Description
This Instant Pot Carnitas recipe offers tender, flavorful pork shoulder cooked under pressure for quick preparation, then crisped to perfection for tacos or other dishes. Enhanced with smoky spices and citrus, it delivers a deliciously savory and slightly spicy experience that’s easy to make and versatile in use.
Ingredients
Units
Scale
Instant Pot Carnitas
- 3.5 lbs. boneless pork shoulder, cut into 2-inch chunks
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh orange juice (about 2-3 oranges)
- 2 limes, juiced
- 1/4 cup chicken broth (or water)
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground oregano
- 1 Tbsp. smoked paprika
- 1 Tbsp. salt
- 1 tsp. black pepper
- 1/2 tsp. cayenne pepper
Crispy Cheesy Carnitas Tacos
- 18 white corn tortillas
- 1.5 cups shredded cheddar cheese
Chipotle Sauce
- 3/4 cup 0% nonfat Greek yogurt (e.g., Fage)
- 1-2 chipotle peppers in adobo sauce (adjust for heat)
- 1 Tbsp. adobo sauce (from can of peppers)
- 1 clove garlic, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- Fresh cracked pepper to taste
Toppings
- Fresh chopped cilantro
Instructions
- Prepare the spice mixture: In a small bowl, combine chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Set up the Instant Pot: Add chopped onion and minced garlic to the bottom of the Instant Pot. Place pork shoulder chunks on top of the onion mixture. Sprinkle the spice mixture evenly over the pork. Pour orange juice, lime juice, and chicken broth over everything.
- Cook the carnitas: Secure the lid, set the pressure release valve to “sealing,” and select “Manual” or “Pressure Cook” mode. Cook on high pressure for 45 minutes.
- Release pressure and shred the pork: Allow pressure to release naturally for 15 minutes, then carefully turn the valve to “venting” to release remaining steam. Remove lid. Use a slotted spoon to transfer pork to a baking sheet. Shred with two forks.
- Crisp the pork: Turn oven to broil. Spread shredded pork on a baking sheet and broil for 5-7 minutes until crispy. Alternatively, crisp in hot pan with cooking spray in batches.
- Make tacos: Heat a pan over medium heat, spray with cooking spray. Dip tortillas briefly in the sauce from the Instant Pot, then place on the pan. Top with 2 oz. pork and cheese, fold in half, and cook until crispy and cheese melts. Repeat with remaining tortillas.
- Prepare chipotle sauce: Mix Greek yogurt, chipotle peppers, adobo sauce, garlic, cumin, salt, and pepper in a bowl. Cover and refrigerate for 30 minutes to meld flavors.
- Assemble and serve: Serve tacos topped with chopped cilantro and chipotle sauce. Enjoy!
Notes
- All nutrition facts are estimates.
- Storing leftovers: add some liquid from the Instant Pot to keep pork moist in refrigerator.
- Leftover liquid can be used for tortillas, sandwiches, or as an au jus sauce.
- Yields approximately 18 servings of 2 oz. cooked pork per serving.
- To reduce fat, omit cheese; for lower carbs, use low-carb tortillas or lettuce wraps.
- Cooking times may vary slightly based on equipment.
Nutrition
- Serving Size: 1 taco
- Calories: 296 kcal
- Sugar: 3 g
- Sodium: 226 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 109 mg
