Instant Pot Pork Carnitas Recipe

5 from 4 reviews

Instant Pot Carnitas are crispy and juicy Mexican pulled pork tacos made healthy in pressure cooker. With quick pickled onions that are to-die-for!

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 14 tacos 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Mexican


Instant Pot Pork Carnitas

  • 34 lbs pork shoulder or butt roast
  • 1 orange, juice of or 1/2 cup orange juice
  • 2 limes, juice of or 1/4 cup lime juice
  • 4 garlic cloves, crushed
  • 1 medium onion, quartered
  • 1 can of any beer
  • 1 tsp chili powder
  • 1 tsp oregano, dried
  • 1 tsp cumin, ground
  • 2 tsp salt
  • 1 tsp black pepper
  • 14 corn tortillas

Quick Pickled Onions

  • 1/2 cup red onion, thinly sliced
  • 1 small bunch cilantro, chopped
  • 1/2 cup water
  • 1/4 cup white or apple cider vinegar


  1. In Instant Pot, place trivet and meat on top. Pour beer, orange and lime juice all over the meat.
  2. In a small bowl, add chili powder, oregano, cumin, salt and pepper; stir to combine.
  3. Rub pork roast with garlic and then sprinkle with a mixture of spices all around. Top with onions and citrus skins.
  4. Place the lid on top, venting valve to Sealing and cook for 1 hour on High pressure.
  5. While pork is cooking, make quick pickled onions by combining red onion, cilantro, water and vinegar in a medium bowl. Stir and let sit while pork is cooking.
  6. After 1 hour, do Quick or Natural release. Doesn’t matter. Remove pork roast from the pot and shred with 2 forks.
  7. Preheat non-stick large skillet on medium heat and add shredded pork in batches. Cook for a few minutes or until crispy without disturbing. Stir and cook more until crispy more. Ladle some juices from the pot on top.
  8. To make tacos, place some shredded pork on a corn tortilla and top with quick pickled onions. Enjoy!

Store: Refrigerate meat for up to 5 days. Pan fry until crispy when ready to eat.

Make Ahead: Shred cooked pork shoulder and let it cool. Refrigerate in an airtight container. Then pan fry from cold until crispy.


You can save the juice and use it as a soup or stew base. Just discard the onion.

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