Instant Pot Carnitas
These Instant Pot carnitas are tender, juicy, and full of flavor. Finished under the broiler until golden brown and crispy, they’re perfect for tacos and countless other Mexican favorites.
What Are Carnitas?
Carnitas is a beloved Mexican dish that originated in the state of Michoacán. The name translates to “little meats” and traditionally refers to pork that is slowly cooked until irresistibly tender and flavorful.
Why You’ll Love This Recipe
While classic carnitas are simmered in lard for hours, this Instant Pot version delivers incredible results in a fraction of the time. Pressure cooking allows the pork to become melt-in-your-mouth tender while soaking up the flavors of citrus, herbs, and aromatics.
As the pork cooks, the pork belly renders its own rich fat, creating juicy carnitas with the signature flavor and texture that make this dish so popular. A quick trip under the broiler gives the meat those irresistible golden brown, crispy bits that are perfect for tacos and so much more.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Instant Pot Carnitas Recipe.
Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!
Flavorful Ways to Serve Carnitas
Tender, juicy carnitas tucked into a warm corn tortilla create a taco that is hard to beat. Keep it simple with onion, cilantro, salsa, and a squeeze of fresh lime, or use them to make tortas, burritos, nachos, gorditas, sopes and other Mexican favorites.
While nothing compares to enjoying authentic carnitas in Michoacán, Mexico, this recipe brings those flavors a little closer to home. And if you’d like to learn the traditional method, be sure to check out my traditional carnitas recipe.
Instant Pot Carnitas
Ingredients
For the Pork
- 5 lbs pork shoulder (Boston butt roast), bone-in
- 3 lbs pork belly, skin-on
- 2 tbsp avocado oil
Citrus Blend
- ½ cup fresh orange juice, reserve 2 peel halves
- ½ white onion, roughly diced
- 1½ tsp dried Mexican oregano
- ½ tsp black peppercorns
- ½ tsp dried thyme
- 4 cloves
- 2 tbsp kosher salt
- 1 cup water, divided
Aromatics
- 1 head garlic, end trimmed off
- 3 bay leaves
Serve as Tacos
- Corn tortillas, hot
- White onion, diced
- Cilantro, chopped
- Lime, wedges
- Mexican salsa
Instructions
Prepare the Citrus Blend
- After juicing the oranges, reserve 2 orange peel halves. Add the orange juice, onion, oregano, peppercorns, thyme, cloves, salt, and 1/2 cup water to a blender. Blend until smooth and set aside.
Prepare the Pork
- Cut the pork shoulder into large chunks, cutting around the bone. Reserve the bone.
- Remove the skin from the pork belly and cut it into large squares. Cut the remaining pork belly into similarly sized chunks.
Brown the Pork
- Set an 8-quart Instant Pot to HIGH SAUTÉ and allow it to preheat. Add the avocado oil.
- Working in batches, brown the pork shoulder on 2 sides. Avoid overcrowding the pot. As each batch is ready, remove it from the Instant Pot and transfer it to a large dish.
- Following the same process, brown the bone and pork belly pieces. Do not brown the pork skin.
- Press CANCEL when finished.
Pressure Cook
- Return all the pork to the Instant Pot, including the pork skin and bone. Pour in the blended citrus blend.
- Pour the remaining 1/2 cup water into the blender, swirl to gather any remaining mixture, and pour it into the pot. Add the garlic, bay leaves, and reserved orange peel halves.
- Secure the lid and cook on HIGH PRESSURE for 40 minutes. Allow a 10-minute natural pressure release, then carefully quick release the remaining pressure.
- Press CANCEL and remove the lid. The carnitas should be very tender.
Crisp the Carnitas
- Transfer only the pork to a sheet pan and spread it into an even layer. Leave the pieces whole for now to help prevent them from drying out.
- Broil on HIGH for 5 to 10 minutes, allowing the carnitas to become golden brown and crisp up a bit. Watch closely, as broilers vary and occasional grease popping may occur.
- Remove from the oven and shred the pork.
Serve as Tacos
- Serve in hot corn tortillas with diced white onion, chopped cilantro, your favorite salsa, and a squeeze of fresh lime juice.
Notes
Nutrition
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
Jojo
Wonderful and authentic Michoacan recipe!!! Hubby is from there and he approves!
Villa Cocina
So happy to hear that! I hope you’re enjoying the recipes and finding them helpful. Have you seen our latest video about Quiroga, Michoacán?