Instant Pot Crispy Pork Carnitas Recipe

Closeup on a dish of some shredded pork.

5 from 1 vote

Instant Pot Crispy Pork Carnitas Recipe

These Instant Pot Crispy Pork Carnitas are fall-apart tender on the inside with irresistibly crispy edges. Packed with bold, citrusy flavor and ready in a fraction of the time, they’re perfect for tacos, burritos, and rice bowls.

Course Main Dish

Cuisine American, Mexican

Keyword crispy pork carnitas, instant pot pork carnitas

Prep Time 20

Cook Time 1 5

natural release 15

Total Time 1 40

Servings servings

Calories 305kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons avocado oil
4-5 pounds boneless pork shoulder - cut into 3-inch cubes
3 Tablespoons brown sugar
1 Tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
2 medium oranges - freshly squeezed
2 large limes - freshly squeezed
4 cups lower-sodium chicken broth - or more to cover pork

Instructions

Cube the pork shoulder. Slice the pork into 2-3 inch cubes, removing some of the fat as you go. Discard the shoulder bone.
4-5 pounds boneless pork shoulder
Prep the spice rub. Combine the brown sugar, kosher salt, black pepper, paprika, cayenne pepper, and garlic powder in a small mixing bowl. Stir well.
Pro-Tip: Make my large-batch dry rub, and keep it on hand for all the things, including:
3 Tablespoons brown sugar, 1 Tablespoon kosher salt, 2 teaspoons black pepper, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1/2 teaspoon cayenne pepper
Marinate the meat. Massage the spice rub into the pork, and let it sit at room temperature, about an hour.
Sauté pork. Start your instant pot on the sauté function. Add avocado oil and sear the pork on all sides, flipping as it browns. You will need to do this in two batches.
2 Tablespoons avocado oil
Add liquids. Then add the lime juice and orange juice to the instant pot. Add chicken broth until meat is covered.
2 medium oranges, 2 large limes, 4 cups lower-sodium chicken broth
Pressure Cook. Place lid on the instant pot and close vent. Select the Pressure Cooker button and adjust time to 50 minutes. After 50 minutes, let the IP do a natural release for 15 minutes. Then open vent and let the remaining steam escape. Open lid and remove pork to a clean dish.
Shred the pork. Let the pork cool for about 15 minutes and then shred.
Crisp the pork. When ready to serve, arrange a single layer of shredded pork on a large sheet pan. Add some of the broth drippings, and broil for about five minutes or until crispy. Add chopped cilantro if desired.
Serve. We love serving carnitas in a variety of ways.
Store shredded pork with some of the cooking juices in an airtight container in your refrigerator for up to four days. Freeze for up to 3 months.

Notes

Ways to serve Crispy Pork Carnitas:

Tacos – Serve in soft corn or flour tortillas with salsa, onions, cilantro, and a squeeze of lime.
Burritos – Wrap carnitas with rice, beans, cheese, and veggies for a hearty meal.
Bowls – Layer over rice or quinoa with beans, roasted veggies, avocado, and a drizzle of lime crema.
Quesadillas – Add carnitas and cheese between tortillas, then grill until crispy.
Nachos – Top tortilla chips with carnitas, melted cheese, jalapeños, and guacamole.
Sandwiches or Sliders – Pile carnitas on a bun with pickled onions and slaw.
Salads – Add warm carnitas to a bed of greens for a protein-packed, flavorful salad.
Breakfast Hash – Mix carnitas with potatoes, peppers, and eggs for a savory morning meal.

Nutrition