IP Pork Carnitas Final

Instant Pot Crispy Pork Carnitas

Easy and delicious pork carnitas made in half the time with the help of the Instant Pot. 

Servings 4


  • 3-5 lb Pork shoulder blade roast or pork butt
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 2 teaspoons kosher salt
  • 1 Tablespoon Ghee or Olive oil
  • 1 cup chicken broth or beer
  • 1 medium onion, chopped
  • 1/2 jalapeno, seeded and chopped
  • 2 cloves garlic, minced
  • 2-3 Tablespoons fresh lime juice (about 3 limes)


  1. In small bowl combine cumin, garlic powder, oregano, chili powder and salt. 

  2. Cut the pork roast into 4 equal pieces (makes it easier to brown). Rub spice mixture over all sides of pork pieces. 

  3. Turn the Instant Pot to sauce. Add Ghee or oil.  Add pork in batches and all to brown on all sides, about 5 minutes total. 

  4. Remove pork to a plate and set aside.  Add onions, jalapeƱo and garlic. Allow to saute for a few minutes until slightly soft. Add broth or beer to pot.  Scrape up brown bits on bottom of pot.  

  5. Add pork back into pot. Make sure not to overfill the pot.  Look at the fill line in the pot. 

  6. Hit the cancel button on the pot. Close the lid. Make sure the valve is in the SEALED position. Hit the Pressure Cook button and adjust the time to 45 minutes at high pressure. 

  7. Once the 45 minutes is up allow it to naturally release pressure for 20 minutes. Then open the valve to release the remaining pressure.  

  8. Turn your broiler on high in your oven.

  9. Remove the pork from the pot and shred with two forks.  Places shredded pork onto a foil lined baking sheet. Place oven for about 5 minutes.  But watch it to make sure it does not burn.  You are wanting to crisp up the edges of the pork pieces.  Use a spatula to flip the meat half way through. 

  10. Place the crispy pork on a serving dish and ladle a bit of the cooking juices over top. Serve with warm tortillas, Cojita cheese, pickled jalapeƱos and lime wedges.