I’ve perfected a Whole30-friendly and low carb porktastic Instant Pot Carnitas recipe that will rival what you’d order at your favorite taqueria! It’s so simple and delicious that you’ll make homemade carnitas all the time!
Our family always craves this tender Mexican shredded pork, particularly once it’s crisped up in a hot skillet. Whenever we go out for tacos, carnitas is our filling of choice.
At home, I’ve tried to pass off crisped-up Instant Pot (Pressure Cooker) Kalua Pig (or Slow Cooker Kalua Pig) as carnitas, but apparently, I didn’t raise no dummies.
My kids will happily gobble up the crispy, tender pork, but both of them will occasionally remark that the flavors just aren’t the same. “This is good kalua pig, mom. But it’s not carnitas!” They know that carnitas has a deeper, richer flavor profile—even if they don’t know exactly what goes in the recipe.
What is carnitas?
Carnitas is a traditional Mexican dish that consists of pork shoulder cooked with onions, garlic, oregano, orange, and warming spices like cumin—so yeah, it’s a little more complex than Kalua Pig. Typically, the pork is slowly braised on the stovetop or oven, but I’ve come up with a faster and just as tasty method with an Instant Pot!
Can you use another protein?
Although carnitas is normally a pork dish, you can a different protein if you don’t eat pork. I wouldn’t use anything too lean because you don’t want to choke down dry and powdery meat.
You can use boneless and skinless chicken thighs—just make sure to decrease the cooking time to 10 minutes under high pressure.
If you want to substitute beef, the best options are cubed chuck roast, boneless short ribs, or brisket and you can follow the recipe exactly the same.
Can you cook this in a slow cooker?
Yes! Cook the carnitas on low for 8 to 10 hours or until the meat is easily shreddable with two forks.
What are some good side dishes?
When I’m feeling fancy, I serve my carnitas with these dishes:
Leftover makeover ideas
I always make extra carnitas because you can use the leftovers in so many dishes!
Crispy carnitas can be featured in these dishes:
- Sprinkle it on a big green salad or a bowl of vegetable soup!
- Tuck it in frittatas, scrambles, and omelets!
- Add it to a cauliflower fried rice dish or simple stir fry!
- Use it as the filling for Egg Foo Young or Paleo Meat Pies!
The leftover carnitas can be stored in the leftover liquid in the fridge for up to four days or in the freezer for up to 4 months. When I want to reheat the carnitas, I discard the fat cap and dig out the pieces of meat and throw them in a hot skillet. The reserved cooking liquid can also be a tasty base for soups and sauces!
Time to make Instant Pot Carnitas!
Serves 6
Ingredients:
- 3 pounds boneless pork shoulder roast
- 2 teaspoons Diamond Crystal brand kosher salt, more to taste
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoons crushed dried oregano leaves, preferably Mexican
- 1 medium orange (I like using Cara Cara)
- 6 garlic cloves, peeled
- 1 large yellow onion, peeled and quartered
- 1 dried bay leaf
- 1 tablespoon ghee, avocado oil, lard, or favorite high temperature cooking fat (optional)
- 1 small white onion, finely diced
- 2 tablespoons cilantro, minced
- 1 head butter lettuce, leaves removed, washed and spun dry (Siete’s grain-free tortillas are awesome as well.)
- 2 Hass avocados, peeled and sliced
- 1-2 radishes, thinly sliced
- 2 jalapeño peppers, sliced (optional)
- 1 cup salsa
- 3 limes, quartered
Equipment:
All my favorite kitchen tools are listed here. My favorite Instant Pot model is this one.
Method:
Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes.
Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano.
Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.
Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter.
Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf.
Cut the bald orange in half and juice it.
Pour the juice into the Instant Pot insert…
…and stir to distribute.
Place the insert into the Instant Pot and lock the lid. Make sure the valve on the lid is pointed at the “Sealing” position. Press the “Manual” button or “Pressure Cook” and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes).
If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf.
Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 4 months).
Me? I prefer to eat crispy carnitas, so I always fry up the meat in a cast iron skillet until there are crunchy bits, before serving on lettuce leaves (or grain-free tortillas) and piled high with taco toppings.
