Pork Carnitas {Instant Pot or Slow Cooker}
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Easy pork Carnitas tacos made simple! Pork shoulder is slow simmered in a crockpot or pressured cooked in an instant pot until perfectly tender, then it’s shredded and broiled to flavorful, crispy perfection!
These are easily just as good as what you’d find in any Mexican restaurant but you get to enjoy them at a fraction of the price in the comfort of your own home.
What are Carnitas Anyway?
If you haven’t had Carnitas you are probably trying to figure out exactly what “Carnitas” means. It’s a spanish word meaning “little meats.” It’s a Mexican dish and generally it’s made by braising or roasting pork then shredding it and simmering in lard or vegetable oil until crispy.
But here we switch that up and use the slow cooker and cook for 8 hours or use a pressure cooker and cook for 1 hour. And the pork carnitas are broiled it instead of sautéing it in oil to get that same crispy effect. Broiling it takes less time, creates less mess, and requires less oil.
And I go for semi-crispy. I like the ends of the meat to be nice and crispy but I recommend that you don’t overdue it. You don’t want to dry the meat.
With this simple recipe you end with tempting, crispy little pieces of pork that you won’t be able to stop “taste testing.”
Throw the finished carnitas into warmed corn or flour tortillas, add some cilantro and diced onion and voila. Such a simple, satisfying dinner that everyone will love!
Mexican Carnitas Recipe Ingredients
- Pork shoulder: I recommend a boneless pork shoulder making it easier to cut into chunks.
- Low-sodium chicken broth: This will add more flavor than water would.
- Orange juice and lime juice: These add bright freshness to the pork.
- Salt and black pepper: Added to boost flavor.
- Ancho chili powder, cumin, coriander, and cayenne pepper: These are Mexican spices that add earthy flavor.
- Mexican oregano: If you can’t find Mexican oregano Italian oregano may be substituted.
- Yellow onion: White onion can be used as well.
- Garlic: Use fresh garlic for the best flavor.
- Oil: You can use avocado oil, olive oil or vegetable oil.
- Tortillas and desired toppings: These are used to serve with the carnitas to make tacos.
How to Make Carnitas in the Slow Cooker
- Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
- Cover and cook on low heat 8 hours.
- Leave liquid in slow cooker, remove pork and shred with two forks.
- Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.
- Position oven rack near broiler and preheat broiler to high.
- Broil until pork is browned and crispy in places about 3 – 6 minutes.
- Serve warm in tortillas with desired toppings.
How to Make Carnitas in the Instant Pot
- Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
- Cover and seal lid (make sure valve is set to “sealing” position), press “manual” (or high pressure) and select 60 minutes.
- Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining pressure.
- Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker.
- Shred pork and proceed with broiling method starting at step 5 above.
Can I Make Carnitas in the Oven?
If you don’t have a slow cooker or pressure cooker I’ve also made these in the oven.
Preheat oven to 325 degrees. Cut pork into 4 portions place in a large pot and cover, then and roast with the broth, juices and spices until it easily shreds with a fork, about 3 1/2 – 4 hours. Then proceed with the broiling method as noted.
And why didn’t I brown the pork first in the recipe? Because you brown it at the end after shedding so why brown it twice?
I’ve made these carnitas all three ways, slow cooker, instant pot, and oven roasted. Each of them works great so use what you have and what’s convenient for you.
How to Store Carnitas
Leftover carnitas can be stored in the fridge an airtight container for up to 5 days.
They can also be frozen for up to 3 months.
More Ways to Serve Carnitas
Carnitas don’t just make great tacos, they can also be used in burritos, quesadillas, enchiladas, tamales, taquitos, nachos, salads, or sandwiches.
Toppings for Carnitas
Topping options are endless. Here are a few ideas to get you started:
- Salsa verde
- Salsa
- Guacamole
- Avocado Salsa
- Pico de Gallo
- Pickled red onions, cilantro, cheese such as queso fresco or Monterey Jack
What to Serve with Carnitas
More Mexican Recipes To Try
- Oven Roasted Chicken Tacos
- Slow Cooker Shredded Beef Tacos
- Ground Beef Tacos
- Grilled Chicken Street Tacos
Follow Cooking Classy
Instant Pot or Slow Cooker Pork Carnitas
Ingredients
- 3 lbs boneless pork shoulder, trimmed of excess fat
- 3/4 cups low-sodium chicken broth
- 3/4 cup fresh orange juice (about 2 - 3 oranges)
- 3 Tbsp fresh lime juice (about 2 limes)
- 2 tsp salt, or to taste
- 1 tsp freshly ground black pepper
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano*
- 1 tsp ground coriander
- 1 tsp ancho chili powder
- 1/4 - 1/2 tsp cayenne pepper, to taste
- 1 small yellow onion, chopped
- 6 cloves garlic, minced (2 Tbsp)
- 1 1/2 Tbsp vegetable oil
- Warmed corn tortillas, diced yellow onions, cilantro (for serving)
Instructions
Slow cooker method:
- Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
- Cover and cook on low heat 8 hours.
- Leave liquid in slow cooker, remove pork and shred with two forks.
- Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.
- Position oven rack near broiler and preheat broiler to high.
- Broil until pork is browned and crispy in places about 3 - 6 minutes.
- Serve warm in tortillas with desired toppings.
Instant Pot method:
- Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.
- Cover and seal lid (make sure valve is set to "sealing" position), press "manual" (or high pressure) and select 60 minutes.
- Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining pressure.
- Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker.
- Shred pork and proceed with broiling method starting at step 5 above.
- Instant Pot method will take approx. 80 minutes + 10 minutes prep.
- Recipe source: Cooking Classy, recipe updated from archives originally shared July 2013.