The BEST Instant Pot Pork Carnitas + VIDEO

Four carnitas tacos arranged on marble surface with toppings.

The BEST Instant Pot Pork Carnitas are easy to make at home with your electric pressure cooker. A quick pop under the broiler at the end gets them nice & crispy!

If you’ve been following my blog for a while, you know that I’m all about quick and easy Instant Pot recipes. And while the name may imply otherwise, the Instant Pot doesn’t actually make everything in an “instant.” But it does make cooking so much easier and hands-free.

Traditionally, I would make these carnitas in the slow cooker, letting them cook for 10 hours while I’m away at work. That slow cooking process really gets the pork nice and tender, and shred-able, exactly what you want with pork carnitas. But you know, there are some days when I just don’t make the time to plan ahead for dinner.

That’s usually when the Instant Pot comes out. It can transform a tough cut of meat that would normally take all day to cook, in under an hour. Plus, while those juicy pork carnitas cook away in the Instant Pot, that’s the perfect time to prep your garnishes for these Instant Pot Pork Carnitas – pickled onions, some sliced avocado, fresh cilantro and  lime wedges. It’s also the perfect time to warm up some tortillas.

Oranges, limes and pork in Instant Pot.These pork carnitas would take all day in my crockpot. But these Instant Pot carnitas cook in only 40 minutes. To that, you’ll need to add about 10 minutes for the pressure to build and 15 minutes for the pressure to release, so you’re looking at just over an hour from start to finish.

But there’s one last step – the most important part to get those pork carnitas nice and crispy at the end – popping them under the broiler with a sprinkle of salt for about 5 minutes to get that perfect texture. Yum!

How to make Instant Pot Carnitas:

  • Cut your pork shoulder into large cubes – This helps to cut down on cooking time.
  • Season the meat well with loads of yummy spices – garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
  • Add in the cooking liquids – This is what helps the pressure build in the instant pot, but it also flavors the meat – fresh squeezed orange and lime juice and bit of water to top it off.
  • Then just seal the pot and set it to cook for 40 minutes. This is the perfect time to prepare those yummy quick-pickled onions and your other taco toppings.

I like to serve my Instant Pot pork carnitas in the traditional style of the street taco – dressed simply with cilantro, avocado and some quick pickled onions.

You can make those pretty pink pickled onions up to two weeks ahead of time. In truth, I normally have a jar in my fridge at all times. I’ve even got an entire post dedicated to how I pickle my onions. I love having them on hand for topping all kinds of things – salads, Instant Pot Split Pea Dal, Chicken Gyro Bowls, even scrambled eggs.

I hope you agree that these are the BEST Instant Pot Pork Carnitas! I’d love to hear what you thought in the comments below!

Instant Pot Carnitas Recipe

Instant Pot Pork Carnitas Street Tacos on Platter next to chips and salsa

The BEST Instant Pot Pork Carnitas

Course: Main Dish
Cuisine: Mexican
Keyword: instant pot carnitas, pork carnitas, pressure cooker carnitas
Prep Time: 10 minutes
Cook Time: 40 minutes
Time for Pressure to Build and Release: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 546 kcal
Author: Erin

The BEST Instant Pot Pork Carnitas are easy to make at home with your electric pressure cooker. A quick pop under the broiler at the end ensures that the carnitas get nice and crispy!

Print

Ingredients

  • Mission Organics® White Corn Tortillas
  • 1 avocado thinly sliced
  • 1/2 cup cilantro chopped
  • 1 lime cut

CARNITAS

  • 4-6 lbs. pork shoulder slightly trimmed of excess fat and cut into 2-inch cubes
  • 1 Tablespoon garlic salt
  • 1 Tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 2 oranges sliced in half
  • 1 lime sliced in half
  • 1 cup water

PICKLED ONIONS

  • 1 red onion halved and thinly sliced halved and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup lime juice freshly squeezed
  • 1/8 - 1/4 cup sugar
  • 1/2 Tablespoon kosher salt
  • Pinch crushed red pepper flakes

Instructions

CARNITAS

  1. Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
  2. Rub the spice mixture evenly over the pork pieces and place in Instant Pot.
  3. Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in Instant Pot and add 1 cup water.
  4. Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the "sealing" position.
  5. Press the "manual" button and set Instant Pot for high pressure for 40 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  6. Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure. Open the lid.
  7. Preheat oven broiler. Shred the pork using two forks then use a slotted spoon to remove the pork, and place on a baking sheet. 

