Instant Pot Carnitas: Proper Crispy Mexican Pork

Ditching the Lard: Achieving Authentic Carnitas Flavour Quickly

Can we just take a moment to talk about the aroma? The scent of sweet citrus and rich, slow cooked pork filling your kitchen is truly one of the greatest pleasures of home cooking. Before you even taste a single bite, that promise of juicy, deeply savory meat gets your stomach rumbling.

And today, we are making the undisputed champion of easy, flavour packed comfort food: Instant Pot Carnitas .

Traditional carnitas require hours and hours of simmering pork in vats of lard until it’s meltingly tender, which is gorgeous but completely impractical for a Tuesday night. That is where our favourite kitchen gadget comes in, slicing the cooking time down dramatically without sacrificing any of that glorious, authentic flavour.

This Instant Pot Carnitas recipe is truly a lifesaver, delivering maximum payoff for minimum effort, making it the perfect weeknight meal.

I've tested this method a ridiculous number of times I even tried substituting cola for the orange juice once, don't ask and I’ve finally landed on the perfect ratio and technique. Get ready to swap your delivery menu for this simple yet spectacular homemade dish.

Let’s get these amazing Instant Pot Carnitas cooking!

The Science of Succulence: Why Pressure Cooking Transforms Pork

The secret to perfectly tender meat isn't magic; it's physics. When we make traditional carnitas, we rely on low, slow heat to gently break down the tough connective tissue, primarily collagen, in the pork shoulder. Using the Instant Pot, we achieve the exact same effect, but under high pressure.

Defining Carnitas: More Than Just Pulled Pork

If you think carnitas is just Mexican pulled pork, think again. True carnitas means “little meats,” and the critical difference is texture. Pulled pork is moist and soft throughout, usually drenched in sauce; genuine carnitas is profoundly tender on the inside, but the edges must be dark, crunchy, and caramelized.

It’s that dual texture soft and crispy that makes truly authentic Instant Pot Carnitas so addictive.

Why We Use the Instant Pot (The Culinary Cheat Code)

The Instant Pot is basically a time machine for tough cuts of meat. By sealing the liquid and generating super heated steam, the pressure cooker raises the boiling point of water. This dramatically accelerates the conversion of collagen into gelatin, achieving fork tender results in about an hour, instead of four or five. If you are struggling to get weeknight meals on the table fast, learning how to master Instant Pot Carnitas is a game changer, right up there with learning to make something fast like Crock Pot Chicken Fajitas: Effortless Set and Forget Weeknight Meal .

Overview of the Process: Pressure Cook, Shred, Crisp

Our approach to making the best Instant Pot Carnitas relies on three simple phases. First, we infuse the pork chunks with aromatics under pressure until they are buttery soft. Second, we shred the meat and moisten it with the reduced braising liquid.

Finally, and this is the non-negotiable step, we blast it under the broiler until those beautiful, crispy edges form.

Collagen Breakdown and Moisture Retention Under Pressure

Pork shoulder is loaded with collagen, which is why it's inexpensive but needs time. When cooking the pork at high pressure, the moisture is sealed in, preventing the meat from drying out while the connective tissue melts.

This means your Instant Pot Carnitas will be incredibly juicy, moist, and ready to shred with barely a touch. It’s a flawless cooking environment.

The Importance of Fat Render During the Initial Sauté

I know it’s tempting to skip the searing step, but don't. That quick sauté before pressure cooking is where the magic starts. It locks in flavour and begins the rendering process of the fat.

The pork fat that renders during this stage and the subsequent pressure cook is the absolute secret weapon for the final step.

Achieving the Crucial Crispy Edge (The Maillard Reaction)

Once the pork is cooked, we’ve handled the tenderness, but now we need the crunch. Spreading the shredded Instant Pot Carnitas on a baking sheet and drizzling it with that reserved rendered fat before broiling is essential.

The high, dry heat of the broiler causes the Maillard reaction that incredible chemical process that creates rich, savoury, browned flavour compounds. If your Instant Pot Carnitas aren't crispy, they're not carnitas; they are just delicious pulled pork.

Essential Building Blocks: Ingredients for Tender Instant Pot Carnitas

Making great carnitas requires high-quality ingredients, but the beauty of this recipe is how affordable it is. We are transforming simple, economical ingredients into something extraordinary. This list is tight, focusing only on what builds the best flavour base for the slow cooked pork.

Choosing the Perfect Cut of Pork Shoulder (Pork Butt)

You need a cut with plenty of marbling and connective tissue. Pork shoulder, also known as Boston butt, is ideal. That fat is flavour, folks!

Chef’s Note: Never use lean pork loin for this recipe. It won’t have the fat needed to render, meaning your Instant Pot Carnitas will turn out dry, and you'll miss the richness required for the perfect crisping.

Key Aromatics and Citrus Components

Orange and lime juice are non-negotiable here. The acid cuts through the richness of the pork, while the orange adds a necessary sweetness that caramelises beautifully under the broiler.

Don't skip the dried oregano either; use the Mexican variety if you can find it, as it has a distinct flavour that works perfectly with this dish.

Liquid Options and Flavour Boosters

We need enough liquid to ensure the Instant Pot comes up to pressure, but not so much that we water down the flavour. Chicken stock is my preference, as it adds depth that water simply can't match. We also rely heavily on the rendered pork fat. When you remove the pork from the pot, save that liquid gold!

It's better than any jarred lard for crisping your Instant Pot Carnitas.

