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Home » Blog » Recipes » Instant Pot Carnitas (Whole30, Low Carb)

Instant Pot Carnitas (Whole30, Low Carb)

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An overhead shot of a plate of crispy Nom Nom Paleo Instant Pot Carnitas. There is also a red banner that says paleo, gluten-free, and low carb

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!

An overhead shot of a platter filled with Nom Nom Paleo Instant Pot Carnitas, lettuce leaves, diced onion, jalapeños, sliced avocados, and lime wedges. There is a red banner at the bottom that says paleo, gluten-free, and low carb

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.

A closeup of Instant Pot (Pressure Cooker) Carnitas ready to eat.

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:

  • Mexican Cauliflower Rice
  • Mexican Watermelon Salad
  • Watermelon Coconut Cooler

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.

Slicing pork shoulder roast into 2-inch cubes

Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano.

Seasoning the pork shoulder cubes with salt, cumin, red pepper flakes, and oregano

Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.

Toss the cubes in the seasoning to coat them.

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.

Peel the zest off the orange with a black vegetable peeler.

Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf. 

An overhead shot of Instant Pot (Pressure Cooker) Carnitas with the raw ingredients.

Cut the bald orange in half and juice it.

Juicing the zested oranges for the Instant Pot Carnitas

Pour the juice into the Instant Pot insert…

Pouring the the orange juice into the Instant Pot for the carnitas recipe.

…and stir to distribute.

An overhead shot of someone mixing the carnitas ingredients in the Instant Pot

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).

The front display of an Instant Pot Duo Plus.

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).

A pair of tongs holding a cooked cube of Instant Pot (Pressure Cooker) Carnitas

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.

A stainless steel container of Instant Pot (Pressure Cooker) Carnitas from the refrigerator with hardened fat on top

Shred the meat up with your fingers.

Shredding cold Instant Pot (Pressure Cooker) Carnitas by hand.

Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.

Frying Instant Pot (Pressure Cooker) Carnitas in a cast iron skillet until crispy

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.

Arranging Instant Pot (Pressure Cooker) Carnitas on a platter with cilantro, lettuce, sliced avocados, jalapeños, limes, and radishes.

Last but not least, grab your plate and assemble your own delicious tacos!

Instant Pot carnitas in a bowl with lettuce, limes, avocados, and jalapenos.

[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 2022).


PRINTER-FRIENDLY RECIPE CARD

Instant Pot (Pressure Cooker) Carnitas by Michelle Tam https://nomnompaleo.com
Print Recipe
5 from 33 votes

Instant Pot Carnitas (Paleo, Whole30, Low Carb)

I’ve perfected a porktastic Instant Pot Carnitas recipe that will rival what you'd order at your favorite taqueria! 
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: Mexican
Keyword: gluten-free, Instant Pot, paleo, pork, Pressure Cooker, Primal, tacos, Whole30
Servings: 6 servings
Calories: 479kcal
Author: Michelle Tam

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!

Video

Notes

Make the carnitas ahead of time on the weekend and taco night will be a breeze during the week!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 479kcal | Carbohydrates: 21g | Protein: 55g | Fat: 21g | Fiber: 8g | Sugar: 7g
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Reader Interactions

Comments

  1. Renee says

    April 18, 2017 at 5:49 pm

    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.

    Reply
    • nomnompaleo says

      April 18, 2017 at 6:13 pm

      Yes! The pork and onions will release more than a cup of liquid as it cooks!

      Reply
      • Jennifer Wert says

        April 19, 2017 at 4:39 am

        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.

        Reply
  2. Michael Schindelman says

    April 18, 2017 at 6:55 pm

    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?

    Reply
    • nomnompaleo says

      April 18, 2017 at 6:57 pm

      In the after process!

      Reply
      • Michael Schindelman says

        April 23, 2017 at 3:01 pm

        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!!!

        Reply
        • nomnompaleo says

          April 23, 2017 at 4:12 pm

          Awesome! Bay leaf doesn’t really make a huge difference.

          Reply
  3. Amanda says

    April 18, 2017 at 10:52 pm

    Whole30 approved?

