Pork Carnitas Tacos Instant Pot Recipe

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There’s nothing better than a hot meal on a cold evening, but who has time to prep something like pork carnitas during the week? You! Because you have an Instant Pot!

Pork Carnitas Tacos Recipe:


  • 1 1/2 cups fresh orange juice
  • 1 cup onion thinly sliced
  • 5 teaspoons chipotle chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 6 garlic cloves minced
  • 3 pounds pork shoulder boneless, Boston butt, trimmed and cut into 2-inch pieces
  • 14 Corn tortillas 6-inches
  • 2 1/2 cups tomato chopped
  • 1/2 cup Cilantro leaves
  • Lime wedges optional
  1. Combine orange juice, onion, chipotle chili powder, cumin, salt, and garlic in a 6-quart Instant Pot. Add pork, tossing to coat.
  2. Close and lock the lid of the Instant Pot. Turn the steam release handle to Sealing position. Press Manual; select High Pressure, and use [-] or [+] to choose 29 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
  3. Remove pork from cooker with a slotted spoon; shred with 2 forks to measure 4 3/4 cups meat. Remove and discard any chunks of fat.
  4. Spread pork in a single layer on a jelly-roll pan or broiler pan lined with foil.
  5. Skim fat from cooking liquid in cooker; discard fat. With lid off, press Sauté, and use Adjust to select “More” mode. When cooking liquid comes to a boil, turn cooker off.
  6. Press Sauté, and use Adjust to select “Normal” mode. Simmer, uncovered, 5 minutes or until slightly thick, stirring frequently.
  7. Preheat broiler. Drizzle pork with 1/4 cup cooking liquid. Discard remaining cooking liquid, or set aside for serving, if desired. Broil pork 3 to 5 minutes or until pork is browned and edges are crispy, turning pork occasionally.
  8. Heat tortillas in microwave according to package directions. Spoon 1/3 cup shredded pork mixture onto each tortilla. Top each with about 3 tablespoons tomato and about 1 1/2 teaspoons cilantro. Serve with lime wedges, if desired.