If you're craving something hearty, flavorful, and irresistibly crispy, you're in the right place. This Crispy Instant Pot Carnitas Tacos Recipe combines tender, juicy pork with a zesty spice blend and a final broil that brings out the perfect crunch every time. Trust me, these tacos will become your new taco night favorite.
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Why You'll Love This Recipe
I’ve made carnitas plenty of ways, but cooking them in the Instant Pot then crisping up the shredded pork under the broiler is a game changer. It’s quick, easy, and delivers on that authentic texture we all crave.
- Fast and easy preparation: The Instant Pot does most of the work in just 45 minutes under high pressure, saving you tons of time.
- Perfect balance of flavors: Citrus juices and a blend of chili powder, cumin, and smoked paprika give it brightness and depth.
- Crispy finish: Broiling the shredded pork adds that signature crispiness that makes these tacos irresistible.
- Versatile and customizable: From cheesy corn tortillas to tangy chipotle sauce, you can tweak to your heart’s content.
Ingredients & Why They Work
Before you dive in, let's talk ingredients. Most of these are staples you might already have, but fresh orange juice and quality pork shoulder really elevate the dish. Here's what you'll need and why each is a key player.
- Boneless pork shoulder: This cut’s marbling breaks down beautifully under pressure cooking, making your carnitas tender and juicy.
- White onion: Adds subtle sweetness and a savory base to the pot as it cooks.
- Garlic: A must-have for that classic aromatic kick in any Mexican-inspired dish.
- Fresh orange juice: Brings bright citrus notes and natural sweetness that balance the spices.
- Lime juice: Lends freshness and acidity, heightening all the flavors.
- Chicken broth: Keeps the pork moist and adds a little depth to the cooking liquid.
- Chili powder: The cornerstone spice providing warmth and complexity.
- Ground cumin: Offers that earthy, slightly smoky tone that pairs perfectly with pork.
- Oregano: Adds herbaceous warmth for a well-rounded profile.
- Smoked paprika: Injects a mild smokiness that mimics traditional carnitas cooked over coals.
- Salt and pepper: Essential seasoning to bring out all the flavors evenly.
- Cayenne pepper: Adds just the right touch of heat without overpowering the dish.
- White corn tortillas: Their delicate flavor and texture are just right for holding the pork and cheese without overwhelming it.
- Shredded cheddar cheese: Melts beautifully and brings creamy richness to every bite.
- Greek yogurt: Forms a creamy base for the chipotle sauce, keeping it light but flavorful.
- Chipotle peppers in adobo: The smoky heat is crucial for that signature sauce that ties everything together.
- Adobo sauce: Concentrated flavor that enhances the chipotle peppers in the sauce.
- Fresh cilantro: A fresh, bright finish that brightens up your tacos perfectly.
Make It Your Way
The wonderful thing about this Crispy Instant Pot Carnitas Tacos Recipe is how flexible it is. Whether you want to spice it up, lighten it up, or customize your toppings, it’s easy to make it uniquely yours!
- Vegetarian Variation: Try substituting jackfruit or shredded hearts of palm for pork to keep the same texture and tang with a plant-based twist. I've made this substitution for family gatherings, and everyone loved the carnitas flavor packed into the veggies.
- Lower Fat Option: Omit the shredded cheese and opt for low-fat Greek yogurt in the chipotle sauce to reduce calories without losing creaminess.
- Extra Smoky Flavor: Add a few drops of liquid smoke to the spice mixture before pressure cooking. This enhances that deep carnitas essence beautifully.
- Seasonal Freshness: In warmer months, add diced mango or pineapple on top for a juicy, sweet counterpoint — it’s like summer on a taco!
- Heat Lovers’ Edition: Use 2 chipotle peppers or add a pinch of cayenne to the sauce and spice mix for a real kick.
Step-by-Step: How I Make Crispy Instant Pot Carnitas Tacos Recipe
Step 1: Mix Your Perfect Spice Blend
Start by combining chili powder, ground cumin, oregano, smoked paprika, salt, pepper, and cayenne pepper in a small bowl. This aromatic blend is the heart of your carnitas, delivering bold and smoky flavors. Give it a good mix so every bite sings with spice — trust me, this little step makes a big difference!
Step 2: Layer Your Instant Pot
Place the chopped onion and minced garlic at the bottom of the Instant Pot. This base builds flavor and keeps the pork from sticking. Next, add the pork shoulder chunks right on top. Sprinkle your spice blend evenly over the pork, then pour in fresh orange juice, lime juice, and chicken broth. The citrus juices add brightness and help tenderize the meat for that melt-in-your-mouth texture.