    Reply
    • nomnompaleo says

      April 18, 2017 at 10:53 pm

      Whole30-compliant!

      Reply
  4. Jennifer Wert says

    April 19, 2017 at 4:36 am

    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!!

    Reply
    • nomnompaleo says

      April 19, 2017 at 4:38 am

      Yay! Definitely crisp up the leftovers if you have any!

      Reply
    • Msarb says

      July 29, 2017 at 9:24 pm

      This is such a brilliant idea – to use the pork to cook rice (or to make soup for that matter). I shall try that!

      Reply
      • Jennifer Wert says

        July 29, 2017 at 10:10 pm

        My boy is quite brilliant in the kitchen. ☺️ It is a delicious recipe.

        Reply
  5. Cheeto_Jesus says

    April 19, 2017 at 11:31 am

    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 …😁

    Reply
  6. Kris K says

    April 19, 2017 at 4:53 pm

    What brand of storage containers are you using?

    Reply
  7. Jennifer says

    April 19, 2017 at 5:31 pm

    Is there any reason why I couldn’t make this with beef…we don’t eat pork?

    Reply
    • nomnompaleo says

      April 19, 2017 at 5:33 pm

      I haven’t tried it, but cubed chuck roast will probably work!

      Reply
    • Hallie says

      October 7, 2020 at 4:50 pm

      5 stars
      I always make it with beef and it’s delicious!

      Reply
    • Tabitha Teeter says

      July 23, 2022 at 4:00 pm

      Try Turkey thigh. I have used Black Girl Chef’s Whites version and it was great.

      Reply
  8. Pamela Ponder says

    April 19, 2017 at 10:18 pm

    OMG! I’m so hangry now! I’m heading to the store asap!

    Reply
  9. Mavis says

    April 20, 2017 at 2:25 am

    looks amazing! How do you get your avocados looking so perfect!?!

    Reply
  10. Sg says

    April 20, 2017 at 11:45 am

    What could you cook thisif you don’t have a pressure cooker

    Reply
    • Renee White says

      April 22, 2017 at 8:25 pm

      You can always cook the pork in a slow cooker. Once done then crisp up in the pan.

      Reply
    • Frances says

      September 21, 2020 at 10:20 am

      5 stars
      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!

      Reply
  11. Heather Tolan says

    April 20, 2017 at 1:30 pm

    Can this be done with a regular boneless pork tenderloin?

    Reply
  12. Tracey Dao says

    April 20, 2017 at 5:20 pm

    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?

    Reply
    • nomnompaleo says

      April 20, 2017 at 5:22 pm

      Nope. You can do it all in the insert if you want one less bowl to clean.

      Reply
      • Tracey Dao says

        April 20, 2017 at 5:28 pm

        oh thanks! I made it last night and it came out perfectly!

        Reply
    • Jai Bee Ess says

      May 21, 2017 at 9:42 pm

      I am in the process of making this and as I was dumping it into the Instant Pot I thought the exact same thing!!!

      Reply
  13. Megan Herrett says

    April 23, 2017 at 12:56 am

    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!

    Reply
    • nomnompaleo says

      April 23, 2017 at 1:50 am

      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.

      Reply
  14. Mandi says

    April 23, 2017 at 8:22 pm

    Carnitas are my favourite from Chipotle. Excited to try this!

    Reply
  15. RichMeister says

    April 23, 2017 at 9:14 pm

    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.

    Reply
  16. Alicia White Humphreys says

    April 24, 2017 at 2:41 am

    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.

    Reply
    • nomnompaleo says

      April 24, 2017 at 2:43 am

      It cooks faster and more evenly.

      Reply
  17. Kimberly Mayer says

    April 24, 2017 at 2:57 am

    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!

    Reply
    • nomnompaleo says

      April 24, 2017 at 3:52 am

      Totally fine to crisp as soon as the carnitas are done!

      Reply
  18. Monisha Wasson says

    April 28, 2017 at 3:43 pm

    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!

    Reply
  19. Matt McCaslin says

    April 29, 2017 at 12:46 am

    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?

    Reply
    • Rachel says

      April 29, 2017 at 10:58 pm

      Plain Greek yogurt is a perfect substitute!