  8. Taste the pork for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!
  9. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).

PICKLED ONIONS

  1. Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.
  2. Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
  3. Taste for sweetness and add more sugar as needed.
  4. Pour vinegar mixture over onions.
  5. Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
  6. ASSEMBLY
  7. Warm up Mission Organics® White Corn Tortillas in oven (best served warm for full flavor)
  8. Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.

Recipe Video

Nutrition Facts
The BEST Instant Pot Pork Carnitas
Amount Per Serving
Calories 546 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 202mg 67%
Sodium 1988mg 83%
Potassium 1360mg 39%
Total Carbohydrates 13g 4%
Dietary Fiber 4g 16%
Sugars 6g
Protein 60g 120%
Vitamin A 10.6%
Vitamin C 47.1%
Calcium 8.4%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

If you thought these were the BEST Pressure Cooker Carnitas I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished carnitas tacos and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

This recipe was originally published in March 2018. It was updated in March 2019 to add instructional photographs and a video. The original recipe remains the same. Enjoy! 

Wine Pairings for Pork Carnitas:

  • If you’d like to pair these tacos with a bottle of wine, a Tempranillo would be an excellent choice to compliment the spices in the pork carnitas.
  • An authentic Mexican dish is always excellent with beer. Try a light Mexican lager.
  • Margaritas – Try this one, this one, or this one.

Looking for more INSTANT POT RECIPES? Be sure to try these too: 

Instant Pot Dal with Split Peas

Overhead closeup view of split pea dal with pickled red onions

Instant Pot Lentil Soup with Sausage & Kale

Instant Pot Lentil Soup with Sausage & Kale comes together quickly with the help of your electric pressure cooker. It's a hearty soup that's perfect for chilly days. 

The Best Instant Pot Mac & Cheese

Close up on bowl of The Best Instant Pot Mac and Cheese

Instant Pot Cheesy Southwestern Lentils & Brown Rice

This Instant Pot recipe for Cheesy Southwestern Lentils & Brown Rice is the perfect quick vegetarian weeknight dinner recipe that's perfect for Meatless Monday! Hearty lentils and brown rice combine with southwestern spices, tomatoes, peppers & plenty of melty cheese! | platingsandpairings.com

133 comments

  1. Lindsay Ingalls

    My Instant Pot is such a life saver for making quick, easy and flavorful food! Also making these pickled onions for our next taco night!

    Reply

    1. Erin

      Totally agree! I love the Instant Pot so much!

      Reply

      1. Kelly

        I LOVE LOVE LOVE my Instapot. I’m definitely going to be making this tonight. Thanks for the recipe

        Kelly H

        Reply

  2. Catherine @ Ten Thousand Hour Mama

    I also love the quick picked veg as a topping on tacos—and on anything! I make a big batch of them but eat them all in a few days, meaning I have to make another batch. 😉

    Reply

    1. Erin

      I want to try pickling some carrots and peppers too – I think those would be delish on top of these tacos as well.

      Reply

  3. Marlynn | UrbanBlissLife


    These look great! I usually make pork carnitas in the slow cooker as well but love the time-saving with the Instant Pot for this recipe. Looks SO yummy!

    Reply

  4. Andrea


    I should’ve eaten dinner before reading this post- my mouth is watering and now I am scrambling to figure out what could even compare over at my house. And furthermore – I need and Instant Pot!

    Reply

    1. Erin

      Yes – The Instant Pot has definitely become my favorite cooking appliance!

