Instant Pot Crispy Carnitas
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Instant Pot Carnitas can be prepped in minutes and yield flavorful, tender pork every time. This recipe will feed a large number of people or make great leftovers. Give it a quick broil for that deliciously desired crisp.
Reasons You’ll Love Instant Pot Carnitas
- It’s EASY! Simply season the quartered pork and pressure cook it in the Instant Pot with the simple marinade.
- It’s freezer friendly. Carnitas are a great recipe to double and freeze. You can also fully cook it and freeze it in small portions. So many options!
- It feeds a lot of people. This recipe can easily feed 10+ people. Here are 25+ Slow Cooker Recipes for a Crowd if you want more ideas.
- It’s a Dump & Go Recipe. You do have to give it a quick broil at the end but that’s it!
- The cooking method is versatile. It can also be made in the Slow Cooker Carnitas or Dutch Oven Carnitas.
“We love this recipe and keep the cooked meat on hand all the time to throw together quick carnitas. ⭐️⭐️⭐️⭐️⭐️” – Susan
Ingredients
Like most of our recipes, the ingredients are fairly simple. To make Instant Pot Carnitas, you’ll need:
Ingredient Notes:
- Olive oil – Avocado oil will also work
- 5 cloves garlic – Save time and use pre-minced garlic.
- 1 (3-4 pound) pork shoulder (also known as pork butt or Boston butt), trimmed of excess fat – Here is where we get meat you can trust.
- Lime juice – Fresh is best!
How to Cook Carnitas in the Instant Pot
The secret to getting divine Instant Pot Carnitas is cooking the pork just right.
After testing hundreds of recipes for our cookbook, From Freezer to Cooker, I’m pretty convinced that a pork roast (also known as a pork shoulder or pork butt) is one of the best cuts of meat to cook in the Instant Pot.
- Cut the pork into 4 equal pieces. Pat dry and rub seasoning over each piece.
- Cook in the Instant Pot.
- Transfer meat to a cutting board and shred. Broil the shredded meat
Recipe Testing Note
It’s worth noting that we’ve tested pork in the Instant Pot a lot of different ways. We found that pork roast cooks best when it is cut into a few pieces.
In fact, in all of our Instant Pot pork recipes like our Pulled Pork, Greek Pitas, and Cuban Paninis, we instruct you to cut it into four equal pieces.
Not only does this make the cooking time go faster, but the meat gets more evenly cooked and shreds very easily. This is especially true when cooking pork roast from frozen!
Instant Pot Cooking Times Chart
After testing hundreds of Instant Pot recipes, we have honed in on the best timing and methods for cooking different types of meals in the Instant Pot.
Cooking Frozen Pork Shoulder in the Instant Pot
We have a lot of experience with Instant Pot Freezer Meals. Here is the best method we found to cook a frozen pork shoulder:
Freeze For Later: Follow Steps 1-3. Place the onion/garlic mixture, seasoned pork, lime juice, orange juice, hot sauce into a gallon-sized freezer bag or round freezer container. Seal and freeze.
Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.
Prepare From Frozen: Turn on Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Follow Steps 5-8, except cook at high pressure for 45-50 minutes with a natural release for 10 minutes and then a quick release
How Serve Carnitas
This meal is that it can be customized and served in so many different ways. That’s why I love making carnitas as a recipe for large groups. Here are some ideas of how to serve them:
- Change up a taco bar by using carnitas meat instead of ground beef.
- Topping Ideas: Shredded cabbage, diced avocado, pico de gallo, Cojita or Queso Fresco cheese crumbles, chopped cilantro, and lime wedges.
- Make our Cilantro Lime Aioli and Easy Pickled Red Onions to serve as a garnish–YUM! Pineapple Salsa would also be delicious!
- Make a burrito bowl – Throw this shredded pork in a quesadilla or on top of a “burrito bowl” with brown rice, beans, and your favorite Mexican toppings.
So many options! I personally almost always serve it with our Avocado Lime Salsa.
FAQs
We highly recommend quartering the pork shoulder. This not only shortens the cooking time but ensures even cooking results.
You bet! We have all of the instructions written up for you in this Slow Cooker Carnitas recipe. We also wrote a Dutch Oven Carnitas recipe.
