I finally cracked the trick for Homemade Carnitas using pantry spices and a splash of citrus in the Instant Pot in about an hour, and one unexpected step in the method might surprise you.
I first made these Easy And Amazing Pork Carnitas when I wanted something that felt fancy but wasn’t. Using pork shoulder and bright orange juice, it turns into this unbelievably tender, pull-apart meat that got my family fighting over tacos.
I’ve tested a lot of Carnitas Instant Pot Recipes and even tried my own twists, but this Homemade Carnitas hits the best balance of crisp edges and juicy inside. No, it’s not perfect every time, I overcooked it once, but that’s how I learned the little tweaks that make it sing.
Trust me you’ll want to try it tonight.
Ingredients
- Pork shoulder: Packs protein and collagen, lots of fat gives deep savory flavor.
- Orange juice: Bright citrus brings sweetness and acidity, helps tenderize and adds aroma.
- Lime juice: Sharp lime juice adds tang and brightness, cuts through rich fat.
- Garlic: Pungent garlic gives depth, it’s a savory punch when braised, never overwhelming.
- Cumin: Earthy cumin adds warm smokiness, classic Mexican flavor note.
- Brown sugar: Optional brown sugar balances acidity, adds subtle caramel sweetness to meat.
- Corn tortillas: Soft corn tortillas are gluten free, simple vessel to pile juicy carnitas.
- Cilantro and onion: Fresh cilantro and diced onion brighten tacos with herbal punch and crunch.
Ingredient Quantities
- 3 to 4 lb pork shoulder (Boston butt), cut into 3 inch pieces, bone in or boneless
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp ground cumin
- 2 tsp dried oregano (Mexican oregano if you got it)
- 1 tbsp brown sugar (optional)
- 1 large yellow onion, halved and sliced
- 4 to 6 garlic cloves, smashed or minced
- 2 bay leaves
- 1 cup fresh orange juice (about 2 oranges)
- 1/4 cup fresh lime juice (about 1 to 2 limes)
- 1 cup low sodium chicken broth or water
- 2 tbsp vegetable oil or lard
- Corn tortillas for serving, warmed (about 12)
- Chopped fresh cilantro for serving
- Diced white onion for serving
- Lime wedges for serving
How to Make this
1. Cut 3 to 4 lb pork shoulder into 3 inch pieces, pat dry, then rub all over with 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp ground cumin, 2 tsp dried oregano and 1 tbsp brown sugar if you like it a little sweet; bone in or boneless both work.
2. Turn Instant Pot to Sauté and add 2 tbsp vegetable oil or lard. Brown the pork in batches until nicely seared, about 2 to 3 minutes per side, then set pieces aside.
3. Add the halved and sliced large yellow onion and 4 to 6 smashed or minced garlic cloves to the pot, sauté 2 to 3 minutes until soft, scraping up the browned bits with a wooden spoon.
4. Pour in 1 cup fresh orange juice, 1/4 cup fresh lime juice and 1 cup low sodium chicken broth or water, drop in 2 bay leaves, stir to deglaze and loosen any stuck bits, then nestle the pork back into the liquid.
5. Lock the lid and cook on High Pressure for 60 minutes for 3 to 4 lb pork (45 minutes can work for smaller pieces); allow a natural release for 15 minutes, then quick release any remaining pressure. Crock Pot option: put everything in the slow cooker and cook on Low 8 hours or High 4 to 5 hours.
6. Remove the pork and bay leaves to a platter, reserve at least 1 cup of the cooking liquid, then shred the meat with two forks or a stand mixer paddle until juicy and tender.
7. To get crisp edges (my favorite): spread shredded pork on a rimmed baking sheet, drizzle a few tablespoons of the reserved cooking liquid and a little oil, broil 4 to 6 minutes until edges brown, toss and broil another 2 to 4 minutes; or crisp in a hot skillet with 1 tbsp oil until caramelized bits form.
8. Warm about 12 corn tortillas, then fill with carnitas and top with chopped fresh cilantro, diced white onion and a squeeze of lime. Serve with extra lime wedges.
9. Taste and adjust salt if needed, store leftovers in the fridge 3 to 4 days or freeze. Pro tip: use Mexican oregano if you have it, lard for more authentic flavor, and save extra cooking liquid to moisten tacos or reduce into a quick salsa verde style sauce.
Equipment Needed
1. 6 quart Instant Pot or electric pressure cooker
2. Large heavy skillet for searing and crisping (cast iron is best youll get nicer caramelization)
3. Rimmed baking sheet and wire rack for broiling the shredded pork
4. Sharp chef’s knife and sturdy cutting board
5. Tongs and a wooden spoon for stirring and scraping up browned bits
6. Measuring cup and measuring spoons
7. Two forks or a stand mixer with paddle to shred the meat
8. Ladle or slotted spoon and a bowl to reserve cooking liquid
FAQ
Easy And Amazing Pork Carnitas! Recipe Substitutions and Variations
- Pork shoulder: swap for pork butt (basically the same thing), boneless pork picnic roast (a little firmer but braises great), or even chicken thighs if you want a lighter, faster option — cut cook time way down and add a bit more oil since thighs have less fat.
- Orange juice: use pineapple juice for brighter tang and extra tenderizing, apple juice for a milder fruity note, or cola for sweetness and nice caramelized edges, just taste and add extra lime if it gets too sweet.