Step 3: Pressure Cook to Tender Perfection
Seal the lid and set your valve to “sealing.” Select the “Manual” or “Pressure Cook” setting, and cook on high pressure for 45 minutes. This step transforms the pork into juicy, flavorful carnitas quickly and effortlessly. After the cooking time is up, let the pressure release naturally for 15 minutes—this helps keep the meat tender and juicy.
Step 4: Shred & Prep for Extra Crispiness
Carefully turn the valve to “venting” to release any remaining pressure, then open the lid. Use a slotted spoon to transfer the pork to a baking sheet. Grab two forks and gently shred the meat—this part is so satisfying, watching the tender pork pull apart in perfect strands. Now, spread the shredded carnitas evenly, ready for that irresistible crispy finish.
Step 5: Broil to Crispy, Flavor-Packed Goodness
Preheat your oven’s broiler. Place the shredded pork under the broiler for 5 to 7 minutes until it develops delicious crispy edges. Keep a close eye so it doesn’t burn! If you prefer, you can crisp the carnitas in a hot pan with a bit of cooking spray, turning batches to get that perfect crunch. This contrast between tender inside and crispy outside is pure taco magic.
Step 6: Craft Your Crispy Cheesy Tacos
Heat a skillet over medium heat and spray it lightly with cooking spray. Using tongs, briefly dip each corn tortilla into the flavorful sauce left in the Instant Pot — this adds moisture and flavor to the tortillas. Place the soaked tortilla on the skillet, add about 2 ounces of the crispy pork, and sprinkle 14 grams of shredded cheddar cheese. Fold the tortilla in half and cook until both sides are golden and the cheese is melted. Repeat this step for all 18 tortillas; each bite is worth the effort!
Step 7: Whip Up the Smoky Chipotle Sauce
While your pork is cooking, combine Greek yogurt, chipotle peppers, adobo sauce, minced garlic, ground cumin, salt, and freshly cracked pepper in a bowl. Stir it all together until silky smooth. Cover and pop it into the fridge for at least 30 minutes to let those smoky, spicy flavors meld beautifully. This sauce ties all the taco elements together like a deliciously creamy hug.
Step 8: Assemble and Savor Every Bite
Serve your crispy cheesy carnitas tacos hot, topped with a drizzle of the chipotle sauce and a sprinkle of fresh chopped cilantro. The contrast of textures and flavors—from the tender, crispy pork to the sharp cheddar and smoky sauce—is absolutely addictive. Enjoy your taco night elevated with this incredible Crispy Instant Pot Carnitas Tacos Recipe!
Top Tip
These tips come from hands-on experience and can really elevate your Crispy Instant Pot Carnitas Tacos Recipe. They help ensure your pork is both tender inside and perfectly crisped outside for that irresistible taco bite.
- Use fresh citrus juices: Freshly squeezed orange and lime juice brighten the pork’s flavor far more than bottled juice ever could.
- Broil for that perfect crisp: Don’t skip the broiling step! Shredding the pork right out of the Instant Pot is tempting but a quick 5-7 minute broil crisps the edges wonderfully.
- Dip tortillas in cooking liquid: Briefly dipping tortillas in the flavorful Instant Pot liquid before crisping adds extra juiciness and a subtle tang.
- Be patient with pressure release: Allow a natural 15-minute pressure release to keep your pork moist and tender instead of rushing it.
How to Serve Crispy Instant Pot Carnitas Tacos Recipe
Garnishes
To complement the vibrant flavors, fresh chopped cilantro is a must—its herbaceous brightness cuts through the richness. You can also add thinly sliced radishes for crunch, a squeeze of extra lime, or diced red onions for a punch of sharpness. A dollop of the creamy chipotle sauce ties everything together beautifully.
Side Dishes
Pair these tacos with classic Mexican sides like Mexican street corn (elote), cilantro-lime rice, or a refreshing jicama slaw. For something lighter, a simple avocado and tomato salad or black beans simmered with garlic and spices are wonderful additions that balance out the meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover carnitas in an airtight container in the refrigerator for up to 4 days. To keep the pork moist and flavorful, be sure to add some of the cooking liquid from the Instant Pot—it acts like a little magic moisture boost.
Freezing
If you want to freeze leftovers, place the shredded pork along with a splash of leftover broth in a freezer-safe container or heavy-duty freezer bag. It should keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the carnitas gently in a skillet over medium heat with a little cooking spray or oil to revive the crispy edges. You can also warm them in the oven on a baking sheet at 350°F until heated through. Avoid microwaving if possible, as it can make the pork soggy.
Frequently Asked Questions:
While pork shoulder is ideal because of its fat content and tenderness, you can use pork butt as a substitute. Just avoid lean cuts like pork loin, which can dry out under pressure cooking.
The chipotle sauce has a smoky heat that you can easily adjust by using between 1 and 2 chipotle peppers in adobo. Start with 1 pepper if you prefer milder heat and add more to taste.
