Short on time but want a dinner that makes your family think you tried way harder than you actually did? Insert Instant Pot Carnitas! This recipe gives you the same tender, flavorful pulled pork in a fraction of the time – and the best part – it can be prepped ahead of time so that dinner can go from the freezer to the table in under an hour!
The pressure cooker locks in moisture and infuses the pork with citrus, garlic, and spices so it shreds effortlessly. A quick finish under the broiler creates those signature crispy edges that make carnitas so irresistible.
They’re naturally gluten-free, simple to prep, and perfect for tacos, bowls, nachos, or meal prep for the week. Pair this recipe with my homemade guacamole, honey pickled onions and creme fraiche recipes!
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“The carnitas are SO good. OMG.”
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Pork Shoulder
Pork shoulder is the ideal cut for recipes that need juicy, tender shredded pork. It has the perfect balance of meat and natural fat, which slowly melts during cooking to keep the pork moist and flavorful. As it cooks under pressure, the connective tissue breaks down, creating that fall-apart texture that’s perfect for carnitas, pulled pork, or family-style meals.
2. Bay Leaves
Bay leaves add a subtle, slow-building depth to low-cooked meats like carnitas. As they simmer, they release gentle herbal notes that round out the savory flavors and make the dish taste richer and more balanced — without tasting strongly “herby” on their own.
3. Pepper
As the carnitas cook, the pepper infuses into the meat and cooking juices, building depth and giving the finished pork a more complete, well-seasoned flavor. Even a small amount makes a noticeable difference in bringing all the other ingredients together.
4. Orange
The natural acidity gently breaks down the meat fibers during slow cooking, helping the pork become extra tender and easy to shred. At the same time, the juice adds a subtle citrus sweetness that balances the savory richness of the pork and spices.
5. Raw Milk
Raw milk helps gently tenderize the pork while adding subtle richness to the cooking liquid in carnitas. The natural enzymes and mild sugars in the milk work during slow cooking to soften the meat fibers, helping the pork shred more easily while staying juicy. If you don’t have your own dairy cattle, I suggest sourcing raw milk from a trusted farmer. This website may help you find one local to you. And if raw milk isn’t a good fit for your family, it can easily be subbed for equal parts with any milk or milk alternative.
6. Lard
Lard is the traditional cooking fat used in authentic carnitas, adding rich flavor while helping the pork cook tender and juicy. As the pork slowly simmers, the lard keeps the meat moist and allows the natural flavors of the spices, citrus, and pork to develop fully.
7. Salt
A small amount of salt balances the spices and flavors the meat. Don’t skip it—it makes a noticeable difference.
8. Garlic
Garlic adds a warm, savory foundation that helps build the deep flavor of carnitas. As it cooks slowly with the pork, garlic softens and releases its natural sweetness, infusing the meat and cooking juices with rich, aromatic depth that makes the finished dish taste fuller and more balanced.
9. Oregano
As the pork cooks, oregano slowly infuses into the meat and cooking juices, adding gentle complexity without overpowering the dish. Even a small amount helps create that familiar, authentic carnitas flavor that tastes like it simmered all day.
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Making the Carnitas
If making fresh, prep the ingredients and mix them together in a bowl until everything is well incorporated.
If bulk prepping, set up a station with gallon sized bags and prep 1-2 recipes per bag depending on family size. One portion is great for a family of four. Once each bag is prepped, remove the air and store in the freezer for an easy, throw in the Instant Pot, dinner.
1. Prep Ingredients
2. Mix Well in a Bowl
3. Bake for 45 Minutes
4. Shred & Top with Favorites
Additional Allergens/Suggested Modifications
- Dairy: Sub raw milk for dairy free alternative
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Gluten Free Instant Pot Carnitas (Quick & Easy Dinner)
Equipment
- 1 Instant pot
Ingredients
- 2-3 lb Pork Shoulder or butt
- 3 Bay Leaves whole
- 1 tbsp Pepper coarse
- 1 Orange quartered & squeezed with peel
- 1/4 cup Raw Milk or milk alternatives
- 1/4 cup Water
- 2 tbsp Lard
- 1 1/2 tsp Salt
- 4 cloves Garlic whole
- 1 tsp Oregano crushed
Instructions
- Cut up meat to 2 inch cubes, season with salt and place in a bowl.
- Slice orange in half and squeeze the juice over the meat from each half. Once squeezed, slice the orange and throw it into the bowl.
- Add in bay leaves, pepper, raw milk, water, 1 tablespoon of lard, salt, garlic, and oregano to the bowl and massage together with hands.
- Pour the mixture into the Instant Pot and place on high pressure for 32 minutes.
- Release the pressure once done. Remove carnitas and remaining broth from Instant Pot and set the Instant Pot on sear. Allow 5 minutes for it to warm up.
- Optional (for crisping the meat): Add 1 tablespoon of lard to the Instant Pot with the carnitas and sear for 5 to 6 minutes. If you prefer to crisp up in a different pan, go ahead and add your reserved lard to that pan and heat up and crisp up over medium high heat, constantly scraping the pan for bits that get stuck.
- Serve with my Honey Pickled Red Onions, guacamole, and other taco toppings.
Recipe Tips
Buy pork shoulders in bulk and cut it into roughly 2 inch chunks and prep multiple batches of carnitas at once to meal prep and save time.
If you don’t have lard on hand, sub it out for tallow or another cooking fat of choice.
Prepare your toppings while the instant pot is cooking the meat so that once it’s done, you’re ready to enjoy!
Prep/Storage Options:
- Prep:
To bulk prep, buy a pork shoulder and cut it into 2 inch cubes. Prep gallon sized bags with 1-2 portions of the recipe and remove the air from the bags to store in the freezer. Roll the bags up like logs so that the contents will fit into an instant pot from its frozen state. - Storage:
Once cooked, store in the refrigerator in an airtight container for up to a week or store in the freezer in an airtight container for up to 6 months.
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