Instant Pot Crispy Carnitas

Perfectly cooked Instant Pot Crispy Carnitas that are so tender juicy and loaded with flavor! This is definitely a new favorite for taco night at our house!


Units Scale
  • 3 lb Boneless Pork Shoulder (Boston Butt), trim fat and cut into 2 inch pieces
  • 1 1/2 cups Orange Juice
  • Juice from 2 Limes
  • 1 Sweet Onion quartered
  • 6 Garlic cloves
  • 2 Jalapeños halved and seeds removed
  • 1 Cinnamon Stick
  • 1 tsp Chili Powder
  • 1/8 tsp Red Pepper Flakes
  • 1 tsp Ground Cumin
  • 1 tsp Oregano
  • 1/2 tsp Ground Cloves
  • 2 tsp Sea Salt
  • 2 tsp Black Pepper

Serve with Corn Tortillas and toppings of choice! I used Red Onion, Cabbage, Jalapeños and Cilantro


  1. Add all ingredients to the Instant Pot and stir to combine everything
  2. Seal lid and cook on high pressure for 35 minutes
  3. Release pressure manually
  4. Using a slotted spoon transfer Pork to a baking sheet
  5. Using 2 forks, shred up Pork
  6. Fish out the Onions, Garlic, Jalapeños, Cinnamon Stick and discard
  7. Pour 3/4 cup of the liquid over the Pork and mix in
  8. Place under broiler on high for 3-5 minutes until desired crispiness
  9. Serve with Corn Tortillas and desired toppings


It can take up to 10 minutes for Instant Pot to come up to pressure.

If you have leftovers the next day, just add the Pork to a baking sheet and broil for a few minutes to get them crispy again.

Keywords: Instant Pot Crispy Carnitas, Carnitas, Instant Pot Carnitas, Mexican food, Tacos, Pork tacos, gluten free, pork

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