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5 from 11 votes

Instant Pot Carnitas (Slow Cooker Directions Included)

Prep Time10 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Lorie Yarro


  • 4 lb pork shoulder (or butt), boneless
  • 1 c chicken broth or stock
  • 5-6 garlic cloves, minced
  • 1 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/2 - 1 tsp sea salt, to taste
  • Juice of one lime
  • Juice of one orange
  • bunch of fresh cilantro


  • Instant Pot: Cut pork into about 3 inch chunks, removing excess fat, Pour chicken broth into inner pot and add pork. Add garlic, spices and juices and stir to mix well. Shut Instant Pot, lock and move steam release to Sealing. Set to pressure cook for 45 minutes.
  • After 45 minutes, allow for about a 5 minute natural release, and then quick release the remaining pressure. Remove meat and shred (it will fall apart easily!). For crispy carnitas, layer evenly on a baking sheet and set the oven to broil. Broil for about 5-7 minutes or until desired crispiness. Top with plenty of freshly chopped cilantro and add your favorite toppings to your tacos!
  • Slow Cooker: Pour chicken broth into bottom of crock pot. Add garlic, spices and juices to cover meat. Close Slow cooker and cook on high for 4-5 hours and low for 6-8. Before serving, shred pork and broil as well for 5-7 minutes if desired.
  • Store leftovers in a sealed container in the freezer or refrigerator.