Instant Pot Crispy Carnitas Tacos Recipe delivers that incredible crunch and tender, juicy pork all in one bite—without hours of slow cooking. When you’re craving authentic, richly spiced carnitas but need dinner pronto, this is your go-to.
Jump to:
Why You'll Love This Recipe
I’ve made carnitas many ways, but this Instant Pot Crispy Carnitas Tacos Recipe is one of my all-time favorites because it marries easy pressure cooking with that irresistible crispy finish—without needing a deep fryer or tons of babysitting. Plus, it’s wildly flavorful, so you’ll feel like you’re eating out but with zero takeout guilt.
- Speed meets authentic flavor: You get tender pork infused with perfect Mexican spices in under an hour.
- Crispy outside, juicy inside: The broil or pan-crisp step gives you the best of both worlds—no soggy tacos here!
- Customizable and approachable: Easy to tweak for spice levels, toppings, or dietary choices.
- Hands-off cooking: Set it, forget it—while your Instant Pot does the heavy lifting.
Ingredients & Why They Work
To nail these crispy carnitas, I stick with simple, fresh ingredients that balance citrus tang, warming earthiness, and a touch of heat. Each component plays a role in building that signature flavor and texture.
- Boneless pork shoulder: This cut is ideal for slow cooking—plenty of fat and connective tissue make the meat succulent and tender.
- White onion & garlic: Classic aromatics that add depth and a slight sweetness when cooked down.
- Fresh orange and lime juice: The acid brightens the pork and helps tenderize it, creating that bright, tangy flavor carnitas are known for.
- Chicken broth: Adds moisture and umami without overpowering the pork.
- Chili powder, cumin, oregano, smoked paprika, salt, pepper, cayenne: The spice blend delivers warmth, smokiness, and a little kick—it’s the heart of the recipe's flavor profile.
- White corn tortillas: Best for sturdiness and a little sweetness that pairs perfectly with pork and cheese.
- Cheddar cheese: Melts beautifully and gives that cheesy crisp layer some richness.
- Greek yogurt and chipotle peppers: For the creamy, smoky chipotle sauce that adds zing and cools the heat just right.
- Fresh cilantro: Bright and herbaceous garnish to finish the tacos off.
Make It Your Way
This is one of those recipes where you can really make it your own—whether you’re ramping up the heat or dialing back on cheese. I love adding a squeeze of fresh lime on top of my assembled tacos for an extra pop, but you might prefer avocado slices or pickled onions.
- Variation: I once swapped pork shoulder for turkey breast to lighten it up—still delicious but less fatty, so just watch the cooking time.
- Diet-friendly: For a low-carb spin, try serving in lettuce wraps instead of tortillas.
- Vegan twist: Use jackfruit instead of pork and double the smoky spices for that authentic carnitas feel.
Step-by-Step: How I Make Instant Pot Crispy Carnitas Tacos Recipe
Step 1: Prep the Spices and Pork
Start by mixing together your chili powder, cumin, oregano, smoked paprika, salt, pepper, and cayenne in a small bowl. This blend is the secret sauce that transforms your pork into carnival-worthy carnitas. Next, toss your chopped onion and minced garlic into the bottom of the Instant Pot to create a flavorful base. Add the pork chunks on top and sprinkle the spice blend evenly over the meat so every bite sings. Pour in the fresh orange and lime juice plus chicken broth, which keeps everything juicy and tender during cooking.
Step 2: Pressure Cook the Carnitas
Seal your Instant Pot lid and set the valve to “sealing.” Choose “Manual” or “Pressure Cook” on high for 45 minutes. This is where the magic happens, turning tough pork shoulder into irresistibly tender carnitas. Once the timer goes off, don’t rush the pressure release—let it naturally release for 15 minutes. This slow drop in pressure helps keep the meat juicy and succulent.
Step 3: Shred and Crisp
Carefully open the lid and transfer your pork to a baking sheet using a slotted spoon. Grab two forks and shred the meat—it should practically fall apart. For that signature crispy texture, spread the shredded pork in a thin layer. Pop it under the broiler for 5-7 minutes, watching carefully until edges get golden and crunchy. No broiler? No problem—heat a nonstick pan with a little cooking spray and crisp the carnitas in batches. This step is what sets this Instant Pot Crispy Carnitas Tacos Recipe apart.
