If you’re looking for that unbeatable combination of juicy, richly seasoned pork with irresistibly crispy edges in a fraction of the traditional time, Instant Pot Crispy Carnitas is about to become your go-to recipe. You get all those nostalgic flavors and melt-in-your-mouth textures you love, thanks to the pressure cooker magic, finished off with a quick broil for next-level crunch. Whether you’re craving tacos, burritos, or simply a soulful Mexican-inspired dinner, this dish nails it — every time.
Ingredients You’ll Need
The beauty of Instant Pot Crispy Carnitas lies in its fuss-free ingredients, each contributing something special to the end result. From citrusy brightness to earthy spices, these essentials work together to deliver deep, bold flavor and the perfect texture.
- Pork shoulder (3 lbs, boneless): Select a well-marbled piece for juiciness and that signature shreddable bite.
- Olive oil (1 tbsp): For searing, this adds flavor and helps develop that crave-worthy caramelized crust.
- Onion (1, chopped): Adds sweetness and depth as it cooks down into the sauce.
- Garlic (4 cloves, minced): Essential for that deliciously savory aroma and punch.
- Dried oregano (1 tsp): Offers herbal notes that complement the savory pork perfectly.
- Ground cumin (1 tsp): Adds earthiness and a bit of smokiness — a must for true carnitas flavor.
- Chili powder (1/2 tsp): Brings gentle heat and layers of warm, peppery flavor.
- Salt (1/2 tsp): Enhances all the flavors and brings everything into balance.
- Black pepper (1/4 tsp): Gives just the right amount of sharp, peppery kick.
- Orange juice (1/2 cup): Not only tenderizes but infuses a subtle citrusy sweetness that’s classic in carnitas.
- Lime juice (1/4 cup): Adds fresh acidity, balancing the richness of the pork.
- Chicken broth (1/2 cup): Keeps things moist and ties all those flavors together beautifully.
How to Make Instant Pot Crispy Carnitas
Step 1: Sear the Pork
Set your Instant Pot to sauté mode, then heat up the olive oil until shimmering. Add your pork shoulder chunks in batches—crowding the pot will steam them, and what you want is a deep brown crust. Searing each piece for 5 to 6 minutes total is the secret to deep, meaty flavor in your Instant Pot Crispy Carnitas. Set the seared pork aside.
Step 2: Build the Flavor Base
With all those tasty brown bits left in the pot, toss in the chopped onion and minced garlic. Sauté for about 2 minutes, scraping up any stuck-on bits, until the onion softens and the garlic is fragrant. Stir in oregano, cumin, chili powder, salt, and pepper—this spice mix will soak into the pork and sauce for maximum deliciousness.
Step 3: Deglaze and Add Liquids
Return the seared pork to the pot, then pour in the orange juice, lime juice, and chicken broth. Give everything a gentle stir to ensure the pork is coated and those flavors get a chance to mingle. This combination of citrus and broth will create the signature tang and juiciness of Instant Pot Crispy Carnitas.
Step 4: Pressure Cook Perfection
Secure the lid and set your Instant Pot to cook at high pressure for 45 minutes. Once done, let the pressure release naturally for at least 15 minutes—this is a big flavor booster, making the pork ultra-tender. When it’s safe, carefully open the lid and marvel at the fragrant, fall-apart pork that awaits.
Step 5: Shred and Crisp
Remove the cooked pork with a slotted spoon and transfer it to a baking sheet. Using two forks, shred it into generous, rustic pieces. Broil in your oven for 5 to 8 minutes until the edges are sizzling and irresistibly golden. This final step transforms your Instant Pot Crispy Carnitas into a dish you’ll crave on repeat.
How to Serve Instant Pot Crispy Carnitas
Garnishes
Pile your carnitas high and top them with a shower of fresh cilantro, finely diced onions, sliced radishes, creamy avocado, or a squirt of lime. Each garnish adds more color, texture, and freshness, making every bite as pretty as it is delicious.
Side Dishes
Instant Pot Crispy Carnitas pair dreamily with Mexican rice, refried or black beans, sweet corn salad, or zesty slaw. Warm tortillas are a must for taco night, or make it a feast with tortilla chips and your favorite salsa or guacamole.
Creative Ways to Present
Think beyond tacos! Pile carnitas atop rice bowls, stuff them into burritos or quesadillas, or add them to loaded nachos for an unforgettable appetizer. For a fun twist, spoon them onto tostadas, or even mix into mac and cheese for a wild comfort food mashup—there’s no wrong way to enjoy Instant Pot Crispy Carnitas.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Crispy Carnitas keep beautifully in the fridge. Let them cool, then transfer to an airtight container along with a bit of the cooking juices to help lock in moisture. They’ll stay fresh and delicious for up to four days.
Freezing
For longer storage, portion cooled carnitas into freezer-safe bags or containers, spoon in some of that flavorful broth, and freeze flat. They’ll keep for up to three months—just label and date so you don’t lose track of that precious pork!
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm the carnitas in a skillet over medium heat, adding a splash of broth if needed. For that signature crisp, spread them on a baking sheet and broil for a few minutes before serving—just like fresh out of the Instant Pot.
FAQs
Can I use a different cut of pork for Instant Pot Crispy Carnitas?
Yes, pork butt works just as well since it’s also marbled and shreds beautifully. Try to avoid leaner cuts, as they can turn out dry instead of melt-in-your-mouth tender.
Is the broiling step necessary?
Broiling isn’t strictly required, but it’s what takes your Instant Pot Crispy Carnitas over the top with smoky, crunchy bits—if you have time, this is the step that’ll win you fans!
Can I make this recipe without an Instant Pot?
Absolutely! You can replicate the method in a slow cooker (cook on low 8 hours) or on the stovetop (simmer covered for 2.5 to 3 hours). Just be sure to broil at the end for crispy texture.
How do I keep the carnitas from drying out when crisping them?
For extra juiciness, spoon some of the reserved cooking liquid over the shredded pork before broiling. This keeps the insides tender while the outsides get golden and crisp.
Can I double the recipe in the Instant Pot?
As long as you don’t go over your Instant Pot’s max fill line, it’s fine to double up! You may need to sear the pork in more batches, but the pressure cook time stays the same.
Final Thoughts
If you love a meal that delivers big on both flavor and fun, give Instant Pot Crispy Carnitas a spot on your menu this week. Once you taste how easy and rewarding homemade carnitas can be, you’ll never look back—your friends and family will be requesting this one again and again!
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Instant Pot Crispy Carnitas Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make flavorful and crispy Instant Pot Carnitas that are perfect for tacos, burritos, or bowls. This easy recipe results in juicy, tender pork that’s seared and then pressure cooked to perfection before being crisped under the broiler.
Ingredients
Pork Carnitas:
- 3 lbs pork shoulder (boneless), cut into large chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/2 cup chicken broth
Instructions
- Sear Pork: Set Instant Pot to sauté mode, heat olive oil, and brown pork chunks. Set aside.
- Cook Aromatics: Sauté onion and garlic, then add spices.
- Pressure Cook: Return pork to pot with juices and broth. Cook on high pressure for 45 minutes.
- Shred Pork: Release pressure naturally, then shred pork with forks.
- Crisp Carnitas: Broil shredded pork until crispy.
- Serve: Enjoy in tacos, burritos, or bowls.
Notes
- This recipe works in a slow cooker or on the stovetop if an Instant Pot is not available.
- Crisping the carnitas under the broiler adds a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
