Easy Instant Pot Carnitas from a Pork Shoulder Roast
Let me show you how to make Easy Instant Pot Carnitas from a Pork Shoulder Roast in just a small amount of time instead of all day!
With a few basic ingredients, this easy recipe made in the Instant Pot takes what would be an all-day event and speeds up the cook time of this inexpensive cut of meat.
Carnitas, a traditional Mexican dish translated to “little meats”, is usually made from pork shoulder, boneless pork butt or Boston butt roast.
It is slow cooked until the meat is tender enough to be shredded then crisped up in the oven or in a skillet with some of the meat juices it cooked in.
It works every single time and happens to be the most delicious meal the next day making it a true family favorite!
The cooking process before the Instant Pot pressure cooker or slow cooker was invented, involves simmering the pork in oil or lard to ensure the meat is moist and flavorful.
Now with the modern appliances, you can have Instant Pot pulled pork recipe in a fraction of the time and still have tender meat that absorbs the variety of spices and flavors.
Keep reading as I take you through the step-by-step process of cooking this pork shoulder Instant Pot recipe, give tips, substitutions and also answer frequently asked questions you may have.
• Carnitas traditionally require all-day cooking but can be prepared in an Instant Pot in approximately 60 minutes of pressure cooking time plus natural release.
• Searing pork shoulder pieces before pressure cooking caramelizes the surface and enhances flavor while deglazing the pot with broth prevents burn notices.
• The characteristic crispy edges of authentic carnitas are achieved by broiling the shredded meat at 500°F for 5 minutes, stirring, then broiling for another 5 minutes.
• Pork shoulder achieves optimal tenderness when cooked to an internal temperature of at least 195°F and benefits from extended natural pressure release of one hour or more.
• The cooking broth infused with citrus, garlic, and Mexican spices can be poured over the shredded meat before crisping to add moisture and intensify flavor.
What you will need to make this delicious dinner of Carnita meat
- Pork shoulder roast (or similar cut of pork like pork butt)
- Olive oil
- Chicken broth or cups of water
- Orange Extract (or orange juice)
- Fresh Lime Juice
- Garlic Cloves; Minced or Garlic Powder
- Onion powder
- Chili powder
- Cumin
- Black pepper
- Salt
Citrus Substitution Flavor Profiles
| Citrus Option | Amount Needed | Flavor Impact |
| Orange Extract | 1-2 tsp | Concentrated, no added sugar |
| Fresh Orange Juice | 1/2 cup | Bright, natural sweetness |
| Grapefruit Juice | 1/3 cup | Tart, complex, slightly bitter |
| Lime Juice Only | 1/4 cup | Sharp, acidic, very traditional |
Lets make Carnitas with an Instant Pot Pork Roast
Press the sauté function then start to let the Instant Pot heat up while you prepare the pork shoulder pieces.
Start by cutting the pork shoulder into large chunks and place on a flat baking sheet to come to room temperature.
Pat the meat dry with paper towels to help it brown better, then season with salt and pepper on both sides.
Once the Instant Pot is ready, swirl some olive oil in the inner pot and place a few pieces of the cut pork in it.
Only put enough pieces to cover the bottom surface without touching so they can brown properly.
It may take 2 or 3 batches to accomplish this.
As they are browning, prepare the broth mixture.
Put your chicken broth, orange extract, fresh lime juice and garlic cloves into a large bowl or large measuring cup with a pour spout.
Whisk it well then add in the spices needed.
Whisk again then set aside.
Use tongs to pull the browned pork pieces out and put on a plate.
Pour your broth mixture into the inner pot and use a wooden spoon or silicone whisk to scrape up the crispy bits from cooking pork so you will avoid a burn notice on your Instant Pot.
Once all the bits are scraped up, start adding your seared pork pieces back into the pot.
Make layers as you go and fit it in the best as you can.
There is no need for space in-between the pieces now so fit them together well not going over the max fill line of the pot.
Secure the lid on the Instant Pot and ensure the valve is set to the sealing position.
Select the high pressure setting and set the cooking time to 60 minutes.
Once the cooking time is complete, let the Instant Pot sit for 15 minutes for a natural pressure release.