How to fry up crispy carnitas
Heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat. Grab the pork out of the fridge and dig out the pieces of carnitas.
Shred the meat up with your fingers.
Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.
While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.
Last but not least, grab your plate and assemble your own delicious tacos!
[Originally posted on April 18, 2017. Updated with new information and photos on January 27, 2021.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot Carnitas (Paleo, Whole30, Low Carb)
Ingredients
- 3 pounds boneless pork shoulder roast
- 2 teaspoons Diamond Crystal kosher salt more to taste
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoons crushed dried oregano leaves preferably Mexican
- 1 medium orange I like using Cara Cara
- 6 garlic cloves peeled
- 1 large yellow onion peeled and quartered
- 1 dried bay leaf
- 1 tablespoon ghee avocado oil, lard, or favorite high temperature cooking fat (optional)
- 1 small white onion finely diced
- 2 tablespoons cilantro minced
- 1 head butter lettuce leaves removed, washed and spun dry (Siete’s grain-free tortillas are awesome as well.)
- 2 Hass avocados peeled and sliced
- 1-2 radishes thinly sliced
- 2 jalapeño peppers sliced (optional)
- 1 cup salsa
- 3 limes quartered
Instructions
- Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes.
- Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano. Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.
- Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter. Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf.
- Cut the bald orange in half and juice it. Pour the juice into the Instant Pot insert and stir to distribute.
- Place the insert into the Instant Pot and lock the lid. Make sure the valve on the lid is pointed at the "Sealing" position. Press the “Manual” button (or “Pressure Cook” if you have the new IP-DUO Plus60) and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes).
- If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf. Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 4 months).
- If you prefer crispy carnitas, heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat.
- Grab the pork out of the fridge and dig out the pieces of carnitas. Shred the meat up with your fingers.
- Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.
- While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.
- Last but not least, grab your plate and assemble your own delicious tacos!
Renee says
This looks amazing. So the only liquid in this is the juice of 1 orange? I thought you had to have at least a cup of liquid to get the pressure to work.
nomnompaleo says
Yes! The pork and onions will release more than a cup of liquid as it cooks!
Jennifer Wert says
When all was said and done, we had about 1 1/4 cups liquid. I made the recipe as written with only the orange juice as the starting liquid. Perfect.
Michael Schindelman says
This does look yummy… is the small white onion in the recipe included in the cooking process or is that part of the “after process” of assembly-before-eating?
nomnompaleo says
In the after process!
Michael Schindelman says
Made this last night although I forgot the bay leaf… kicked myself when I read the “remove the onions, garlic and bay leaf part… lol. Oh well… turned out fantastic, though; love this recipe!!!
nomnompaleo says
Awesome! Bay leaf doesn’t really make a huge difference.
Amanda says
Whole30 approved?
nomnompaleo says
Whole30-compliant!
Jennifer Wert says
Made this tonight, most excellent! Skipped the cast iron step, it was late and we were starving. However, my son then made rice (in the IP) with the leftover pork liquid to go with the pork for his lunch tomorrow……OMG. Super tasty. You’ve done it again Michelle, thank you!!
nomnompaleo says
Yay! Definitely crisp up the leftovers if you have any!
Msarb says
This is such a brilliant idea – to use the pork to cook rice (or to make soup for that matter). I shall try that!
Jennifer Wert says
My boy is quite brilliant in the kitchen. ☺️ It is a delicious recipe.
Cheeto_Jesus says
Ok, so I’m half asleep this morning, scrolling through my Disqus feed when I see the headline:
“Instant Pot (pressure cooker) Canabis”
What???
Oh wait, I misread that …😁
Kris K says
What brand of storage containers are you using?
Jennifer says
Is there any reason why I couldn’t make this with beef…we don’t eat pork?
nomnompaleo says
I haven’t tried it, but cubed chuck roast will probably work!
Hallie says
I always make it with beef and it’s delicious!
Pamela Ponder says
OMG! I’m so hangry now! I’m heading to the store asap!
Mavis says
looks amazing! How do you get your avocados looking so perfect!?!
Sg says
What could you cook thisif you don’t have a pressure cooker
Renee White says
You can always cook the pork in a slow cooker. Once done then crisp up in the pan.
