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Instant Pot Pork Carnitas

These Instant Pot pork carnitas are one of my favorite things to meal prep for the week. It is such and easy protein to make, but it is packed with flavor!
Course Main Course
Cuisine Latin
Keyword gluten free, instant pot, low carb, paleo, whole30
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Natural Release Time 30 minutes
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 184kcal
Author Sara


  • 4 lb Pork Shoulder (pork butt)
  • 1 White Onion diced
  • 4-6 cloves Garlic minced
  • 1 Jalapeno sliced
  • 3/4 cup Orange Juice about 2 oranges
  • 1/4 cup Lime Juice about 3-4 limes
  • 3 tsp Salt
  • 1.5 Tbls Mexican Oregano
  • 2 tsp Cumin
  • 1 tsp Dried Coriander
  • 1 Bay Leaf


  • Rub the pork with the seasonings and place in the bottom of the Instant Pot
    Add the remaining ingredients into the Instant Pot, close the lid and move steam valve to 'seal'
    Set to high pressure for 90 minutes
    When timer goes off, turn pot off and let it naturually release steam (takes about 30 minutes)
    Remove pork from the pot and shred it with two forks
  • To caramelize and crisp up the shredded pork, heat a cast iron skillet over medium/high heat with some avocado oil
    Add a layer of pork and some of the juices from the pot. Leave it alone for 3-5 minutes (be carefeul not to burn) and then flip and crisp up the other side
    Do this in batches to ensure even browning of the meat


For the slow cooker, add all of the ingredients to the slow cooker and set on low for 10 hours or high for 6 hours. See step two in recipe card for instructions on how to crisp the pork 
To make it even faster in the Instant Pot, you can cube the pork and cook for 30 minutes with same natural release


Calories: 184kcal | Carbohydrates: 5g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 784mg | Potassium: 459mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 2mg