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Instant Pot Carnitas Tacos piled high on warm corn tortillas with pickled onions, fresh cilantro, and lime wedges on a rustic wooden board

Instant Pot Carnitas Tacos

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 430 kcal

Equipment

  • Instant Pot (6-quart or larger)
  • Large cast iron skillet
  • Tongs
  • Two forks (for shredding)
  • Cutting board
  • Small bowl (for spice rub)

Ingredients
  

For the Carnitas

  • 3 lbs bone-in pork shoulder (pork butt) cut into 3–4 large chunks
  • 1 tbsp kosher salt
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp dried Mexican oregano or regular oregano
  • 1 tsp garlic powder
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp chili powder
  • 1 whole head of garlic halved crosswise
  • 1 whole dried ancho or guajillo chile stem and seeds removed
  • 3/4 cup fresh orange juice from about 2 large oranges
  • 1/4 cup fresh lime juice from about 2 limes
  • 1/2 cup chicken broth low sodium
  • 1 tbsp lard or neutral oil for searing in cast iron; plus more as needed

For Serving

  • 12 small corn tortillas 6-inch, warmed
  • 1/2 cup quick-pickled red onions see notes
  • 1/2 cup fresh cilantro leaves roughly chopped
  • 2 limes cut into wedges
  • 1/2 cup tomatillo salsa verde store-bought or homemade
  • 1 jalapeño thinly sliced, optional
  • 1/4 cup cotija cheese crumbled, optional

Instructions
 

Season the Pork

  • In a small bowl, combine the salt, cumin, smoked paprika, oregano, garlic powder, black pepper, and chili powder. Pat the pork shoulder chunks completely dry with paper towels, then rub the spice mixture generously all over every surface of each piece.

Build the Braising Liquid

  • Pour the orange juice, lime juice, and chicken broth into the bottom of the Instant Pot insert. Add the halved head of garlic and the dried ancho or guajillo chile directly to the liquid. Nestle the seasoned pork chunks on top, arranging them so they fit snugly.

Pressure Cook

  • Secure the Instant Pot lid and set the valve to the Sealing position. Cook on High Pressure for 60 minutes. Once the cook time is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to Venting to release any remaining pressure.

Shred the Pork

  • Remove the pork chunks to a large cutting board or baking sheet using tongs. Discard the dried chile and squeeze the softened garlic cloves out of their skins back into the braising liquid, stirring to incorporate. Shred the pork using two forks, discarding the bone and any large pieces of fat. The meat should shred very easily. Ladle 3–4 tablespoons of the braising liquid over the shredded pork and toss to coat.

Sear in Cast Iron (The Critical Step)

  • Heat a large cast iron skillet over high heat — at camp, place it directly over a campfire grate or on a camp stove burner — until the pan is genuinely ripping hot, about 3–4 minutes. Add the lard or neutral oil and swirl to coat.
  • Add the shredded pork in a single layer, pressing it down flat with a spatula. Do NOT stir. Let it sear undisturbed for 3–4 minutes until the bottom is deeply golden, caramelized, and crispy. Toss briefly to expose new surfaces, then let it sear another 2 minutes. Work in batches if needed to avoid overcrowding. Season with a pinch of salt if desired.

Warm the Tortillas

  • Warm the corn tortillas directly over a gas flame, on a dry cast iron skillet, or on a camp stove grate, turning with tongs every 30 seconds until pliable and lightly charred in spots. Wrap in a clean kitchen towel or foil to keep warm.

Assemble and Serve

  • Double up the warm corn tortillas on each plate (carnitas are juicy — two tortillas prevent breakage). Pile on a generous amount of crispy carnitas, then top with pickled red onions, fresh cilantro, a spoonful of tomatillo salsa verde, and sliced jalapeño if using. Finish with a squeeze of fresh lime and a crumble of cotija cheese. Serve immediately.

Notes

MAKE-AHEAD FOR CAMPING: Cook the pork completely through the shredding step. Cool to room temperature, then store the shredded pork fully submerged in braising liquid in a sealed zip-lock bag or container in your cooler for up to 3 days. At camp, heat your cast iron skillet over the fire or camp stove and sear directly from cold — it crisps up beautifully.
QUICK PICKLED ONIONS: Thinly slice 1 red onion and toss with 1/4 cup fresh lime juice and 1/2 tsp kosher salt in a jar. Let sit at room temperature for 20–30 minutes, shaking occasionally. Refrigerate for up to 1 week.
BRAISING LIQUID: Don't discard it! Reduce the strained braising liquid in a small saucepan over medium-high heat for 10 minutes until slightly thickened and use it as a drizzle over finished tacos, or freeze it for your next batch.
STORAGE: Cooked carnitas keep in the refrigerator for up to 4 days. Freeze for up to 3 months with some braising liquid.
REHEATING: Always re-crisp in a hot skillet for best results. Avoid the microwave.

Nutrition

Calories: 430kcalCarbohydrates: 24gProtein: 38gFat: 21gSodium: 720mgFiber: 3gSugar: 5g
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