Necessary Kitchen Tools and Prep Work

You definitely need an Instant Pot (or a Ninja Foodi works just as well). Cutting the pork into 2 inch chunks before seasoning is key for maximizing surface area for flavour absorption and ensuring even cooking. Do this prep work ahead of time if you can. It makes the actual cooking process much faster.

The Method: How to Make Meltingly Tender Carnitas

This is where we combine speed, pressure, and high heat to achieve perfection. Follow these steps precisely to ensure your Instant Pot Carnitas are fork tender every single time.

Seasoning and Searing the Pork (Building the Base Flavour)

Season the pork liberally; we’re using a lot of meat, so don't be shy with the salt and spices. Once seasoned, using the Sauté function is absolutely vital. I once skipped the searing step because I was rushing, and the resulting carnitas tasted flat.

Lesson learned: The brown crust built during searing provides a deep, complex, nutty flavour profile that can't be replicated by pressure alone. Sear until all sides are golden brown before moving on.

Pressure Cooking Timeline and Natural Release

After scraping up the fond and adding the liquids, secure the lid. We cook this quantity of pork for 45 minutes on High Pressure. When the time is up, you must let the pressure release naturally (NPR) for 15 minutes before performing a quick release (QR).

This 15 minute NPR is crucial because it allows the muscle fibres to relax gradually, resulting in an even more tender final product. Rushing this step will give you tougher, drier carnitas.

Shredding the Pork and Reducing the Braising Liquid

Once the pork is tender, transfer it to a separate bowl. Don’t discard the liquid in the pot! That liquid is concentrated pork, citrus, and spice essence. Strain it, let it sit for a minute, and skim off that gorgeous rendered fat floating on top.

Drizzle just enough of the strained liquid back over the shredded pork about half a cup to keep it moist. The rest of the liquid and the fat are saved for crisping.

The Final Step: Broiling for Maximum Crispness

This is where we leave "pulled pork" territory and enter the crispy world of authentic carnitas. Preheat your broiler to high. Spread the moist, shredded Instant Pot Carnitas in a single layer on a foil lined baking sheet.

Drizzle 2 3 tablespoons of the reserved, pure pork fat (the skimmed fat, remember?) over the top. Broil for about 4– 5 minutes, turning once, until you see those gorgeous, dark brown edges. Watch it like a hawk, though, because high heat can turn perfect into burnt in seconds.

Troubleshooting & Expert Advice for Perfect Results

Even with the simplicity of the Instant Pot, a couple of common pitfalls can derail your carnitas dreams. Avoid these easy mistakes, and you will nail this recipe every time.

Mistake 1: Not Searing the Pork Properly

If your finished Instant Pot Carnitas taste watery or lack depth, the likely culprit is skipping or rushing the sear. Searing isn't just about color; it's about flavour. If you only have time to sear half the meat, sear half the meat!

But definitely try to build that brown crust before you pressure cook.

Mistake 2: Skipping the Broiler Stage

I know some people try to crisp the pork using the Sauté function after shredding. While that works in a pinch, it often steams the bottom layers of pork, resulting in a less uniform texture. Broiling provides rapid, direct heat from above, crisping the top layer quickly before the interior moisture can escape.

If you want truly exceptional Instant Pot Carnitas , the broiler is your best friend.

Adjusting Cooking Time for Different Pork Sizes

I call for cutting the pork into 2 inch chunks, which ensures the 45 minute cook time works perfectly. If you try to cook the pork shoulder whole (4 lbs), you must increase the high pressure cook time to 60– 70 minutes to ensure full tenderness.

Cutting it into chunks really is the most efficient way to achieve perfectly tender Instant Pot Carnitas quickly.

Maximizing Your Batch: Storage, Reheating, and Freezing Guide

One of the best things about making Instant Pot Carnitas is that they produce fantastic leftovers. This recipe scales easily, making it perfect for meal prep or a crowd.

How to Safely Store Cooked Carnitas in the Fridge

Once fully cooled, store the cooked, shredded, and crisped carnitas in an airtight container in the fridge. They will keep beautifully for 3 to 4 days. If possible, keep any excess reserved braising liquid separate, and add a little when reheating to restore moisture.

Best Practices for Freezing Large Quantities of Pork

You can absolutely freeze large batches of cooked pork. The key is to freeze the shredded pork before the final crisping stage. Moisten the shredded pork with a couple of tablespoons of the reserved braising liquid, place it in freezer bags, press flat (this saves space!), and freeze for up to 3 months.

To serve, thaw overnight, then proceed straight to the crisping step (Step 11).

Reheating Carnitas While Retaining Crispness

If you want to reheat your leftover Instant Pot Carnitas and still achieve a crunchy texture, do not microwave them. Instead, spread the pork thinly on a baking sheet and pop it under the broiler for 3– 4 minutes until hot and re-crisped.

If they seem dry, toss them with a tiny bit of neutral oil or the reserved fat before broiling. This is the only way to retain that beautiful signature texture.

What to Serve with Your Crispy Mexican Pork

Seriously, what doesn't go well with crispy pork? I love serving my Instant Pot Carnitas with traditional toppings, but feel free to get creative. They are phenomenal layered into a crunchy salad or even spooned over a bowl of thick comfort food, though perhaps not something too contrasting like Potato Soup: Silken Spud Leek Recipe (Easy Comfort Food) .

For a classic experience, serve these delicious little meats on warm corn tortillas with plenty of fresh cilantro and finely diced white onion. A side of creamy refried beans and Mexican rice finishes the plate nicely. Don't forget the hot sauce, naturally!

This versatile and incredibly delicious Instant Pot Carnitas recipe is guaranteed to become a permanent fixture in your weekly rotation. Enjoy!