Instant Pot Carnitas are a fresh and flavorful take on a classic Mexican dish that will knock your socks off. Bold spices, a fresh, crunchy salsa, and the wonderfully tender pork come together to make the most amazing dish ever. And, because we are using the Instant Pot, you’ll have carnitas on the table in no time!
Let’s get started!
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let’s talk carnitas!
What is a carnita? Literally, the word carnitas means “little meats,” and its basically a tender braised pork that is eaten in tortillas and topped with a fresh salsa situation. It’s delicious and wonderful and everything that dreams are made of.
My Instant Pot Carnitas are even more wonderful because they come together in no time in the glorious slow cooker. They are loaded with bold flavors, bright colors, and amazing textures. The tender pork is piled high onto a warm tortilla, topped with the sweet corn salsa and fresh garnishes. A squeeze of lime to finish and you’ll have the best taco you’ve ever eaten. I have taco(S) because I can eat a pile of them. They’re that good.
These carnitas are also great for a spin on the usual Taco Tuesday, for meal prepping, and even for your next party! Whatever you do, don’t sleep on my Instant Pot Carnitas Recipe. You need them. Your family needs them. And, everyone will thank you.
pork carnitas ingredients
- pork shoulder or pork butt
- avocado oil
- kosher salt
- fresh ground pepper
- chili powder
- smoked paprika
- granulated onion
- ground cumin
- dried oregano
- ground coriander
- Mexican beer
- orange juice
- cup lime juice
- cloves garlic
- fresh sweet corn
- jalapeños
- red onion
- cilantro
- limes
- corn or flour tortillas
- avocado
- cotija cheese
let’s make carnitas!
the carnitas
Grab that Instant Pot and let’s go!
To begin the Instant Pot Carnitas, cut the pork into large chunks – about 2 inch pieces. This will increase the surface area for searing, creating more opportunity for more flavor. We like more flavor.
Next, toss the pork pieces with the spices to coat. Using the high sauté function on the instant pot and working in batching, sear each piece in a little avocado oil. Once all the pieces have been seared, remove them from the Instant Pot and set aside.
Deglaze the pot with the beer and citrus juices, scraping up the brown bits on the bottom. Add pork back in along with the chicken broth and garlic cloves. Cook on high pressure for one hour. Allow the Instant Pot to naturally release pressure. This helps to ensure the pork will be super tender.
the sweet corn salsa
While the carnitas do their magic in the Instant Pot, make the sweet corn salsa. It’s so simple it’ll only take about 5 minutes. Carefully remove the corn from the cob and place the kernels into a large mixing bowl. Add the chopped cilantro, diced onion, and jalapeño. Squeeze the juice of two limes into the bowl and season with kosher salt. Give it a little taste test to determine if you need more salt. If it’s good to go, let it hang out in the fridge until the pork is done.
the assembly
Once carnitas are done, remove the meat from the pot and set aside. Turn the Instant Pot back on to the high sauté function to allow the cooking liquid to reduce. Shred the pork and put onto a baking sheet. Turn your oven onto high broil, stick the carnitas into the oven, and allow them to crisp up just a bit.
Once the pork is nice and crispy, pile high onto warm corn tortillas and top with the sweet corn salsa. Garnish with a little avocado, cotija cheese and lime juice. Dip the tacos into that amazing cooking liquid. Try to each just one. I dare you.
slow cooker and dutch oven instruction
For the slow cooker, sear the pork pieces on the stove top in a large skillet. Add the pork into the slow cooker. Deglaze the skillet with the beer and citrus juices. Add the liquid into the slow cooker along with the chicken broth and garlic cloves. Cook on high for 4 hours or on low for 8 hours, until the carnitas are tender. Reduce the cooking liquid on the stovetop. Finish recipe as instructed below.
For the dutch oven, sear the meat on medium-high. Remove the meat and set aside. Deglaze the pot with the beer and citrus juices. Place the pork back into the pot, add the chicken broth and garlic cloves. Put into a 300° oven for 4-6 hours or until the pork is fall apart tender. Remove the pork from the dutch oven and reduce the liquid on the stove top. Finish recipe as instructed below.
frequently asked questions
If gluten is of concern, no worries. There isn’t any at all in this recipe.
The only thing in this recipe that has dairy is the the cotija sprinkle at the end. Feel free to substitute with your favorite non-dairy cheese or just leave the cheese out completely. The carnitas will still be amazing!
Cilantro is a contentious subject. You either love it or hate it. I love it. I could eat a cilantro salad. However, if you don’t like it, simply leave it out and you’ll still have an amazing result!
Both of these cuts come from the shoulder of the pig. Either one would be perfect for this recipe. Use whatever you like and what your local grocery store has.
The carnitas portion of this recipe would make an amazing protein topper for a salad. I also love to make rice bowls. Just pile the carnitas on top of simply steamed rice or cauliflower rice and garnish away.
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Instant Pot Carnitas
Ingredients
Carnitas
- 4-5 lb pork shoulder, cut into 2 inch chunks pork butt would also be great
- 2 tbsp avocado oil
- 1½ tbsp kosher salt
- 2 tsp fresh ground pepper
- 2 chili powder
- 2 smoked paprika
- 2 onion powder
- 2 cumin
- 2 oregano
- 1 tsp coriander
- 6-7 cloves garlic
- 1 12 oz Mexican beer of choice I used a Modelo
- ½ cup orange juice
- ¼ cup lime juice
Sweet Corn Salsa
- 4 ears sweet corn, kernels removed about 2 cups of corn
- ½ medium red onion, finely diced
- ½ cup cilantro, chopped
- juice of 2 limes
- 1 tsp kosher salt
- ½ tsp fresh ground pepper
Assembly and Garnishes
- corn tortillas
- avocado and Cotija cheese
Instructions
Carnitas
- Mix the spices and salt together. Toss spice mix with the pork .
- Using the high sauté function on the instant pot, sear the sides of each piece of pork in the avocado oil. Work in batches. Remove pork and set aside.
- Deglaze the instant pot with the beer and citrus juices.
- Add the chicken broth and garlic cloves.
- Return pork to the Instant Pot and cook on high pressure for 1 hour. Allow the pressure to release naturally.
- After the pork has cooked, remove from the instant pot and shred the meat.
- Turn the Instant Pot back onto the high sauté function to reduce the cooking liquid. Let this reduce while you crisp up the carnitas and prep the assembly.
- Put the shredded meat onto a baking sheet and broil on high for just a few minutes to crisp up the edges of the pork.
Sweet Corn Salsa
- Toss the corn, onion, cilantro, lime juice, salt, and jalapeño pepper in a bowl.
- Test for salt. Add more if you would like.
- Let the salsa hang out in the fridge while the pork cooks.
Assembly
- Add crisped pork onto warmed corn tortillas. Top with corn salsa. Garnish with the Cotija and avocado. Dip into the reduced cooking liquid. Enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Instant Pot Carnitas recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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