Crispy Instant Pot Carnitas Tacos

Name: Delicious Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 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; 1/4 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; 1/2 tsp. cayenne pepper; 18 white corn tortillas; 1.5 cups shredded cheddar cheese; 3/4 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; 1/2 tsp. ground cumin; 1/4 tsp. salt; Fresh cracked pepper to taste; Fresh chopped cilantro

This Crispy Instant Pot Carnitas Tacos Recipe is a game-changer when you want bold Mexican flavors fast. Tender, juicy pork that crisps up perfectly for that amazing taco crunch—ready in about an hour—is exactly what your weeknight dinners have been missing.

Inside a black pressure cooker with a shiny silver inside, there are five whole bright orange tangerines and two green limes placed on top of three pieces of browned, seasoned meat at the bottom. The meat has a crispy texture with visible seasoning, and the tangerines and limes are smooth and round, some resting closely against the meat. The cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Instant Pot Carnitas Tacos Recipe
Top Tip
How to Serve Crispy Instant Pot Carnitas Tacos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I've made a lot of carnitas recipes over the years, but this Crispy Instant Pot Carnitas Tacos Recipe stands out because it’s effortless and delivers spectacular results every time. The Instant Pot handles the slow cook magic while the quick broil step adds that crispy, irresistibly crunchy finish.

Speedy yet authentic: You get tender, flavorful carnitas in about an hour instead of the usual all-day cooking.
Crispy exterior magic: The final broil or skillet crisping step boosts texture for tacos that wow.
Layered flavors: Citrus, smoky spices, and a touch of heat make every bite unforgettable.
Customizable and fun: From toppings to sauces, you can tailor it exactly to your taste.

Ingredients & Why They Work

Each ingredient plays a part in creating those perfect carnitas — juicy, aromatic, and ready to crisp. Here are some insights to help you pick and prepare your ingredients before cooking.

Flat lay of fresh boneless chunks of pork shoulder, a whole medium white onion peeled with papery skin removed, four whole garlic bulbs with some cloves separated, two whole fresh limes, a small white ceramic bowl filled with bright orange fresh-squeezed orange juice, a small white ceramic bowl with clear golden chicken broth, a small white ceramic bowl containing a colorful spice mix of chili powder, ground cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper, a stack of white corn tortillas, a small white ceramic bowl heaped with shredded cheddar cheese, a small white ceramic bowl of creamy white Greek yogurt, two deep red chipotle peppers resting beside a small white ceramic bowl with rich red adobo sauce, a small white ceramic bowl with minced garlic, a small white ceramic bowl with ground cumin powder, a small white ceramic bowl with salt, a small white ceramic bowl with freshly cracked black pepper, and a small bunch of bright green fresh cilantro sprigs, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless pork shoulder: This cut is ideal—fatty enough to stay moist and rich but tender when cooked under pressure.
White onion and garlic: Classic aromatics add sweetness and depth.
Fresh orange juice and lime juice: The acidity brightens and tenderizes the pork for that authentic citrus tang.
Chicken broth: Provides savory umami to balance the citrus without overpowering.
Chili powder, cumin, oregano, smoked paprika: These spices create a warm, smoky base that's traditional in Mexican carnitas.
Salt, pepper, cayenne pepper: Adjust for seasoning and heat level; the cayenne adds just the right kick.
White corn tortillas: For authentic taco experience; these crisp nicely without overpowering flavors.
Cheddar cheese: Adds creaminess and melty goodness—perfect with the crispy pork.
Chipotle peppers and adobo sauce: Make the chipotle sauce smoky, spicy, and creamy with Greek yogurt for balance.
Cilantro: Freshness and brightness that finish off the dish beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Crispy Instant Pot Carnitas Tacos Recipe depending on mood and who’s joining me at the table. The flexibility is honestly one of the best parts.

Variation: Once, I swapped the cheddar for crumbled queso fresco and fresh lime wedges for a more authentic twist. It quickly became a family favorite, lighter but still full of punch.
For heat lovers: Add an extra chipotle pepper to the sauce or sprinkle some fresh jalapeño slices on top.
Diet-friendly changes: Use low-carb tortillas or even crisped lettuce leaves instead of corn tortillas for a lighter meal.
Make it a bowl: Skip the tortilla and serve the carnitas over cilantro-lime cauliflower rice for a grain-free option.

Step-by-Step: How I Make Crispy Instant Pot Carnitas Tacos Recipe

The image shows three soft white tortillas arranged on a white marbled surface, each topped with browned shredded meat that has a slightly crispy texture. On top of the meat, there are small yellow pineapple cubes mixed with bright green chopped herbs and small pieces of red onion, adding bursts of color. Near the tacos, there are two fresh lime wedges with a vibrant green rind and pale green flesh. A small clear glass bowl filled with more pineapple salsa, including yellow pineapple, red onion, and green herbs, sits near the upper right side. The overall scene is bright and fresh with a clean white marbled background, and a woman's hand holds a tortilla at the top of the image. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Pork and Spices

Start by cutting your pork shoulder into 2-inch chunks so it cooks evenly. While that’s done, mix up the spice blend—chili powder, cumin, oregano, smoked paprika, salt, black pepper, and cayenne. I always toss the spices with the pork before layering in the Instant Pot to make sure every bite is packed with flavor.

Step 2: Layer Ingredients in the Instant Pot

Scatter the chopped onion and minced garlic at the bottom. This acts as a flavorful bed and keeps the pork from sticking. Add the pork pieces on top and sprinkle with your spice mixture. Pour the orange juice, lime juice, and chicken broth over everything—this citrus combo tenderizes the pork while the broth adds a subtle savory note.

