Instant Pot Carnitas Recipe (Traditional Tacos de Carnitas)
This traditional carnitas recipe is out-of-this-world tender, juicy, and delicious. These Instant Pot carnitas take less expensive, tougher cuts of pork and turn them into juicy, tender pieces of pork that explode with flavor in less time.
In Mexican cuisine, these “little meats” are one of the favored traditional recipes, and for very good reasons. If you’re hungry for an authentic carnitas recipe, you are going to love this recipe.
Table of Contents
⭐ Why Use This Recipe
Easy cooking process. This traditional carnitas recipe is a great recipe if its your first time making this Mexican dish. The recipe is fool-proof and won’t require a whole day to make.
Wonderful flavor. Pork shoulder is well marbled making it moist and flavorful. It is also a tougher cut, making it less expensive. This is where the Instant Pot shines – making tough cuts of meat marvelously tender without long braising times.
Much faster. For most traditional carnitas, it will take you up to 8 hours of cooking time in a slow cooker. If you are roasting or braising Dutch oven carnitas you also need to monitor moisture levels so your pork meat doesn’t dry out. You can pressure cook pork shoulder in less than 2 hours making this the best way.
🥘 Ingredients
Boneless pork shoulder is the perfect cut of pork for carnitas. Your grocer store may also call it a pork shoulder, Boston butt, pork butt. picnic roast, or blade roast. These are all cuts from the shoulder of the pig. “Butt” is an old English term that means the widest part which for a pig is the shoulder.
Some pork shoulder cuts may have more or less marbling. For the best carnitas tacos, select the cut with more marbling throughout. (Source: National Pork Board)
Canola Oil for searing the pork for flavor. You may also want to slightly crisp the shredded pork before add to the tortillas.
Sweet onions, such as Vidalia or Maui
Chicken broth or homemade chicken stock
Orange juice is key in a traditional carnitas recipe because it adds a bright, citrusy flavor to the pork and helps to tenderize the meat. Acidity helps break down the tough muscle fibers in the pork, resulting in juicy, tender carnitas. Adding orange zest adds more depth of flavor to the dish.
Herbs and spices; minced garlic, dried oregano, red pepper flakes, bay leaf, kosher salt and black pepper.
Corn tortillas (taco size)
Cotija cheese is a traditional Mexican cheese that is the perfect flavor compliment to tacos de carnitas.
Fresh cilantro for garnish
Limes for that added punch of citrus squeezed over the top. Cut into wedges and served on the side, everyone can choose whether or not to squeeze lime juice over the carnitas.
Actual measurements for these ingredients is included in the recipe card.
🧂 Substitutions
Use lard (pork fat) in place of the canola oil for a really traditional Mexican pork carnitas recipe. The lard adds a richness to the pork that the canola oil does not. If neither of these work for you, use a neutral oil for cooking.
Large yellow onion or a white onion can be used in place of the sweet onions.
Flour tortillas can be used in place of corn tortillas. However, they are not as sturdy so you may want to double up your flour tortillas.
A substitute for Cotija cheese is queso fresco or one of the shredded Mexican-style cheeses that are quite common in grocery stores. Do not use the oft-recommended feta cheese as it is not close to a similar flavor.
🔪 How To Make Melt-in-Your-Mouth Carnitas
- Pat pork shoulder dry. Rub pork all over with salt and pepper.
- Add oil to the Instant Pot and heat until shimmering. Add the pork to the pot and sauté for about 8 minutes or until browned. Remove the pork. Add the onions and sauté until softened. Add the garlic and sauté for 1 minute or until fragrant.
- Add chicken stock, orange juice, orange zest, herbs, and spices, stirring. Return pork and juices to the pot.
- Pressure cook for 60 minutes and do a natural release. Using tongs, transfer pork to a bowl or cutting board.
- Using 2 forks, shred pork into bite-size pieces. Discard any excess fat.
- Discard the bay leaves and all but ⅔ cup liquid from the pot. Return the shredded pork to the pot and cook on Sauté, stirring often, until liquid has evaporated and pork is slightly crispy.
- Meanwhile, quickly sear the corn tortillas in a skillet or comal. Top the warm tortillas with moist, tender pulled pork, cilantro, and cotija cheese. Serve with lime wedges.