When the time is up then carefully quick release any remaining pressure my pushing the release valve.
You can let the natural pressure release for as long as you want.
I usually plan for the natural release to last at least an hour or more as this makes the meat even more tender.
Open the Instant Pot and transfer the pork to a large bowl.
Use two forks to shred the meat into tender pieces.
Place the shredded pork on a baking sheet lined with foil and pour one cup of the broth from the Instant Pot over it.
Broil in the oven at at least 500 degrees F for 5 minutes to crisp up the edges.
Now stir it and flip sections over for another 5-minute broil.
Serve the carnitas with your favorite sides such as tortillas, avocado, salsa, and lime wedges.
Store leftover carnitas in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, freeze the shredded pork in a zip top freezer bag up to 3 months.
To serve, simply thaw the frozen meat by stirring up in a skillet over medium heat.
If you think ahead, let it thaw in the fridge overnight then warm in the oven on a baking sheet as you did originally.
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup shredded meat | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 100 |
| % Daily Value* | |
| Total Fat 7.1g | 9% |
| Saturated Fat 2.4g | 12% |
| Cholesterol 24mg | 8% |
| Sodium 182mg | 8% |
| Total Carbohydrate 1.8g | 1% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 0.3g | |
| Protein 6.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 9mg | 1% |
| Iron 0mg | 3% |
| Potassium 63mg | 1% |
The nutrient information provided is based on available nutrient data for a boneless pork shoulder plus ingredients used in the recipe.
The daily values are based on a 2,000 calorie per day diet.
If you are on a medically restrictive diet, check with your doctor about the ingredients to see if they will work for you.
The Science Behind Perfect Carnitas Texture: Why Natural Release Time Actually Matters More Than Cook Time
Most Instant Pot carnitas recipes focus solely on the 60-minute cook time, but the real secret to restaurant-quality texture lies in what happens after cooking stops.
The Collagen Conversion Window
When you allow natural pressure release for 60+ minutes instead of the standard 15 minutes:
• Collagen continues converting to gelatin at temperatures between 160-180°F
• Muscle fibers relax gradually rather than seizing from sudden temperature drops
• Moisture redistributes evenly throughout the meat instead of pooling at the surface
• Fat renders more completely, creating that signature succulent mouthfeel
The Practical Application
Start your carnitas 2-3 hours before dinner rather than 90 minutes. Let the pot sit undisturbed after the cooking cycle completes. The meat will be noticeably more tender and will shred with almost no effort compared to quick-release versions.
This extended resting period is what separates good carnitas from extraordinary carnitas—and it requires zero extra effort on your part.
Tips, Substitutions, and FAQs
- While pork shoulder (pork butt) is the traditional cut for carnitas due to its marbling and flavor, pork tenderloin, pork chops or pork loin roast can be used for a leaner option. You must adjust the cooking time down to at least half as pork tenderloin cooks faster. I would strongly suggest against using this cut of meat, for best results, as it will not turn out near as tender as the pork shoulder.
- Customize your recipe by rubbing the combined spices onto the meat before searing as a sort of spice rub. Consider adding some keto brown sugar or Worcestershire sauce to help the spices adhere to the meat while it is being browned.
- The cooking liquid can be enhanced with different citrus juices like grapefruit, or lemon with the orange and lime. I opted to use orange extract instead of orange juice to avoid extra sugars. Chicken broth or beef broth can be used instead of a cup of water for a richer taste.
- Skip adding the cooking broth to the meat in the last step and instead pour some barbecue sauce over it all. Stir up the meat with the bbq sauce and then broil. Add in some liquid smoke to the sauce for a real off-the-smoker taste.
- For those who are not following a low calorie diet, you can enjoy the Carnita meat over mashed potatoes or mashed sweet potatoes.
Alternative Pork Cut Cooking Time Adjustments
| Pork Cut | Pressure Cook Time | Tenderness Level |
| Pork Shoulder/Butt | 60 minutes | Excellent (most traditional) |
| Pork Loin | 30-35 minutes | Good but leaner, drier |
| Pork Tenderloin | 15-20 minutes | Poor (too lean, not recommended) |
| Pork Chops (bone-in) | 12-15 minutes | Fair (won’t shred properly) |
Can I make carnitas in a stove-top pressure cooker? Yes, you can use a stove-top pressure cooker following the same instructions for the Instant Pot. First things first, brown the meat in a skillet, deglaze the skillet with the broth then proceed with the recipe.
