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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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
resting 3 minutes
Total Time 1 hour 48 minutes
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.