- Vegetable oil or lard: sub with canola or avocado oil for high heat searing, use bacon fat for smoky depth, or olive oil for a milder finish (avoid extra virgin at very high heat).
- Corn tortillas for serving: use small flour tortillas if you dont have corn, lettuce leaves for a low carb swap, or crispy tostada shells for a crunchy taco vibe, warm them briefly on a hot skillet before serving.
Pro Tips
1) Dont crowd the pot when searing, otherwise the meat will steam not brown. Brown in batches, get a deep crust on the pieces, and scrape up those browned bits because thats where most of the flavor hides.
2) Save and concentrate some of the cooking liquid. Strain it, simmer it down till it tastes rich and slightly syrupy, then toss some with the shredded pork so every bite stays juicy. If you wait to salt until after shredding you can better control the final seasoning.
3) For extra depth drop in a couple strips of orange peel while it cooks and take them out before shredding, the oils add another layer without extra sweetness. Also using a bit of lard instead of neutral oil gives a more authentic mouthfeel and better browning.
4) To get the irresistible crispy edges spread the shredded pork in a single layer, drizzle a little reserved liquid and hot oil, then either broil briefly or sear in a screaming hot skillet. Do it in batches so the meat can actually caramelize, otherwise it just heats through.
Easy And Amazing Pork Carnitas! Recipe
I finally cracked the trick for Homemade Carnitas using pantry spices and a splash of citrus in the Instant Pot in about an hour, and one unexpected step in the method might surprise you.
12
servings
471
kcal
Equipment: 1. 6 quart Instant Pot or electric pressure cooker
2. Large heavy skillet for searing and crisping (cast iron is best youll get nicer caramelization)
3. Rimmed baking sheet and wire rack for broiling the shredded pork
4. Sharp chef’s knife and sturdy cutting board
5. Tongs and a wooden spoon for stirring and scraping up browned bits
6. Measuring cup and measuring spoons
7. Two forks or a stand mixer with paddle to shred the meat
8. Ladle or slotted spoon and a bowl to reserve cooking liquid
Ingredients
-
3 to 4 lb pork shoulder (Boston butt), cut into 3 inch pieces, bone in or boneless
-
1 tbsp kosher salt
-
1 tsp freshly ground black pepper
-
1 tbsp ground cumin
-
2 tsp dried oregano (Mexican oregano if you got it)
-
1 tbsp brown sugar (optional)
-
1 large yellow onion, halved and sliced
-
4 to 6 garlic cloves, smashed or minced
-
2 bay leaves
-
1 cup fresh orange juice (about 2 oranges)
-
1/4 cup fresh lime juice (about 1 to 2 limes)
-
1 cup low sodium chicken broth or water
-
2 tbsp vegetable oil or lard
-
Corn tortillas for serving, warmed (about 12)
-
Chopped fresh cilantro for serving
-
Diced white onion for serving
-
Lime wedges for serving
Directions
- Cut 3 to 4 lb pork shoulder into 3 inch pieces, pat dry, then rub all over with 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp ground cumin, 2 tsp dried oregano and 1 tbsp brown sugar if you like it a little sweet; bone in or boneless both work.
- Turn Instant Pot to Sauté and add 2 tbsp vegetable oil or lard. Brown the pork in batches until nicely seared, about 2 to 3 minutes per side, then set pieces aside.
- Add the halved and sliced large yellow onion and 4 to 6 smashed or minced garlic cloves to the pot, sauté 2 to 3 minutes until soft, scraping up the browned bits with a wooden spoon.
- Pour in 1 cup fresh orange juice, 1/4 cup fresh lime juice and 1 cup low sodium chicken broth or water, drop in 2 bay leaves, stir to deglaze and loosen any stuck bits, then nestle the pork back into the liquid.
- Lock the lid and cook on High Pressure for 60 minutes for 3 to 4 lb pork (45 minutes can work for smaller pieces); allow a natural release for 15 minutes, then quick release any remaining pressure. Crock Pot option: put everything in the slow cooker and cook on Low 8 hours or High 4 to 5 hours.
- Remove the pork and bay leaves to a platter, reserve at least 1 cup of the cooking liquid, then shred the meat with two forks or a stand mixer paddle until juicy and tender.
- To get crisp edges (my favorite): spread shredded pork on a rimmed baking sheet, drizzle a few tablespoons of the reserved cooking liquid and a little oil, broil 4 to 6 minutes until edges brown, toss and broil another 2 to 4 minutes; or crisp in a hot skillet with 1 tbsp oil until caramelized bits form.
- Warm about 12 corn tortillas, then fill with carnitas and top with chopped fresh cilantro, diced white onion and a squeeze of lime. Serve with extra lime wedges.
- Taste and adjust salt if needed, store leftovers in the fridge 3 to 4 days or freeze. Pro tip: use Mexican oregano if you have it, lard for more authentic flavor, and save extra cooking liquid to moisten tacos or reduce into a quick salsa verde style sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 222g
- Total number of serves: 12
- Calories: 471kcal
- Fat: 34.1g
- Saturated Fat: 11.5g
- Trans Fat: 0.08g
- Polyunsaturated: 3.3g
- Monounsaturated: 15g
- Cholesterol: 95mg
- Sodium: 888mg
- Potassium: 483mg
- Carbohydrates: 16.4g
- Fiber: 1.8g
- Sugar: 3.5g
- Protein: 22.5g
- Vitamin A: 50IU
- Vitamin C: 12mg
- Calcium: 22mg
- Iron: 0.8mg