      Reply

  5. Hillary Harper

    I have to get an instant pot! I love the idea of being able to cook a tough piece of meat quickly and it still being tender and juicy. These carnitas look incredible – and side note, I am obsessed with the picked onions at mi mero mole in Portland, so I’m so happy you posted a recipe for picked onions 🙂 I never think to do them at home!

    Reply

    1. Erin

      I hope you give the pickled onions a try Hillary – They’re super easy!

      Reply

  6. Jenni LeBaron


    I love making carnitas in my pressure cooker and your recipe looks killer! I’m also adoring all of the fresh radishes right now. The PSU Farmers Market has had beautiful purple and watermelon radishes lately.

    Reply

    1. Erin

      Ooohhh! I need to stop by the Farmer’s Market ASAP – I love watermelon radishes and I’ve really been wanting to try the purple ones too!

      Reply

  7. Meg


    Well, this sure looks good and easy. I really need to get an Instant Pot, I think!

    Reply

    1. Erin

      You definitely do Meg! It really is so handy!

      Reply

  8. Kelsey

    Wow this sounds fantastic, I am definitely pinning to try!

    Reply

  9. Albert Bevia

    who thought you could use the instant pot to make pork carnitas? perfect for those busy days, and those pickled onions sound perfect with the pork

    Reply

    1. Erin

      I love making carnitas in the Instant Pot – So quick and delicious! Thanks Albert!

      Reply

  10. Kelly


    Five star recipe! My husband cannot believe how great they were. pickled onions are the bomb! Thank you for sharing.

    Reply

    1. Erin

      I’m so happy that you guys liked them Kelly!

      Reply

  11. Tracie

    So I followed the instructions, but then went back and looked at your pictures. The pork doesn’t look like it’s cut into 2 inch cubes. As I’m listening to the pressure cooker I’m wondering if I cut it up too much….

    Reply

    1. AVC

      I noticed the exact same thing. How did it turn out?

      Reply

    2. Erin

      Hi Tracie – So sorry about that! The day I shot the photographs, I actually left the pieces whole. But after testing the recipe again, I did in fact find that it helps to cut the pork into those 2-inch cubes. Hope that clarifies things a bit!

      Reply

  12. Adele


    This was a hit at my dinner party last night! Changed the way we will
    Forever eat tacos. Thank you!

    Reply

    1. Erin

      I’m so happy to hear that you liked them Adele!

      Reply

  13. katherine

    Hi – These look great! I’m going to give them a try. But, question… the recipe says to put the oranges and limes pulp side down. The picture looks like they are pulp side up? Can you confirm how it should be? Thanks!

    Reply

    1. Erin

      Hi Katherine – I do in fact put the citrus in pulp side down. Sorry for any confusion!

      Reply

  14. Christina

    I’m making this for a dinner party tonight! I’ll let you know how it turns out!

    Reply

    1. Erin

      I hope you and your guests love it Christina!

      Reply

  15. Laura


    Made these last night (only my second time using my new instant pot, after making some black beans). They came out GREAT!!! Thanks for the fantastic recipe. My family loves spice, so I threw in 1 jalapeno and 1 chipotle pepper (in sauce) and subbed the garlic salt with 6 cloves of garlic and about 2 T of sea salt. My guests LOVED these and I was so happy that instead of an 8-hour crock pot dish, I could churn these out in just over an hour between the prep and the cook time.

    A+ recipe!

    Reply

    1. Erin

      I love your add-ins Laura – Sounds absolutely delicious! I love spice too!!!

      Reply

  16. Annie

    If I’m making this for one adult and 3 young children (8, 6, and 2) should I have the recipe? I’m guessing cook time would be the same?

    Reply

    1. Erin

      Hi Annie – Yep, cook time will be the same. This recipe does make a LOT, so I think you’ll be OK halving it. It is also great stored in the freezer.

      Reply

      1. Ashley

        Sorry if this is repetitive but if I use a 3lb piece of pork then it would still be 40 minutes in the instant pot?

        Reply

        1. Erin

          Hi Ashley – Yep. That is correct.

          Reply

        2. Erin

          That’s correct Ashley.

