Instant Pot Pork Carnitas

5 from 6 reviews

Instant Pot Carnitas is a crowd pleasing juicy and crispy Mexican pulled pork served in tacos, burritos or salads and topped with quick pickled onions. Crazy EASY and GOOD!

  • 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 large orange, juice of or 1/2 cup orange juice
  • 2 limes, juice of or 1/4 cup lime juice
  • 4 garlic cloves, grated
  • 1 medium onion, quartered
  • 1 can of any beer
  • 1 tsp chili powder
  • 1 tsp oregano, dried
  • 1 tsp cumin, ground
  • 2 tsp salt
  • 2 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, white/red wine or apple cider vinegar
  • Pinch of salt and pepper


  1. In Instant Pot, place trivet or steamer basket inside. Add pork roast and 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 roast is cooking, make quick pickled onions by combining red onion, cilantro, water, vinegar, salt and pepper in a medium bowl. Stir and refrigerate.
  6. After 1 hour, do Quick Release or Natural Release – doesn’t matter.
  7. Transfer pork roast onto a baking sheet and shred with 2 forks.
  8. Pour 1 cup of meat juice on top and broil on High at 550 degrees F for 5-10 minutes or until crispy. I would also reserve more juices to rehydrate meat later.
  9. To make tacos, place some shredded pork on a corn tortilla and top with quick pickled onions. ALso can serve with guacamole or pico de gallo. Enjoy!

Store: Refrigerate meat for up to 5 days. To reheat, pan fry until crispy when ready to eat.

Make Ahead: You can assemble the roast in the inner liner of Instant Pot, cover with silicone lid and refrigerate for up to 2 days. After cook as per recipe.


  • In the video I used tenderloin roast because health crisis 2020. It is much harder to shred than butt or shoulder roast but possible. 🙂
  • Substitute beer with any stock.
  • Fresh lime juice tastes better than from a bottle. Lemon juice would work as well.
  • You can save the juice and use it as a soup or stew base. Just discard the onion.
  • Also reserve extra juices to rehydrate meat later.

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