This pressure cooker carnitas recipe delivers authentic, food truck-style results in just 30 minutes by combining pre-made seasoning, pork lard, and Mexican cola, then finishing the meat under the broiler for a crispy exterior.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Season the pork shoulder chunks generously with the carnitas seasoning mix, rubbing to coat all sides.
In a pressure cooker set to a sauté function, melt half of the pork lard.
Sear the pork chunks in the hot lard until golden brown on all sides. Work in batches if necessary. Remove the seared pork and set aside.
Add the remaining pork lard to the pot, then return all the seared pork.
Pour in the Mexican cola and add the bay leaves.
Secure the lid and pressure cook for 30 minutes.
Once cooked, carefully release the pressure and remove the pork from the cooking liquid.
Spread the cooked pork on a baking sheet and lightly shred with tongs.
Ladle some of the cooking liquid over the pork.
Place the baking sheet under the broiler until the pork is nice and crispy on the edges.
Heat the corn tortillas in a hot pan, using a little of the leftover cooking liquid (the fat) for extra flavor.
Assemble the tacos by placing a generous amount of crispy carnitas on each warm tortilla.
Top with chopped onion and cilantro, a drizzle of cilantro lime crema, and a spoonful of chili crisp.
Store cooked carnitas in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-high heat until warmed through and re-crisped, or broil for 1–2 minutes.
pressure cooker (electric or stovetop) · broiler or oven
Yes, but cooking time will extend to 4–6 hours on low. The pressure cooker's speed is key to this 30-minute timeline.
It adds subtle sweetness and carbonation that helps tenderize the pork and balances the richness of the lard and seasoning.
Lard is traditional and contributes authentic flavor; neutral oil (vegetable, canola) works but won't deliver the same richness.
The edges should be golden brown and slightly charred, with visible crispy bits. This typically takes 2–4 minutes under a hot broiler.
Cook the pork up to 2 days ahead and refrigerate; broil just before serving to keep the meat crispy.