      Reply
    • TGL says

      May 6, 2017 at 5:49 pm

      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.

      Reply
  20. Melissa Ruffing says

    April 30, 2017 at 4:46 pm

    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?

    Reply
  21. Ada Nakama says

    May 2, 2017 at 4:35 pm

    How long would I have to cook it if I used a whole frozen pork shoulder? Thanks!

    Reply
    • nomnompaleo says

      May 2, 2017 at 6:02 pm

      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.

      Reply
      • Ada Nakama says

        May 2, 2017 at 6:31 pm

        Ok. Thanks!

        Reply
  22. nanci says

    May 2, 2017 at 7:09 pm

    Can you make this with a pork tenderloin?

    Reply
    • nomnompaleo says

      May 2, 2017 at 7:26 pm

      I don’t think so. Pork tenderloin is too lean.

      Reply
  23. Kirsti says

    May 3, 2017 at 10:32 pm

    This looks amazing but I cannot eat oranges. Could lime and pineapple work? Something else? What might be a replacement for orange?

    Reply
    • Collette says

      May 29, 2017 at 1:37 am

      Can you eat grapefruit? I just made it with grapefruit and it was amazing.

      Reply
    • Christine says

      June 12, 2017 at 12:16 am

      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.

      Reply
  24. Ally says

    May 5, 2017 at 9:14 pm

    Would it be possible to put this in the slow cooker for 12ish hours and get the same result?

    Reply
    • nomnompaleo says

      May 5, 2017 at 9:18 pm

      I haven’t tried it, but I bet 8 hours on low would work.

      Reply
      • Ally says

        June 7, 2017 at 2:38 pm

        It worked! I cooked it overnight on low. Thank you for the delicious recipe!

        Reply
        • Elaine says

          October 16, 2017 at 5:33 am

          I had the same question, did you increase the liquids to slow cook the pork?

          Reply
  25. TGL says

    May 6, 2017 at 5:52 pm

    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!

    Reply
  26. Michelle Ahumada says

    May 7, 2017 at 2:02 am

    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!

    Reply
  27. Oliver says

    May 8, 2017 at 1:24 am

    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?

    Reply
  28. Donna Knipp says

    May 21, 2017 at 4:12 am

    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

    Reply
  29. Collette says

    May 29, 2017 at 1:36 am

    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!

    Reply
  30. Amie Leone says

    June 1, 2017 at 10:11 pm

    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?

    Reply
    • nomnompaleo says

      June 1, 2017 at 11:41 pm

      Yes, but the cooking time under pressure would be at least 90 min.

      Reply
  31. Nancy Pickett says

    June 22, 2017 at 10:47 pm

    This was a hit with the entire family. I added some broth to the orange juice to make it a little orangy. 🙂

    Reply
  32. Amy Whiting says

    June 26, 2017 at 11:06 pm

    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!

    Reply
  33. Jennifer S says

    June 27, 2017 at 9:47 pm

    Curious what kind of radishes appear in the pictures? They look yummy, but different than the variety I have seen available in MN. Thanks!

    Reply
    • nomnompaleo says

      June 27, 2017 at 10:13 pm

      They’re watermelon radishes!

      Reply
  34. MotherGinger says

    July 17, 2017 at 10:36 pm

    “Favorite cooking fat” is the very fat that the carnitas are sitting in!

    Reply
  35. jr says

    July 21, 2017 at 9:37 pm

    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.

    Reply
  36. Carolyn Currens says

    July 22, 2017 at 2:01 am

    Made the carnitas today. My first IP meal. Perfection.

    Reply
  37. Tammi L. Coles says

    July 28, 2017 at 5:12 am

    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!!

    Reply
  38. Msarb says

    July 29, 2017 at 9:25 pm

    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 🙂

    Reply
  39. Caroline says

    August 6, 2017 at 6:37 pm

    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.

    Reply
    • nomnompaleo says

      August 6, 2017 at 8:05 pm

      You can, but it disintegrates into the sauce!

      Reply
  40. Katie Kruger says

    August 9, 2017 at 4:57 pm

    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.