Frances says
I cooked this in a pot on the stovetop and it worked really well. Was worried about the amount of liquid in a pot, but just used very low heat on the induction cooktop. Delicious!
Heather Tolan says
Can this be done with a regular boneless pork tenderloin?
Tracey Dao says
is there a reason you marinade the meat in a separate mixing bowl before you put it in the IP insert, instead of putting it all directly into the insert?
nomnompaleo says
Nope. You can do it all in the insert if you want one less bowl to clean.
Tracey Dao says
oh thanks! I made it last night and it came out perfectly!
Jai Bee Ess says
I am in the process of making this and as I was dumping it into the Instant Pot I thought the exact same thing!!!
Megan Herrett says
I know you use a 5 lb pork shoulder (bone-in) for your kalua pork. That seems to be just the right amount our family for dinner and lots of leftovers. Could I increase to 5lbs? Would you suggest increasing the seasonings and cook time? Thanks so much! I am unreasonably excited about making this tomorrow!
nomnompaleo says
You can increase to 5 pounds of pork shoulder and proportionately increase the seasonings and add juice from 2 oranges. I bet you can keep the cooking time the same as long as the cubes are 2-inches.
Mandi says
Carnitas are my favourite from Chipotle. Excited to try this!
RichMeister says
Got to say this carnitas recipe is out of sight. The citrus gives it a taste that makes you feel like you are eating at a real authenic Central or South American latin restaurant. I used a 4 lb roast and eye balled the additional spice measurements. Same cooking time. BTW if your IP insert seems to be getting stained, my wife has a neat way to get it sparkling like new. Put in 1 cup of distilled white vinegar, fill with really hot water about 2 inches from the top, then add 4 tbs baking soda. Do it slow since it does fizz up. Soak overnight. Should be good but for stubborn stains use Bar Keepers powder.
Alicia White Humphreys says
What is the reason for cubing the pork butt instead of cooking it whole (or in bigger pieces like the kahlua pork recipe)? I’m wondering if I can skip that step and just cook it longer.
nomnompaleo says
It cooks faster and more evenly.
Kimberly Mayer says
Can’t wait to make this! We just moved to our new home in PDX and out of all my kitchen stuff, the Instant Pot and a cast iron skillet are the only things unpacked!
Question about crisping up the carnitas: could you crisp them right after cooking or should you still chill the meat and fat first? Thanks!
nomnompaleo says
Totally fine to crisp as soon as the carnitas are done!
Monisha Wasson says
I made this last night. It was so good. The rest of the family likes carnitas, I don’t really care for them, but this recipe was so easy and delicious. Everyone loved it. I will make it again. Thanks!
Matt McCaslin says
I made these 3 days ago. They were awesome the first night, and tonight I had the first batch of leftovers, and they were even better. Going to tack this onto the list of food to make before I intend to eat it. So delicious.
Now, my problem is with trying to remove sour cream from my tacos. I LOVE sour cream. I’ve tried mixing coconut milk with lemon/lime juice before and it doesn’t hold a candle to real sour cream. Any suggestions?
Rachel says
Plain Greek yogurt is a perfect substitute!
TGL says
If you simply enjoy the creaminess of sour cream, I would make a very rough approximately of guacamole (mashed ripe avocados with some salt and lime – thinned/pulverized to your preference). Otherwise if you do not object to dairy, Rachel’s suggestion of Greek yogurt would work well.
Melissa Ruffing says
Looks yummy! Two questions: 1.) I cannot eat pork. While I know it wouldn’t technically be carnitas, could I use a beef roast for this recipe? 2.) Where did you get that awesome stainless container that you have the refrigerated carnitas in?
Ada Nakama says
How long would I have to cook it if I used a whole frozen pork shoulder? Thanks!
nomnompaleo says
I don’t like starting from frozen because it takes a long time, especially if it isn’t cut up. Thaw it and make this dish in a couple of days. It’ll be worth the wait.
Ada Nakama says
Ok. Thanks!
nanci says
Can you make this with a pork tenderloin?
nomnompaleo says
I don’t think so. Pork tenderloin is too lean.
Kirsti says
This looks amazing but I cannot eat oranges. Could lime and pineapple work? Something else? What might be a replacement for orange?