You could, but broiling or pan-crisping gives the carnitas the signature crunchy texture that contrasts beautifully with the tender meat, making your tacos extra delicious.
For best results, reheat the assembled tacos in a skillet over medium heat for a couple of minutes on each side until the cheese melts and the tortilla crisps back up. You can also use a toaster oven set to 350°F for about 5 minutes.
Final Thoughts
Making this Crispy Instant Pot Carnitas Tacos Recipe became one of my favorite ways to enjoy Mexican flavors without the fuss. The pressure cooker does the heavy lifting, while that broiling step transforms the pork into something truly special. Serve these tacos with your favorite toppings and sides, and you’ll have a crowd-pleaser perfect for weeknights or any relaxed gathering.
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Crispy Instant Pot Carnitas Tacos Recipe
- Prep Time: 10 minutes
- Rest Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 18 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Carnitas recipe delivers tender, flavorful shredded pork cooked to perfection using high pressure. The pork is seasoned with a robust blend of chili powder, cumin, oregano, paprika, and citrus juices for a vibrant taste. After pressure cooking, the carnitas are crisped under the broiler and served in cheesy corn tortillas with a smoky, creamy chipotle sauce and fresh cilantro for a satisfying meal that's perfect for tacos night.
Ingredients
Instant Pot Carnitas
- 3.5 lbs. boneless pork shoulder cut into 2-inch chunks
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 1 cup fresh orange juice (2-3 oranges)
- 2 limes, juiced
- ¼ cup chicken broth (or any broth or water)
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground oregano
- 1 Tbsp. smoked paprika
- 1 Tbsp. salt
- 1 tsp. pepper
- ½ tsp. cayenne pepper
Crispy Cheesy Carnitas Tacos
- 18 white corn tortillas
- 1.5 cups shredded cheddar cheese
Chipotle Sauce
- ¾ cup 0% nonfat Greek yogurt (e.g., Fage)
- 1–2 chipotle peppers in adobo sauce (adjust for heat preference)
- 1 Tbsp. adobo sauce (from the can of peppers)
- 1 clove garlic, minced
- ½ tsp. ground cumin
- ¼ tsp. salt
- Fresh cracked pepper, to taste
Toppings
- Fresh chopped cilantro
Instructions
- Prepare the spice mixture: In a small bowl, combine chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper, and cayenne pepper. Mix well and set aside.
- Set up the Instant Pot: Add the chopped onion and minced garlic to the bottom of your Instant Pot. Place pork shoulder pieces on top of the onion mixture, then sprinkle the spice mixture evenly over the pork. Pour orange juice, lime juice, and chicken broth over the pork.
- Cook the carnitas: Secure the Instant Pot lid, set the pressure release valve to “sealing,” and select “Manual” or “Pressure Cook” mode. Cook on high pressure for 45 minutes.
- Release pressure and shred the pork: Allow the pressure to release naturally for 15 minutes, then turn the valve to “venting” to release any remaining pressure. Remove the lid and use a slotted spoon to transfer the cooked pork to a baking sheet. Shred the pork using two forks.
- Crisp the pork: Turn your oven to broil. Spread shredded pork on a baking sheet and broil for 5–7 minutes until crispy. Alternatively, crisp the pork in batches in a hot pan with cooking spray.
- Make the crispy cheesy tacos: Heat a pan over medium heat and spray with cooking spray. Use tongs to dip corn tortillas briefly in the sauce from the Instant Pot. Place soaked tortillas on the hot pan, top with 2 oz. of cooked pork and 14 grams of shredded cheddar cheese, and fold in half. Cook until both sides are crispy and cheese is melted. Repeat for remaining tortillas.
- Prepare the chipotle sauce: While the meat is cooking, combine all chipotle sauce ingredients in a bowl and mix until smooth. Adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Assemble and serve: Serve the crispy tacos with chipotle sauce and fresh chopped cilantro. Enjoy!
Notes
- All nutrition facts are estimates.
- To store leftover carnitas, add some liquid from the Instant Pot to keep the meat moist in the refrigerator.
- You can use the leftover liquid for tortillas, sandwiches, or as an au jus sauce.
- The recipe yields 18 servings of 2 oz. cooked pork.
- The nutrition for tacos is as follows: 296 calories, 18 g fat, 109 mg cholesterol, 226 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g sugar, and 21 g protein per taco.
- The nutrition for 2 oz. cooked pork: 177 calories, 13 g fat, 54 mg cholesterol, 92 mg sodium, 1 g carbohydrate, 0 g fiber, 1 g sugar, and 16 g protein.
- To make this recipe lower in fat, omit the cheese. For lower carbs, use low-carb tortillas or lettuce wraps.
Nutrition
- Serving Size: 1 taco
- Calories: 296 kcal
- Sugar: 3 g
- Sodium: 226 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 109 mg
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