Instant Pot Beer Braised Pork Carnitas

Pork Carnitas

So I have been experimenting a little with my new instant pot and I love it. The flavour from cooking under pressure is way more intense and it shaves off tons of cooking time. My original recipe for beer braised carnitas was almost 2 hours in total and this instant pot recipe is a little over 30 minutes! I love how I can throw all the ingredients in, fire up the instant pot and walk away. No more constant stirring and worrying about all the liquid evaporating. Here’s my instant pot recipe for beer braised pork carnitas.

The Ultimate Taco

Pork carnitas is the ultimate Mexican meat filling for tacos. Traditionally, pork carnitas is made by cooking huge pieces of pork shoulder in its own fat (confit) and later frying the meat until golden brown and crispy. This way of cooking is the best but it’s difficult to replicate at home because of how much pork fat you need. In this recipe we pressure cook the pork with beer until soft and fry it after, resulting in crispy golden brown pulled pork. 


This recipe is so good you don’t really need to add anything other than fresh herbs and hot sauce but here’s some ideas to keep it interesting:

If you don’t have an instant pot you can still make these! Check out this recipe for the old-school method

You can substitute the beer with orange juice for another tasty alternative.


Beer braised pork carnitas

Beer braised pork carnitas

Instant Pot Beer Braised Pork Carnitas

A solid recipe for instant pot beer braised pork carnitas. The ultimate Mexican pulled pork meat to up your taco night.
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 37 minutes
De-pressurizing time: 10 minutes
Total Time: 52 minutes
Servings: 4 people
Calories: 619kcal
Cost: $15


  • Instant pot
  • Strainer
  • frying pan


  • 700 g pork shoulder boneless, skinless
  • 300 g pork belly or bacon
  • 250 ml beer you can also use orange juice if you'd like
  • 1 tbsp cumin ground
  • 1 tbsp coriander seed ground
  • 1 tbsp oregano dried or fresh
  • 2 piece bay leaves
  • 2 cloves garlic peeled
  • 1 whole fresh chili sliced in half
  • 1 tsp salt
  • 1 tbsp olive oil
  • ½ whole lime juiced


  • Dice all the meat into 2cm/1inch pieces and place in the instant pot.
    Pork shoulder and pork belly in the pot
  • Mix all the ingredients except the lime juice and mix with the meat in the instant pot.
    All the ingredient together in the instant pot
  • Close the lid and set the time to high pressure for 27 minutes.
  • When the timer beeps let the instant pot naturally de-pressurize for 10 minutes. Manually let out the rest
    Pressure-cooked carnitas
  • Strain the meat from the liquid, saving the liquid.
    Strained meat
  • Get a frying pan hot over medium heat and add the olive oil. Fry the meat in batches until nicely browned. Always be careful when adding wet ingredients to hot oil as it will splatter a bit.
    Frying the carnitas
  • Add all the fried meat back in the pan and add the saved braising liquid. Cook over medium heat until most of the liquid is evaporated. Season with lime juice and salt and pepper to taste.
    Finishing the carnitas


If you want to make this ahead of time you can pressure cook it and let it cool in the liquid in a sealed container overnight. Fry the next day.
Calories: 619kcal | Carbohydrates: 5g | Protein: 29g | Fat: 52g | Saturated Fat: 18g | Cholesterol: 126mg | Sodium: 693mg | Potassium: 578mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg
Tried this recipe?Leave me a comment below 🙂



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