Collette says
Can you eat grapefruit? I just made it with grapefruit and it was amazing.
Christine says
I can’t eat oranges either but I made this with lemon zest and pineapple juice (and extra garlic because I love vampire breath) and it was heavenly! Go Michelle for creating another amazingly delicious recipe! My husband love this so much he asked me if we could have Mexican night, every night.
Ally says
Would it be possible to put this in the slow cooker for 12ish hours and get the same result?
nomnompaleo says
I haven’t tried it, but I bet 8 hours on low would work.
Ally says
It worked! I cooked it overnight on low. Thank you for the delicious recipe!
Elaine says
I had the same question, did you increase the liquids to slow cook the pork?
TGL says
Really beautiful presentation and lovely recipe. I had been messing with your original kalua pork recipe to make carnitas but thank you for the full-on recipe!
Michelle Ahumada says
Seriously the BEST carnitas recipe i have ever made. Made 2 instant pots full for my son’s first communion today and everyone raved about it. SOOOO good and SOOO easy. I loved that i did not have to sear the meat, but it tasted like it had been. Thank you Michelle!
Oliver says
I’m cooking just for myself and would probably make this with one or two pounds of pork instead. Do I need to adjust the cooking time accordingly?
Donna Knipp says
I eat some meats, but not pork. Could I make this with a turkey thigh that’s bone-in? Is that too different to be a reasonable substitution? thx
Collette says
I made this last week and didn’t have any oranges. I used a grapefruit–zest and juice–in its place and it was FABULOUS! I don’t think I’ll make it any other way now. Thanks for the recipe!
Amie Leone says
I made this the other night for the first time. Also my first time using the IP! It was so easy and so delicious! I couldn’t stop eating it!
I’m curious, could you use bone in and not cut it up into cubes?
nomnompaleo says
Yes, but the cooking time under pressure would be at least 90 min.
Nancy Pickett says
This was a hit with the entire family. I added some broth to the orange juice to make it a little orangy. 🙂
Amy Whiting says
This recipe is really good! My market didn’t have boneless pork shoulder so I got 4.5 pounds of bone in shoulder cut into four pieces, put it in my instant pot on high pressure for 85 minutes. Perfect! Used the carnitas to make nachos the other night with Siete tortilla chips and cauli-rice burrito bowls tonight. Yum!
Jennifer S says
Curious what kind of radishes appear in the pictures? They look yummy, but different than the variety I have seen available in MN. Thanks!
nomnompaleo says
They’re watermelon radishes!
MotherGinger says
“Favorite cooking fat” is the very fat that the carnitas are sitting in!
jr says
I have this in the Instant Pot right now. Can’t wait! My orange was a little light on juice, so just in case I added about 1/4 cup of homemade bone broth that I happened to make last night with my Instant Pot as well. The plan is simple tacos with this carnitas and some home made chunky guacamole.
Carolyn Currens says
Made the carnitas today. My first IP meal. Perfection.
Tammi L. Coles says
Made this for a group of friends last night. Forgot the crisping part. Didn’t plate as beautifully as you did. Still a hit! 🙂
Thanks for your work!!
Msarb says
Another winner – made it for my boyfriend on his birthday when his mom was visiting, and he polished off at least a quarter of it in one sitting! Thanks Michelle – made it again tonight in my IP (previously in my slow cooker because I didn’t have my IP with me) and cannot wait to crisp up leftovers in my (newly-acquired) cast iron skillet 🙂
Caroline says
Quick question! Do you leave the orange peel in? It says to remove garlic, onion, and bay leaf. I would think remove orange peel, too.
nomnompaleo says
You can, but it disintegrates into the sauce!
Katie Kruger says
My favorite IP recipe so far. It was SO great! Is it okay to reserve the carnitas broth for something else? Can’t toss all that tasty goodness! Thinking of cooking some lean turkey breast cutlets in the broth.
Rachel Lacow says
Exactly how much liquid should be in the pot? Is 1/2 an orange really enough?
Jessica Holland says
I have 3.6 lbs, bone in…how long should I cook for?
nomnompaleo says
You should still cut up the pork shoulder and cook for the same amount of time. If you keep it whole, it will probably take at least 60 minutes under high pressure (or longer) to get fork tender.
