Instant Pot Mexican Pork Carnitas Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Tender, flavorful pork carnitas cooked quickly in the Instant Pot and served in warm tortillas with tangy pickled red onions. This Mexican-inspired pork recipe, ready in about 80 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 3-inch chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup, chopped fresh cilantro

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt. Add 1 thinly sliced medium red onion and let sit for at least 20 minutes to quick-pickle.
2. Step 2: Season 2 lbs pork shoulder chunks with 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, 1/2 tsp black pepper, and 4 minced garlic cloves.
3. Step 3: Turn Instant Pot to sauté mode and heat 2 tbsp vegetable oil. Brown pork chunks in batches for 3-4 minutes per side until golden, then remove.
4. Step 4: Add 1 cup orange juice and 1/4 cup lime juice to the pot, scraping up browned bits. Return pork to pot.
5. Step 5: Seal Instant Pot lid and cook on high pressure for 40 minutes. Allow natural release for 15 minutes, then quick release remaining pressure.
6. Step 6: Remove pork and shred with two forks. Spread shredded pork on a baking sheet and broil for 5-7 minutes until edges are crispy.
7. Step 7: Warm 12 corn tortillas and assemble tacos with crispy pork, pickled red onions, and 1/4 cup chopped fresh cilantro before serving.