    Reply
  41. Rachel Lacow says

    August 12, 2017 at 6:59 am

    Exactly how much liquid should be in the pot? Is 1/2 an orange really enough?

    Reply
  42. Jessica Holland says

    August 12, 2017 at 7:41 pm

    I have 3.6 lbs, bone in…how long should I cook for?

    Reply
    • nomnompaleo says

      August 12, 2017 at 9:15 pm

      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.

      Reply
  43. Romas David says

    August 21, 2017 at 6:49 am

    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!

    Reply
  44. Samantha Bingham says

    September 4, 2017 at 5:09 pm

    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!

    Reply
  45. Monique Llamas says

    September 9, 2017 at 4:33 pm

    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!

    Reply
  46. Chelsea V says

    September 15, 2017 at 3:46 pm

    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!!!

    Reply
    • nomnompaleo says

      September 15, 2017 at 4:48 pm

      Nope! You can leave them out!

      Reply
  47. Chelsea V says

    September 15, 2017 at 3:47 pm

    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!!

    Reply
    • nomnompaleo says

      September 15, 2017 at 3:50 pm

      You can leave it out!

      Reply
  48. Patrice Roy-Nelson says

    October 12, 2017 at 11:43 pm

    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!

    Reply
  49. Elaine says

    October 16, 2017 at 12:27 am

    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!

    Reply
  50. Summer Garcia says

    October 19, 2017 at 4:08 pm

    If I use a bone in pork shoulder, but I cut the meat of the bone what would the cooking time be?

    Reply
    • nomnompaleo says

      October 19, 2017 at 9:30 pm

      Same cooking time as long as your cubes are the same size!

      Reply
  51. Lauren says

    December 2, 2017 at 3:25 am

    What should I do with the leftover liquid and onion?

    Reply
  52. Lauren says

    December 2, 2017 at 3:27 am

    Oh, forgot to mention this is INCREDIBLE

    Reply
  53. Sara Kris says

    January 21, 2018 at 2:06 pm

    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.

    Reply
    • nomnompaleo says

      January 21, 2018 at 4:52 pm

      It depends on the size of your pressure cooker! If you have an 8-quart, you can definitely double the recipe!

      Reply
      • Sara Kris says

        January 21, 2018 at 5:07 pm

        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. 🙂

        Reply
        • nomnompaleo says

          January 21, 2018 at 9:10 pm

          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.

          Reply
  54. Rachel Besser says

    February 2, 2018 at 11:20 pm

    Can you make this with a frozen pre cut up pork shoulder? While the pork is still frozen?

    Reply
  55. Errynne Bell says

    February 11, 2018 at 9:39 pm

    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.

    Reply
    • nomnompaleo says

      February 11, 2018 at 10:23 pm

      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.

      Reply
      • Errynne Bell says

        February 11, 2018 at 11:26 pm

        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!

        Reply
  56. Kristi says

    August 11, 2020 at 2:30 pm

    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?

    Reply
  57. Ashley Orme Nichols says

    August 11, 2020 at 2:30 pm

    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!

    Reply
  58. Geugca says

    August 11, 2020 at 2:30 pm

    Hello! I don’t have oranges but I have orange juice. Would that work?

    Reply
  59. LISA BENNETT says

    August 11, 2020 at 2:30 pm

    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?

    Reply
  60. Rene says

    August 15, 2020 at 2:11 pm

    5 stars
    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.

    Reply
  61. Jen says

    August 15, 2020 at 6:57 pm

    5 stars
    Very good! And excellent crisped up and topped on her leek soup.

    Reply
  62. LucyDC says

    August 16, 2020 at 12:24 am

    5 stars
    This recipe is so tasty! And the leftovers, skillet-fried until crispy, were even better the next day!

    Reply
  63. Kelly D says

    September 21, 2020 at 12:54 am

    5 stars
    Hi Quick question why do the delicious carnitas cook a less amount of time compared to your yummy Kahlúa Pork? Thanks!

    Reply
    • Michelle Tam says

      September 21, 2020 at 5:03 pm

      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.

      Reply
  64. deb says

    November 5, 2020 at 5:46 am

    5 stars
    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!!

