Instant Pot Carnitas the Juiciest Mexican Pulled Pork

Q: What should I expect nutritionally and what are good serving ideas for these carnitas?

Estimate roughly 400–500 calories per generous serving with about 30–35 g protein and 30–35 g fat depending on how much fat you trim or discard; carbs are minimal (around 5 g) unless you add tortillas or sides. Classic serving ideas include warm corn tortillas with chopped onion, cilantro, lime, and salsa, or build bowls with cilantro-lime rice, black beans, and pickled onion. For lighter plates, serve over a bed of shredded cabbage or with cauliflower rice and pico de gallo for big flavor with fewer calories.

Instant Pot Carnitas The Juiciest Mexican Pulled Pork

By Rafael MorenoOctober 1, 2025

5.00 (4 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Instant Pot Carnitas - The first time I made these I cried. Seriously, the pork was unbelievably tender. The flavor pops with citrus, cumin, and a little heat.

Americans eat 4.5 billion tacos a year. That stat made me laugh. It also made me proud to bring my own carnitas to taco night.

Brief Overview

This Instant Pot Carnitas Recipe borrows from classic Mexican carnitas. It’s citrus braised pork shoulder with orange and lime notes. Think Mexican carnitas with orange and lime.

Difficulty is medium. You need a bit of prep and a broil finish. Prep takes about 15 minutes. Cook on High Pressure for 60 minutes .

Let natural release for 20 minutes . Broil to crisp for 4 6 minutes . Total time is about 1 hour 45 minutes.

Yields six generous servings. Perfect for 6 8 tacos or a hearty rice bowl. Serve with warm corn tortillas, onion, cilantro, and lime.

Main Benefits

Top health perk is protein packed pork. It also keeps you full and satisfied. You can trim fat to cut calories.

This is perfect for weeknight Instant Pot carnitas meals. It’s fast enough for a busy evening. It’s also ideal for a weekend taco party.

What makes it special is texture contrast. The Instant Pot makes pork pull apart tender. The broiled crispy carnitas finish gives crunchy, caramelized edges. That flip from soft to crisp is addictive.

I learned a few things making this. Don’t skip browning. Brown in batches for real flavor. Always deglaze the pot to avoid a Burn error.

If you want instant pulled pork carnitas, this method delivers.

If you wonder how to make carnitas in an Instant Pot, this is it. Try Quick Carnitas Tacos (Instant Pot) the first time. Or go smoky with chipotle later.

Next up: the ingredients list. I’ll walk you through every item. We’ll keep it simple and tasty.

Ingredients & Equipment

Main Ingredients

For the pork and braise:

3 lb (1.36 kg) boneless pork shoulder, well marbled.
1 1/2 tsp kosher salt (or 1 tsp fine sea salt).
1/2 tsp black pepper, freshly ground.

For browning and aromatics:

2 tbsp (30 ml) neutral oil.
1 large white or yellow onion, thinly sliced.
4 cloves garlic, smashed.

For the braising liquid:

1 cup (240 ml) low-sodium chicken broth or water.
1/2 cup (120 ml) fresh orange juice.
2 tbsp (30 ml) fresh lime juice.
1 tbsp (15 ml) light brown sugar.
1 2 bay leaves.
1 tsp ground cumin.
1 tsp dried oregano.
1/2 1 tsp crushed red pepper flakes or 1 jalapeño, sliced.
1 tsp smoked paprika (optional).

Finishing:

1 2 tbsp (15 30 ml) neutral oil or reserved fat.

Quality notes: pick pork shoulder with visible fat. Fresh orange juice beats bottled. Use good kosher salt. These small choices matter.

I call my version Instant Pot Carnitas - The Juiciest Mexican Pulled Pork. Honestly, it changed weeknight tacos at my house.

Seasoning Notes

Essential combos: cumin, oregano, and smoked paprika. They give warm, earthy depth. Add orange and lime for bright contrast. Brown sugar tames acidity.

