitas I’ve ever had. The cinnamon is a special touch. We’re making them tonight and my mouth is already watering! I cut the recipe in half since there are only two of us and it comes out great, no problem.
Hello TJ! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
What do you do with the quartered onion?
Never mind, I see it now: Add pork and toss to coat. Add orange juice, lime juice, chicken stock, bay leaves and onion into the Instant Pot. It didn’t say that in the recipe part. That is what I did so all is good.
Thanks for your interest in my recipe, Patti! Please come back and let me know how you like it. ?
Please update Step #3 of printed recipe card to include adding Onion.
Hello JDD! Thanks so much for letting me know. It’s updated. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Can I substitute pineapple juice for orange? I want to make this tonight and it’s all I have.
Hello Tim! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Your recipes are amazing! Do you have an Instant Pot cookbook coming out?
Hello Jazzy! You are so kind ?. I have so many IP recipes that I am thinking about it. Thanks so much for your support and for stopping by. ?
Thanks so much for sharing this recipe! My whole family LOVED it. I am planning to make another batch this weekend.
Hello Teresa! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?