Instant Pot Carnitas Pork Tacos

This easy Instant Pot carnitas recipe transforms just five affordable ingredients into the juiciest pork with crisp, golden edges. Thanks to the magic of pressure cooking, you get deep flavor in a fraction of the usual time, and almost no babysitting at the stove. These savory shreds are perfect tucked into tortillas or piled over rice and beans—it is one of those satisfying meals that tastes like you spent all day cooking but takes under an hour.

I made this for a group of friends on a busy Sunday—everyone was amazed that something so crisp and delicious came out of the Instant Pot. It is now a regular request for game days and taco nights at our house.

Ingredients

• Boneless pork roast: look for pork shoulder or pork butt with a little marbling for maximum tenderness and flavor
• Vegetable oil: helps create a golden crust when searing the pork and prevents sticking
• Salsa verde: any green salsa that is tangy and slightly spicy adds brightness store brands work well just avoid thick avocado-based versions
• Mojo marinade: bright citrusy marinade brings bold flavor the Badia brand is reliably good if not making homemade
• Fresh garlic: gives incredible depth and aroma to the finished carnitas use plump firm cloves for best results

Step-by-Step Instructions

Sear the Pork:

Pat pork dry and cut into a few large chunks for even cooking. Heat oil in the Instant Pot on sauté mode until shimmering. Working in batches if needed brown pork pieces deeply on all sides for about 3 to 4 minutes per side without moving them much. Searing builds rich flavor and color for your carnitas. Remove seared pork and set aside.

Pressure Cook with Salsa and Marinade:

Return all browned pork to the Instant Pot. Pour salsa verde and mojo marinade evenly over the meat. Use a wooden spoon to stir gently and coat each piece. Seal the lid and select manual pressure for one hour. The pork will turn ultra tender as it cooks.

Shred the Pork:

When cooking finishes do a quick release steam carefully. Transfer pork to a large cutting board and shred with two forks. Pour the remaining juices into a bowl and discard extra fatty bits. The juices are packed with flavor and will keep the meat moist.

Sauté Pork with Garlic:

Press sauté on the Instant Pot or use a large skillet and add a bit more oil. Cook chopped garlic until fragrant but not brown about one minute. Add shredded pork back to the pot along with a ladle of cooking juices. Stir to coat so every bit soaks up the garlicky flavor base.

Crisp the Carnitas:

Spread the pork evenly across the bottom of the skillet or pot. Let it cook undisturbed on medium-high heat three to five minutes until sizzling and golden at the edges. Resist the urge to stir so a true crisp crust forms. Serve warm in tortillas or preferred way.

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Mojo marinade is my favorite secret in this recipe—it brings that citrus tang that sets these apart from any carnitas I have had at restaurants. My family still talks about the first time we ate these straight out of the skillet with nothing but lime wedges and a side of rice.

Storage Tips

Store cooked and cooled carnitas in an airtight container in the fridge for up to four days. For freezing spread portions on a baking sheet to cool quickly before moving to bags. Reheat in a skillet to bring back the crispiness or microwave gently for quick meals.

Ingredient Substitutions

If you cannot find pork shoulder substitute with boneless pork loin for a leaner cut though the result will be a bit less juicy. No mojo marinade available Mix equal parts orange juice and lime juice with a pinch of cumin oregano and garlic. If short on time garlic powder can step in for fresh garlic.

Serving Suggestions

Carnitas taste great in soft corn tortillas topped with chopped cilantro and onion with plenty of lime. Make burrito bowls with Mexican rice black beans and avocado or toss into salads or over nachos. Sometimes I even use leftovers for a savory omelet filling or on slider buns with slaw.

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Cultural Context

Carnitas originated in the Mexican state of Michoacán where pork is slow-cooked until meltingly tender and then crisped. The Instant Pot version delivers many of the same textures and flavors in a shorter time with the same celebratory feeling. They are a centerpiece for gatherings and festive meals all over Mexico and the US.

Commonly Asked Questions

→ What type of pork works best?

Boneless pork shoulder or pork butt both offer rich flavor and enough fat for tender, juicy results.

→ How do I achieve crispy carnitas?

After shredding, simply pan-fry the pork in a skillet or broil on a baking sheet until edges are golden and crisp.

→ Can I add extra spices?

Yes! Add jalapeño, chopped onion, or spicy salsa for a flavor boost, or finish with fresh herbs and lime juice.

→ What are the best serving options?

Wrap in tortillas for tacos, layer in bowls with rice and beans, or pile onto salads and sandwiches.

→ Is this freezer-friendly?

Absolutely. Cool fully, store in airtight containers, and reheat with a splash of reserved juices for best texture.