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.
1Â 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. Â Mix well. Place the lid, make sure it is set to sealing. Â 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.
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.
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
- Crock Pot Pork Loin
- Bacon wrapped pork loin
- Keto teriyaki pork tenderloin
- Stuffed pork chops with bacon and gouda
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The Best Pork Carnitas Recipe
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. Â Mix well. Place the lid, make sure it is set to sealing. Â 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. Â 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. Â Watch closely so they do not burn. Â 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. Â Mix well. Place the lid and cook on low for 8 hours. Â Use a slotted spoon to remove the meat from the liquid and onto a 13x9 rimmed baking sheet. Â 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. Â Watch closely so they do not burn. Â 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. Â Mix well. Place the lid. Â 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. Â 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. Â Watch closely so they do not burn. Â Serve with lime juice and chopped cilantro.
Jennifer's tips
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Susanna says
This has become one of my family's favorite recipes! I always freeze the leftovers, which are just as delicious when reheated. I printed the recipe, because I'd be so sad if I somehow lost the ability to find it online! A keeper, for sure!
Kate Shults says
So easy and turned out great! I followed exactly as written. Thanks, Jennifer for sharing your wonderful recipes with us!
Tracy says
Love this recipe!! Super easy and so good!!
Doug says
I have made these twice. Tonight will be my third time. These Carnitas are so good! They are much better than the local Mexican restaurant. Broiling them to get the crispy texture with lime and Cilantro…amazing!
AA says
My family loves this recipe!! Can you add any additional nutrition facts for the Instant Pot Carnitas recipe? I am trying to keep track of all my #'s.
Thank you
Debra A Landry says
My Goodness, these were just amazing! I did not have a grapefruit on hand so used a couple clementines, next time I will make sure and have a grapefruit. There will most certainly be many next times. Thanks so much for a great recipe Jennifer.
laura payne says
I have made this a few times. Super easy and amazing tasting. The grapefruit gives it an amazing taste but you don't taste that it is a grapefruit that has given the meat the moisture.
Stephanie says
My daughter made this when their kids were baptized, OMG. sooooo good! I went to the store on the way home to get everything to make it!! Delicious!!
Steph says
Made this tonight. I had country style ribs in the fridge but didn’t want to make to usual pulled pork.
Walmart didn’t have grapefruit so I substituted orange and lime. I didn’t think it had much flavor but my mom loved them!
I think putting the meat on the broiler before eating was a good idea!
I’ll attempt it again with a grapefruit. Then I’ll know if the recipe is a keeper
Charlene Graham says
These look Amazing.....I dont eat Pork or Beef...can i use chicken or turkey
jenniferbanz says
I think chicken would work!
Theresa says
This has become my go-to carnitas recipe! I don't always have grapefruit but its tasty with a fresh squeezed orange or even 2 cutie mandarins squeezed in there.It makes delicious leftovers and is great in quesadillas, over rice, etc. And my husband will be eternally grateful to this blog for suggesting serving this with avocado and a runny egg. That has become one of his favorite meals of all time!! Keto heaven! Thanks for posting!!!
lori says
so excited to try this! curious about the net carbs and sugar count (grapefruit)?? under Nutrition i see it’s listed as 250kcal but i do not see any other nutritional facts...any thoughts??
Lani says
I made this exactly as posted. It was easy and delicious. I'd never had carnitas before. My Mexican homestay student said it's just like she has at home! Thank you for such a yummy dish!
Tracy says
Absolutely delicious! My new carnitas recipe!
jenniferbanz says
Yay! So Happy you love the recipe!
Jennifer Cryer says
Made this in the crock pot and everyone loved it! Crisping it up and lime juice were the ticket for me! Thanks!
Sarah says
I never leave comments. But Oh My Goodness. This was 1. Super Easy. 2. Super Yummy. Followed the recipe exactly. And I cant stop eating it.
Kelly Boyd says
What changes would I make for a bone-in pork shoulder?? Would I increase the time at all??
jenniferbanz says
yes, you would need to increase the time unless you cut the bone out. The time for this recipe is for cut up pork shoulder so if you do not cut the pork, I would double the time and check to see if it is tender.
