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A delicious pork carnitas dinner on a plate with fresh lime wedges.
Brianna Hughes

Instant Pot Pork Carnitas with Mexican Corn Salsa

Tender Instant Pot pork carnitas seasoned with citrus, garlic, and warm spices, served with a creamy Mexican corn salsa and fresh taco toppings. Perfect for easy weeknight dinners or festive taco nights at home.
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Prep Time 20 minutes
Cook Time 1 hour
Natural Steam Release and Pork Shredding 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For The Carnitas
  • 4-6 lb Pork Shoulder or Pork Butt
  • 1 TBSP garlic salt
  • 1 TBSP cumin
  • 2 tsp dried oregano
  • 2 tsp brown sugar
  • 1 tsp basil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 2 oranges sliced in half
  • 1 lime sliced in half
  • 1-1 1/2 cups water
For The Corn Salsa
  • 2 cans corn drained
  • 1/3 cup Mayonnaise
  • 1/4 cup Greek yogurt (can also use sour cream)
  • 1 cup cheddar cheese shredded
  • 1 TBSP lime juice
  • 1 TBSP Taco Seasoning try my homemade version!
  • 1 can Rotel drained or half drained
Serving Ingredients
  • Tortillas can be corn or flour (I use sourdough)
  • Queso Fresco
  • fresh cilantro
  • lime juice for drizzle
  • chopped red onions
  • shredded cabbage

Equipment

  • 1 Instant Pot Pressure Cooker

Method
 

To Make The Carnitas
  1. Cut the pork into large chunks (about 6–8 pieces). This helps it cook evenly and absorb more flavor.
  2. Mix your seasoning blend and rub it all over the pork pieces until well coated.
  3. Place pork into the Instant Pot and add orange and lime peels (peel facing upwards), and water.
  4. Cook on high pressure for about 60 minutes (depending on size of pork), then natural release for 15–20 minutes
  5. Remove pork and shred.
  6. (Optional but highly recommended) Crisp the shredded pork in a hot cast iron skillet or under the broiler for about 5 minutes until edges caramelize.
To Make The Corn Salsa
  1. In a mixing bowl, combine corn, mayo, sour cream (or Greek yogurt), cheddar cheese, and Rotel.
  2. Add lime juice and taco seasoning.
  3. Stir until everything is evenly coated and creamy.
  4. Chill slightly or serve immediately as a taco topping or can serve with chips!
Assemble the Tacos
  1. Serve the shredded meat over a flour or corn tortilla and top with crumbly queso fresco, chopped onion, fresh lime juice, chopped cilantro, avocado or shredded cabbage for the ultimate taco night flavor. My homemade chipotle sauce and cilantro lime crema are also great toppings for these tacos. Enjoy!

Notes

*calories are estimated based on a full taco plate (2 tacos) with all of the toppings listed in the recipe. 
  • Store leftovers in an airtight container for up to 4 days or freeze for longer storage.