Instant Pot Carnitas Recipe

Instant Pot Carnitas Recipe

How To Make Instant Pot Carnitas

Succulent, juicy, and mouthwatering, are just some of the ways to describe this super easy instant pot carnitas. Serve on tacos or nachos.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 2tbspfrank’s red hot original
  • 2oranges juiced
  • 4garlic
  • 3chipotle peppers,from a can
  • 2tbspbrown sugar
  • ¼cupapple cider vinegar
  • 1tbspsalt
  • 1tsppepper
  • 1tbsppaprika
  • 1tspdried oregano
  • ¼tspcinnamon
  • 3lbpork shoulder,boneless, cut into 3-inch cubes

For the Tacos:

  • corn tortilla,for serving
  • sliced avocado,for garnish
  • radish,for garnish
  • fresh cilantro,for garnish

For the Nachos:

  • tortilla chip
  • cheddar cheese,shredded
  • diced tomato
  • red onion,chopped
  • fresh scallion,sliced


  1. In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.

  2. Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.

  3. Put the cover on the Instant Pot. Be sure the pressure valve is set to Sealing. Use the manual setting to set the timer for 40 minutes.

  4. When the timer goes off, turn the pressure valve to Venting to release pressure quickly.

  5. Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.

  6. Build carnitas on top of nachos or tacos.

  7. Enjoy!


  • Calories: 489.39kcal
  • Fat: 33.98g
  • Saturated Fat: 11.87g
  • Monounsaturated Fat: 15.20g
  • Polyunsaturated Fat: 3.70g
  • Carbohydrates: 12.64g
  • Fiber: 1.95g
  • Sugar: 6.44g
  • Protein: 32.07g
  • Cholesterol: 126.39mg
  • Sodium: 621.59mg
  • Calcium: 74.10mg
  • Potassium: 739.58mg
  • Iron: 2.64mg
  • Vitamin A: 202.06µg
  • Vitamin C: 41.71mg
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