Flavor enhancers: a splash of soy or Worcestershire adds umami. Toast cumin first for more aroma. Fresh cilantro at the end lifts the dish.

Quick subs: no orange? Use 1/2 cup (120 ml) store orange juice plus zest. No smoked paprika? Add a pinch of chipotle powder.

No fresh lime? Use 1 tbsp (15 ml) bottled lime.

Equipment Needed

Essentials only:

6-quart Instant Pot or similar electric pressure cooker.
Tongs, sharp knife, cutting board.
Measuring cups and spoons.
Baking sheet and wire rack for broiling.
Forks or meat claws for shredding.

Household alternatives: no wire rack? Use foil crumples. No meat claws? Use two forks. No Instant Pot? Use slow cooker for 6– 8 hours.

Quick tip: after pressure cooking, broil to crisp. Preheat broiler to High and crisp until edges caramelize. The contrast is everything.

If you want a full Instant Pot Carnitas Recipe , I can share the step-by-step next. Wanna crisp them in a skillet instead of broiler? Ask me.

Cooking Method

I dish this up as Instant Pot Carnitas - The one I brag about. Oh my gosh, they melt in your mouth.

Did you know pressure cooking cuts braise time by up to 70 percent? That is wild.

Prep Steps

Get your mise en place ready. Trim the pork and cut into chunks. Measure spices and juices. Slice the onion and smash the garlic.

Time saving tip: season and pack ingredients in bowls. Stack them near the pot. That saves frantic searching.

Safety reminder: release pressure slowly. Careful of steam when you flip the valve.

step-by-step Process

Heat oil on Sauté. Brown pork in batches until deep brown.
Sauté onion and spices for 2– 3 minutes. Deglaze with orange juice. Scrape browned bits.
Return pork. Add broth, lime, sugar, and bay leaves. Lock lid. Set to High Pressure .
Cook for 60 minutes . Let natural release for 20 minutes . Quick release remaining pressure. Careful of steam .
Shred pork and reduce braising liquid briefly. Toss shredded meat in sauce.
Spread pork on a rack. Drizzle 1 2 tbsp oil. Broil until crispy. Broil 4– 6 minutes , then toss and broil 2 4 minutes more.
Serve in warm tortillas with onion, cilantro, and lime.

Visual cues: deep brown crust before pressure. Shreddable meat after cooking. Crispy edges after broil. Internal doneness: meat should pull apart and reach 195– 205° F if checked.

This method works for an Instant Pot Pressure Cooker . It also creates perfect Instant Pot Pulled Pork Carnitas and is a great Citrus braised pork shoulder Instant Pot technique for tacos.

Pro Tips

Brown well for flavor. Don’t crowd the pot. Deglaze fully to avoid a burn error. Use reserved fat for broiling.

Common mistake: skipping browning. That makes bland carnitas. Another mistake: rushing pressure release.

make-ahead: Cook a day early. Refrigerate. Re-crisp under broiler before serving. These are perfect for Weeknight Instant Pot carnitas and Quick Carnitas Tacos (Instant Pot) .

Honestly, I once tried broiling straight from fridge. Big mistake. Warm it first. The flavors pop more. Mexican carnitas with orange and lime? Yes.

This is how to make carnitas in an Instant Pot.

Recipe Notes quick heads up

When I call this Instant Pot Carnitas - The juiciest pulled pork, I mean it. I learned this by overcooking once.

Lesson learned: patience pays. This is your fast take on a classic. It hits the citrus, the spice, and the crunch.

Serving Suggestions

Serve in warm corn tortillas. Top with chopped onion and cilantro. Add a squeeze of lime for brightness. These work well as Quick Carnitas Tacos (Instant Pot) .

For a bowl, layer cilantro lime rice, black beans, and avocado. If you want authenticity, serve as Mexican carnitas with orange and lime .

