Home » Keto Recipes » Instant Pot Recipes

Published: Jan 24, 2023 · by: Jennifer Banz · This post may contain affiliate links

Carnitas - The Ultimate Pork Shoulder Recipe

Name: The Best Pork Carnitas Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4-5 pound pork shoulder (,cut into large chunks); 1 grapefruit (,zested and juiced); 1/2 onion (,sliced); 4 garlic cloves (,minced); 1 teaspoon dried oregano; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/4 teaspoon ground cinnamon; 1 bay leaf; 3 teaspoons kosher salt; lime juice and chopped cilantro for serving

JUMP TO RECIPE PIN FOR LATER

This Carnitas Recipe is amazingly juicy braised pork that has been cooked until it is fall apart tender, and shredded with delicious spices. Serve this Mexican pulled pork dish as a filing for tacos, burritos, or as a taco salad! I give instructions for the Instant Pot Carnitas, slow cooker Carnitas, and oven.

These Carnitas are really easy to make. You can have them in your chosen cooking vessel in about 10 minutes. Then it is just a waiting game for them to get juicy and tender and make your whole house smell like succulent pulled pork. Then the carnitas are crisped up and stuffed in a taco or burrito bowl...does life get any better? I don't think so.

What is carnitas?

Carnitas is a classic Mexican shredded pork shoulder recipe. It is typically cooked in confit, which is a bath of melted fat. Traditionally that would be a melted pot of lard which makes for amazingly tender carnitas. I know that is not easy to come by, a big pot full of melted lard, so most Americans opt for an easier version. That would be either an Instant Pot, slow cooker, or Dutch oven.

Ingredients needed

This section explains how to choose the best ingredients for this carnitas recipe, what each one does in the pork shoulder recipe, and substitution options. For the printable recipe, see the recipe card below.

4-5 pound pork shoulder roast, cut into large chunks - This is also known as a pork butt. I like to find one without the bone.

1 grapefruit, zested and juiced, you could also use orange juice for a more traditional flavor.

½ onion, sliced

4 garlic cloves, minced

1 teaspoon dried oregano

2 teaspoons ground cumin

1 teaspoon chili powder

¼ teaspoon ground cinnamon

1 bay leaf

3 teaspoons kosher salt

lime juice and chopped cilantro for serving

How to make Crispy pork carnitas

This section explains how to make these pork carnitas step by step. For a full printable recipe, slow cooker and oven instructions, see the recipe card below.

Step 1 - Pressure cook. Add all of the ingredients, except lime juice and cilantro, to the liner of the instant pot. Mix well. Place the lid, make sure it is set to sealing. Cook high pressure for 35 minutes. After the timer goes off, do a natural release.

Step 2 - After the pressure releases, remove the lid and use a slotted spoon to remove the pork shoulder from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your broiler.

instant pot shredded pork shoulder recipe on a sheet tray

Step 3 - Shred and crisp the meat. Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy, about 5-8 minutes. Watch closely so the carnitas do not burn. Serve this pork recipe with lime juice and chopped cilantro.

crispy carnitas on a sheet tray with limes and cilantro

Serving suggestions for pork carnitas

My dilemma is always what to do with all of this leftover juicy pork shoulder recipe. You can only make tacos on Tuesday, right?! Well, I have come up with some low carb ideas over the years that don't include lettuce cups. Go ahead and thank me now.

Pork carnitas on top of cilantro lime cauliflower rice
You can get a little more fancy and have leftover carnitas mixed with cheese and stuffed into zucchini boats
Carnitas, avocado, a runny egg, YUM!
Use a corn tortilla for carnitas tacos
Cloud bread, mashed avocado, carnitas, cotija cheese, cilantro, salsa, and lime juice
Pork nachos with carnitas!
Just carnitas. These are so good, they need no accompaniments.

Storage instructions for this carnitas recipe

Store: These carnitas leftovers will keep in the refrigerator for up to 4 days in an airtight container.

Re-heating: To reheat the pork carnitas, Heat a little oil in a skillet over high heat. Add the carnitas to the pan, being careful not to overcrowd the pan. Let brown for a few minutes, then flip and continue browning for 1 minute more. Serve. If the meat seems a little dry, add a little chicken broth to the pan and let it soak into the meat, then let it brown.

Freeze: Place cooked and cooled carnitas in an airtight, freezer safe container and freeze for up to 3 months. When ready to eat, let thaw completely and heat using the re-heating method above.

Tools to make these carnitas easier

Rimmed baking tray - These multi-purpose sheet pans are some of my most used kitchen tools. They are perfect for roasting, baking cookies, or sheet pan meals.

Instant Pot - You don't need a fancy Instant Pot to make Instant Pot carnitas. This is the one I have and it has served me for years.

Slow Cooker - If you prefer your carnitas in a slow cooker, this one I have linked also has a browning function which I find super handy.

More Pork Recipes

HUNGRY FOR MORE? Click here to subscribe to my newsletter so you never miss a new recipe.

The Best Pork Carnitas Recipe

This Carnitas Recipe is amazingly juicy braised pork shoulder that has been cooked until it is fall apart tender, and shredded with delicious spices. Serve as a filing for tacos, burritos, or as a taco salad! I give instructions for the Instant Pot Carnitas, slow cooker Carnitas, and oven.

4.96 from 23 votes

PRINT RECIPE SAVE TO FAVORITES PIN RECIPE

Course: dinner, Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 8

Calories: 393

Author: Jennifer Banz

Ingredients

4-5 pound pork shoulder ,cut into large chunks
1 grapefruit ,zested and juiced
½ onion ,sliced
4 garlic cloves ,minced
1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon ground cinnamon
1 bay leaf
3 teaspoons kosher salt
lime juice and chopped cilantro for serving

Instructions

Instant Pot Carnitas

Add all of the ingredients, except lime juice and cilantro, to the liner of the instant pot. Mix well. Place the lid, make sure it is set to sealing. Cook high pressure for 35 minutes. After the timer goes off, let the pressure release naturally.
After the pressure releases, remove the lid and use a slotted spoon to remove the meat from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your broiler.
Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy, about 5-8 minutes. Watch closely so they do not burn. Serve with lime juice and chopped cilantro.

Slow Cooker Carnitas

Add all of the ingredients, except lime juice and cilantro, to the liner of the slow cooker. Mix well. Place the lid and cook on low for 8 hours. Use a slotted spoon to remove the meat from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your broiler.
Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy, about 5-8 minutes. Watch closely so they do not burn. Serve with lime juice and chopped cilantro.

Oven Baked Carnitas

Preheat the oven to 325F. Add all of the ingredients, except lime juice and cilantro, to a large Dutch Oven pot with a lid. Mix well. Place the lid. Bake in the oven for 2 hours or until the pork is fork tender and shreds easily. Use a slotted spoon to remove the meat from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your broiler.
Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy, about 5-8 minutes. Watch closely so they do not burn. Serve with lime juice and chopped cilantro.

Jennifer's tips

Store: These carnitas will keep in the refrigerator for up to 4 days in an airtight container.