Description
Instant Pot Carnitas Tacos are a quick, hearty, and flavorful Mexican-inspired dish featuring tender pork shoulder cooked to perfection with vibrant spices and citrus juices. Ready in under an hour, they offer a family-friendly, crowd-pleasing meal with minimal cleanup, perfect for busy weeknights or gatherings. Crisped up under the broiler and served on warm tortillas with fresh toppings, these carnitas bring authentic, bold flavors to your table with ease.
Ingredients
Scale
Meat and Marinade
- 3–4 lbs pork shoulder, trimmed and cut into large chunks
- 1 cup orange juice (freshly squeezed recommended)
- 1/4 cup lime juice (freshly squeezed recommended)
- 2 cups chicken broth
Spices & Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
For Serving
- Corn or flour tortillas (soft, warmed)
- Fresh cilantro, chopped (optional)
- Diced white onion (optional)
- Sliced radishes (optional)
- Your favorite salsa (optional)
- Optional toppings: avocado slices, pickled red onions, crumbled queso fresco
Optional Add-ins & Variations
- Diced jalapeños or chipotle peppers in adobo for spicy kick
- Substitute pork loin or chicken thighs for leaner options
- Jackfruit or mushrooms for a vegan alternative
Instructions
- Prepare the Pork Shoulder: Trim any excess fat from the pork shoulder and cut it into large chunks to ensure even cooking. Season generously with salt, pepper, cumin, and oregano, rubbing the spices all over the meat for maximum flavor infusion.
- Sear the Meat (Optional but Recommended): Using the sauté function on your Instant Pot, heat a bit of oil and brown the pork chunks for 3-4 minutes per side. This locks in juices and adds a caramelized layer of flavor that enhances the carnitas.
- Add Aromatics and Liquids: Place the pork on top of the diced onions and minced garlic in the Instant Pot. Pour in the orange juice, lime juice, and chicken broth, then tuck in the bay leaves. This mixture steams the pork while infusing it with sweet, tangy, and savory notes.
- Pressure Cook: Seal the Instant Pot lid and cook on high pressure for about 35 minutes. Once the cooking time is complete, allow a natural pressure release for 10 minutes before performing a quick release. This ensures the meat is tender and falls apart easily without becoming mushy.
- Shred and Crisp: Remove the pork from the pot and shred it using two forks. Spread the shredded meat evenly on a baking sheet and broil it for 5-7 minutes until the edges become golden and crispy, delivering the signature carnitas texture.
- Assemble Your Tacos: Warm your tortillas and fill them generously with the shredded carnitas. Top with fresh cilantro, diced raw onion, sliced radishes, a squeeze of lime juice, and your favorite salsa or other toppings to taste. Enjoy immediately.
Notes
- Trim excess fat from pork shoulder to prevent greasiness while keeping the meat moist.
- Searing the meat before pressure cooking adds essential flavor and texture.
- Use freshly squeezed orange and lime juice for brighter, fresher flavors.
- Broil the shredded carnitas to get crispy edges, elevating the authentic taste experience.
- Be careful not to overcook; the Instant Pot’s quick, high-pressure method preserves juiciness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Pressure Cooking, Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (with carnitas only)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg