Make crispy carnitas at home for tacos, rice bowls, or taco salads. This slow-cooked pork combines bright citrus, garlic, and warm spices, then is finished under the broiler so the edges become delightfully crisp. Tender, flavorful, and versatile—this carnitas will quickly become a family favorite.
Mouthwatering Pork Recipe for Tacos & More
This easy Instant Pot carnitas recipe delivers restaurant-quality flavor with minimal hands-on time. Prep takes about 10 minutes, the meat pressure-cooks until it falls apart, and a short broil crisps the shredded pork for concentrated flavor and texture.
If you don’t own an Instant Pot, the recipe adapts well to a Dutch oven or a slow cooker—instructions for all three methods are included.
Why this works: Large chunks of pork are browned to build flavor, then pressure-cooked with a simple citrus‑garlic marinade. Finishing the pulled pork under the broiler caramelizes the edges and brings the whole dish to life.
What is Carnitas?
Carnitas, meaning “little meats,” is a Mexican pulled pork classic from Michoacán. Traditional recipes braise pork in lard with citrus, garlic, and spices, then crisp the shredded pork in fat. This version captures those same bright, savory notes in far less time by using modern cookware while preserving the crisp finish.
Best Pork to Use for Carnitas
Pork shoulder (also called pork butt) is the traditional choice because its marbling melts into the meat during slow cooking, yielding rich, juicy results. If you prefer a leaner option, pork sirloin roast works beautifully—it has enough fat for flavor but is less greasy than shoulder. Trim or choose pastured or heritage pork if you want a better fat profile.
What You’ll Need
- Pork sirloin roast (about 4 lbs; or pork shoulder if you prefer more fat)
- Avocado oil
- Sea salt & black pepper, to taste
Carnitas Marinade
- Orange juice (about 1/2 cup, from 2 medium oranges)
- Lime juice (about 1/4 cup)
- Garlic, minced (6 cloves suggested)
- Cumin (1 tablespoon)
- Oregano (2 teaspoons)
- Sea salt (1 tablespoon)
- Black pepper, to taste
How to Make Carnitas
Step 1: Whisk the marinade ingredients together in a small bowl and set aside.
Step 2: Set the Instant Pot to Sauté and let it heat for 3–5 minutes until very hot. Add avocado oil and brown a few chunks of pork at a time without overcrowding so they brown instead of steam. Remove browned pieces and repeat with the remaining pork. Browning adds depth of flavor.
Step 3: Turn the Instant Pot off. Return the browned pork to the pot and pour the marinade over the meat.
Step 4: Set the Instant Pot to Manual (high pressure) for 40 minutes. When the cycle finishes, allow the steam to release, then remove the pork.
Step 5: Use two forks to shred the pork.
Step 6: Spread the shredded pork on a large baking sheet and pour about half of the remaining cooking juices from the Instant Pot over it.
Step 7: Broil for about 5 minutes until the top becomes crispy and browned. Flip the pork and broil another 3–5 minutes to crisp the other side.
Step 8: Toss the broiled carnitas with the remaining juices, then serve garnished with chopped onions, cilantro, and lime wedges if desired.
Storing Carnitas & FAQs
How to store leftover carnitas
Refrigerate leftover carnitas in an airtight container for up to 3 days.
Can I freeze leftover carnitas?
Yes. Pack portions in airtight containers or freezer bags and freeze up to 3 months. Freezing individual portions makes quick lunches and dinners easy.
How to cook carnitas in a Dutch oven (oven method)
For traditional oven cooking:
- Step 1: Preheat a Dutch oven over medium-high and add avocado oil. Brown pork in batches, then remove.
- Step 2: Return all pork to the Dutch oven, pour in the marinade, cover, and bake at 325°F for 2½–3 hours. Check at 2 hours—if it shreds easily, it’s done; otherwise continue until tender.
- Finish under the broiler as described above to crisp the shredded pork.
Slow cooker (Crockpot) method
To make carnitas in a slow cooker:
- Step 1: Brown the pork in a skillet with oil in batches, then transfer to the slow cooker.
- Step 2: Add the marinade, and cook on LOW for 3–4 hours or on HIGH for about 2 hours, until the pork shreds easily.
- Broil the shredded pork after cooking to get the signature crispy edges.
Can I make carnitas with chicken?
Yes. The same citrus-garlic marinade works great with chicken breasts or thighs—reduce Instant Pot cooking time to 25 minutes.
How to Serve Crispy Carnitas
This versatile, flavorful pork shines in many dishes. Serve it as:
Carnitas Tacos
Warm corn tortillas topped with crispy carnitas, pico de gallo, avocado, and cilantro make classic street-style tacos.
Pulled Pork Enchiladas
Carnitas make a delicious enchilada filling. Combine with your favorite enchilada sauce, corn tortillas, and cheese, or swap into casseroles and baked enchilada dishes.
Carnitas Burrito Bowls
Add carnitas to rice and bean bowls (or cauliflower rice), then top with mango salsa, avocado, and pico de gallo for a fresh bowl-style meal.
Carnitas Taco Salads
Use hearty greens like romaine, add carnitas, salsa, avocado, and chopped vegetables for a filling taco salad—often no dressing or cheese is needed thanks to the flavorful meat.
Crispy Carnitas (Mexican Pulled Pork)
Equipment
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Instant Pot
Ingredients
- 4 pounds pork sirloin roast or pork shoulder roast (boneless), cut into large chunks
- 2 tablespoons avocado oil
Marinade
- 1/2 cup orange juice (about 2 medium oranges, squeezed)
- 1/4 cup lime juice
- 6 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 tablespoon sea salt
- black pepper to taste
To Serve
- cilantro optional
- onions chopped, optional
- lime wedges optional
Instructions
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In a small bowl, whisk together the marinade ingredients and set aside.
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Turn Instant Pot to Sauté and heat 3–5 minutes until very hot.
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Add oil and brown pork in batches, flipping to brown all sides. Remove browned pieces and repeat until all pork is browned.
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Turn the Instant Pot off, return the pork to the pot, and pour the marinade over the meat.
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Set Instant Pot to Manual (high pressure) for 40 minutes.
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Allow the steam to release, then remove the pork from the pot.
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Preheat the oven to Broil.
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Shred the pork with two forks, spread on a baking tray, and add half the remaining pot juices to the meat.
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Broil about 5 minutes until crispy, flip, and broil another 3–5 minutes to crisp the other side.
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Add remaining juice to the carnitas, toss, and garnish with onions, cilantro, and lime wedges if desired.
Notes
How to store leftover carnitas
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze leftover carnitas?
Yes—freeze in airtight containers or bags for up to 3 months. Portioning before freezing simplifies future meals.
Oven (Dutch oven) method
- Step 1: Brown pork in a hot Dutch oven with oil in batches, then remove.
- Step 2: Return pork to the pot with the marinade and bake at 325°F for 2½–3 hours, until it shreds easily. Finish under the broiler to crisp.
Slow cooker (Crockpot) method
- Step 1: Brown pork in a skillet with oil in batches, then transfer to the slow cooker.
- Step 2: Add marinade and cook on LOW for 3–4 hours or HIGH for about 2 hours, until pork shreds easily. Broil to finish.
Can I make carnitas with chicken?
Yes. Use the same marinade and reduce Instant Pot time to 25 minutes for chicken breasts or thighs.
How to serve crispy carnitas
Serve as tacos, enchilada filling, burrito bowls, or on a taco salad—its bold flavor pairs well with simple, bright toppings.