Name: Pressure Cooker Pork Carnitas {Crispy Mexican Pulled Pork}
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 5 lbs/2.27 kg Pork Shoulder/Butt (bone and skin removed/cut into pieces); 4 large Oranges; 1 Lime; 1 large Yellow/Brown Onion (chopped); 10 cloves Fresh Garlic (minced); 1 large Jalapeño Pepper (stems/seeds removed/chopped); 2 Cinnamon Sticks; 2 Bay Leaves; 1-2 TBL Extra Virgin Olive Oil; 2 TBL Kosher Salt ((or 1.5 tsp Sea Salt)); 1 TBL Ground Cumin; 2 tsp Dried Oregano; 1/4 tsp Freshly Ground Black Pepper; Limes; Homemade Pico de Gallo; Fresh Cilantro Leaves; Avocados

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These Instant Pot Pressure Cooker Pork Carnitas {Crispy Mexican Pulled Pork} are crispy, yet deliciously moist and full of deep and complex flavors.

Instant Pot Cooker Carnitas Mexican Pulled Pork

There are very few things in life that are more delicious than Pork Carnitas {Mexican Pulled Pork}.

My Instant Pot Pork Carniatas are one of those recipes that are so incredible, you almost cannot believe that you are so lucky to get yet another bite! I do a few things differently for my Pork Carnitas recipes. I’m really picky with my Mexican food. These Pressure Cooker Pork Carnitas {Mexican Pulled Pork} are definitely one of my favorite meals. The flavors are complex and deep and my recipe is easy to make.

Cast of Ingredients for Pressure Cooker Pork Carnitas {Mexican Pulled Pork}

My recipe has developed over the years and to me this is the perfect Carnitas recipe. Using the Instant Pot, Ninja Foodi or Pressure Cooker, they are quicker and just as fabulous. It only takes 40 minutes to cook a Pork Shoulder in the Pressure Cooker!

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Ingredients to Instant Pot Carnitas

Pork Shoulder – butt or picnic
Oranges and Lemons
Cumin and Cinnamon
Oregano – Yeah, I know it is not normally used in Carnitas, but, my husband (Latino ancestors, remember), had me add o to my Jewish Chicken Soup and oh my gosh, it was goooooood.
Garlic, Salt and Pepper

Season the Chunks of Meat

Another trick and which adds an extra layer of flavor, is after removing the bone, cut the Pork Shoulder into big chunks and place them into a Medium Mixing Bowl and massage the spice really well into the meat.

Not only will it cook faster, but there will be more surface spots to absorb all the goodness. Don’t forget to save your bone, so you can make a nice Pressure Cooker Stock/Bone Broth.

Tidbit: My dad introduced me to all kinds of food and made me the foodie I am today. The seasonings and spices, layers of complex flavors and interesting cooking techniques, grabbed a hold of me at an early age.

This recipe is fantastic cooked on the grill, but equally as good cooked under pressure. I do love to grill and if you do, please check out my Grilled Steak or Tri-Tip.

Squeeze Orange Juice into Cooking Pot

Another fantastic pulled pork recipe to make in your pressure cooker is my Pressure Cooker Chinese BBQ Char Siu Pulled Pork, My Southern Style Carolina Pulled Pork recipe is found in my cookbook called This Old Gal’s Pressure Cooker Cookbook. The rub I use for it can be found here – Carolina All Purpose Barbecue Rub.

Pro Tip: If your pork shoulder has skin on it, place the skin in the Air Fryer for a few minutes and crisp it up to make crackling skin. Some people love the fried skin (pork rinds)

Why Render the Fat Cap?

Flavor baby, flavor. This step can be skipped and if you have prepped this for a freezer meal, don’t worry about it and just toss all the ingredients into the pot.

The fat cap of the pork shoulder adds an additional layer of flavor to the Instant Pot Carnitas.
Allowing it to melt in the pot and then cooking the pork in the fat, adds another layer of flavor without have to first sear the pork. I then deglaze the pot with orange juice. (See Recipe Instructions below for details.)

When Pork Shoulder is on sale, this is one of the recipes that I do prep and freeze. For more prep and freeze meals, check out my Freezer Recipe Archives.

Pro Tip: Grab a FoodSaver Vacuum Sealing System and prepare several batches of Pressure Cooker Pork Carnitas, so that you are all ready to cook in an instant.

Add the Seasoned Pork, Veggies and Orange Juice

Add in the Seasoned Pork, all the chopped veggies, the Cinnamon Sticks and the Bay Leaves. If you don’t have Fresh Oranges, Orange Juice or Frozen Concentrate Orange Juice is fine. You want to make sure not to add a whole lot of liquid, as the pork will release its own juice and you want the liquid to stay very concentrated and salty.

Another Secret Ingredient

Another of my little tricks which you won’t find in many on-line recipes (remember, I live two hours from Mexico; Tijuana is one of my playgrounds) is the addition of Freshly Squeezed Lime Juice. Just one lime is good. You don’t want to overpower the flavor, plus, upon serving, you can squeeze on some more Fresh Lime Juice.

