These carnitas are juicy and tender thanks to pressure cooking, then get perfectly crispy under the broiler. I love how easy they are for taco night or a casual family dinner.
Introduction
I first made carnitas in my Instant Pot a few years ago, and honestly, it changed the way I cook pork forever. Before that, I tried slow-cooking it for hours only to end up with dry or tough meat. The Instant Pot pressure cooks the pork so it’s incredibly tender — like it falls apart with just a fork. But here’s the trick I learned: after pressure cooking, I spread the pork out on a baking sheet and broil it for a few minutes to get those crispy, caramelized edges everyone loves. It’s such a game changer! This method gives you juicy, flavorful carnitas with that perfect crispy finish without the mess of frying. Plus, it’s super quick compared to traditional recipes. When you’re done, the pork is packed with citrusy, savory flavors and a little smoky spice from the dried herbs. I love serving this for taco night with fresh tortillas, salsa, and all the fixings. It’s also great for meal prep since it reheats beautifully and keeps its texture. Honestly, once you make these, you’ll never want to go back to slow cooking or frying again!
What You'll Need
Approximately 6 cups, 6 servings
- 3 pounds pork shoulder, cut into 3-inch chunks
- 1 tablespoon olive oil
- 1 cup orange juice, fresh squeezed
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, quartered
- 2 bay leaves
How To Do It
Step 1
Start by trimming any excess fat from the pork shoulder and cutting it into roughly 3-inch chunks. This helps the pork cook evenly and absorb the spices better. Heat the olive oil in the Instant Pot using the sauté function, then brown the pork pieces in batches. Browning adds a deep, rich flavor through the Maillard reaction, which you won’t get if you skip this step. Be careful not to overcrowd the pot or the meat will steam instead of sear. Once browned, remove the pork and set aside.
⏱ Time: 10 minutes
✓ Doneness: Pork pieces should be golden brown on all sides with a slightly caramelized crust.
Step 2
Add the minced garlic and quartered onion to the Instant Pot and sauté for 2-3 minutes until fragrant and slightly softened. This builds a flavor base for the carnitas. Then, deglaze the pot with the orange juice and chicken broth, scraping up any browned bits from the bottom—those bits are flavor gold. Return the browned pork to the pot and sprinkle with cumin, oregano, chili powder, salt, and pepper. Toss everything gently to coat the meat evenly with the spices.
⏱ Time: 5 minutes
✓ Doneness: The pot should have a fragrant, slightly citrusy aroma with no burnt bits stuck on the bottom.
Step 3
Add the bay leaves on top and seal the Instant Pot lid. Set the pressure cooker to high pressure for 30 minutes. This step is crucial because the high pressure breaks down the pork’s connective tissues, making it tender and juicy. Don’t rush this step—under-cooking will leave the pork tough. Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then quick release any remaining pressure before opening the lid.
⏱ Time: 40 minutes (including pressure release)
✓ Doneness: Pork should be tender enough to shred easily with a fork.
Step 4
Carefully remove the pork from the Instant Pot using tongs or a slotted spoon, letting excess liquid drip off. Spread the pork in an even layer on a rimmed baking sheet lined with foil or parchment paper. Use two forks to shred the meat into bite-sized pieces. This shredding is easier when the pork is hot and helps create more surface area for crisping later.
⏱ Time: 5 minutes
✓ Doneness: Pork should be shredded into moist, tender pieces without large chunks.
Step 5
Set your oven broiler to high and place the baking sheet with shredded pork about 6 inches from the heat source. Broil for 5-7 minutes, watching closely to avoid burning. The goal is to crisp up the edges and create little golden, crunchy bits while keeping the inside juicy. Toss or flip the pork halfway through to get even crispiness on both sides.
⏱ Time: 7 minutes
✓ Doneness: Look for golden-brown, crispy edges with a slightly caramelized texture.
