Tender and crispy Instant Pot carnitas made with lean pork roast and flavorful mojo sauce. This easy pork carnitas recipe features pressure-cooked meat finished under the broiler for perfect crisp edges. Ideal for tacos, burritos, salads, and Mexican dishes.

Ingredients

Carnitas:

1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks, excess fat trimmed
Fine sea salt and freshly cracked black pepper
1 tablespoon avocado oil or olive oil

Mojo Sauce:

1 cup beer (or chicken stock)
6 cloves garlic, minced
½ cup fresh orange juice
¼ cup fresh lime juice
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
½ teaspoon freshly cracked black pepper

For Serving:

Chopped fresh cilantro
Diced white or red onion
Fresh salsa (pineapple salsa recommended)

Instructions

Prepare Mojo Sauce
In a medium bowl, whisk together all mojo sauce ingredients until fully combined. Set aside until ready to use.
Season Pork
Season the pork chunks evenly with salt and pepper.
Sear the Pork
Turn the Instant Pot to “Sauté” mode. Add the oil, then half of the pork chunks. Brown the pork, turning every 45–60 seconds, until all sides are golden brown. Transfer seared pork to a clean plate. Repeat with remaining pork. When done, press “Cancel” to stop sautéing.
Pressure Cook
Pour the mojo sauce into the Instant Pot, stirring briefly to coat the pork. Secure the lid and set the valve to “Sealing.” Cook on high pressure for 30 minutes, then allow a natural pressure release for about 15 minutes.
Broil for Crispiness
Preheat your oven broiler to high. Remove the lid and shred the pork with two forks. Transfer shredded pork to a large baking sheet. Spoon about one-third of the remaining juices evenly over the meat and toss to combine.
First Broil
Broil for 4–5 minutes until the edges begin to crisp and brown. Remove from oven.
Second Broil
Add half of the remaining juices to the pork, toss, and broil for another 5 minutes to achieve extra crispiness.
Final Toss and Serve
Add the last of the juices, toss well, and sprinkle with chopped cilantro. Serve warm in tacos, burritos, salads, or your favorite dishes.
Storage
Refrigerate leftovers in a sealed container for up to 3 days or freeze for up to 3 months.

Why You’ll Love This Recipe

Tender, flavorful pork with crispy edges achieved quickly using the Instant Pot and broiler
Mojo sauce adds a bright, citrusy, and savory depth to the meat
Versatile dish perfect for tacos, salads, bowls, or burritos

Tips

Trim excess fat for leaner carnitas but leave a little for moisture and flavor.
Don’t skip searing — it locks in flavor and creates a better crust.
Use fresh citrus juice for the mojo sauce to enhance brightness.
Broil in batches if your baking sheet is small to ensure even crisping.

Variations and Substitutions

Swap beer for chicken stock or vegetable broth in the mojo sauce.
Use pork shoulder or Boston butt for more marbling and richness.
Add a pinch of smoked paprika or chipotle powder for smoky heat.
Serve with pickled onions, avocado slices, or radishes for extra freshness.

FAQs

Can I make carnitas without an Instant Pot?
Yes, slow cook pork with mojo sauce for 6–8 hours on low, then broil to crisp.

How long does leftover carnitas last?
Stored properly, carnitas stay fresh up to 3 days refrigerated and up to 3 months frozen.

Can I use pre-shredded pork?
For best flavor and texture, cook and shred fresh pork as directed.

Serving

Serve carnitas in warm corn or flour tortillas topped with onions, cilantro, and fresh salsa. They also work great in salads, burrito bowls, or over rice.

Suggestions

Pair with pineapple or mango salsa for a tropical twist.
Add sliced jalapeños for heat.
Use leftover carnitas in quesadillas or nachos for a quick meal.

This Instant Pot crispy carnitas recipe combines tender pressure-cooked pork with broiled, crunchy edges and bright mojo flavors, making it an easy, flavorful meal for any occasion.