Instant Pot Carnitas Tacos

When the Instant Pot lid comes off, the pork is soft enough to pull apart with a fork, but it doesn’t have the browned edges that make carnitas so good in a taco. That last bit happens under the broiler, where the shredded meat gets a few minutes of high heat and turns crisp at the tips. These Instant Pot Carnitas Tacos use both stages: pressure cooking for tender pork, then a quick broil for texture.

I season the pork before browning it, then build the cooking liquid from chicken broth, orange juice, and lime juice. The citrus keeps the rich pork from tasting heavy, while the cumin and oregano bring a warm, savory note. After the pork is shredded, a little of its cooking liquid keeps it moist without drowning out the crisp edges. Tucked into warm corn tortillas with white onion and cilantro, each taco has tender meat, a bright finish, and a little crunch.

Why Tender Pressure-Cooked Pork Still Needs a Broiler

Pressure cooking does the slow, tenderizing work quickly, but it won’t give the meat a crisp surface. Shredded pork coming straight from the pot is moist and soft all the way through. That’s lovely in a stew, but a taco benefits from a little contrast: tender strands inside, browned edges on top.

The broiler solves that without asking you to fry the meat in batches. Spread the shredded pork across a rimmed baking sheet and put it close to the heat. The first round browns the exposed strands; stirring brings fresh surfaces into contact with the hot pan and air for the second round. Keep an eye on the edges as they change from pale to browned, because broilers can move quickly. The aim isn’t to dry out every strand. It’s to create scattered crisp spots while the meat underneath stays juicy.

This two-part texture is what sets these carnitas apart from pulled pork that stays entirely soft. The pressure cooker makes the meat easy to shred; the short finish under high heat gives the tacos something crisp to bite into.

What the Pork, Citrus, and Toppings Each Bring

• Boneless pork shoulder — This cut has enough fat and connective tissue to become tender during pressure cooking and stay satisfying after shredding. Cutting it into even 2-inch pieces helps the pieces cook at a similar rate. Pork loin is leaner and won’t give the same forgiving, juicy texture.
• Chicken broth and citrus — Low-sodium broth provides the savory liquid, while orange juice adds gentle sweetness and lime juice brings sharper acidity. Use fresh lime juice if you have it; bottled works in a pinch, though the flavor is less bright. The orange juice is doing more than adding liquid, so replacing it changes the balance.
• Cumin, oregano, and black pepper — These season the pork directly before it browns, so every piece gets some of the warm, earthy coating. Dried oregano is right for this long, moist cook; fresh herbs would lose their character in the pot.
• Yellow onion, garlic, and bay leaves — They lend aroma to the cooking liquid as the pork cooks, then get discarded before shredding. Smash the garlic cloves so they release their flavor without needing to mince them.
• Corn tortillas — Six-inch tortillas make a manageable taco and bring a toasty corn flavor when warmed in a dry skillet. Corn tortillas are naturally gluten-free, but check the package if you need to avoid gluten because brands and production practices vary.
• White onion and cilantro — These are fresh toppings, not part of the pressure-cooked base. Finely chopped onion gives a crisp, sharp counterpoint, and cilantro adds a fresh herbal note. If cilantro isn’t for you, leave it off rather than letting it overpower the toppings you enjoy.

From Browning the Pork to Building Each Taco

Season and Brown in Batches

Toss the 2-inch pork pieces with the kosher salt, cumin, oregano, and black pepper until coated. Set a 6-quart Instant Pot to Sauté, heat the vegetable oil, and brown the pork in batches for about 3 minutes per side. Move each browned batch to a plate as you work; crowding the pot makes it harder for the surfaces to brown. Look for deep golden patches rather than a uniformly gray exterior.

Deglaze, Then Pressure Cook

Pour in the chicken broth, orange juice, and lime juice, then scrape the bottom of the pot to loosen the browned bits. Add the quartered yellow onion, smashed garlic, and bay leaves, then return the pork and any juices from the plate. Lock the lid and cook at High Pressure for 40 minutes, followed by a 15-minute natural release before releasing any remaining pressure. The pork should be fork-tender and well above 145°F, the safe minimum for whole cuts of pork, followed by at least a 3-minute rest.

Shred and Broil for Crisp Edges

Transfer the pork to a bowl and discard the onion and bay leaves. Shred the meat, then toss it with 1/4 cup of the cooking liquid. Set an oven rack about 6 inches below the broiler and preheat the broiler to High; spread the pork on an 18-by-13-inch rimmed baking sheet. Broil for 4 to 6 minutes, stir, and broil for another 3 to 5 minutes, until browned and crisp at the edges.

Warm the Tortillas and Assemble

Heat a dry 12-inch skillet over medium-high heat and warm the corn tortillas in batches for about 20 seconds per side. They should be warm and pliable, with a few toasted spots, not stiff and brittle. Fill each tortilla with carnitas, then finish with the finely chopped white onion and cilantro. Assemble just before serving so the warm meat doesn’t soften the tortillas while they wait.

Easy Ways to Adapt These Carnitas Tacos

Questions That Come Up When Making Instant Pot Carnitas

Instant Pot Carnitas Tacos

Instant Pot carnitas tacos feature tender pork shoulder pressure-cooked with citrus and spices, then broiled until crisp at the edges. Serve in warm corn tortillas with chopped white onion and fresh cilantro.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

resting 3 minutes mins

Total Time 1 hour hr 48 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the carnitas

• 3 lb pork shoulder boneless, cut into 2-inch pieces
• 2 tsp kosher salt
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 tbsp vegetable oil
• 1 cup chicken broth low-sodium
• 0.5 cup orange juice
• 2 tbsp lime juice
• 1 yellow onion medium, quartered
• 4 cloves garlic smashed
• 2 bay leaves

For the tacos

• 16 corn tortillas 6-inch
• 0.5 cup white onion finely chopped
• 0.5 cup cilantro fresh, chopped

Equipment

• 1 6-quart Instant Pot
• 1 18x13-inch rimmed baking sheet
• 1 12-inch skillet

Method

 

Make the carnitas

1. In a large bowl, toss the pork with the salt, cumin, oregano, and black pepper until evenly coated.
2. Set a 6-quart Instant Pot to Sauté and heat the oil; brown the pork in batches, about 3 minutes per side, transferring browned pieces to a plate.
3. Pour the chicken broth, orange juice, and lime juice into the pot and scrape up any browned bits.
4. Add the yellow onion, garlic, and bay leaves, then return the pork and any accumulated juices to the pot.
5. Lock the lid and cook at High Pressure for 40 minutes.
6. Let the pressure release naturally for 15 minutes, then release any remaining pressure.
7. Check that the pork is fork-tender and well above the 145°F safe minimum for whole cuts of pork, followed by at least a 3-minute rest.
8. Transfer the pork to a bowl and discard the onion and bay leaves.
9. Shred the meat and toss it with 1/4 cup of the cooking liquid.
10. Set an oven rack about 6 inches below the broiler and preheat the broiler to High.
11. Spread the pork on an 18x13-inch rimmed baking sheet and broil for 4 to 6 minutes.
12. Stir the pork, then broil for another 3 to 5 minutes until browned and crisp at the edges.

Assemble the tacos

1. Warm the tortillas in a dry 12-inch skillet over medium-high heat for about 20 seconds per side, working in batches.
2. Fill the warm tortillas with carnitas and top with the chopped white onion and cilantro.

Notes

For extra-crisp carnitas, spread the shredded pork in a single layer before broiling. Refrigerate leftovers for 3–4 days or freeze them; confirm the broth and tortillas are labeled gluten-free if needed.