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Instant pot carnitas

Buttery tender with crispy bits throughout this instant pot carnitas recipe makes the perfect dish for meal prep--rice bowls, tacos, or burritos, you can enjoy carnitas in endless ways.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 lb Pork shoulder chopped into pieces
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Chipotle chili powder
  • 1/2 tsp Cumin
  • 2 Bay leaf
  • 1 tsp Kosher salt
  • 1 tbsp Olive oil
  • 1 cup chicken broth
  • splash of mojo marinade optional
  • 1/2 Green bell pepper chopped
  • 2 Chipotle peppers in adobo
  • 4 Garlic cloves minced
  • 1 small white onion chopped
  • 1 tbsp Sofrito
  • 1/2 Lime juiced
  • 1 orange juiced


  • Clean pork shoulder and chop into manageable chunks so that it will cook faster in the instant pot
  • Pat pork pieces dry with a piece of paper towel then mix spices together to create a blend then generously season the pork well drizzling with olive oil so that the seasoning sticks
  • Set instant pot to saute and allow it to heat up, once hot drizzle olive oil and sear pork pieces until browned on each side, about 2 minutes
  • Once the pork is brown all over, add chicken broth, onion, chipotle pepper, garlic, sofrito, juice from an orange, lime juice, mojo marinade, and bay leaf to the instant pot. Give everything a good stir being sure to scrape the brown bits from the bottom of the instant pot and cover with the lid, set to manual high pressure for 30 minutes
  • Allow the pressure cooker to naturally release and then remove pork pieces and shred with two forks
  • Set the instant pot back to saute and allow all the juices to simmer for 10 minutes and intensify in flavor
  • Pour all the juices over the shredded carnitas (about a cup) on a sheet pan lined with foil and broil on high for a couple of minutes until a few of the top pieces become crispy