Katrina says
Love this recipe! Can you double this recipe and cook the same time in the instant pot? Or how long in crockpot? Wanting to make for large group of people
jenniferbanz says
It would be 8 hours on low in the crock pot. To double in the Instant pot, it would be the same amount of time as long as you cut the pieces of meat into 3 inch chunks.
Shadi Hasanzadenemati says
I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!
wilhelmina says
This is just absolute perfection! Finishing the off on the sheet pan adds just the right crispy touch! SO GOOD!
CHERYL says
By far my one and only favorite for pork carnitas! I use an orange instead of grapefruit, but planning to try that next. Thanks so much for this delicious recipe!
jenniferbanz says
That makes me so happy! Thank you so much for the review!
Jonnie says
Sliced Onions listed in the recipe but didn’t see in the video.
jenniferbanz says
I guess we forgot to add them in the video.
Jonnie says
Do you add them to the Instapot or on top of the taco as a garnish? BTW, made these (added onion to pot) and they were FANTASTIC!! So I guess I'll just keep on keepin' on 🙂
Sami says
Wouldn't cooking this in the Instant Pot require adding like a cup of water or other liquid to pressurize? I'm very new to cooking in a pressure cooker.
Also, do you know the carb count? I don't remember seeing it posted.
jenniferbanz says
The grapefruit juice is a thin enough liquid to bring the pot to pressure
Ashley says
Great recipe! I've never thought to cut the pork before cooking to reduce cooking time, brilliant move! I also subbed orange juice for the grapefruit and it was perfect filling for arepas with guacamole.
Debbie says
I just made these and the flavor is perfect! The instant pot makes it so tender and I love the cinnamon and cumin mix. Thanks for this recipe and easy instructions. My meat was frozen, so I cooked it for 48 minutes and natural release and it was perfect.
jenniferbanz says
I am so glad you liked it, Debbie!
Kristina says
Do u place the pork on the trust in the pot? I was told meat should not sit on the bottom of the pot
jenniferbanz says
You can use the trivet
MJ says
This recipe is awesome. I’ve made it approximately 6 times thus far and even my friends that love traditional Mexican food say it is superb. One thing I did however was take the leftover juice and hit the sauté setting and allowed it to reduce. In addition to that I added some seasoning, lime juice and to thicken it up included some green bean starch (all I had on hand haha). After I broiled the carnitas I added this juice on top to give it a little more life and the rest is history.
Carmen says
How long should we broil?
jenniferbanz says
About 5 minutes but you really have to keep an eye on it so they don't burn
Erin says
I made this today for nachos during football. It was also the first time I ever used my new Instantpot. This was a total crowd pleaser! The flavor was incredible.
Erin says
could you substitute orange juice for the grapefruit juice?
jenniferbanz says
yep!
Courtney says
This was the first recipe I made with my instant pot and I was a little nervous but it was super easy to follow and so different and tasty! Thanks for the great recipe Jennifer, my husband loved and toddler loved it!
Karla says
What is the net carbs on this?
JenPoMas says
Made this tonight and I was a bit skeptical of the grapefruit addition. Did it anyway and it was amazing. I will be bookmarking this page and making this again. I'm so surprised how good this was. Thanks for sharing this.
One thing, cutting up the roast was a major PITA. Do you think it'd be possible to quarter the roast and cook it a little longer? This is only my 3rd InstantPot meal so I'm still trying to learn.
jenniferbanz says
I’m so glad you liked it!
You can definitely leave it whole but it will need to cook longer.
DD says
A partially frozen, almost thawed, piece of meat cuts up much easier than a chilled piece of meat.
Crystal says
We love this recipe thank you so much for sharing. I cut up a pork loin and have it frozen in chunks. How long would I cook it for when frozen?
jenniferbanz says
I would add 5 minutes to the cook time
Kristen says
Is manual set to high or low pressure?
jenniferbanz says
High pressure
Ann says
Hi Jennifer. To make this in a slow cooker, how long should I cook it for? Would I need to change anything else in the recipe to do this? Thanks.
jenniferbanz says
Hi Ann! I would do 8 hours on low. Everything else will be the same.