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+ servings
3 carnitas tacos with vegetable toppings

Instant Pot Carnitas

Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
pressure release: 20 minutes
Total Time: 2 hours
Servings: 10 servings
Calories: 589kcal
Author: Emily
Quick, easy, and flavorful Carnitas made in your Instant Pot in no time! Carnitas make amazing tacos, burritos, enchiladas, and more and are a great dish to serve for a crowd.
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Equipment

Ingredients

  • 4-5 pound pork shoulder or butt, cut into large cubes (bone-in or out)
  • 1 tablespoon ground ancho chili powder
  • 2 teaspoons ground chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil (can sub vegetable oil)
  • 1 can/bottle beer (use a pilsner or lager style, think corona!)
  • 1 large orange, juiced (about ½ cup)
  • 1 large onion, cut into fourths
  • 1-2 tablespoons canned chipotle peppers
  • 3-5 cloves garlic, minced
  • 2 bay leaves

Instructions

  • Mix the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt together in a small bowl. Cut the pork into 2-3 inch cubes and rub the spice mixture all over.
  • Set your InstantPot to Sauté, add the oil to the bottom of the pot, and brown the cubed meat on all sides using tongs. You will need to do this in batches so you can move the meat around and get all of the sides nice and brown. After all of the pieces are browned, remove them from the pot and set them aside.
  • Add the beer and orange juice to the pot and scrape up all the browned bits from the bottom. Add the onion, chipotle peppers, garlic and bay leaves to the pot, and then place the browned pork pieces on top.
  • Place lid on the InstantPot, lock it into place with the steam vent closed, and set the Instant Pot to Pressure Cook on High for 90 minutes. When done, allow the steam to release naturally. Once the pressure has all released completely, remove the pork pieces from the pot and place them on a cutting board. Leave the cooking liquid in the pot and turn the Instant Pot back to Sauté to allow the cooking liquid to simmer.
  • Turn on your oven broiler to HIGH. Shred the meat using forks, a knife, or shredding claws. Place the shredded pork on a sheet pan with foil. Pour some of the leftover liquid on top of the meat to keep it moist and broil until crispy and brown on top.

Notes

  • This makes a lot of shredded pork so I always freeze half for later (we have 2 adults and 1 kid). It freezes really well (EXTRA TIP: Add a little bit of the leftover cooking liquid to a bag/container for freezing to have when it thaws out).
  • Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines.

Nutrition

Serving: 1serving | Calories: 589kcal | Carbohydrates: 5.5g | Protein: 43g | Fat: 41.9g | Saturated Fat: 14.7g | Cholesterol: 163mg | Sodium: 367mg | Potassium: 691mg | Fiber: 0.8g | Sugar: 1.9g | Calcium: 60mg | Iron: 3mg