A simple yet ultra flavorful instant pot carnitas recipe with tender shredded pork, onion, jalapeno, and orange juice. Serve over taco shells, nachos, burritos, and even salads!
Why this recipe works
Tender, juicy, flavorful instant pot carnitas come together in under 2 hours time from start to finish. Carnitas, which translates to “little meats” in Spanish, are typically made by slow-cooking pork until tender and then crisping it up either in a skillet or in the oven.
With the pressure cooker, you get the same tender results in a fraction of the time it would take to make traditional slow cooker carnitas. After pressure cooking, we pop it under the broiler for the best crispy carnitas you’ll ever sink your teeth into. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – You will need a 3-pound boneless pork shoulder roast for this recipe. You can use pork shoulder or pork butt, but try and stick to 3 pounds as anything larger will have a different cook time.
ORANGE JUICE – Bathing the pork in orange juice amplifies the tender-juicy outcome. It helps break down the meat as it cooks while adding a pop of fresh citrus flavor without you even being able to tell there was orange juice in the recipe.
ADDITIONS – We use Better Than Bouillon brand chicken base. You can substitute chicken broth or stock for the base and water. When chopping the jalapeño we suggest wearing kitchen gloves and not touching your face until you are finished and have removed the gloves. For a spicier finished meal, add some or all of the seeds from the jalapeño.
How to Make Instant Pot Carnitas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a small bowl, combine chili powder, Italian seasoning, ground cumin, garlic salt, and half of the olive oil. Pour the remaining olive oil into the pressure cooker pot.
- Rub seasoning mixture all over the pork roast.
- Heat olive oil in pressure cooker set to the saute function, then add chopped onion and jalapeno. Saute for 2-3 minutes, or until vegetables are tender.
- Add chicken base and stir together, then add water. Stir everything together.
- Place seasoned pork roast in the pressure cooker. Pour in orange juice.
- Place lid on pressure cooker and turn vent to the seal position. Cook on high pressure for 45 minutes.
- When pressure cooker is done, do a natural release.
- Preheat your oven to Broil.
- Remove roast from cooker and place on a baking sheet. If your roast is tied, remove the twine and shred the meat using two forks. You can remove and discard any large fatty pieces.
- Place baking sheet in the preheated oven and broil for 3-5 minutes, or until the edges of the meat begin to crisp up.
Frequently Asked Questions & Expert Tips
Store cooled leftover carnitas in an air-tight container kept in the refrigerator for up to 4 days.
Yes! Add the cooled shredded pork to a large ziptop bag or air-tight container and freeze for up to 3 months. I would recommend drizzling some of the juices in with the meat before freezing. Thaw overnight in the refrigerator and reheat in the microwave or over medium-low heat on the stovetop.
If you would like to make a gravy from the juices left in the pressure cooker, begin by using a fat separator to remove the fat. Then sprinkle in a couple of teaspoons of cornstarch and whisk it in while using the saute function. Whisk frequently until thickened.
Serving Suggestions
Serve instant pot carnitas spooned into tacos, burritos, enchiladas, burrito bowls, nachos, and salads, or serve them on a plate with beans and rice.
We enjoy them taco-style snuggled inside corn tortillas garnished with onion, cilantro, sliced jalapeno, salsa fresca, salsa verde, or guacamole with a squeeze of lime.
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Instant Pot Carnitas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons garlic salt
- 3 pounds boneless pork shoulder roast or pork butt
- 2 Tablespoons olive oil divided
- 1 ½ cups chopped onion
- ½ cup chopped jalapeno seeds removed
- 2 teaspoons chicken base or broth, see note below
- ¾ cup water
- 1 cup orange juice
Things You’ll Need
Before You Begin
- You can use pork shoulder or pork butt, but try and stick to 3 pounds as anything larger will have a different cook time.
- When chopping the jalapeño we suggest wearing kitchen gloves and not touching your face until you are finished and have removed the gloves.
- For a spicier finished meal, add some or all of the seeds from the jalapeño.
- We use Better Than Bouillon brand chicken base. You can substitute chicken broth or stock for the base and water.
- If you would like to make a gravy from the juices left in the pressure cooker, begin by using a fat separator to remove the fat. Then sprinkle in a couple of teaspoons of cornstarch and whisk it in while using the saute function. Whisk frequently until thickened.
Instructions
- In a small bowl, combine chili powder, Italian seasoning, ground cumin, garlic salt, and half of the olive oil. Pour remaining olive oil into the pressure cooker pot.
- Rub seasoning mixture all over the pork roast.
- Heat olive oil in pressure cooker on the saute function, then add chopped onion and jalapeno. Saute for 2-3 minutes, or until vegetables are tender.
- Add chicken base and stir together, then add water. Stir everything together.
- Place seasoned pork roast in the pressure cooker. Pour in orange juice.
- Place lid on pressure cooker and turn vent to the seal position. Cook on high pressure for 45 minutes.
- When pressure cooker is done, do a natural release.
- Preheat your oven to Broil.
- Remove roast from cooker and place on a baking sheet. If your roast is tied, remove the twine and shred the meat using two forks. You can remove and discard any large fatty pieces.
- Place baking sheet in the preheated oven and broil for 3-5 minutes, or until the edges of the meat begin to crisp up.
Expert Tips & FAQs
- Prep time includes 15 minutes for your pressure cooker to come to pressure.
- Store cooled leftover carnitas in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
Chef Antoine Davis
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