Pork Carnitas

Carnitas are a Mexican specialty of seasoned pulled pork, traditionally fried in lard, with a mixture of juicy and crispy browned parts. Carnitas are great in sandwiches, tacos, enchiladas, burritos, tacos, or served as the meat in a bowl. They also go great with things like lime juice, red onion, salsa verde, fresh salsa, cilantro lime rice, corn tortillas, and any of your other favorite toppings.

This recipe for pork carnitas is definitely not fried in lard, but quickly cooked to perfection in the Instant Pot or slow cooker with delicious spices. So although these may not be your traditional carnitas, they are full of flavor and delicious. If you want crispy carnitas, you can throw them in the oven broiler for a few minutes to get that perfect texture. This is an optional step.

Recipe Ingredient Notes

To make pork carnitas, you will need the following ingredients:

• Boneless pork shoulder, or pork butt roast
• Enchilada sauce (slow cooker version only)
• Salsa (slow cooker version only)
• Salt
• Pepper
• Cumin
• Chili Powder
• Paprika
• Olive oil
• Orange juice (Instant Pot version only)
• Lime juice (slow cooker version only)
• Onion
• Garlic

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Instant Pot
• Slow Cooker
• 2 Mixing Bowls
• Cutting Board
• Chef Knife
• Spoon (Slotted)

How to Make Pork Carnitas

Instant Pot Instructions

1. Cut pork into 2″ cubes and place in a large bowl.
2. In a small bowl, combine salt, pepper, cumin, chili powder, and paprika. Toss pork with olive oil, then sprinkle spice mixture overtop and toss again.
3. Place pork in the instant pot, then add orange juice, onion, and garlic.
4. Place lid on instant pot and move vent to SEALING.
5. Cook on MANUAL on HIGH PRESSURE for about 60 minutes until the pork is cooked all the way through.
6. QUICK RELEASE pressure, then remove pork from the Instant Pot with a slotted spoon and shred.

Slow Cooker Instructions

1. Place roast in slow cooker sprayed with nonstick cooking spray.
2. Combine remaining ingredients in a bowl and pour over the roast.
3. Cook on LOW for 8-10 hours or HIGH for 5-6 hours (I would recommend the low setting). Remove roast from slow cooker when finished cooking and shred using two forks (it should fall apart pretty easily).
4. Cover a large baking sheet (15x10x1″) with foil and spread the shredded meat on top of it. Pour some of the liquid from the slow cooker over the meat (I used about 1 ½ cups – use as much or as little as you like).
5. Broil meat for about 5 minutes, until it starts to caramelize around the edges (I flipped my meat once during this time).

Recipe Notes

To make these taste more like traditional carnitas, we would recommend broiling them for a crispier texture. Cover a large baking sheet (15x10x1″) with foil and spread the shredded meat on top of it. Pour some of the liquid from the Instant Pot over the meat (I used about 1 1/2 cups – use as much or as little as you like). Broil meat for about 5 minutes, until it starts to caramelize around the edges (you may need to flip once during this time).

Freezer Meal Modification

Place roast, salt, pepper, cumin, chili powder, paprika, olive oil, orange juice, onion and garlic into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.

When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so it falls apart easily. Follow the rest of the instructions as written.

Serving Suggestions

Our favorite way to serve pork carnitas is in the form of tacos. Spoon some meat onto your favorite quesadilla and top with traditional taco condiments. Our favorite taco toppings include the following: green peppers, red peppers, sliced tomatoes, shredded cheddar cheese, avocado, onion, lime juice, or sour cream.

We recommend serving this recipe with our  Mexican Street Corn Salad, Instant Pot Cilantro Lime Rice, and Slow Cooker Refried Beans. You can find more Mexican-inspired recipes here. 

Enjoy More Delicious Pork Main Dishes

Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.

• Green Chile Pork Tacos
• Instant Pot BBQ Country Ribs
• Instant Pot Bone-In Ribs
• Instant Pot Country-Style Pork Ribs
• Instant Pot Cranberry Pork Chops
• Instant Pot Easy Sweet Pork
• Instant Pot Egg Roll Bowls
• Instant Pot Honey Chipotle Pork Tacos
• Instant Pot Honey Glazed Ham
• Instant Pot Pepperoncini Pork Roast
• Instant Pot Pork Chile Verde
• Instant Pot Pork Tips and Gravy
• Maple and Brown Sugar Pork Tenderloin
• Pork Carnitas

Pork Carnitas Recipe

5 from 12 votes

Learn how to make our tried-and-true pork carnitas recipe in the Instant Pot or slow cooker for an easy and delicious weeknight meal. 

ServingServing: 8 servings

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

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Ingredients

• ▢ 3 pounds boneless pork shoulder, (or pork butt roast)
• ▢ 15 ounces enchilada sauce, slow cooker version only
• ▢ 1 cup salsa, slow cooker version only
• ▢ 2 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon paprika
• ▢ 1 Tablespoon olive oil
• ▢ 1 cup orange juice, Instant Pot version only
• ▢ 2 Tablespoon lime juice, slow cooker version only
• ▢ 1 small onion, quartered
• ▢ 2 cloves garlic, minced

Equipment

• Instant Pot
• Slow Cooker
• 2 Mixing Bowl
• Cutting Board
• Chef Knife
• Spoon (Slotted)

Instructions

Instant Pot Instructions

1. Cut pork into 2" cubes and place in a large bowl.
2. In a small bowl, combine salt, pepper, cumin, chili powder, and paprika. Toss pork with olive oil, then sprinkle spice mixture overtop and toss again.
3. Place pork in the instant pot, then add orange juice, onion, and garlic.
4. Place lid on instant pot and move vent to SEALING.
5. Cook on MANUAL on HIGH PRESSURE for about 60 minutes until the pork is cooked all the way through.
6. QUICK RELEASE pressure, then remove pork from the Instant Pot with a slotted spoon and shred.

Slow Cooker Instructions

1. Place roast in slow cooker sprayed with nonstick cooking spray.
2. Combine remaining ingredients in a bowl and pour over the roast.
3. Cook on LOW for 8-10 hours or HIGH for 5-6 hours (I would recommend the low setting). Remove roast from slow cooker when finished cooking and shred using two forks (it should fall apart pretty easily).
4. Cover a large baking sheet (15x10x1") with foil and spread the shredded meat on top of it. Pour some of the liquid from the slow cooker over the meat (I used about 1 ½ cups – use as much or as little as you like).
5. Broil meat for about 5 minutes, until it starts to caramelize around the edges (I flipped my meat once during this time).

Notes

To make this a freezer meal, place roast, salt, pepper, cumin, chili powder, paprika, olive oil, orange juice, onion and garlic into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.

When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Recipe slightly adapted from All Recipes.

Nutrition

Calories: 189 kcal · Carbohydrates: 5 g · Protein: 21 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 70 mg · Sodium: 664 mg · Potassium: 441 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 119 IU · Vitamin C: 18 mg · Calcium: 25 mg · Iron: 2 mg

Video

Cuisine: Mexican

Cost: $14

Author: Steph Loaiza

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.