          Reply

  17. Joey

    Why the heck do people at in sugar in the meat?

    Reply

    1. Erin

      I feel like it helps get everything nice and caramelized (and crispy) at the end.

      Reply

  18. ALLISON RYANS

    Can you use a pork loin with this recipe?

    Reply

    1. Erin

      Hi Allison – A pork loin won’t get tender and shred-able in this recipe. I’d stick with the pork shoulder or pork butt.

      Reply

  19. Bekah

    Can I make this ahead, then refrigerate and heat up again by broiling? Thinking of taking this to a taco party…

    Reply

    1. Erin

      That should work Bekah! I would save some of the cooking liquid and toss a bit of that in there before broiling too.

      Reply

  20. Marissa

    I forgot to cut the pork into pieces and curious how much longer that would effect the cook time

    Reply

    1. Erin

      Hi Marissa – I would probably add 10 minutes to the cook time. Hope that helps!

      Reply

      1. Rachel


        I made this mistake and I didn’t adjust the cooking time – they turned out perfect. But, to be fair my pork was right at 4lbs so the smallest size suggested in the recipe. It was soooo delicious.

        Reply

  21. Lisa

    I loved how quick the insta pot cooked this, but I am disappointed in the flavor. It just doesn’t have enough taste for me.

    Reply

    1. Erin

      I’m sorry to hear that Lisa – Did you reduce the cooking liquids at the end?

      Reply

  22. Amanda


    This was really good the second time I made it, so the first wasn’t luck! Next time I’ll try key lime, see if that cuts the bitterness or maybe half a lime. It wasn’t bad just more noticeable than I like.

    Reply

  23. Nicole Jung

    Trying this recipe out right now! What do you suggest to do with the all the juice that comes out from cooking? It seems like it would be a waste to discard it.

    Reply

  24. Kristen


    Wow, my mother’s family is Mexican so I am extremely picky with my carnitas tacos and these came out AMAZING. The pickled onions definitely added extra flavor, but I also added some fresh salsa verde, lime, as well as sour cream. Delicious!

    Reply

    1. Erin

      So happy to hear that you liked them Kristen!

      Reply

  25. Renee


    These are the absolute best carnitas ever!! I have made this recipe several times and have shared it with many friends!

    Reply

    1. Erin

      Thanks for the feedback Renee – I’m so happy you like them!

      Reply

  26. Dave Osborn


    This recipe is the real deal. It’s the recipe that fully sold me on the Instant Pot, as well. I’ve cooked 2.5-3.5 lbs using this recipe and haven’t adjusted timing…it’s been fine. I would highly recommend dousing the meat in the juice. Tonight after I removed the meat and citrus, I used the saute function for 20+ minutes to reduce the sauce, then dumped it all over the meat before broiling. I also salted the meat after shredding.

    If you’re using <4 lbs of meat I’d half the citrus (juice and the parts in the Pot), just b/c I found it a tad bitter with full citrus. Experiment to your heart’s content – you can’t get this wrong. Oh and the pickled onions are mandatory.

    Reply

    1. Erin

      Thanks for the great feedback Dave!

      Reply

  27. Lorraine


    I just made these, my first time making carnitas. I think it turned out well, but it seems bitter to me. In retrospect I’m wondering about putting all that citrus rind in there… isn’t the white part between the skin and the fruit actually pretty bitter? If I make them again I’ll definitely use just orange juice. I had to add some more sugar (which you suggested in the recipe anyway) to cut down on some of the bitterness, but it’s still too bitter for my taste. 🙁

    Reply

  28. Sasha


    The pickled onions are fantastic! They totally complete the recipe! I added blended chipotle in adobo to the roast during the cooking process. I then tossed the pulled pork in the chipotle infused cooking juices. It turned out to be the best carnitas I’ve ever had. I also suggest making your own corn tortillas- 2 cups masa harina to 1.5 cups water, with a teaspoon of salt. Excellent addition!

    Reply

    1. Erin

      I’m so glad you liked them Sasha!