🥗The Best Traditional Side Dishes
There are so many great side dishes that pair well with this traditional carnitas recipe, many of which can be prepared while the pork is pressure cooking. A fan favorite is elote en vaso, a Mexican street corn in a cup. Charro Beans, an authentic Mexican bean dish is always a hit and a nice alternative to refried beans.
Follow the steps for how to heat tortillas before using them so they don’t crack or tear. You can keep them warm in a 200 degree F oven if you do a large number before serving.
📖 Variations
The cooked shredded pork can also be seared under the broiler instead of in the Instant Pot. To do this, preheat the broiler. Arrange pork on a baking sheet pan and broil until desired crispness.
🥡Storage
Pulled pork for Instant Pot Carnitas can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. To reheat, add a small amount of broth to the pressure cooker and add the shredded pork. Cook on Sauté until heated through.
FAQs About Carnitas in an Instant Pot
What cut of pork is best for Instant Pot carnitas?
Pork shoulder is usually the best cut because it stays juicy and shreds well after pressure cooking.
How long do you cook carnitas in the Instant Pot?
Instant Pot carnitas usually cooks for about 35 to 60 minutes on high pressure, depending on the size of the pork pieces.
Should you use natural release or quick release for Instant Pot carnitas?
Natural release is usually best because it helps the pork finish tenderizing before shredding.
How do you make Instant Pot carnitas crispy?
Shred the pork, then broil it or sauté it briefly until the edges are browned and crisp.
Can you make Instant Pot carnitas ahead of time?
Yes. Carnitas keeps well in the refrigerator for about 3 days or in the freezer for about 3 months.
Instant Pot Carnitas
Ingredients
- 2 teaspoons kosher salt
- 1 ½ teaspoon freshly ground pepper
- 3 ½ lb boneless pork shoulder cut into 2 pieces
- 1 tablespoon canola oil approx.
- 2 sweet onions, coarsely chopped such as Vidalia
- 3 cloves garlic, minced
- 1 ½ cups Chicken Stock or ready-to-use chicken broth
- 1 orange, zest and juice from see tip
- 2 teaspoons dried oregano
- ¾ teaspoon crushed red pepper flakes
- 2 bay leaves
- 24 corn tortillas (taco size)
- Cotija cheese crumbled
- Chopped fresh cilantro leaves
- 1 lime, cut into 8 wedges optional
- Salsa optional
Instructions
- Cut roast into 2 pieces that will each fit easily inside the pot. Pat pork dry. Rub pork all over with salt and pepper.
- Set your Instant Pot to sauté on Normal. When the display says Hot, add 1 tbsp (15 mL) oil and heat until shimmering. Working with one piece at a time, add pork and cook, turning, for 8 minutes or until browned on all sides, adding more oil as needed between batches. Using tongs, transfer pork to a plate as it is browned.
- Set aside 1/2 cup chopped onions for garnish. Add the remaining onions to the fat remaining in the pot and cook, stirring often, for 5 to 7 minute or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Press Cancel. Stir in chicken stock, orange zest, orange juice, oregano leaves, red pepper flakes, and bay leaves, scraping off any browned bits from the bottom of the pot. Return pork and any accumulated juices to the pot, turning to coat.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 60 minutes.
- When the cooking time is done, press Cancel and let stand, covered, until the float valve drops down. Remove the lid. The pork should be fork-tender. (If more cooking time is needed, continue pressure cooking on High for 5 minutes, then quickly release the pressure.)
- Transfer pork to a large bowl or cutting board. Using two forks, shred pork. Discard any excess fat.
- Meanwhile, discard all but 2/3 cup liquid from the pot. Discard bay leaves. Set your Instant Pot to sauté on High. Add shredded pork to the pot and cook, stirring often, until liquid has evaporated and pork is slightly crispy.
- Garnish with cotija and cilantro. Serve with salsa and lime wedges, if using.
Cooks Tips
Nutrition
Process photos 1 to 5 Courtesy of the National Pork Board, Des Moines, Iowa
Hello. Just wondering if I could pull off this recipe with turkey or chicken instead of pork? (I only eat white meat. :)) Thanks!