As always, if you don’t have Fresh Limes, try using this wonderful crystallized miracle . It tastes every bit as good and fresh as Fresh Limes. The Lime that I cut to squeeze, was all dried out, so luckily, I just pulled out my True Lime and sprinkled on a bit. You need to have some True Lime Crystallized Granules in your pantry, really you do!

Remove Meat, Cook Down Sauce and Shred

The cooking time is greatly reduced using a Pressure Cooker. You can literally prep everything, cook and get a meal on the table in under 1.5 hours!

Use a slotted strainer to remove the Pork. I recommend this Bamboo Strainer as it is very efficient.

Why Remove the Pork?

The pork needs to have the liquid strained out, so that it is prepared to crisp.
The liquid will cook down and become a rich broth, which is later added back to the pork, so that as the pork crisps, it remains very juicy, but crisp.

The recipe card will have the exact directions, so please make sure to scroll to the bottom. You will also see my trick for making the pork crisp, yet juicy.

Use Two Forks to Shred the Pork

I have a set of Bear Claw Shredders, but I think I like using two forks. You can see that the excess liquid was drained from the Pork and the Pork is nicely shredded.

We will add back in some juice, after removing some of the fat off the top. The Carnitas will be crispy, but also remain moist and juicy.

You are ready to crisp up the Carnitas and I will show you two different methods. Please, however, do me a favor, don’t use your Broiler/Oven or your Air Fryer. They are both dry cooking environments and your Carnitas will dry out a bit. While they will still taste good, they won’t be as delicious as they can be with the following method(s). Let’s make some super delicious, crispy and JUICY Carnitas!!!

Ways for Crisping Carnitas

Cast Iron Pan Method

Heat a Cast Iron until Very Hot

Get your Cast Iron Skillet very hot. Let it heat up for 10 minutes before adding in the oil. You can see how dry the center looks because of allowing it to really heat up.

Why Use Cast Iron to Crisp?

Cast iron skillets are great for higher heat temperatures. They distribute the heat nicely around the skillet.
With a very high heat, the meat will caramelize and crisp up much quicker. This allows one side of the meat to be crisp, while the top part of the meat will remain nice and juicy. The condensed juice keeps the meat moist during the searing of the meat.

Pro Tip: It is best to just fry up what you will use for your meal. If planning on serving the next day, wait and fry up the carnitas right before serving.

Instant Pot Carnitas are so great for making in advance, because you can have them everything prepared and then fry up what you need.

Look Closely at the Caramelized Pork

Come close. Really. Look at those crispy bits of Pork. I flipped some over in the Skillet, so you could take a close look. You can see the moistness of the Pork too. When you are ready to serve, pour a little more juice over the Pork. I have not done so in this photo, as I like you to see what is cooking in real honest time.

Instant Pot Air Fryer Lid or Mealthy Crisplid Method

Use Crisping Lid to Crisp Up the Carnitas

This is really fantastic, as now you can make Instant Pot Carnitas completely in your Instant Pot, Ninja Foodi or Pressure Cooker.

After draining, simmering the liquid and then removing from the cooking pot, we will use a crisping lid to crisp up the pulled pork.

There are two types of crisping lids to use

They both work the same way, so whichever brand you prefer will work for wonderful Instant Pot Carnitas.

Mealthy CrispLid (buy from Mealthy) / Mealthy CrispLid (buy from Amazon)
Instant Pot Crisping Lid (buy from Instant Pot) / Instant Pot Crisping Lid (buy from Amazon)

I can’t wait for you to try this recipe. It is perfect for Cinco de Mayo parties, as the Carnitas can be made in advance and fried right before serving.

Tips for Pressure Cooker Pork Carnitas.

Don’t forget to make a batch of my super simple Homemade Classic Pico de Gallo as Carnitas as not the same without some Fresh Pico de Gallo
Instead of Sour Cream, choose some Homemade Thick Greek Yogurt, instead.
I like to pile the Carnitas over shredded cabbage for a nice little crunch surprise.

Pressure Cooker Pork Carnitas (Mexican Pulled Pork)

See Recipe Notes for how to heat up tortillas

Garnish with lots of Fresh Cilantro and Lime Wedges. My husband will not eat Cilantro, so I had to put it to the side, so that he would be able to eat dinner. Remember about the trick in my Pressure Cooker Thai Coconut Chicken Recipe? Well, it won’t work here. Therefore, Fresh Cilantro is pushed off to the side. 🙂

Pro Tip: If you want cheese, I recommend crumbling some Cotija. It’s the only cheese, I feel pairs well. Feta has a similar taste to Cotija so I’m lumping it in with Cotija. Cheddar Cheese does not pair well with Pork Carnitas.

More Instant Pot Mexican Recipes to Make:

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Kitchen Equipment and Essentials

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