      Reply

  29. Adrianne


    Thanks for a great recipe. It’s a keeper!

    Reply

    1. Erin

      I’m so happy you liked them Adrianne!

      Reply

  30. Cecilia


    This was absolutely delicious! I followed the recipe exactly. The prep was fast and easy and broiling the meat after it came out of the pot is a great touch. Thank you!

    Reply

  31. Scott

    Is the cumin whole or ground?

    Reply

    1. Erin

      Hi Scott – It should be ground cumin.

      Reply

      1. Scott H


        Overall, very good. This was my First try with an Instapot and I was pleasantly surprised to find the pork cooked perfectly. My only comment is that the amount of citrus doesn’t produce a typical carnitas flavor. It is very good, but has a strong floral, citrus flavor. For me, I am going to drop the oranges and add more chili and cumin.

        Reply

  32. Lisa Brom

    This looks so good! However, I haven’t jumped on board the instant pot bandwagon yet. Is there anything I would do different with the ingredients to make in the crockpot?

    Reply

    1. Erin

      Hi Lisa – I’ve got a slow cooker carnitas recipe too that’s super similar! Here you go: https://www.platingsandpairings.com/slow-cooker-carnitas-street-tacos/

      Reply

  33. Deanna

    Love this recipe. Delicious tender pork with layers and layers of flavor! Will definitely be adding these into the rotation. The citrus adds a lot of flavor.

    Reply

  34. LC


    This was a great recipe for my new instapot we got for Christmas! I xamnot beliwve how tender it turned out and how little time it took.
    I wish i had the onions…because those look yummy. Will make them this weekend!

    Reply

    1. Erin

      I’m so happy you liked it LC – Happy Holidays!

      Reply

  35. Steve S


    Great Carnitas, but with the quantity this recipe produces I typically take a portion and serve bbq pork sandwiches as well. Just add your favorite bbq sauce and serve on a bun. The carnitas flavors are an interesting variation to a family favorite.

    Reply

  36. James


    I decided to add a little chipotle powder as well and then cook down the leftover liquid using the saute button to a concentrated sauce to coat the meat in a second time. This gives the meat even more flavour after it cames out from under the broiler.

    Reply

    1. Erin

      I love that idea James – Thank you for sharing!

      Reply

  37. Jay


    Made your carnitas for dinner tonight and everyone loved them

    Reply

  38. Nayda

    Would you adjust the cooking time for the meat if you were using less pork? I want to do this but I’ve got a 3lb pork shoulder to work with. Thank you in advance!

    Reply

    1. Erin

      Hi Nayda – Cook time should be the same!

      Reply

  39. Wendi


    My family loved this recipe. It has become a new favorite in my household of 11.

    Reply

    1. Erin

      I’m so happy to hear that Wendi!

      Reply

  40. Michelle


    How high do you put the oven on to brown it?

    Reply

    1. Erin

      Hi Michelle – I place it a few inches under the heating element.

      Reply

  41. Jean

    How much is in a serving? I want to try this but I need to count the calories appropriately.

    Reply

  42. Carlos J

    I’m making this today and looking forward to it. I’m going to add chipotle en adobo, and use Mexican oregano because it’s SO MUCH tastier than regular! I’m going to make some cooked tomatillo sauce (old family recipe). I’m on the fence about adding some to the cook, or just using it on the tacos afterward. Now I’m thinking about tomatillo salsa cruda…Maybe I’ll do both!

    Reply

    1. Erin

      That sounds amazing Carlos!

      Reply

  43. Adam


    This was by far the greatest carnitas I have ever tasted! I owe you a debt of gratitude. So quick and easy, and the broil at the end really puts it over the top. Fantastic!!!!

    Reply

  44. D

    Nice recipe.
    The orange rinds disintegrated so each bite of meat had a bitter taste which wasn’t good. Meat also was very mushy, not pulled like normal smoked pulled pork.

    Reply

  45. Mkenzie

    Can you double the recipe? Worried about doubling in the instant pot!