Any hot sauce will work. Most people have a favorite that they keep on hand. Personally, I use Frank’s brand, but I see Tabasco at most restaurants.
Both will work. I have found that using a bone-in pork shoulder does yield more tender pork but you don’t get as much meat from the cut.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Instant Pot Crispy Carnitas
Seasoned, marinated pork roast gets cooked in the Instant Pot and then broiled until crispy in this easy, freezer friendly, and delicious recipe for a crowd.
Ingredients
- 1–2 tablespoons olive oil
- 1 white or yellow onion, diced
- 5 cloves garlic, minced
- 1 (4-5 pounds) pork shoulder (also known as pork butt or Boston butt), trimmed of excess fat
- 1 teaspoon oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup lime juice* (juice of about 4 limes)
- 3/4 cup orange juice* (juice of about 3 oranges)
- 1 tablespoon hot sauce
- Optional garnishes: Chopped cilantro, Pineapple Salsa, Pickled Red Onions, Avocado Salsa
*Freshly squeezed is the best!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Turn on Saute function and heat the oil. Saute the onion just until softened, about 5-7 minutes. Season lightly with salt and pepper while it cooks. Stir in the garlic during the last 30-60 seconds. Press “Cancel”.
- In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper.
- On a cutting board, cut the roast into 4 or 5 equal pieces (THIS IS A VERY IMPORTANT STEP!). Pat the roast dry with paper towels and then rub the seasoning all over each piece. (Freezing instructions begin here.)
- Add the seasoned meat, lime juice, orange juice, and hot sauce into the Instant Pot. Try not to stack the pork pieces if possible, but instead put in one layer along the bottom. This helps with even cooking.
- Lock and seal the lid. Cook for 45 minutes at high pressure. Naturally release the pressure for 10 minutes (or more if you prefer) and then use a quick release.
- Remove the pork to a cutting board, and shred with two forks.
- Optional: Preheat the broiler. Broil the meat on a rimmed baking sheet for 3 minutes. Using tongs, turn the meat over and spoon about 1/4 cup of the juices from the Instant Pot over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another 1/4 cup of the juices over the cooked pork.
- Serve immediately in tacos, burritos, or salads, or enjoy a la carte. If serving in a corn tortilla, we suggest topping with diced avocado, pico de gallo, Cojita or Queso Fresco cheese crumbles, chopped cilantro, and lime wedges. To take these OVER THE TOP, make our Cilantro Lime Aioli and Easy Pickled Red Onions to serve as a garnish–YUM!
Freeze For Later: Follow Steps 1-3. Place the onion/garlic mixture, seasoned pork, lime juice, orange juice, hot sauce into a gallon-sized freezer bag or round freezer container. Seal and freeze. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.
Prepare From Frozen: Turn on Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Follow Steps 5-8, except cook at high pressure for 45-50 minutes with a natural release for 10 minutes and then a quick release. (The frozen meat will cook approximately the same amount of time as from fresh.
Notes/Tips
Can You Freeze This After It Cooks? Yes. Freeze the shredded pork in its juices. When ready to eat, warm in the microwave, slow cooker, or over low heat on the stove top.
For Crispier Meat: Preheat the broiler. Broil the meat on a foil-lined, rimmed baking sheet for 3 minutes. Using tongs, turn the meat over and spoon about ¼ cup of the juices from the slow cooker over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another ¼ cup of the juices over the cooked pork.
These carnitas were AMAZING! Broiling the meat for a few minutes after cooking in the Instant Pot was key. We topped with pico de gallo, queso fresco, avocado and pickled onions!
So glad you enjoyed it Jen. I agree, broiling the meat takes it over the top! Thanks for leaving a review.
Excellent recipe. I get loads of compliments & requests for the recipe every time I cook it!
It’s so great to find a recipe that everyone loves! Thanks for taking the time to leave a review Cathy.
this was fantastic! only thing i’ll personally try next time is going heavier on the slices just a smidge next time but just preference. wonderful flavor, just a little less subtle than I’d have (to me)
Thanks for your feedback Lyndsay.
