Instant Pot Carnitas for Tacos with Crispy Edges

Learn how to make juicy, flavorful Instant Pot Carnitas — a fast, weeknight-friendly version of classic pulled pork that yields tender meat and plenty of leftovers. This method uses a simple spice rub, searing for added flavor, and pressure cooking to get the pork fall-apart tender in about 90 minutes of cook time.

Carnitas are perfect for feeding a family, meal prep, or building a gathering of tacos, bowls, or sandwiches. This Instant Pot version keeps hands-on time low while delivering the savory, tender pork you expect from slow-cooked carnitas.

What cut of meat should I use?

This recipe calls for a 2.5–3 lb boneless pork shoulder roast (also called pork butt). Pork shoulder is ideal because it contains the right amount of fat and connective tissue to render and become tender during pressure cooking.

Note on size: If your roast is smaller than 2.5 lb, reduce the cook time slightly. For larger roasts, increase the cook time to ensure the meat becomes tender enough to shred easily.

How to Make Instant Pot Carnitas

Step 1: Make the Spice Rub

A flavorful dry rub is the foundation of these carnitas. Combine the following spices and rub them all over the pork shoulder:

• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt (don’t skimp — salt brings out the flavor)

Step 2: Sear the Pork

Searing creates great flavor and gives you those caramelized edges that make carnitas special. Set the Instant Pot to the sauté function, add about 3 tablespoons of oil, and brown the pork shoulder for 2–3 minutes on each side until all sides are nicely browned. For a 3 lb roast, make sure you use enough oil and space to brown the meat evenly.

Step 3: Pressure Cook

After searing, turn off the sauté setting. Add one 4 oz can (or 1–4 oz. to taste) of green chiles and 2 tablespoons of water to the pot, pour the chiles over the pork, and cover. Seal the pressure valve, set the Instant Pot to high pressure, and cook for 90 minutes. It may take 10–15 minutes for the pressure to build. When the cook time ends, perform a quick release by venting the pressure valve carefully.

How long to cook Instant Pot carnitas

Set 90 minutes at high pressure for a 2.5–3 lb pork shoulder. Adjust time up or down for significantly larger or smaller cuts.

Step 4: Shred and Finish

When the pressure is released, remove the lid and discard any large pockets of excess fat. The pork should shred easily with two forks. Keep the cooking liquid—it’s full of flavor and helps keep the meat moist. After shredding, squeeze the juice of 1/2 a lime over the pork and toss to combine.

Serving Suggestions

Instant Pot carnitas are versatile. Here are a few popular ways to serve them:

• Tacos — warm tortillas topped with carnitas, onion, cilantro, and a squeeze of lime.
• Burrito or bowl — serve with rice, beans, fajita-style vegetables, and salsa for a complete meal-prep option.
• BBQ-style sandwiches — mix shredded pork with your favorite barbecue sauce and pile on a bun.
• Loaded nachos — top tortilla chips with carnitas, cheese, jalapeños, and pico de gallo.

Leftover Ideas

Leftover carnitas are delicious the next day and can be repurposed in many ways:

• Add to chili for a richer, meatier flavor.
• Stir into mac and cheese for a smoky, savory boost.
• Top breakfast skillets with shredded pork, potatoes, and eggs.
• Use as a filling for quesadillas, enchiladas, or stuffed peppers.

Can you freeze carnitas?

Yes. Cool the carnitas completely, place them in a freezer-safe bag or container, remove as much air as possible, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently in a skillet or microwave, adding a splash of water if needed to keep the meat moist.

Ingredients

Spice Rub

• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 teaspoons salt

Carnitas

• 2.5–3 lb boneless pork shoulder roast
• 3 tablespoons olive oil
• 1 (4 oz) can green chiles (adjust to taste)
• 2 tablespoons water
• 1/2 lime, juiced

Instructions

1. Place the pork shoulder on a large plate or cutting board.
2. Combine the spice rub ingredients in a bowl. Rub the mixture all over the pork, massaging it in so the roast is well coated.
3. Set the Instant Pot to sauté and add the olive oil. When hot, sear the pork for 2–3 minutes per side until browned on all sides.
4. Turn off sauté. Pour the green chiles and water over the pork. Close the lid and seal the pressure valve.
5. Set the Instant Pot to high pressure for 90 minutes. Allow time for the pot to come to pressure; the countdown will begin after pressure is reached.
6. When the timer finishes, carefully quick-release the pressure by venting the valve. Remove the lid and discard any large fatty pieces.
7. Shred the pork with two forks. If the meat is still tough, return to pressure for additional time. Squeeze lime juice over the shredded pork and mix.
8. Serve immediately, or spread the shredded pork on a baking sheet and broil briefly to crisp the edges.

Tips & Notes

• Use the homemade dry rub in the listed amounts or substitute your favorite pork rub.
• If the Instant Pot shows a burn notice, add an extra tablespoon or two of liquid and deglaze the bottom before restarting.
• Keeping some of the cooking liquid with the shredded pork adds flavor and keeps the meat moist. If you remove too much liquid, season again to taste.

Nutrition (approximate per serving)

Calories: 373 kcal • Carbohydrates: 4 g • Protein: 23 g • Fat: 30 g • Fiber: 1 g • Sugar: 2 g

Enjoy these Instant Pot carnitas as an easy, crowd-pleasing main. They adapt well to many preparations — tacos, bowls, sandwiches, and more — making them a great choice for meal planning and entertaining.