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–+ servings
instant pot carnitas garnished with cilantro and lime
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4.66 from 41 votes

Instant Pot Carnitas Recipe

Make the most delicious crispy pork carnitas in a fraction of the time in your Instant Pot. Serve in tortillas for one tasty taco Tuesday!
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Author: Becky Hardin

Equipment

  • Instant Pot (click for my favorite)

Ingredients

  • 5 pounds pork shoulder pork butt, washed and cut into large chunks
  • 2 teaspoons Mexican oregano
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 onion cut into large slices (like apple slices)
  • 1 head of garlic outer husk removed and top sliced off to expose the garlic
  • 3 Serranos peppers or 2 Jalapenos, cut in half and seeds removed
  • 2 oranges juiced
  • 2 limes juiced
  • 1 ½ cups Coca Cola

Instructions

  • In a large flat container or bowl, mix the oregano, chili powder, cumin, salt and pepper. Sprinkle all sides of the meat with the mixture and place in the instant pot.
  • Place the onion and chilis in the instant pot. Then place the garlic, cut side down, on the meat.
  • Pour the orange juice, lime juice, and coke over the meat.
  • Seal the instant pot and set the meat cycle for 90 minutes.
  • When the time has finished, let it slow release.
  • Open and place the meat on a cutting board or plate. Remove any pieces of fat and using two forks pull the meat apart.
  • Set the broiler for 500° and cover a cookie sheet in tin foil.
  • Place meat on the cookie sheet. Spoon some of the broth over the meat. Place under the broiler till crispy, about 5 minutes. Stir the meat and crisp again.
  • Remove meat from the oven and serve.

Video

Notes

  • Use pork shoulder (pork butt) for this recipe. It has just the right amount of fat and is full of flavor.
  • If you prefer your carnitas spicier, feel free to add in some cayenne pepper to the seasoning.
  • If making ahead of time, be sure to let the carnitas cool completely before storing.

Nutrition

Calories: 414kcal | Carbohydrates: 18g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 154mg | Sodium: 978mg | Potassium: 995mg | Fiber: 3g | Sugar: 11g | Vitamin A: 569IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 4mg