Our Instant Pot carnitas are perfect for your next taco night, with rich and authentic flavors. Traditionally, carnitas are made by braising pork until tender. Then, they’re sauteed until browned and crispy. This can take several hours, so we’ve simplified the method by using a pressure cooker.
Want to impress your family? Learn how to make homemade tortillas, too!
How to Make Easy Instant Pot Carnitas
I love this Mexican carnitas recipe from reader Patricia Collins because she shares her fresh citrus secret to create a ridiculously flavorful dish.
Ingredients
- 1 boneless pork shoulder roast (3 to 4 pounds), cut into 2-inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 large garlic cloves, minced
- 1/2 cup fresh cilantro leaves, chopped
- 3 large navel oranges
- 1 large lemon
- Canola oil or bacon drippings
- 16 flour tortillas (8 inches), warmed
You may also want to gather toppings, like chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and sliced avocado.
Instructions
Step 1: Season the pork
Place pork in a 6-quart Instant Pot and season with salt and pepper. Top with just a sprinkle of garlic and cilantro, then squeeze the fresh juice from cut oranges and lemons over the meat.
Step 2: Pressure cook
Lock the lid of the Instant Pot and make sure vent is closed. Select manual setting, adjust pressure to high and set your time for 25 minutes. Once the meat is finished cooking, allow pressure to naturally release for 10 minutes, then quick release. Is quick release safe?
With a slotted spoon, remove the cooked meat and drain well on paper towels. Transfer the cooking liquid to a glass measuring cup (like a Pyrex) and let the fat rise to the surface. Skim fat from the surface and place in the cooker insert. You can discard any remaining cooking liquid.
Step 3: Saute carnitas
Select the saute setting on your Instant Pot and adjust to high heat. Add enough canola oil or bacon drippings to measure about ½-inch deep. When the oil is nice and hot, add pork, in batches. Fry up the first round until crispy and golden brown. Remove this batch of carnitas and keep warm. It should smell amazing right about now! Repeat with the remaining pork.
Step 4: Serve warm
Once all your meat is perfectly cooked and crisp, serve warm wrapped in a tortilla. Top with diced tomato, shredded cheddar, green onion, a dollop of sour cream and avocado to your heart’s content.
Find more secrets for quality Instant Pot cooking.
Can I Freeze Carnitas?
Yes—these carnitas are freezer-friendly! Simply freeze cooled pork in freezer containers. When you’ve got a carnitas craving, partially thaw in the fridge overnight. Then, saute your meat in batches until warm and crisp, just like you did before. Repeat as needed, until that craving subsides.
Check out these easy Instant Pot recipes for more quick and easy meals.
Serve with a Mexican Side Dish for Taco Night
We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
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My son and husband love this hearty side dish that is quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that's not too spicy and not too sweet. —Roxanne Chan, Albany, California
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For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
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This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos." They've been a big hit with our whole family ever since! —Nancy Coates, Oro Valley, Arizona
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Any time Mom had the gang over for dinner, she made these pinto beans. Once, she made a batch for my cousin’s birthday, and he ate the entire thing. —Joan Hallford, Fort Worth, Texas
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My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
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One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
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This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. —Lisa Boettcher, Rosebush, Michigan
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Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. —Gerald Hetrick, Erie, Pennsylvania
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When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina
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My mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste incredibly amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
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In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
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These easy appetizers are always a hit at parties! Zesty strips of chicken and bits of onion sit in jalapeno halves that are wrapped in bacon and grilled. Serve them with blue cheese or ranch salad dressing for dipping. —Leslie Buenz, Tinley Park, Illinois
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Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
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Before I retired, these tasty little treats were popular during snack time at work. They're a good way to use up leftover corn bread. —Mearl Harris, West Plains, Missouri
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While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan
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My family's favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It's such an easy side dish and pairs well with kabobs on the grill, too. —Robin Baskette, Lexington, Kentucky
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This dip is always a big hit with men—maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over. I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too—I started it more than 50 years ago.
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If you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan
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I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. —Barbara McConaughey, Houlton, Wisconsin
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The post How to Make Irresistible Instant Pot Carnitas appeared first on Taste of Home.
Jenna Urben
