Description
This Instant Pot Carnitas recipe delivers tender, flavorful shredded pork cooked under high pressure for 45 minutes and then crisped under a broiler or in a pan. The pork is seasoned with a bold blend of chili powder, cumin, oregano, smoked paprika, and citrus juices for a perfect balance of smoky, spicy, and tangy flavors. Served in crispy cheesy corn tortillas with a cooling chipotle sauce and fresh cilantro, these carnitas tacos make a delicious and satisfying meal that’s easy to prepare.
Ingredients
Scale
Instant Pot Carnitas
- 3.5 lbs. boneless pork shoulder cut into 2-inch chunks
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh orange juice (2-3 oranges)
- 2 limes, juiced
- 1/4 cup chicken broth (or any broth or water)
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground oregano
- 1 Tbsp. smoked paprika
- 1 Tbsp. salt
- 1 tsp. pepper
- 1/2 tsp. cayenne pepper
Crispy Cheesy Carnitas Tacos
- 18 white corn tortillas
- 1.5 cups shredded cheddar cheese
Chipotle Sauce
- 3/4 cup 0% nonfat Greek yogurt (e.g., Fage)
- 1–2 chipotle peppers in adobo sauce (adjust for heat preference)
- 1 Tbsp. adobo sauce (from the can of peppers)
- 1 clove garlic, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- Fresh cracked pepper to taste
Toppings
- Fresh chopped cilantro
Instructions
- Prepare the spice mixture: In a small bowl, combine chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper, and cayenne pepper. Mix well and set aside.
- Set up the Instant Pot: Add the chopped onion and minced garlic to the bottom of your Instant Pot. Place pork shoulder pieces on top of the onion mixture, then sprinkle the spice mixture evenly over the pork. Pour orange juice, lime juice, and chicken broth over the pork.
- Cook the carnitas: Secure the Instant Pot lid, set the pressure release valve to sealing, and select Manual or Pressure Cook mode. Cook on high pressure for 45 minutes.
- Release pressure and shred the pork: Allow the pressure to release naturally for 15 minutes, then carefully turn the valve to venting to release any remaining pressure. Remove the lid and use a slotted spoon to transfer the cooked pork to a baking sheet. Shred the pork using two forks.
- Crisp the pork: Turn your oven to broil. Spread shredded pork on a baking sheet and broil for 5-7 minutes until crispy. Alternatively, crisp the pork in batches in a hot pan with cooking spray.
- Make the crispy cheesy tacos: Heat a pan over medium heat and spray with cooking spray. Use tongs to dip corn tortillas briefly in the sauce from the Instant Pot. Place soaked tortillas on the hot pan, top each with 2 oz. of cooked pork and about 14 grams of shredded cheddar cheese, then fold in half. Cook until both sides are crispy and the cheese has melted. Repeat for remaining tortillas.
- Prepare the chipotle sauce: While the meat is cooking, combine all chipotle sauce ingredients in a bowl and mix until smooth. Adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Assemble and serve: Serve the crispy tacos with chipotle sauce and fresh chopped cilantro. Enjoy!
Notes
- All nutrition facts are estimates based on stated ingredients and quantities.
- To store leftover carnitas, add some cooking liquid from the Instant Pot to keep the meat moist when refrigerated.
- You can use leftover cooking liquid as a flavorful sauce for tortillas, sandwiches, or as an au jus.
- The recipe yields 18 servings of tacos, each with approximately 2 oz. cooked pork.
- For lower fat, omit the cheese from the tacos.
- For lower carbohydrates, use low-carb tortillas or substitute with lettuce wraps.
- Shredding the pork with two forks after cooking helps achieve the traditional carnitas texture.
- Broiling crisps up the pork quickly and adds texture, but pan crisping works well if an oven is not available.
Nutrition
- Serving Size: 1 taco
- Calories: 296 kcal
- Sugar: 3 g
- Sodium: 226 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 109 mg