Romas David says
This is true food art! Have to congratulate you on this since I’m guessing this truly beautiful recipe is actually edible but most photo food art is probably not! Great burger recipe too I also love the cheese-infused patties, I also know about the amazing recipe. I have share you must see. Thank you!
Samantha Bingham says
Could I do this as a freezer meal? Bung all in ziplock bag, freeze then cook from frozen on those nights I forget to defrost something!
Monique Llamas says
This is the recipe to end all Instant Pot Pork Shoulder searches. This came out so tender, so delicious. I’ve tried others, and this one wins hands down. I didn’t use oranges – I had cuties (mandarins) on hand, so used 2 of those instead. They don’t give off a lot of juice, but boy was it tasty. Thanks Michelle!
Chelsea V says
Hi there,
I’ve read all the comments and seem to the only one who doesn’t like red pepper flakes. Would it make a big difference in taste if I omitted it or do you have a substitute? Thank you!!!
nomnompaleo says
Nope! You can leave them out!
Chelsea V says
Hi there, I really don’t like red pepper flakes. Would it make a difference if I omitted it or is there a substitute ingredient? Thank you!!
nomnompaleo says
You can leave it out!
Patrice Roy-Nelson says
I made this tonight and it was absolutely NOMNOM! (Sorry, I didn’t mean to yell, but it was so darn good). The flavors were spectacular, and it was so super easy to make—I even made the Salsa Roja Asada, which was the best salsa I’ve ever had. I love your books and app. Thank you for being so clear with your instructions!
Elaine says
These Carnitas look amazing! I do not have a pressure cooker, how would you make these in a slow cooker? Id like to follow this recipe because it looks amazing, however I’m sure I will need to add some more liquids. If you prefer to keep this recipe as an intapot recipe, I will go buy one. Thank you for the inspiration!
Summer Garcia says
If I use a bone in pork shoulder, but I cut the meat of the bone what would the cooking time be?
nomnompaleo says
Same cooking time as long as your cubes are the same size!
Lauren says
What should I do with the leftover liquid and onion?
Lauren says
Oh, forgot to mention this is INCREDIBLE
Sara Kris says
Trying to find info on whether I can double this recipe in the pressure cooker? So, instead of 3lb roast, would like to use a 6lb roast.
nomnompaleo says
It depends on the size of your pressure cooker! If you have an 8-quart, you can definitely double the recipe!
Sara Kris says
I have the 6. Was going to go for it and cook for 1-1/2 hrs…unless you think it’s all a really bad idea. 🙂
nomnompaleo says
You don’t need to double to cooking time if the cubes are the same size. However, you shouldn’t overfill your IP past the 2/3 mark.
Rachel Besser says
Can you make this with a frozen pre cut up pork shoulder? While the pork is still frozen?
Errynne Bell says
I found that I needed to cook this twice as long as recommended in our IP. This has happened with a few recipes. I’m not sure what’s going on there…
I also thought it was a pain in the butt to separate the fat from the meat working only with 2” chunks. What would be the difference or downside to throwing in the whole butt as you’d do in a crockpot?
Next time I’ll also add jalepenos into the IP. I missed the spice I get from my usual recipe.
nomnompaleo says
Maybe your IP is faulty and isn’t reaching high pressure properly? If you throw in a whole pork butt, you run the risk that the middle of the roast won’t get cooked through — unless you increase the cooking time but a considerable amount.
Errynne Bell says
We just ordered the IP and we’ve only used it a few times, good point though… I’ll have to keep an eye on it a maybe get a replacement. Thank you!
Kristi says
Hi Michelle! I am in a quandry. I have one pasture-raised pork roast. I love Carnitas, but I also love the idea of cooking the cabbage in the kalua pork juices at the end of cooking. Are there juices from the Carnitas that I could cook cabbage in or would that just be weird?
Ashley Orme Nichols says
This is one of my all time favorite recipes! A definite staple around our house. Looking to cut down on high in saturated fat meats for my husband and was thinking about trying a Jackfruit Carnitas…. any tips?! I’ve never cooked jackfruit before so I’m in new territory!