I made this for a group of about 20 of my family, and it was a hit! Delicious and went so fast, I wish I had made more. I also made the avocado lime salsa and cilantro lime aioli to go with it and it was 5 * as well.
That’s awesome Jodi! We love to hear when a recipe goes over well, but hearing that three of them get 5 stars all in one meal is terrific! Thank you for letting others know how much your group loved these recipes together.
We love this recipe and keep the cooked meat on hand all the time to throw together quick carnitas.
Hi Susan, this is a favorite in our house too! Thank you for taking the time to leave a review.
I am using an (almost) 8 pound pork loin. I cut it into 4 chunks but had to set them on their sides rather than flat in my 8-quart IP. Do I need to cook for longer than the 45 minutes? Thanks so much!
I would check them at 45 minutes and make sure the pieces have all reached the safe internal temp of 145°F. I bet it will be done, but if not, then pressure cook 1-2 more minutes and check again.
Oh and just double checking, did you mean to say pork shoulder? A pork loin is a different cut and requires a different cooking time. My guess is you mean shoulder since it was 8 lbs!
If I have pork roast leftovers (already cooked) how long should I cook this in the instant pot? Same question for pulled pork recipe…how long to cook in IP if roast is pre cooked?
Thank you!
Are you adding a new marinade/sauce to already cooked pork and trying to infuse flavor using the Instant Pot? If so, you don’t need to cook long at all. I’d say, maybe 3 minutes tops. You just want to get the sauce worked into the meat but not dry it out.
Yes…that’s what I wanted to do. I’ve scoured the interwebs trying to find this info to no avail. Perfect. This was so helpful…Thank you!!!!
Yeah, so happy you found our article, Janet. We specialize in freezer meals and have written two cookbooks on the subject (one of them is Instant Pot specific), so let us know if we can help in any other way.
Love it! I’ve returned to this recipe many times!
Awesome!! Thanks for leaving a review, Cyndi. 🙂
This recipe does not work. 50 min, pork is raw… i won’t try anything from this site again
We’ve tested this many times over (and had our testing team test it as well) and it does work as written. A few things to keep in mind:
– Did you quarter the pork, like we instructed? It must to be cut into fourths to work for this timing.
– We instruct not to stack the cut up pork pieces but place in a single layer in the bottom to cook evenly.
– Are you sure it came to pressure? Sometimes if your ring isn’t in place correctly, it won’t come to fully pressure.
This was delicious! The fresh citrus marinade made for just the right tender meat with a slightly tangy sauce. The final broiling step gave it perfect texture.
Thanks for the feedback and review. Really happy to hear you enjoyed it!
So yummy and versatile! Crowd pleaser for sure.
Totally one of my faves! Glad you liked it too.
Wanting to make this this weekend for a big group. We have the bigger instant pot, can we make this bigger? How much meat can we put in the bigger IP, and do we just adjust the liquid to compensate? Looking for 15-16 servings.
Make sure you don’t fill it more than 2/3rds or so full (so it has space to build pressure at the top) and use at least 1 1/2 to 2 cups of liquid to make sure it comes to full pressure in an 8 quart (bigger) Instant Pot. We recommend cutting the pork into smaller, evenly sized pieces so they can get nice and tender. I hope that helps!
One more thought, this cut of meat works really nicely in the slow cooker too. You might check out our Slow Cooker Times Chart to see how long it takes. https://thrivinghomeblog.com/cooking-times-chart-for-slow-cooker/
Thank you!
Can you freeze the leftovers? I would like to make more than one meal from this recipe.
Yes, this one works to freeze the leftovers of…especially if you include the juices to keep it moist.
What kind of hot sauce do you use in this recipe?
Any kind that will bring a little heat! I use Cholula most of the time.
Here’s a question from an instant pot newbie, doesn’t the pot need liquid to be under high pressure? Am I missing something?
Great question! You only need 1 cup of liquid for the 6 quart instant pot and 1 1/2 cups of liquid for the 8 quart IP to work. Hope that helps!
Love how simple this looks, love that it’s freezer friendly, and especially love that it uses my InstaPot! Any tips on making it more kid-friendly? My toddler isn’t a fan of shredded meat 🙁