How can I add more flavor to my carnitas? Enhance the flavor by adding spices like smoked paprika, oregano, and coriander to the spice rub. You can also tuck in some red onion between the meat as it cooks.
Is it necessary to sear the pork before pressure cooking? Yes, searing the pork adds extra flavor and prevents the meat from drying out by caramelizing the surface.
Can I make carnitas with frozen pork shoulder or frozen pork loin? Yes, you can technically cook frozen pork shoulder in the Instant Pot when you increase the cooking time by 10-15 minutes and ensure it reaches the proper internal temperature before shredding. The internal temperature should reach at least 195°F (90°C) on a meat thermometer. You will have to forgo the searing part and also have to make sure the size of pork shoulder you choose will fit into the model of Instant Pot you have. It must not go above the max fill level for proper cooking and pressurizing.
What’s the best way to get crispy edges on the carnitas? After shredding the pork, spread it on a baking sheet and broil for a few minutes until the edges are crispy. This step mimics the traditional method of frying carnitas in lard. You can of course crisp up batches in an oiled skillet.
What if I want to make the Carnitas in my slow cooker? If you don’t have an Instant Pot, you can still make delicious carnitas using a slow cooker. Cut the pork shoulder into large chunks and pat dry. Rub the pork chunks with the spice mixture. In a large skillet over medium heat, sear the pork chunks on all sides until browned. Transfer the pork to the slow cooker. Pour the combined broth over the seared pork in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the pork is tender and easily shredded. Transfer the pork to a cutting board and shred with two forks. Broil the shredded pork on a baking sheet for crispy edges.
Why does my Instant Pot keep showing a “burn” notice when making carnitas?
The burn notice typically appears when browned bits from searing aren’t fully deglazed from the bottom of the pot. After removing seared pork, pour in your broth mixture and use a wooden spoon to scrape every bit of caramelized residue from the pot bottom. These flavorful bits should dissolve completely into the liquid. If any stuck-on pieces remain, they’ll trigger the burn sensor during pressure cooking.
Can I use the carnitas cooking liquid for anything else after shredding the meat?
The leftover broth is incredibly flavorful and versatile. Strain it through a fine-mesh sieve to remove any solids, then refrigerate it overnight. The fat will solidify on top, which you can remove or leave depending on preference. Use this concentrated pork stock for cooking Mexican rice, refried beans, or as a base for tortilla soup. You can also reduce it on the stovetop to create a rich glaze for the carnitas or freeze it in ice cube trays for future recipes.
What’s the ideal chunk size for cutting the pork shoulder before cooking?
Cut your pork shoulder into 3-4 inch chunks rather than smaller pieces. Larger chunks retain more moisture during pressure cooking and are easier to sear properly without overcrowding the pot. While it might seem logical that smaller pieces would cook faster or more evenly, pork shoulder has enough connective tissue and fat that uniform cooking happens regardless of size. Larger pieces also give you better control during the shredding process.
How do I prevent the carnitas from drying out when reheating leftovers?
Always add moisture back when reheating carnitas. Store the shredded meat with 2-3 tablespoons of the reserved cooking liquid per cup of meat. When reheating in a skillet, add a splash of broth or water, cover with a lid, and warm over medium-low heat until heated through. For oven reheating, spread carnitas on a baking sheet, drizzle with reserved broth, cover tightly with foil for the first 10 minutes at 350°F, then uncover and broil for 3-4 minutes to re-crisp the edges.
Should I trim the fat cap from the pork shoulder before or after cooking?
Leave the fat cap on during cooking—it renders down and bastes the meat while under pressure, contributing to overall tenderness and flavor. The fat becomes soft enough to remove easily after cooking if desired. When shredding the meat, you can discard any large pieces of unrendered fat, but the smaller bits that have melted into the meat fibers are what give carnitas their characteristic richness. For a leaner final product, refrigerate the shredded carnitas overnight and skim the solidified fat from the top before reheating.