For drinks, pair with a cold lager, a paloma, or a fruity agua fresca. I once paired this with grilled corn.

Everyone loved it.

Storage Tips

Cool meat quickly before storing. Refrigerate in an airtight container up to four days. For longer storage, freeze in meal sized portions up to three months.

Thaw overnight in the fridge. Reheat in a skillet over medium heat. Toss with a little reserved braising liquid. For crispy edges, broil briefly on a tray.

Critical finish: broil 4 6 minutes, then toss and broil again 4 6 minutes . If using an Instant Pot as your reheating tool, use the Sauté mode briefly.

Variations

For a lighter version, swap pork shoulder for shredded chicken. That makes a leaner Instant Pot Pulled Pork Carnitas -style taco.

For vegetarian flair, use jackfruit and the same braising mix. Want smoky heat? Add chipotle in adobo. In summer, add charred pineapple or mango.

In winter, swap fresh orange for a splash of marmalade for depth.

Nutrition Basics

Per serving this carnitas dish is protein forward. Expect around 35 grams of protein per serving. It’s higher in fat due to pork shoulder.

You can trim fat to reduce calories. Benefits include iron, B vitamins, and satisfying protein. This keeps you full longer, which helps curb snacking.

I love this recipe for weeknight wins. If you want a printable card or timing tips for your Instant Pot Pressure Cooker, say the word.

Go make these, crisp them well, and enjoy. You got this.

Frequently Asked Questions

How do I get crispy edges on Instant Pot Carnitas - The way they do at taquerias?

The easiest trick is to finish the shredded pork under a hot broiler or in a 425°F oven for a few minutes so the edges caramelize and crisp don’t pile the meat, spread it in a single layer.

Tossing the pork briefly in a tablespoon or two of the reserved cooking fat or oil before broiling helps rapid browning, and flipping once gives more even crispness. If you prefer, an air fryer or a hot skillet works great for small batches and gives the same crunchy bits you love from taquerias.

Can I use a different cut of pork or change the pressure cook time?

Pork shoulder (butt) is ideal because its marbling turns into tender, shreddable meat; boneless country style ribs or a well marbled pork butt are good substitutes. For a 3 lb roast the recipe’s 60 minutes on high with a 20-minute natural release is a sweet spot, but adjust 50 70 minutes for smaller or larger pieces aim for meat that pulls apart easily rather than a specific temperature.

Very lean cuts won’t shred as well and will be drier, so avoid them if you want classic carnitas texture.

What are the best ways to store, reheat, and freeze leftover carnitas?

Cool leftovers quickly and store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, thaw overnight if frozen then re-crisp under a broiler or in a hot skillet; you can also microwave to heat through and then finish on high heat to regain crunch.

If refrigerated, skim cooled fat from the top for a leaner result, or reserve some fat to drizzle on before crisping for extra flavor.

How can I make Instant Pot carnitas healthier or lower in sodium and fat?

Trim excess exterior fat from the pork before cooking and use low-sodium chicken broth to reduce salt; you can also cut the brown sugar slightly or swap for a natural sweetener. After pressure cooking, refrigerate briefly and skim the hardened fat from the braising liquid before tossing with the shredded meat, or discard the fat and use a small amount of oil for crisping.

Serve on corn tortillas with lots of fresh herbs, cabbage slaw, or a lettuce wrap to boost veggies and reduce carbs.

What should I expect nutritionally and what are good serving ideas for these carnitas?

Estimate roughly 400 500 calories per generous serving with about 30 35 g protein and 30 35 g fat depending on how much fat you trim or discard; carbs are minimal (around 5 g) unless you add tortillas or sides.

Classic serving ideas include warm corn tortillas with chopped onion, cilantro, lime, and salsa, or build bowls with cilantro lime rice, black beans, and pickled onion. For lighter plates, serve over a bed of shredded cabbage or with cauliflower rice and pico de gallo for big flavor with fewer calories.