Step 6
Remove the carnitas from the oven and let them rest for a couple of minutes before serving. This rest helps the crispy bits set and prevents the pork from steaming itself when plated. Serve immediately with warm tortillas, fresh cilantro, diced onions, and a squeeze of lime for a classic taco experience.
⏱ Time: 3 minutes
✓ Doneness: Pork is crispy on the outside and tender inside, with no sogginess.
Step 7
For leftovers, cool the carnitas completely and store in an airtight container in the fridge. When reheating, use a skillet over medium heat to restore some crispiness, adding a splash of water if it feels dry. Avoid microwaving as it can make the pork rubbery. This reheating method keeps the texture close to fresh-cooked.
⏱ Time: N/A
✓ Doneness: Reheated pork should be warm with some crispy edges restored.
Step 8
If you want to add a smoky flavor, try adding a chipotle pepper in adobo sauce to the Instant Pot liquid before cooking. This adds a subtle heat and smokiness that complements the citrus and spices beautifully. Adjust to taste depending on your heat preference.
⏱ Time: N/A
✓ Doneness: Aromatic smoky scent mingling with citrus and spices.
Step 9
Make sure to discard the bay leaves before shredding the pork, as they can be sharp and unpleasant to bite into. This small detail ensures your carnitas have a smooth texture and clean flavor without any bitter surprises.
⏱ Time: N/A
✓ Doneness: No bay leaf pieces remain in the final dish.
Variations
Smoky Chipotle Carnitas
Add 1-2 chopped chipotle peppers in adobo sauce to the Instant Pot liquid before cooking. This adds smoky heat and depth, perfect for spice lovers. Expect a more robust, smoky flavor with a slight kick.
Note: Adjust spice level carefully; chipotle peppers are potent. The cooking time remains the same.
Citrus Herb Carnitas
Include fresh lime zest and chopped cilantro in the seasoning mix and sprinkle fresh herbs on top after broiling. This brightens the dish and adds fresh herbal notes, making it feel lighter and more vibrant.
Note: Add herbs after broiling to preserve their fresh flavor and color.
Slow Cooker Carnitas
Cook the pork shoulder on low in a slow cooker for 6-8 hours instead of using the Instant Pot. The texture will be similarly tender but takes longer and won’t crisp as easily without broiling afterward.
Note: Broil the shredded pork as directed to get crispy edges since slow cooking doesn’t brown the meat.
Carnitas Bowls
Serve the carnitas over rice or cauliflower rice with black beans, avocado, and salsa for a hearty bowl meal. This variation shifts the serving style but keeps the same delicious pork flavor.
Note: No changes to cooking; just adjust sides and toppings.
Sweet and Spicy Carnitas
Add a tablespoon of honey or maple syrup to the cooking liquid along with a pinch of cayenne for a sweet-spicy balance. This adds a caramelized sweetness that contrasts nicely with the savory pork.
Note: Monitor broiling carefully to prevent burning due to the added sugars.
Pro Tips
Don’t skip browning the pork before pressure cooking.
Browning triggers the Maillard reaction, creating complex flavors and a deeper color. If you skip this, the carnitas will be less flavorful and look paler. Plus, the browned bits stuck to the pot add richness when deglazed with liquid.
Use natural pressure release for at least 10 minutes before quick releasing.
Allowing natural release lets the pork relax and finish cooking gently, preventing it from drying out or toughening from a sudden pressure drop. Quick release too early can cause the meat to seize up and lose moisture.
Spread the shredded pork in a single layer before broiling.
Even exposure to heat ensures all pieces crisp up nicely. If piled too thick, the pork will steam instead of crisp, resulting in soggy edges instead of that desirable crunch.
Watch the broiler closely and toss halfway through.
Broilers vary in intensity, and pork can go from perfectly crispy to burnt quickly. Tossing ensures even browning on all sides and prevents burnt spots that ruin the flavor.
Use fresh orange juice instead of bottled for best flavor.
