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Instant Pot Carnitas.
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Instant Pot Carnitas

Instant Pot carnitas is pulled pork shoulder that's pressure cooked to tender perfection in a Mexican style marinade, then broiled in the oven until crispy. The meat is versatile, but is commonly served as pulled pork tacos.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Mexican
Keyword: carnitas, easy, keto, pork shoulder, pulled pork
Servings: 8
Calories: 163kcal
Author: Tonje



  • 3-4 pound pork shoulder (rind and excess fat removed)
  • ½ cup water
  • 5 garlic cloves
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 limes


  • Remove large chunks of excess fat, as well as the rind, from the pork shoulder. Cut the meat into 2-inch wide pieces.
  • Add the water to the Instant Pot, followed by the meat, seasoning, limes cut into halves, and minced garlic.
  • Seal the lid, and cook the meat on PRESSURE COOK or MANUAL setting. Set the timer to 45 minutes. The Instant Pot will take about 10 minutes to gain pressure before the timer starts counting down.
  • After the meat is cooked, perform a quick release according to the manufacturer's instructions.
  • Remove the pork shoulder from the Instant Pot. Shred the meat with two forks, and discard any chunks of fat.
  • Place the shredded pork shoulder on a lined sheet pan or baking tray. Place it under a grill, and broil for 4-5 minutes, or until the meat is a little crispy.
  • Serve the pork carnitas as tacos, or use in your favorite dishes.



  • Store leftover carnitas in a refrigerator for up to 4 days, or freeze it for up to 6 months.
  • Feel free to replace the seasoning with your favorite flavors, like taco seasoning.


Calories: 163kcal | Carbohydrates: 3g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 226mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 2mg