InstantPot Pork Carnitas

By May 16, 2012

Submitted by Dana.

Serves: 6 – 8


  • 1 tablespoon ground ancho chili powder
  • 2 teaspoons ground chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • ½ teaspoon oregano
  • 1 tablespoons salt
  • 3 – 4 pound pork shoulder roast
  • 2 tablespoons coconut oil
  • 1 bottle of beer, lager is best
  • Juice of 2 oranges
  • 1 onion, quartered
  • 3 cloves garlic
  • 2 bay leaves


  1. Combine the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt in a small bowl. Take the pork out of its netting, cut into 2 inch cubes and rub the spice mixture all over, getting into all the nooks and crannies.
  2. Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside.
  3. When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top.
  4. Place lid on the InstantPot, lock into place and press the Meat/Stew button.
  5. When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.
  6. Heat your Broiler Oven to High
  7. While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.
  8. Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas.
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11 Responses to “InstantPot Pork Carnitas”

  1. Tracy says:

    I have made this twice now and they are seriously some of THE best carnitas I have ever had. This is absolutely a favorited recipe.


  2. DeeJae says:

    I think I’m the latest huge fan of this recipe! My latest innovation is to make it with boneless skinless turkey thighs, which are much lower fat, but also very flavorful, and super cheap. My family loves these carnitas and we literally quarrel over who gets to eat how much!


  3. Lee says:

    Made this today, followed the recipe exactly (as I usually do the first time I make a new recipe.) This is amazing. Do not be tempted to skip the broiling step, and I don’t recommend changing the ingredients or you will end up with something that might be good but will not be all that authentic tasting. This is, and it won over some very tough critics on Mexican food.


    Beth Reply:

    Thank you, I was tempted to skip that step and I’m glad I didn’t! I think it would be good either way but it was AMAZING!
    This was the second thing I’ve cooked in my instant pot and I’m officially in love.


  4. Clyde Saunders says:

    Over the holidays I used my pot for demonstration and I recommended to my relatives that they use the old fashion frying pan for searing even though my instant pot would do the job; some of the pots are not well suited for searing.


  5. Marie says:

    Recently, I bought the instant pot, after trying to cook beef in a roaster oven for 8 hrs. The beef was not “fall-a-part” tender so, a friend gave me the idea of buying an “electric pressure cooker.” Wow! I have made a few recipes and I love it!!! Tonight, I cooked the Pork Carnitas and they were so very very tender!!! I love this machine!! I did alter the recipe a little to save money on having to buy spices. I found a 12oz. pkg of Lawrys Smoky Pork Carnitas Recipe and Seasoning mix, so I used it instead of the different spices. The mix had nearly the same spices. And, I bought an inexpensive single can of beer; “Modela” made in Mexico. It imparted a lovely taste to the meat. Also, I did not have bay leaves, so I used a teaspoonful of basil. I decided to sear the meat all at once in a fry pan because it was a 3.78lb I had cut into chunks. I used canola oil. I did add a Tablespoon of Maple Syrup to the searing meat, too (Bobby Flay Idea)…it turned out PERFECT!!! I cooked it for 40 minutes and released the steam before putting the meat in the oven for a 3 minutes under the broiler. Thank you for the fabulous and easy recipe. It was better than a restaurant and a lot cheaper, too.


    Marie Reply:

    I need to add that the beer was a 24 oz can and I did add another 1/2 cup of water to be sure the meat was mostly covered with liquid.


  6. Yum! says:

    This was amazing! Ate it on top of jasmine rice along with guacamole on the side. My first time making carnitas (and having them)


  7. Skeet says:

    How many minutes do I leave this recipe for on the Meat function?


    Mary Reply:

    To whatever the Meat button says, I think it 30 minutes, but not sure


  8. Mike says:

    Many of your recipes sound really good…but where are the photos? Please?


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