Step 3: Pressure Cook the Pork

Secure the lid, set the valve to sealing, and pressure cook on high for 45 minutes. Don’t rush this step; good things come to those who wait. After cooking, let the pot naturally release pressure for 15 minutes. This slow release keeps the pork super tender and juicy.

Step 4: Shred and Crisp the Carnitas

Remove the pork with a slotted spoon onto a baking sheet and shred with two forks. Here’s the trick: Spread it out evenly and broil for 5-7 minutes until the edges start to get crisp. You can also pan-fry the carnitas in batches with a little cooking spray for extra crunch. This step is what gives these tacos their signature crispy texture.

Step 5: Assemble Crispy Cheesy Tacos

Heat a pan over medium, spray lightly with cooking spray, and quickly dip each corn tortilla into the flavorful Instant Pot juice before placing it in the pan. Top with about 2 oz. of the crispy pork and a generous sprinkle of cheddar. Fold and cook until both sides are crisp and the cheese melts—that gooey, crunchy combo is everything.

Step 6: Prepare the Chipotle Sauce

While the pork cooks, blend Greek yogurt, minced garlic, chipotle peppers, adobo sauce, cumin, salt, and pepper until smooth. Chill for at least 30 minutes for the flavors to marry. This sauce is creamy, smoky, and cools down the heat while adding a punch of flavor.

Step 7: Serve and Enjoy!

Assemble your tacos with chipotle sauce and fresh cilantro on top. Serve them up and watch everyone dig in—on repeat.

Top Tip

From my experience, the key to mastering this Crispy Instant Pot Carnitas Tacos Recipe is balancing moisture and crispiness. I've learned the perfect moment to switch from the Instant Pot to broiling or pan-frying makes all the difference.

Spice Balance: Don’t skip the cayenne—it brightens and adds just the right heat, but adjust to your heat tolerance.
Natural Pressure Release: This step keeps the pork tender and juicy, preventing it from drying out under high pressure.
Broil for Crisping: Broiling on a baking sheet is hands-off and gives even, deliciously crispy edges without frying.
Tortilla Soak: Dipping tortillas quickly in the Instant Pot liquid before skillet cooking infuses extra flavor and keeps them pliable enough to fold without breaking.

How to Serve Crispy Instant Pot Carnitas Tacos Recipe

Three soft white tortillas are folded and placed side by side on a white marbled surface. Each tortilla holds a layered filling with shredded, browned cooked meat at the base, topped with bright yellow pineapple cubes and small pieces of red onion. Fresh green chopped cilantro is sprinkled generously over the entire filling, adding a lively mix of green tones. The layers create a colorful contrast between the soft tortilla, savory meat, and fresh, vibrant fruit and herbs. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of fresh cilantro and a squeeze of lime to brighten these tacos up at the last minute. Thinly sliced red onions or pickled jalapeños add texture and zing. Sometimes I toss on a few radish slices for crunch and color—makes it feel festive and fresh.

Side Dishes

I love serving these carnitas with simple Mexican street corn (elote) or a fresh avocado salad. Black beans and lime-cilantro rice round out the meal nicely too. For a lighter touch, crunchy slaw dressed with lime and chili powder pairs beautifully.

Creative Ways to Present

For party nights, I arrange the crispy carnitas in mini tostadas or on colorful platters with assorted salsas and chips. It’s fun to let guests build their own tacos with various toppings—always a crowd-pleaser. I’ve even used cast iron skillets at the table to keep the carnitas warming and crispy.

Make Ahead and Storage

Storing Leftovers

When storing leftover carnitas, I add a little bit of the cooking liquid from the Instant Pot to keep the meat extra moist in the fridge. It's best to keep the pork and the tortillas separate to avoid sogginess. Carnitas will keep well for up to 4 days.

Freezing

I’ve frozen shredded carnitas before without any issues—just portion it out into freezer-safe bags or containers with some of the cooking liquid. Thaw overnight in the fridge and crisp up in a pan or under the broiler before serving. The flavor holds up wonderfully.

Reheating

To reheat and maintain that crisp, I recommend using a skillet or broiler instead of the microwave. Toss the carnitas on a hot pan with a little cooking spray and crisp for a few minutes. This brings back the texture way better than nuking.

Frequently Asked Questions:

Can I use a different cut of pork for this Crispy Instant Pot Carnitas Tacos Recipe?

Yes! While pork shoulder is ideal for its fat content and tenderness, you can also use pork butt. Avoid lean cuts like pork loin since they can dry out under pressure cooking and won’t shred as well.

How do I make the carnitas extra crispy without drying them out?

After shredding, spread the pork out in a single layer on a baking sheet and broil it for 5-7 minutes until crispy edges form. Alternatively, quickly pan-fry in batches with a bit of cooking spray over medium heat. Don’t overdo it or it will dry out.

Can I prepare the chipotle sauce ahead of time?

Absolutely! The chipotle sauce actually tastes better after sitting in the fridge for at least 30 minutes. You can make it a day ahead; just keep it covered and stir before serving.

What’s the best way to warm tortillas without drying them out?

I like to quickly dip each tortilla into the flavorful cooking liquid from the Instant Pot, then warm them in a hot skillet for about 30 seconds per side. This keeps them soft, pliable, and infused with flavor.

Final Thoughts

This Crispy Instant Pot Carnitas Tacos Recipe feels like a secret weapon in my kitchen. It’s the perfect balance of quick prep, bold flavor, and fun crispy textures that make everyone at the table ask for seconds. I can’t wait for you to try it and make it your own—it’s the kind of meal that brings friends and family together effortlessly.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way