Whether you’re using an Instant Pot or a slow cooker, these carnitas sure beat any pre-made meat you will find at the grocery store. It will quickly become one of your favorite Instant pot meals to make so you have meat on hand for the week or tucked away in the freezer for busy nights!
Check out some more Instant Pot recipes at the bottom of this post. Next time you’re craving a delicious Mexican meal, give this carnitas recipe a try and enjoy rich, savory flavors in every bite!
Easy Instant Pot Carnitas from a Pork Shoulder Roast
Equipment
- Instant Pot or other Pressure Cooker
- Tongs
- Large Bowl
- Flat Baking Sheet with sides
- Foil
- Measuring Cup
- Wooden Spoon or Silicone Whisk
- Paper Towels
Ingredients
- 3-4 lb Boneless Pork Shoulder Roast
- 2 Tablespoons oil
- 2 1/2 cups chicken broth
- 1/2 cup fresh lime juice or bottled
- 1/4 teaspoon orange extract
- 5 cloves garlic; minced or 5 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Instructions
- Press the sauté function then start to let the Instant Pot heat up while you prepare the pork shoulder pieces.
- Start by cutting the pork shoulder into large chunks and place on a flat baking sheet to come to room temperature. Pat the meat dry with paper towels to help it brown better, then season with salt and pepper on both sides.3-4 lb Boneless Pork Shoulder Roast, 2 teaspoons salt, 2 teaspoons ground black pepper
- Once the Instant Pot is ready, swirl some olive oil in the inner pot and place a few pieces of the cut pork in it. Only put enough pieces to cover the bottom surface without touching so they can brown properly. It may take 2 or 3 batches to accomplish this. As they are browning, prepare the broth mixture.2 Tablespoons oil
- Put your chicken broth, orange extract, fresh lime juice and garlic cloves into a large bowl or large measuring cup with a pour spout. Whisk it well then add in the spices needed. Whisk again then set aside.2 1/2 cups chicken broth, 1/2 cup fresh lime juice, 1/4 teaspoon orange extract, 5 cloves garlic; minced, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin
- Use tongs to pull the browned pork pieces out and put on a plate.
- Pour your broth mixture into the inner pot and use a wooden spoon to scrape up the crispy bits from cooking pork so you will avoid a burn notice on your Instant Pot. Once all the bits are scraped up, start adding your seared pork pieces back into the pot. Make layers as you go and fit it in the best as you can.
- There is no need for space in-between the pieces now so fit them together well not going over the max fill line of the pot. Secure the lid on the Instant Pot and ensure the valve is set to the sealing position.
- Select the high pressure setting and set the cooking time to 60 minutes. Once the cooking time is complete, let the Instant Pot sit for 15 minutes for a natural pressure release.
- When the time is up then carefully quick release any remaining pressure my pushing the release valve. I usually plan for the natural release to last at least an hour or more as this makes the meat even more tender.
- Open the Instant Pot and transfer the pork to a large bowl. Use two forks to shred the meat into tender pieces.
- Place the shredded pork on a baking sheet lined with foil and pour one cup of the broth from the Instant Pot over it. Broil in the oven at least 500 degrees F for 5 minutes to crisp up the edges. Now stir it and flip sections over for another 5-minute broil.
- Store leftover carnitas in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the shredded pork in a zip top freezer bag up to 3 months.
- To serve, simply thaw the frozen meat by stirring up in a skillet over medium heat. If you think ahead, let it thaw in the fridge overnight then warm in the oven on a baking sheet as you did originally.
Video
Notes
- Customize your recipe by rubbing the combined spices onto the meat before searing as a sort of spice rub. Consider adding some keto brown sugar or Worcestershire sauce to help the spices adhere to the meat while it is being browned.
- The cooking liquid can be enhanced with different citrus juices like grapefruit, or lemon with the orange and lime. I opted to use orange extract instead of orange juice to avoid extra sugars. Chicken broth or beef broth can be used instead of a cup of water for a richer taste.
- Skip adding the cooking broth to the meat in the last step and instead pour some barbecue sauce over it all. Stir up the meat with the bbq sauce and then broil. Add in some liquid smoke to the sauce for a real off-the-smoker taste.
Nutrition
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