Instant Pot Pork Carnitas

mexican street tacos with chicken, carnitas and barbacoa beef close up with radish slices

mexican street tacos with chicken, carnitas and barbacoa beef close up with radish slices

Electric pressure cookers are super popular right now. If you don’t already have one, this quick recipe for Mexican pulled pork adapted from — perfect for tacos, burrito bowls or healthy salads — might make you reconsider. The recipe is freezer friendly, too, so you not only save time while making it, but can make ahead!


  • 2 1/2 lbs. trimmed, boneless pork shoulder blade roast
  • 2 tsp. kosher salt
  • black pepper, to taste
  • 6 cloves garlic, cut into slivers
  • 1 1/2 tsp. cumin
  • 1/2 tsp. sazon (Mexican seasoned salt)
  • 1/4 tsp. dry oregano
  • 3/4 cup reduced sodium chicken broth
  • 2-3 chipotle peppers in adobo sauce
  • 1/2 tsp. garlic powder
  • 2 bay leaves


Season pork with salt and pepper. On the saute setting of the Instant Pot (or in a large skillet on your stovetop), brown pork on all sides (it happens quickly in the Instant Pot but will take about 5 minutes on the stovetop). Remove from heat and allow to cool. Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers all over the pork, then season with cumin, sazon, oregano, adobo and garlic powder.

Pour chicken broth into your Instant Pot. Add chipotle peppers and stir, and then add bay leaves and pork. Cover and cook using the pressure cooker setting on high pressure with the meat button for 50 minutes. When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust cumin; add adobo and mix well.

Serve with warm tortillas, crispy tacos, or on a bed of lettuce for salad.


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