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Instant Pot Pineapple Carnitas

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Julia Day


  • 1 tbsp Olive or coconut oil
  • 3-4 lbs Pork Shoulder
  • Salt and Pepper to taste
  • 1 Jalapeno diced (seeded if you want it less spicy)
  • 3 Garlic cloves minced
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Chile Powder
  • 1 tsp Mexican oregano (optional)
  • 1 tsp Cumin
  • 1/2 cup Pineapple Juice
  • 1 cup Mexican Beer or Chicken Stock
  • 1/2 cup Orange Juice
  • 1 tbsp Soy Sauce or Coconut Aminos
  • 1 White onion diced
  • Fresh Cilantro
  • diced white onion, fresh cilantro, diced mango, diced avocado, lime wedges all optional, but great toppings!


  • Set Instant Pot to sauté and add oil to pot once hot.
  • Cut pork shoulder into smaller chunks and sauté on each side until browned. You will need to do this in 2-3 batches.
  • Once all pieces of pork have been seared, turn off the sauté function by clicking the keep warm/cancel button. 
  • All in all remaining ingredients (including all pork pieces) to the pot and lock the lid.
  • Press the Meat/Stew button and set manual for 30 minutes.
  • Let the pot release naturally, this should take approx 20 minutes. 
  • Once the pot has released all pressure, take the Carnitas out of the pot with a slotted spoon onto a baking sheet with foil. Take some of the juice from the pot and pour over carnitas to retain the moisture.
  • Set the oven to broil and place the baking sheet with the carnitas and juice in the oven and bake until edges are crispy, just under 5 minutes. Make sure you check so they don't burn!
  • Take out of the oven and serve in warmed tortillas. Top with fresh onions and cilantro and some sliced fresh mango or avocado if desired. Make sure you squeeze some fresh lime on top!