This Instant Pot Carnitas meat is so tender – crisp it up with a few minutes under the broiler. Serve in tacos, burritos, or meal prep bowls!
Ingredients and substitutions
- Avocado oil – or another neutral cooking oil like olive, avocado or canola oil.
- Pork shoulder – pork butt or pork loin would be the best substitutes here.
- Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
- Jalapeno – you can also try using serrano peppers.
- Cumin – coriander is the best substitute for cumin.
- Dried oregano – try using a combination of basil and marjoram or basil and parsley instead.
- Dried coriander – double up on the cumin or use caraway if you don’t have any coriander.
- Cinnamon – nutmeg or a combination of cloves and ginger will provide a similar flavour.
- Fresh orange juice – squeezing two large oranges is best but bottled orange juice with no added sugar will work here.
- Fresh lime juice – you can also use bottled lime juice.
- Coca Cola – or a generic cola beverage.
- Bay leaves – try using some dried oregano or thyme instead.
- Salt – to taste.
How to make carnitas in the Instant Pot
- Sauté the pork shoulder in oil.
- Add in the garlic, jalapeno, cumin, oregano, coriander, salt and cinnamon.
- Pour in the orange juice, lime juice, Coca Cola and bay leaves.
- Cook on high pressure for 60 minutes, shred, then serve and enjoy.
What to serve with carnitas
Carnitas meat is typically served as tacos with corn or flour tortillas, but you can also eat it on its own with a side of Mexican rice or as a burrito bowl. Here are some of my favourite topping ideas:
- Chopped red or white onion
- Bell pepper (green, red or yellow)
- Fresh guacamole
- Lime wedges
- Cotija or Monterey Jack cheese
- Shredded cabbage
- Sliced jalapeno
Frequently Asked Questions
Carnitas meat is a delicious Mexican dish made using pork shoulder. It’s seasoned in yummy spices then braised or simmered for a few hours until it’s tender. After shredding the meat, it’s roasted to make it nice and crisp. I used the Instant Pot for this recipe to save time and the broiling at the end is optional.
Pulled pork and carnitas are both made with pork shoulder, but generally use different spices. Pulled pork is also a lot saucier while carnitas is typically broiled in the oven after cooking until the meat is brown and crisp.
The options are endless when it comes to what toppings you want to serve with your carnitas! Chopped onions, cilantro and some diced peppers are all good but you can use whatever toppings you’re craving or have on hand.
Carnitas is made using pork, typically with a shoulder cut so it’s nice and tender.
Storing and reheating
You can store leftover carnitas meat in the fridge for up to 4 days in airtight glass meal prep containers, either on its own or assembled as tacos. When you’re ready to reheat, stick the tacos or the carnitas on a baking sheet and reheat in the oven for 15-20 minutes at 400° Fahrenheit. If you’re in a hurry, you can also reheat in the microwave for 2-3 minutes until heated through.
Freezing this recipe
You can freeze carnitas meat for up to 3 months in an airtight glass container or freezer-safe Ziploc bag. When you’re ready to enjoy, let it thaw in the fridge overnight then reheat in the microwave or oven. Serve with fresh toppings and corn tortillas and dig in!
More Instant Pot pork recipes
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Grab some glass meal prep bowls if you plan on turning carnitas into your weekly lunches.
- Get a meat thermometer to make sure your pork is cooked through.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Instant Pot Carnitas {Tender + Crispy}
Ingredients
- 2 tbsp avocado oil
- 4 lbs pork shoulder
- 6 cloves garlic, minced
- 1 jalapeno, seeds removed and finely chopped
- 2 tbsp cumin
- 1 tbsp dried oregano
- 2 tsp dried coriander
- 2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup fresh orange juice (about 2 large oranges)
- 1/4 cup fresh lime juice (about 2 large limes)
- 1 cup Coca-Cola
- 2 bay leaves
Instructions
- Turn the Instant Pot on to saute mode and add the oil. When the oil is heated and shimmering, add the pork shoulder. Brown on all sides, about 2-3 minutes per side. Remove the pork and set aside.
- Add in a little more oil if the Instant Pot has gone dry. Pour in the garlic and jalapeno. Cook until fragrant and slightly softened, about 1 minute.
- Add the cumin, oregano, coriander, salt, and cinnamon and cook, stirring constantly, for about 1 minute or until fragrant. Turn off the Instant Pot.
- Pour in the orange juice, lime juice, and Coca-Cola. Deglaze the bottom of the Instant Pot, scraping up any browned bits with a wooden cooking utensil.
- Place the bay leaves and pork into the Instant Pot. Seal the lid and cook on high pressure for 60 minutes. After the 60 minutes is up, allow it to naturally release for 10 minutes. Open the vent to release any excess pressure.
- Remove the pork from the Instant Pot and shred with two forks on a baking sheet.
- Optional step: Preheat the broiler to high. Pour 1⁄4 cup of the liquid in the Instant Pot over the shredded pork and broil for 4-5 minutes, or until the top is slightly browned.