Fresh juice has natural brightness and sweetness without preservatives or off flavors that can dull the dish. It also helps tenderize the meat with its acidity and aids in caramelization.
Remove bay leaves before shredding the pork.
Bay leaves are sharp and unpleasant to bite into. Leaving them in will ruin the texture and could be a choking hazard. Always fish them out before serving.
Reheat leftovers in a skillet rather than microwave.
Microwaving can make the pork rubbery and soggy. Reheating in a skillet restores some of the crispiness and keeps the meat juicy with a better texture.
Common Mistakes to Avoid
Not browning the pork before pressure cooking
Why it happens Some cooks assume pressure cooking alone is enough to develop flavor and skip browning to save time.
Fix Take the few extra minutes to brown the pork pieces in batches. This adds essential flavor through the Maillard reaction and gives your carnitas a deeper, richer taste.
Overcrowding the Instant Pot when browning
Why it happens Trying to brown all the meat at once to speed up the process.
Fix Brown in batches with space between pieces so they sear properly instead of steaming. This results in better flavor and color.
Releasing pressure too quickly
Why it happens Impatience or misunderstanding of pressure release methods.
Fix Allow natural pressure release for 10 minutes to let the pork finish cooking gently and retain moisture before quick releasing.
Skipping the broiling step
Why it happens Thinking the pork is done after pressure cooking and shredding.
Fix Broil the shredded pork to crisp the edges, which adds texture and flavor that define great carnitas.
Leaving bay leaves in the final dish
Why it happens Forgetting to remove them before shredding and serving.
Fix Always remove bay leaves before shredding to avoid sharp, unpleasant bites.
Nutrition
Per Serving:
Nutritional values are estimates and may vary based on specific ingredients used.
Storage & Tips
Room Temperature
Carnitas can be safely kept at room temperature for up to 2 hours if covered loosely with foil. Beyond that, bacteria growth increases, so refrigerate promptly.
Refrigerator
Store in an airtight container for up to 4 days. The pork retains flavor but may lose some crispiness when cold. Reheat in a skillet to restore texture.
Freezer
Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Wrap tightly to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat with a splash of water or broth to prevent drying. Avoid microwave reheating as it can make the pork rubbery and soggy.
Make Ahead
You can pressure cook and shred the pork 1-2 days ahead, storing it in the fridge. Broil just before serving to get fresh crispy edges.
FAQ
Can I use pork loin instead of pork shoulder for carnitas?
Pork loin is leaner and tends to dry out during pressure cooking. Pork shoulder has more fat and connective tissue that breaks down, making it tender and juicy. For best results, stick with pork shoulder.
How do I avoid the carnitas being too dry?
Make sure to pressure cook for the full recommended time and allow natural pressure release. The fat in pork shoulder melts and keeps the meat moist. Also, don’t skip the broiling step which crisps edges without drying the interior.
Can I make this recipe in a slow cooker?
Yes, cook on low for 6-8 hours until tender. You’ll still want to broil the shredded pork afterward for crispy edges, as slow cooking doesn’t brown the meat.
What if I don’t have a broiler?
You can crisp the carnitas in a hot skillet over medium-high heat, tossing frequently until edges brown. It won’t be quite the same as broiling but still deliciously crispy.
Can I freeze leftover carnitas?
Absolutely! Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat in a skillet to restore crispiness. Avoid microwaving to keep texture intact.
Is it necessary to brown the pork before pressure cooking?
While not mandatory, browning adds deep flavor and color through the Maillard reaction. Skipping it results in less flavorful, paler carnitas.
How spicy is this recipe?
This recipe is mild, with warm spices but no heat. You can add chipotle peppers or cayenne if you want a spicy kick.
Can I use bottled orange juice instead of fresh?
Fresh orange juice is best for bright flavor and natural sweetness. Bottled juice often contains preservatives and added sugars that can alter the taste.
Final Thoughts
Give these crispy Instant Pot carnitas a try—I promise they’ll become a family favorite. Let me know how your taco night goes!
