Description
This Instant Pot Carnitas recipe delivers tender, flavorful shredded pork shoulder cooked under pressure, then crisped in the oven or on the stovetop for perfect texture. Served in cheesy corn tortillas with a smoky chipotle sauce and fresh cilantro, these crispy carnitas tacos are an easy, delicious meal perfect for any occasion.
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, salt, black pepper, and cayenne pepper. Mix well and set aside.
- Set up the Instant Pot: Add chopped onion and minced garlic to the bottom of the Instant Pot. Place pork shoulder pieces on top, 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 valve to sealing, and select Manual or Pressure Cook mode on high pressure for 45 minutes.
- Release pressure and shred the pork: Allow natural pressure release for 15 minutes, then carefully vent remaining pressure. Remove lid and transfer pork with a slotted spoon to a baking sheet. Shred pork with two forks.
- Crisp the pork: Preheat oven to broil. Spread shredded pork evenly on a baking sheet and broil for 5-7 minutes until crispy. Alternatively, crisp pork in batches in a hot pan with cooking spray on the stovetop.
- Make crispy cheesy tacos: Heat a pan over medium heat and spray with cooking spray. Use tongs to briefly dip corn tortillas in the Instant Pot cooking liquid. Place soaked tortillas on the pan, add about 2 oz cooked pork and shredded cheddar cheese, fold in half. Cook until both sides crisp and cheese melts. Repeat for all tortillas.
- Prepare chipotle sauce: While the meat cooks, combine Greek yogurt, chipotle peppers, adobo sauce, minced garlic, ground cumin, salt, and pepper in a bowl. Mix until smooth, cover and refrigerate at least 30 minutes to meld flavors.
- Assemble and serve: Serve crispy cheesy tacos topped with chipotle sauce and fresh cilantro. Enjoy immediately.
Notes
- All nutrition facts are estimates based on ingredients and serving sizes.
- To store leftover carnitas, add some cooking liquid to the pork to keep it moist in the refrigerator.
- Use leftover cooking liquid as a dipping sauce for tortillas or sandwiches.
- The recipe yields 18 servings with approximately 2 oz. cooked pork per serving.
- To reduce fat, omit the cheese in tacos.
- For lower-carb options, use low-carb tortillas or lettuce wraps instead of corn tortillas.
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
