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+ servings

Instant Pot Carnitas

Course Main Course
Cuisine Mexican
Keyword Dairy-Free, Keto, Paleo, Whole30
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Calories 511 kcal
Author Amy Rains


  • 3-4 lbs Pork shoulder fat trimmed and cut into 4 pieces
  • 1 tbsp avocado oil or olive oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp sea salt + extra for taste
  • 2-3 large oranges juice of
  • 2 limes juice of
  • 1 yellow onion quartered
  • 3 cloves garlic
  • cilantro for garnish


  1. Select the saute function on the Instant Pot. Once hot, coat with oil. Place the 4 pieces of pork in the IP, and saute on all sides until lightly browned (less than 8 minutes total). Remove the pork, set aside. Select cancel.

  2. De-glaze the pan with the juice from the oranges and limes. In a small bowl, combine the spices. Combine with the orange/lime juice inside the IP. Place the pork inside, then top with onion and garlic. Secure the lid. Set your oven to broil (optional)

  3. Cook on high pressure (manual) for 25 minutes. Use a quick release. Remove the pork and shred with a fork. Place on a baking sheet and add to oven. Broil for 4-5 minutes (optional, but such a great step to finish off).

  4. Serve hot and spoon additional sauce from the IP on top of the pork. You can wrap in tortillas, serve in a bowl of greens, serve over rice, or serve over cauliflower rice. Garnish with cilantro and any other additional toppings you enjoy.

Nutrition Facts
Instant Pot Carnitas
Amount Per Serving
Calories 511 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 12g75%
Cholesterol 146mg49%
Sodium 272mg12%
Potassium 712mg20%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 40g80%
Vitamin A 330IU7%
Vitamin C 32mg39%
Calcium 88mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.