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+ servings
Instant pot carnitas in soft tacos with guacamole, tomato salsa and creme fraiche on top.

Instant Pot Beer Braised Pork Carnitas

The perfect recipe for beer braised, fork tender pork carnitas. This recipe is so delicious you won't want to put anything else in your tacos.
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.
    The diced pork meat in the instant pot bowl.
  • Mix all the ingredients except the lime juice and mix with the meat in the instant pot.
    Everything ready to go in the instant pot bowl.
  • 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
    The finished meat after pressure cooking.
  • Strain the meat from the liquid, saving the liquid.
    Straining the liquid from the braise.
  • 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 meat for the carnitas in a pan.
  • 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.
    Adding the braising liquid back into the pan.
  • Serve in your favourite taco with your favourite sides! Enjoy!


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 for up to 3 days. Fry the following 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
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