Crispy and juicy Mexican pulled pork tacos in Instant Pot without coke. With quick pickled onions that are to-die-for!
- 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
- 3–4 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
- In Instant Pot, place trivet and meat on top. Pour beer, orange and lime juice all over the meat.
- In a small bowl, add chili powder, oregano, cumin, salt and pepper; stir to combine.
- Rub pork roast with garlic and then sprinkle with a mixture of spices all around. Top with onions and citrus skins.
- Place the lid on top, venting valve to Sealing and cook for 1 hour on High pressure.
- 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.
- After 1 hour, do Quick or Natural release. Doesn’t matter. Remove pork roast from the pot and shred with 2 forks.
- 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.
- 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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