Tender Pressure Cooker Carnitas Recipe

This easy pressure cooker carnitas recipe, brightened with salsa verde and plenty of seasoning, becomes a family favorite when made in an Instant Pot or a Ninja Foodi. It’s an affordable, crowd-pleasing Mexican-style pork dinner that’s simple to prepare and full of flavor.

These pork carnitas were developed almost by accident. Using ingredients I had on hand, I created an incredibly tender shredded pork that tasted like restaurant-style carnitas—at a fraction of the cost. After my family raved that it tasted like the best pulled pork they’d ever had, I knew I had to keep improving and sharing the method. The result is a flavorful, forgiving recipe that works whether your pork is thawed or still frozen.

One night I had a defrosted pork roast that needed cooking, so I experimented with seasonings and salsa verde. It came out so well I repeated the recipe with a frozen roast later, and it worked just as well. This makes the method ideal for busy nights or last-minute meals.

Instant Pot Carnitas with Frozen Pork

If you’re short on time and forgot to thaw meat, no problem. This recipe adapts well to a frozen pork roast when cooked in a pressure cooker. When using a Ninja Foodi, use the removable high-pressure lid for best results. The cooking time remains about the same for cubed pieces; a whole uncut roast will need longer.

Ninja Foodi Pork Carnitas

Any electric pressure cooker will work for this recipe. The method is straightforward: cube the pork, combine with seasonings and salsa verde, pressure cook, then shred. You can adjust the spice level by varying the chili powder or omitting it for a milder dish.

What cut of meat is best for carnitas?

Carnitas are essentially Mexican-style pulled pork, traditionally made with pork shoulder (sometimes labeled pork butt). Shoulder has more fat and connective tissue, which breaks down under pressure cooking to keep the meat moist, tender, and flavorful. I used a pork roast in these photos because that’s what I had; the results were just as good.

How long to cook pork carnitas in a pressure cooker

For 2–3 pounds of cubed pork, plan on about 25–30 minutes at high pressure. If the piece includes a bone, account for that weight and consider using a slightly larger roast. I cook the meat with most of the exterior fat left on for flavor, then trim excess fat after cooking if desired.

Ingredient notes

Use about a 2.5 lb boneless pork shoulder or roast. Trim any excessively thick pieces of fat if you prefer, but leaving some fat during cooking helps keep the meat juicy. Cubing the pork into roughly 1 x 1.5 inch pieces speeds up cooking and helps the meat absorb the sauce.

Can you use pork chops for carnitas?

Pork chops or loin are leaner and won’t render the same richness as shoulder, but in a pinch you can use them. They won’t be quite as tender or moist unless you add extra fat or shorter cooking times. For best results, choose pork shoulder or a well-marbled roast.

This recipe calls for a jar of salsa verde, which keeps the method fast and simple. The tomatillo-based salsa provides moisture and bright flavor, so you don’t need to add extra cooking liquid—the meat releases its own juices as it cooks.

Cubing the meat before cooking reduces overall cook time and leaves you with bite-sized pieces ready to serve. If you leave the roast whole, expect a significantly longer cooking time and additional shredding effort.

Serve the carnitas in warm tortillas with your favorite toppings or over rice for a hearty bowl. For a low-carb option, serve directly from the pot with a side of vegetables or a salad.

Pressure Cooker Carnitas Recipe

Ingredients

• 2–3 lb pork shoulder or roast, cubed
• 3 tbsp minced garlic
• 1 tsp dried oregano
• 2 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1.5 tsp chili powder (optional; adjust for heat)
• 1/2 onion, diced
• 1 cup salsa verde

Instructions

1. Remove any bone and cube the pork into approximately 1×1 inch pieces. Place the pork into the pressure cooker.
2. Add the minced garlic, oregano, salt, pepper, chili powder, diced onion, and salsa verde. Stir to coat the meat evenly.
3. Close the pressure cooker lid, seal the steam valve, and set to high pressure for 25 minutes.
4. Allow a natural release for 5 minutes, then release the remaining pressure quickly.
5. Open the lid and use forks or tongs to shred the meat; it should fall apart easily. If you prefer a thicker consistency, set the pot to sauté for about 5 minutes to evaporate excess liquid, then serve.

Serving suggestions

• Warm corn or flour tortillas with chopped onion, cilantro, and a squeeze of lime
• Over rice with beans and pickled onions
• As a topping for nachos, quesadillas, or baked potatoes
• In salads for a hearty protein boost

Nutrition (approximate per 3 oz serving)

Calories: 224 kcal; Carbohydrates: 4 g; Protein: 29 g; Fat: 9 g; Saturated Fat: 3 g; Sodium: 1153 mg. Nutrition values are estimates and will vary based on exact ingredients and portion sizes.

What can I make with pork carnitas meat?

Carnitas are versatile: use them in tacos, burritos, quesadillas, on nachos, or as a salad topping. They pair nicely with guacamole, pico de gallo, pickled onions, or a simple slaw. For a casual meal, set up a toppings bar so everyone can build their own tacos.

Do you put cheese on carnitas?

Cheese is optional and a tasty addition—shredded cheddar, queso fresco, or cotija all work well. Traditionally, carnitas aren’t always served with cheese, but it’s a popular choice if you enjoy a richer bite.

How to serve

Arrange a variety of sides and toppings and let guests customize their plates. Good accompaniments include black beans, rice, coleslaw or cabbage slaw, corn, chips, and fresh salsas. These sides round out the meal and keep it family-friendly and budget-conscious.

Whether you use an Instant Pot, Ninja Foodi, or another pressure cooker, this salsa verde carnitas recipe is easy, adaptable, and reliably delicious—perfect for weeknights, meal prep, or feeding a crowd.