    Reply

    1. Erin

      Hi Mackenzie – This makes quite a bit of carnitas, but it is possible to double the recipe if you have a large enough Instant Pot. You just want to be sure not to overfill it (go over the MAX line).

      Reply

      1. Mkenzie

        thanks! if you want to avoid it being too bitter would you suggest not leaving the rinds in the instant pot to cook and just use the juice?

        Reply

  46. Mindy

    Would I need to change anything if my pork is still frozen? Can I leave it whole?

    Reply

    1. Erin

      Hi Mindy – I haven’t yet tried this, but I would add at least 10 minutes of cook time for each pound of meat you are using. It would be best if it could be cut into chunks as well. Hope that helps!

      Reply

  47. Ben


    Erin, Have you tried cooking this with a frozen pork shoulder? If so, how should i alter this recipe?

    Reply

  48. Ted


    Winner winner, carnitas dinner…substituted package of broccoli slaw for pickled onions. Amazing !!!!

    Reply

    1. Erin

      So happy to hear that you liked it Ted!

      Reply

  49. Marcia


    Wow – these were delicious! The family requested this recipe be placed on the ‘keep’ pile. The picked onions are a must to complement the carnitas!

    Reply

    1. Erin

      I’m so happy to hear that you liked it Marcia!

      Reply

  50. JZ


    My husband made these last night & they were SO good. The only thing I would say is skip putting the “rind of the orange” in the Instant Pot before cooking the pork. It made our pork have a bitter after-taste. The pickled onions were delicious & helped cut thr bitterness, but next time we will add the orange juice sans the peel/rind.

    Reply

  51. Bradley


    Hi! I am going to try this recipe for Super Bowl Sunday, but I need to make the pork the night before. Can the pork carnitas be stored in the fridge the night before and then heated up in the oven on game day? What do you recommend for reheating the pork in the oven? Thanks!

    Reply

    1. Erin

      You can definitely make this the night before Bradley. I would pressure cook it, but then don’t brown it under the broiler until Super Bowl Sunday. That should heat it up enough… Or, maybe pop it into the microwave for about 30 seconds before hand.

      Reply

  52. Joy

    Hello Erin,
    I would like to make this for the Super Bowl tomorrow and I’ve got all the ingredients but I’m just now noticing my pork shoulder is 6 lbs!😝 Is there anything I would need to do different to accommodate this extra meat considering the recipe only calls for 4 lbs.
    Thank you.

    Reply

    1. Erin

      Hi Joy – I would just be sure to cut it into chunks and then I would add 20 minutes to the cook time. So, pressure cook for 60 minutes. I hope you enjoy!

      Reply

  53. Amy

    I can’t wait to try this recipe! I apologize if this question was already answered in the comments, I scrolled through if you comments and didn’t see it… Are the nutrition facts for the completed tacos, or just for the meat?

    Reply

    1. Erin

      The nutrition is just for the meat Amy – Hope that helps!

      Reply

  54. Guy Abrahamson


    Followed the recipe and made the best home made carnitas ever. We’re making them again tonight, its fast, easy, and fantastic. It was really unbelievable how good they are!

    Reply

    1. Erin

      I’m so happy you enjoyed them Guy!

      Reply

  55. Justin


    Simply delicious.

    Reply

    1. Erin

      I’m glad you liked it Justin!

      Reply

  56. Cory

    Came out really bitter the second time. Probably wouldn’t add the rinds next time.

    Reply

  57. Tom


    Great recipe!!!!!!!!

    Reply

  58. Michele


    This was fabulous! The pickled onions were delish! Best carnitas ever!

    Reply

    1. Erin

      I’m so happy you liked it Michele!

      Reply

  59. Michelle


    We made this tonight exactly as is but with pork chops I got on sale. Everyone in my family loved them! I highly recommend the homemade citrus salt sprinkled on before broiling. We used lime and orange zest for ours. Thanks for the great recipe!

    Reply

    1. Erin

      Thanks for letting us know that this recipe will also work with pork chops Michelle!

