Pork Carnitas that are juicy are tricky to achieve at home, but we have figured out how to make crazy good Instant Pot Pork Carnitas in only 2 hours!
Making pork carnitas is usually a long process that requires simmering pork in lard for hours and hours. Skip the lard and forget the hours and hours and make these flavorful and tender pork carnitas in the instant pot for dinner tonight!
This dish is so versatile and easy! The obvious choice for these carnitas is to throw them into some corn tortillas and make tacos which is delicious perfection! They also can be used on tostadas or nachos, in burritos or rice bowls with our cilantro lime rice, or on a yummy panini or sandwich. The options are endless really!
Instant Pot Dinner Recipes
You have asked for more Instant Pot recipes and we have been answering! See all our Instant Pot recipes here. We are loving how quick we can get dinner on the table with these! Award Winning Instant Pot Chili, an entire Turkey Breast or Beef Stroganoff all in less than hour! And Better than Your Grandma’s Chicken Noodle Soup in just 15 minutes…are you out of your mind?! If you haven’t checked our our Instant Pot Cheat Sheet, you need to go print that baby off!
Secret to the Best Instant Pot Pork Carnitas
The secret to these crazy good Instant Pot pork carnitas is in the citrus for the brine and the crisping of the meat after it has cooked in the pressure cooker. You can’t have carnitas without those irresistible crispy bits! The brine tenderizes the meat and infuses it with so much zesty flavor! You can skip the brine if you absolutely have to, but you’re going to miss it!! Read below for more brining details!
What Kind of Pork for Carnitas?
Pork butt is what you are after when it comes to carnitas. It has a higher fat content which makes the meat super juicy and tender. If you have the time, try our Best Pork Carnitas! You can also head there to read more about the best pork for carnitas!
What is the Difference Between Pork Shoulder and Pork Butt?
Pork shoulder and pork butt are the same thing. So if you’ve been wondering what the difference is between pork shoulder and pork butt, now you know!
Other Names for Pork Shoulder
Here are some other names that you might see in your meat section at the grocery store when you are shopping for pork shoulder:
- picnic shoulder
- pork butt
- Boston butt
- Boston shoulder
- Fresh pork butt
- Boston butt roast
- Shoulder roast
Can Carnitas be Frozen?
Yes, carnitas make a great freezer meal! To freeze them, allow them to cool completely and transfer them to a freezer bag. Leave a little bit of extra room in the bag since the meat will expand when freezing. Frozen carnitas should be eaten within 2-3 months.
What is a Brine and Why Do I Need Brine Pork?
The first step to making these easy instant pot pork carnitas is to make the brine. For this brine we use OJ, water, apple cider vinegar, bay leaves, brown sugar, salt and a whole host of spices (cumin, oregano, dried orange peel, smoked paprika and chili powder).
Brining is the process of adding moisture to muscle fibers within food and dissolving the proteins most often using high concentrations of salt. When pork is brined, flavors and moisture content are enhanced. We recommend that the pork for instant pot pork carnitas be brined for a minimum of 8 hours or overnight.
Steps for Making Instant Pot Pork Carnitas
- Brine the pork, which we have covered
- Pat the pork dry and cover in our dry rub (details below) and pour in the liquid
- Place in the instant pot and cook on high pressure for 2 hours with a 15 minute natural release
- Shred the pork while saving the juices and then crisp the pork (in batches) in a skillet on the stove
- Toss the pork with a little of the liquid from the instant pot until nice and juicy
- Top with all of your favorite toppings! We recommend this guacamole or our creamy tomatillo cilantro dressing!
You are going love these juicy and flavorful pork carnitas that are perfect for any night of the week!
More INSTANT POT DINNER RECIPES you’re going to love:
Crazy Good Instant Pot Pork Carnitas
Juicy and flavorful pork carnitas perfect for any Taco Tuesday
- 2 Cups Orange Juice
- 4 Cups Water
- 2 Cups Apple Cider Vinegar
- 2 Bay Leaves
- 1/2 Cup Brown Sugar
- 1/2 Cup Kosher Salt
- 1 Tablespoon Cumin
- 1 Tablespoon Oregano
- 1 Tablespoon Dried Orange Peel
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Chili Powder
- 3-4 Lb Pork Butt bone-in * see notes for using boneless or cubed pork shoulder
- 2 Tablespoons Cumin
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Oregano
- 1 1/2 Teaspoons Dried Orange Peel
- 2 Teaspoons Onion Powder
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Ground Coriander
- Canola Oil for Final Crisping
- 1/2 Cup Orange Juice
- 1/4 Cup Lime Juice
- 1/4 Cup Chicken Broth
For the Pork
Remove the pork from the brine and pat dry with paper towels.
Mix the rub together and rub all over the pork.
Mix together the liquids and pour in the bottom of the instant pot.
Add the pork and lid, moving the valve to seal.
Turn to high pressure on manual and set the time for 2 hours.
Allow a natural release for 15 minutes then turn to vent.
Open and if the meat can be shredded remove and shred, reserving the liquid.
If it isn’t tender enough, cook for an additional 30 minutes.
Once the meat has been shredded, heat a skillet over medium high heat with a drizzle of oil and cook the pork in batches to crisp the meat.
Toss with a little of the juices from the instant pot and serve!
- For using a boneless pork butt, adjust the cooking time to 50 minutes, checking the meat and cooking for up to an additional 30 if needed
- For using pork cubes, cook on high pressure for 30 minutes and a natural release for 15 minutes.
Serving: 1cup | Calories: 403kcal | Carbohydrates: 5g | Protein: 33g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 120mg | Sodium: 1682mg | Sugar: 4g
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