Step 4: Build Crispy Cheesy Tacos
Heat a pan over medium and lightly spray with cooking spray. Using tongs, dip each corn tortilla briefly into the flavorful cooking liquid from the Instant Pot—this keeps them moist yet sturdy. Place the soaked tortilla in the pan, add about 2 oz. of shredded pork and a sprinkle of sharp cheddar. Fold in half and cook until both sides are crispy and the cheese has melted. This combo gives you a taco that’s delectably crisp but still melts in your mouth.
Step 5: Chipotle Sauce That Seals the Deal
While the pork cooks, blend together Greek yogurt, minced garlic, chipotle peppers, adobo sauce, cumin, salt, and a dash of pepper. Cover this creamy, smoky sauce and let it chill for at least 30 minutes so the flavors meld. Trust me, this sauce will become your carnitas’ best friend.
Step 6: Assemble and Serve
Serve your crispy cheesy tacos topped with fresh cilantro and a generous drizzle of that luscious chipotle sauce. Grab a napkin—you’re gonna want it.
Top Tip
Through lots of trial and error, I’ve found a few tricks that really make this Instant Pot Crispy Carnitas Tacos Recipe shine and save time in the kitchen:
- Use natural pressure release: It might take a few extra minutes, but this locks in moisture so your carnitas don’t dry out.
- Broil with care: Keep a sharp eye on the pork under the broiler—it can go from crispy to burnt fast, especially near the edges.
- Don’t skip soaking tortillas: Dipping them in Instant Pot juice softens them just enough, so they fold easily without cracking or tearing.
- Make sauce ahead: The chipotle sauce tastes best after resting in the fridge; prepare it while the pork cooks so it’s ready when you are.
How to Serve Instant Pot Crispy Carnitas Tacos Recipe
Garnishes
I’m all about fresh cilantro and a squeeze of lime right on top—both brighten the rich pork perfectly. Sometimes I throw on thin sliced radishes for a crisp bite, or diced avocado if I want creamy cooling contrast. Oh, and pickled red onions? If you’ve got time, they add that sweet, tangy crunch that’s irresistible.
Side Dishes
I love pairing these tacos with simple sides like Mexican street corn (elote), a fresh cabbage slaw, or seasoned black beans. Rice works too if you want to keep it traditional—basmati or cilantro lime rice adds great texture balance.
Creative Ways to Present
For parties, I stack the crispy tacos on a big platter with bowls of garnishes—cilantro, limes, sliced jalapeños—and the chipotle sauce on the side. Kids love building their own tacos, and it looks colorful and festive. Another fun trick I’ve done: serve in mini cast iron skillets for a rustic touch that keeps the tacos warm longer.
Make Ahead and Storage
Storing Leftovers
I keep leftover carnitas in an airtight container with a bit of the cooking liquid from the Instant Pot—this keeps the pork moist instead of drying out in the fridge. Stored this way, it keeps wonderfully for 3 to 4 days. When you’re ready to eat, just reheat gently.
Freezing
This recipe freezes beautifully. After shredding and cooling, portion the pork with some cooking liquid into freezer-safe bags. It maintains flavor and moisture well and thawing overnight in the fridge makes reheating a breeze.
Reheating
I prefer reheating leftover carnitas on the stovetop over medium-low heat with a splash of broth or water to keep them juicy. For crispiness, after warming, spread on a baking sheet and broil a few minutes to refresh the edges like fresh-made. Tortillas and chips can be warmed separately right before serving.
Frequently Asked Questions:
While pork shoulder is ideal because it's fatty and tender, you can use pork butt or even pork loin if you want leaner meat. Just know cooking times might vary and lean cuts may not shred as easily or be as juicy.
If you prefer milder carnitas, reduce or omit the cayenne pepper and chipotle peppers in the sauce. To turn up the heat, add extra chipotle peppers or sprinkle fresh jalapeños when assembling your tacos. It’s easy to customize!
You can substitute jackfruit for pork to create a fantastic vegetarian version. Season it well and cook as directed for the pork. The pressure cooking tenderizes the jackfruit and the crispy finish still works great for that carnitas-style taco experience.
If your oven doesn’t have a broiler, crisp the shredded pork in a hot skillet with a little cooking spray over medium-high heat. Work in batches to avoid overcrowding, which helps achieve that perfect crunch without steaming.
Final Thoughts
There’s something truly satisfying about biting into a crisp, cheesy carnitas taco that’s loaded with tender pork and bright flavors. This Instant Pot Crispy Carnitas Tacos Recipe has become my weekend staple because it’s effortlessly delicious and crowd-pleasing every time. Whether you’re feeding a family or just yourself, I can’t recommend it enough for a relaxed, flavorful meal that feels like a celebration. Give it a try—you might just make it your favorite taco recipe too.
Leave a Reply