    Reply
  65. Kimberann says

    January 6, 2021 at 7:23 pm

    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?

    Reply
    • Michelle Tam says

      April 4, 2021 at 8:11 pm

      If you’re using chicken thighs, the cooking time will be 15 minutes under high pressure.

      Reply
  66. Alina says

    January 7, 2021 at 11:57 pm

    Do I have to wait the 20 mins once the 35 mins cooking is up? My kids are going nuts and need to eat!

    Reply
    • Michelle Tam says

      January 8, 2021 at 12:35 am

      You should wait at least 10 minutes after the 35 minutes is up…

      Reply
  67. Sasha says

    January 9, 2021 at 1:14 pm

    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.

    Reply
    • Michelle Tam says

      January 11, 2021 at 10:16 pm

      Those are old LunchBots containers but they don’t make that style anymore.

      Reply
  68. jaclyn says

    January 17, 2021 at 8:05 am

    5 stars
    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

    Reply
  69. Linda says

    January 29, 2021 at 5:07 pm

    5 stars
    Our favorite Carnitas recipe. Whenever I make it for sharing everyone raves!
    Just made it last night!

    Reply
  70. Hayley says

    January 31, 2021 at 3:15 am

    5 stars
    This is perfection! Our go to carnitas recipe.

    Reply
  71. Andrea says

    February 2, 2021 at 8:10 am

    Why do we need to discard the onions and garlic?

    Reply
    • Michelle Tam says

      February 3, 2021 at 10:04 pm

      You don’t have to! I think the meat crisps better without them.

      Reply
  72. Sam says

    March 15, 2021 at 4:13 pm

    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.

    Reply
  73. bo says

    April 10, 2021 at 1:50 am

    5 stars
    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.

    Reply
  74. Penny Lamping says

    August 6, 2021 at 4:11 pm

    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!

    Reply
    • Michelle Tam says

      August 10, 2021 at 5:52 pm

      You should be able to double the recipe in one batch. Cooking time should be the same!

      Reply
  75. Linda Faircloth says

    August 25, 2021 at 11:08 pm

    5 stars
    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!

    Reply
  76. Erika says

    October 14, 2021 at 2:34 pm

    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!

    Reply
    • Michelle Tam says

      October 14, 2021 at 4:14 pm

      Slow cooker modifications are in the blog post!

      Reply
  77. Marie Elaine Christensen says

    November 19, 2021 at 12:29 pm

    So excited to make this today, purchased everything for it. In a furnished rental temporarily, saw their instant pot (mine’s packed) and realized it doesn’t work. No slow cooker here (how can this be?) Can you tell me how I would cook it on the stove? Kind of lost without a recipe. Thank you!

    Reply
    • Michelle Tam says

      November 22, 2021 at 12:53 am

      You’ll have to add a little more liquid (maybe 1/2 cup broth). Cook covered on the stovetop for about 2 hours or until the meat is tender.

      Reply
  78. Cathy Reiss says

    December 13, 2021 at 3:01 am

    I always remove the strips of orange peel at the end when I take out the onions and bay leaf. Am I not supposed to do that? Are we supposed to eat the cooked orange peel?

    Reply
    • Michelle Tam says

      December 13, 2021 at 6:22 pm

      I always remove them, too!

      Reply
  79. Kersten says

    January 23, 2022 at 3:54 pm

    5 stars
    Great recipe and so easy to make. I doubled the portion and because we don’t mind eating the same thing over and over again, we’re covered for at least a week!

    Reply
  80. Betty says

    February 18, 2022 at 11:45 pm

    5 stars
    Oh my heavens. I made this exactly as written for the pork. I was lazy so I just made some chipotle/honey/lime mayo and had some shredded cabbage in the fridge and viola! Definately will makethis deliciousness again. Thank you!

    Reply
  81. Jennifer says

    February 23, 2022 at 2:16 pm

    5 stars
    These are hands-down my favorite carnitas. So delicious and super easy. When I’m making for just my husband and me, I cut the recipe in half if I don’t think I can get through the leftovers. I love these carnitas!

    Reply

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