5-Star Rated Instant Pot Carnitas

Introduction

Imagine melt-in-your-mouth pork carnitas boasting an irresistible combination of crispy edges and juicy, tender insides—all on your table in under two hours. That’s the magic of these 5-Star Rated Instant Pot Carnitas. With authentic spices and a modern pressure-cooker twist, you can serve family-style tacos for a weeknight feast or wow a crowd at your next gathering, no matter how little time you have.

Why This Instant Pot Carnitas Recipe Stands Out

What makes this recipe a top-rated favorite? Traditional slow-cooked flavors meet the speed and convenience of an Instant Pot, delivering savory, caramelized pork without babysitting a stovetop. Each bite balances citrus, smoky spices, and luscious pork, all finished with a signature crisp—thanks to a broil or air fry at the end.

Key Carnitas Prep—Tender Shredded Pork, Fast

Start with a well-marbled pork shoulder, trimmed of excess fat and cut into generous chunks. To achieve effortless shredding post-cook, a pork shoulder’s marbling is essential for both flavor and texture. No need for hours of simmering—using an Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart transforms the cook time while intensifying flavor.

A Chicken Shredder Tool Twist for Kitchen, Elegant Black makes quick work out of turning those chunks into perfectly pulled bites when the timer dings, letting you focus on seasoning and serving.

Finishing Touch: Crispy Carnitas Perfection

The hallmark of great carnitas is the crisp bits. Lay freshly shredded pork on a sheet pan lined with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup. Broil briefly or achieve flawless crispiness with a COSORI Air Fryer 9-in-1, Compact & Large 6-Qt, Grey—an air fryer transforms the texture in minutes, locking in juiciness while delivering that coveted golden edge.

How to Serve 5-Star Instant Pot Carnitas

Carnitas are endlessly versatile. Pile them into warm tortillas with quick-pickled onions, cilantro, and a squeeze of lime. Prep vibrant toppings in advance with a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—the fastest way to dice onions, jalapeños, or tomatoes. Leftovers are phenomenal in salads, burrito bowls, or as an indulgent filling for quesadillas.

Nutritional Information and Serving Size

This recipe yields 6–8 generous servings. Each serving (without tortillas or toppings) contains approximately 320 calories, 20g of fat, 28g of protein, and 4g of carbohydrates. It’s hearty, protein-rich, and gluten-free (when served without flour tortillas).

5-Star Rated Instant Pot Carnitas (Recap)

Pressure-cooked for succulence and crisped for texture, these carnitas bring restaurant-quality flavor straight to your kitchen—no takeout required. The combination of savory, citrusy, and smoky notes makes this a surefire crowd-pleaser for any Tex-Mex night, taco party, or meal prep plan.

Instructions

1. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to Sauté. Add pork pieces in batches, browning on all sides (5–6 minutes). Remove and set aside.
2. Add onion and garlic to the pot; sauté until fragrant, about 2 minutes. Stir in cumin, oregano, salt, pepper, and (if using) smoked paprika and jalapeño. Deglaze with orange juice, scraping up any browned bits.
3. Return pork to the pot. Pour in chicken broth and lime juice and tuck in orange rinds for added flavor. Seal lid and cook on Manual/High Pressure for 50 minutes. Naturally release for 15 minutes, then quick release any remaining pressure.
4. Transfer pork to a large bowl and shred using a Chicken Shredder Tool Twist. Moisten with some reserved cooking liquid, to taste.
5. To crisp: Spread shredded pork on a baking sheet lined with parchment paper or in the basket of your COSORI Air Fryer. Broil on high for 4–6 minutes or air fry at 400°F for 6–8 minutes, tossing once until edges are golden and crisp.
6. Pile carnitas into warm tortillas. Top with chopped onion, cilantro, and a squeeze of lime. Use a vegetable chopper for lightning-fast toppings prep!

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes (including pressure release and crisping)