Instant Pot Carnitas


  • 3 pounds boneless pork shoulder, fat trimmed off
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons salt
  • 1 tablespoon oregano
  • 32 oz box fat free chicken broth
  • 1 tablespoon coconut oil (another oil with a high smoke point will also work [like canola or vegetable])
  • 1 onion, quartered
  • 5 cloves of garlic, crushed


  1. Cut your pork into large, fist sized pieces
  2. Mix your spices (chili powder, cumin, oregano) and salt together in a small bowl, and rub into all sides of the meat until evenly coated
  3. Turn your Instant Pot onto the saute setting on high and add half your coconut oil. When hot, brown your pork in batches on all sides, using the rest of the coconut oil as the pan gets dry
  4. When all the pork has been browned, add back into the pot, pour in your chicken broth, and add your onion and garlic
  5. Stir to combine, place the lid on your Instant Pot, make sure the valve is turned to “sealed,” and cook the pork on high pressure (manual setting) for 45 minutes
  6. When the 45 minutes are up, quick release the steam, remove the meat from the pot using a slotted spoon, and shred
  7. If desired, place the shredded meat on a baking sheet and pop under the broiler in your oven for several minutes until the meat lightly browns. This is a traditional step with carnitas, and I love the flavor and depth it adds!


If you want to make carnitas tacos with these like pictured in the blog post, toast yellow corn tortillas, add about 1/4 cup of carnitas in each tortilla, and top with lime juice, cilantro, and crumbed cotija cheese.

Other uses: nachos, salad, burritos, soup, or just plain jane!

Don’t have an Instant Pot? Check out my recipe for Crispy Slow Roasted Carnitas that are made in the oven!