Instant Pot Mexican Pulled Pork is one of those magical answers when you’re hungry, have a crowd coming over, or honestly just too tired to spend hours in front of the stove. I remember my first attempt – my kitchen smelled like a five-star Mexican restaurant, no exaggeration. But, making it easy too? Total win. If you’re looking for something foolproof, twisty with flavor, quick with the Instant Pot and ready for tacos, sandwiches, or eating straight from the pot (no shame here), you’re in the right spot. Let’s get into it!
The Best Cut of Meat for Pulled Pork
Okay, so people always ask: what’s the best meat for Instant Pot Mexican Pulled Pork? Hands down, get yourself pork shoulder. They sometimes call it pork butt, which is mildly confusing, but trust me, it’s not actually from, well, a pig’s butt. It’s the upper shoulder area, super marbled, tender, and shreds like a dream once it’s cooked right.
Pork loin? Too lean. Pork tenderloin? Save that for another day. Pork shoulder has just enough fat to make everything saucy and rich, but not greasy. If you’re buying for a crowd, figure about half a pound per person. The leftovers — oh boy — they’re even better the next day, soaking up all those flavors.
Last note: If you’re shopping and all you see is “Boston butt” or “picnic roast,” don’t freak out. Either works in the Instant Pot. Pick the one with nice marbling, that’s all I’ll say. 
What Are Carnitas?
Oh, carnitas. If you haven’t had them yet, just thinking about them makes me grin. “Carnitas” means “little meats” in Spanish, but that doesn’t really cover the whole story. They’re basically a Mexican classic made by slowly simmering pork in fat and its own juices, then crisping it up so you get that juicy-shreddy-tender pork with crispy bits here and there. Seriously, the texture is a party in your mouth.
Traditionally, folks use a big old pot and cook it for ages. But you? You’ve got an Instant Pot. That speeds things up big time but still gets all those amazing flavors locked in. A little citrus, some onion, a few spices, a pinch of patience (kidding, the waiting is minimal), and that’s really all it takes. As a bonus? Your house might smell suspiciously like a local taqueria. Not a bad thing, right? 
How to Serve Pulled Pork
Maybe the best part about Instant Pot Mexican Pulled Pork is how many ways you can serve it. I never get bored with this stuff. Here are my go-to ideas:
- Taco night! Pile up warm tortillas, shredded pork, diced onions, cilantro, and fresh lime.
- In bowls—over rice, with black beans, and a sprinkle of cheese (or, you know, whatever odds and ends you have in the fridge).
- Nachos are not just for game day. Pile pork onto chips, smother in cheese, bake, and top with jalapeños. Done.
- Sandwiches with soft rolls and some crunchy slaw. You get sweet, tangy, and messy. In a good way.
Once I just ate a bowl of it straight from the fridge. Not even sorry. Next day, the flavors get even deeper.
“Made this carnitas for a party, served with little street taco tortillas, and had everyone asking for the recipe. Doubled it in my 8-quart Instant Pot—worked awesome!”
Tips for Thawing and Reheating Leftover Pulled Pork
Leftovers? Lucky you. Here’s how to actually enjoy them, not just tolerate ‘em. If you freeze your Instant Pot Mexican Pulled Pork, pop it in freezer bags (lay them flat for fast freezing and easy stacking). To thaw, I plop the bag in the fridge overnight — nothing faster, really, unless you’re in a rush.
Need it faster? Submerge the closed bag in a big bowl of cold water. Changes everything. For reheating, best bet is tossing it back in a skillet with a splash of broth or a squeeze of fresh OJ to wake everything up. Keep heat medium, and stir around til hot. Microwave? It works, but sometimes things dry out, so add a spoonful of the cooking liquid if you saved any.
Don’t skip crisping up leftovers in a hot pan — trust me. It’s a flavor booster.
How to Make Pork Carnitas
Honestly, don’t stress. Making Instant Pot Mexican Pulled Pork is almost too easy. First, cut your pork shoulder into big chunks (like fist-sized, not tiny cubes). Toss in salt, pepper, chili powder, cumin, maybe even a little smoked paprika if you’re feeling wild. Sear the meat—you can do this straight in your Instant Pot using the sauté setting, which saves a dish. Sizzle both sides good. Brown = flavor.
Then, toss in some onion, a few cloves of garlic, juice of an orange (seriously, don’t skip this), and maybe half a lime. Add maybe half a cup of chicken broth. Lock the lid, set to high pressure, and walk away for about 45 minutes. When it’s done, natural release for 10-15 minutes if you can stand to wait.
Now? Shred it with a pair of forks. If you like things crispy, broil the pork on a sheet pan for a couple minutes, drizzle with a little of the juices. Magic.
Common Questions
Can I use a slow cooker instead of Instant Pot?
Absolutely! Same steps, just low and slow for 8 hours.
Do I need to trim all the fat?
Nope. Trim any huge pieces off, but a bit of fat makes it amazing.
What if I don’t have oranges?
You can swap in pineapple juice. Or mix a lime and a splash of apple juice.
How long will leftovers last?
Fridge: 4 days. Freezer: up to 3 months. Smells so good, they’ll disappear before then.
What are the best toppings?
Chopped onion, cilantro, lime, sliced radishes, even pickled jalapeños. Or whatever you love.
Bringing It All Back Home (You’ll Never Do Pulled Pork Another Way)
Alright, so making Instant Pot Mexican Pulled Pork not only makes you feel like a kitchen superstar, it literally guarantees empty plates. It’s easy, messy in the best way, and goes the distance whether you eat straight from the pot (guilty), or make killer tacos for friends. If you’re ready to dive in even deeper, check out this step-by-step Instant Pot Mexican Pulled Pork Recipe or another angle at Instant Pot Mexican Pulled Pork • Beyond Mere Sustenance. So grab those tortillas, crank up your pressure cooker, and get cooking. If I can pull this off, you for sure can!
Instant Pot Mexican Pulled Pork
Ingredients
Meat
- 3 pounds pork shoulder Also known as pork butt or Boston butt, well marbled for best results.
Spices
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika Optional for extra flavor.
Vegetables & Liquid
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 medium orange, juiced Please do not skip this for best flavor.
- 1/2 medium lime, juiced Optional.
Instructions
Preparation
- Cut pork shoulder into big chunks, approximately the size of a fist.
- Season the pork pieces with salt, pepper, chili powder, cumin, and smoked paprika.
- Using the sauté setting on the Instant Pot, sear the meat until browned on both sides.
Cooking
- Add chopped onion, minced garlic, orange juice, lime juice, and chicken broth to the Instant Pot.
- Lock the lid and set to high pressure for 45 minutes.
- Once cooking is done, allow for a natural release for 10-15 minutes.
Finishing
- Shred the pork with two forks.
- For crispy carnitas, spread the shredded pork on a baking sheet and broil for a couple of minutes, drizzling with cooking juices.
