I love how this Instant Pot carnitas recipe turns out incredibly tender, juicy, and full of bold flavor while taking far less time than traditional methods. This is one of those meals I rely on when I want something comforting and impressive without spending hours in the kitchen. The meat shreds effortlessly and crisps up beautifully at the end, making it perfect for many different meals.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is simple, efficient, and consistently delicious. I like how the Instant Pot does the heavy lifting, transforming a tough cut into soft, flavorful meat. I also enjoy how flexible this dish is, since I can serve it in tacos, bowls, wraps, or even over rice throughout the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon vegetable oil
4 pounds boneless shoulder cut, excess fat trimmed and cut into 3-inch chunks
1 ½ cups citrus-based cooking liquid
½ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
6 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Directions
I start by setting my Instant Pot to the high sauté setting and heating the vegetable oil. I add the meat in batches, browning it on all sides until nicely colored. Once browned, I pour in the citrus-based cooking liquid along with the orange juice and lime juice, then stir in the garlic, oregano, chili powder, cumin, salt, and pepper.
I secure the lid, set the pressure to high, and cook everything for 30 minutes. When the cooking cycle finishes, I carefully quick-release the pressure. I remove the meat and shred it with two forks, tasting and adjusting the seasoning if needed.
To finish, I spread the shredded meat onto a baking sheet, drizzle a little of the cooking liquid over it, and broil for a few minutes until the edges become crisp and slightly caramelized. I serve it immediately while hot.
Servings And Timing
This recipe makes about 8 servings.
Prep time is approximately 20 minutes, cook time is about 45 minutes, and the total time is around 1 hour and 5 minutes.
Variations
I sometimes add a chopped spicy pepper or a pinch of smoked seasoning when I want extra heat. For a sweeter twist, I like increasing the citrus juice slightly. I also enjoy using the same spice blend with different proteins while keeping the cooking method the same.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, I divide the meat into freezer-safe bags and freeze for up to 3 months. When reheating, I prefer using a skillet or the oven so the edges crisp up again instead of becoming soft.
FAQs
Can I Use A Different Cut Of Meat?
I find that well-marbled cuts work best because they stay moist and shred easily after cooking.
What Can I Use Instead Of The Cooking Liquid Listed?
I usually substitute with broth or water, depending on what I have on hand.
Why Is The Meat Not Tender?
In my experience, this means it needs more cooking time. I simply return it to pressure for an additional 5 minutes at a time until it shreds easily.
Is This Recipe Good For Meal Prep?
I often use this recipe for meal prep because it stores and reheats very well throughout the week.
Can I Make This Ahead Of Time?
I like making it ahead and crisping it under the broiler just before serving so it tastes freshly made.
Conclusion
I consider this Instant Pot carnitas recipe a reliable favorite because it combines ease, rich flavor, and versatility in one dish. It is perfect when I want a satisfying meal that feels special without requiring a long cooking process.
These Instant Pot carnitas are tender, juicy, and packed with bold, citrusy flavor. With minimal prep and pressure cooking, this recipe delivers shredded, crispy-edged meat perfect for tacos, bowls, and more—in a fraction of the time of traditional methods.
Total Time:1 hour 5 minutes
Yield:8 servings
Ingredients
1 tablespoon vegetable oil
4 pounds boneless shoulder cut, excess fat trimmed and cut into 3-inch chunks
1 ½ cups citrus-based cooking liquid
½ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
6 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Instructions
Set Instant Pot to high sauté and heat the vegetable oil.
Brown meat chunks in batches until golden on all sides.
Add citrus-based cooking liquid, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt, and pepper. Stir to combine.
Seal lid, set to high pressure, and cook for 30 minutes. Quick release the pressure.
Remove the meat and shred with two forks. Adjust seasoning if needed.
Spread shredded meat on a baking sheet, drizzle with a bit of the cooking liquid, and broil for 3–5 minutes until crispy.
Serve hot in tacos, bowls, wraps, or over rice.
Notes
Use any well-marbled meat cut that becomes tender when pressure cooked.
Add chopped jalapeños or smoked paprika for heat or depth.
Substitute broth or water for the cooking liquid if needed.
For meal prep, cook in advance and broil just before serving.