      Reply

  60. Joe


    These are very, very good! The pickled red onion recipe was an unexpected bonus. Pro tip: use the leftover carnitas to make a batch of chile.

    Reply

  61. Debra


    Fantastic recipe! Have made multiple times and every time was a success! Thanks for the recipe. I might try putting a fresh jalapeño in the instapot next time for an extra kick. Although they really are perfect as is.

    Reply

    1. Erin

      That sounds like a great add-in Debra!

      Reply

  62. Louise


    Wonderful tastes. Can’t wait to try it on my burrito viwl

    Reply

  63. Diana

    This is my go too carnitas recipe…I LOVE it and have made it multiple times! And yes the onions are a bonus! Great great recipe’

    Reply

  64. Diana


    I love this recipe! We have citrus trees and I love to use them in recipes.
    I’ve made it multiple times with different cuts of pork. It’s my go to carnitas recipe and the onions are a fantastic bonus!

    Reply

    1. Erin

      I’m so glad! I’m actually making another batch as we speak!

      Reply

  65. Lanie


    Such a great recipe! Don’t be intimidated by the long list of ingredients. It’s mainly for the spice rub. It’s so easy! This is a keeper for sure! We top our tacos with avocado or guacamole, diced onions, cilantro, a squeeze of lime, and sometimes radishes and pickled jalapeños. Thank you!

    Reply

    1. Erin

      I’m so glad you liked it Lanie!

      Reply

  66. Eliza


    This recipe was great! Super easy and not something I would have guessed I was capable of making! My only thought is that the number served seemed a bit on the low side. We went for about 4 pounds of pork shoulder, and fed 5 ravenous teens, with multiple meals of left overs (not at all a bad thing, just made more than we realized).

    Reply

  67. Pragya


    So I followed the recipe exactly but the pork came out really bland! I added more spices after. It was also really watery in the instant pot after cooking. Any ideas on what may have happened? It looks so good and I usually have good luck with cooking!

    Reply

    1. Erin

      Hi! So there is a lot of liquid after the cooking process, but that should be ok. You need enough liquid in the pot to be sure that it comes to pressure. Definitely be sure to season the carnitas well before popping them under the broiler. I like to give them a good sprinkle of salt. Hope that helps!

      Reply

  68. Kirsten


    I’ve been getting Smithfield premarinated meat that’s pretty good, but wanted to try a recipe. SO glad I found this one!!! Amazing, absolutely delicious…and the pickled onions OMGAAAHH!!! I will be making the onions constantly

    Reply

  69. Kathi


    Made this for my family and everyone loved it! You’re right – the pickled onions made it! I followed the recipe to a T and it was perfect. I wouldn’t change a thing.

    Reply

    1. Erin

      I’m so happy to hear that you enjoyed it Kathi!

      Reply

  70. Jessica


    Made this recipe last night. Although you cannot beat the flavor of true deep fried Carnitas. For being made in an instapot these were the bomb! My husband put the meat in a salad. I made burritos. And today, I used the left overs in a chile verde casserole. So delicious! Thanks for sharing!

    Reply

    1. Erin

      I’m so glad you liked it Jessica!

      Reply

  71. Stephanie B


    I love carnitas so much, I also love our favorite wedding present, the Instant Pot! This is a great recipe, and I have used it at least four times! My husband insists on me using oranges in making carnitas , but the limes also add flavor. I half the recipe for us, cooking for two. I add some thin sliced radishes to top with the pickled onions, and it’s a hit! I typically make this about once every other month, as the meat leaves us with dinner or lunch the next day, or so. Also our house smells amazing while it’s cooking! Thank you! A staple recipe in our little home!

    Reply

  72. Cyndy


    So easy to make and oh soooo good!! I love how the carnitas just fall apart and the citrus flavors enhanced by the skins in the pot during cooking added so much flavor. And the onion pickles were great as well and also so easy to make. They added color as well as a little zest to the carnitas.
    Both are definitely keepers!!!
    Thanks so much! Cyndy

    Reply

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