Geugca says
Hello! I don’t have oranges but I have orange juice. Would that work?
LISA BENNETT says
Can you crisp up the meat straight out of the IP, or is it too wet? Do you need to make ahead and chill it first?
Rene says
This is a staple in our house. I couldn’t possibly quantify how many times we’ve made it since finding this recipe. I recommend it to anyone I know doing Whole 30 also because easy to whip together on food prep day and it’s DELICIOUS leftover. 5 stars isn’t enough but it will have to do.
Jen says
Very good! And excellent crisped up and topped on her leek soup.
LucyDC says
This recipe is so tasty! And the leftovers, skillet-fried until crispy, were even better the next day!
Kelly D says
Hi Quick question why do the delicious carnitas cook a less amount of time compared to your yummy Kahlúa Pork? Thanks!
Michelle Tam says
The carnitas is cut into cubes so it cooks quicker. You can cut the Kalua Pig into cubes and cook it for the same amount of time.
deb says
This is amazing! My husband is a hunting guide and I love that I can make your recipes with whatever is fresh in our refrigerator – including this ‘carnitas’ recipe – thank you!!
Kimberann says
Hi! This recipe sounds amazing but we don’t eat pork- I plan on using chicken thighs. Do you think the cook time should change or leave as-is?
Michelle Tam says
If you’re using chicken thighs, the cooking time will be 15 minutes under high pressure.
Alina says
Do I have to wait the 20 mins once the 35 mins cooking is up? My kids are going nuts and need to eat!
Michelle Tam says
You should wait at least 10 minutes after the 35 minutes is up…
Sasha says
Incredible message. Just perfectly balanced, flavorful and the very best part is being able to make scrambled eggs and crispy carnitas for days after. i saw this posted above but didn’t see an answer. What type of storage containers are the ones in the photo? I am looking for rectangular metal ones with air-tight lids. Thanks again for another phenomenal recipe.
Michelle Tam says
Those are old LunchBots containers but they don’t make that style anymore.
jaclyn says
made this tonight – delish!!!!! halved the recipe and used ~1.5lb of pork tenderloin and it was phenomenal. tried to make flautas w/ siete almond flour tortillas and avo oil. fell apart while frying but HELLO fried fresh carnitas yes please. then i had seconds and tossed some in a little bacon fat in the cast iron skillet. YUMMMMMMMMMMM
Linda says
Our favorite Carnitas recipe. Whenever I make it for sharing everyone raves!
Just made it last night!
Hayley says
This is perfection! Our go to carnitas recipe.
Andrea says
Why do we need to discard the onions and garlic?
Michelle Tam says
You don’t have to! I think the meat crisps better without them.
Sam says
I’m so happy you reposted this, Michelle. I looked for this just a few months back and couldn’t seem to find it. This is our favorite carnitas recipe! The other ones we’ve tried are just too tomato-based.
bo says
When this recipe came out my gym buddy made it and told everyone must try. over the past few years everyone I introduce this to go gaga over it.
I never leave reviews but here’s a lil twist I made to the recipe. after meat and liquid come out of the pressure cooker, i understand Michelle discard the liquid and crisp the meat. I thought, there’s so much fat in the liquid, what if….. so I boil it all down, meant and liquid, use spatula to crush the meat. in the end when water evaporates I’d crisp the meat to preference. it’s AMAZING.
never noticed I could put it in omelet, to be tried next time.
Penny Lamping says
Love this recipe but now have to double (maybe triple!) the recipe. Do I do them in separate batches or can I at least double it in one batch? If so, how does cooking time change? Thank you!
Michelle Tam says
You should be able to double the recipe in one batch. Cooking time should be the same!
Linda Faircloth says
I have tried this and YES, you have perfected your original carnitas recipe. It rocks above any other I’ve tried and is our new fav! The orange peel and boosted amount of seasoningsb are dead on for a can’t-get-enough carnitas platter. NomNom YUM!
Erika says
I’m going to attempt this in my slow cooker (as opposed to an instant pot). Could you tell me how long and what temp you’d recommend (i.e. low for 8 hours or what not)? Thank you!
Michelle Tam says
Slow cooker modifications are in the blog post!