Instantpot Pork Carnitas

These Instantpot Pork Carnitas are the tacos of summer 2025. There’s always a taco I have on heavy repeat for a time per request from my sons and husband and right now this one is it. These tacos have such wonderful flavor, texture, and the warm homemade tortillas elevate this dish to a whole other level. These are easy to make, although the process might seem a bit labor intensive, but I promise you it’ll be worth it.

Instantpot Pork Carnitas

Ingredients

• 2 Tbsp. wagyu beef tallow, divided
• 3 pounds pork loin, cubed to 1-2 inch pieces
• 12 oz. Modelo beer
• 3 limes, juiced
• 1 large mango, cubed
• 1/2 red onion, minced
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 Tbsp. Better Than Bouillon, roasted chicken base
• 1 teaspoon kosher salt
• 1 cup Blue Corn Masienda Masa Harina
• 1 cup warm water
• 1 bunch cilantro, finely chopped

Prepare

1. First, set 6 quart Instantpot to the high saute setting.
2. Next, heat wagyu beef tallow; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
3. Stir in beer, lime juice, mango, onion, garlic, oregano, cumin, paprika, Better Than Bouillon, and salt. Select manual setting; adjust pressure to high, and set time for 30 minutes.
4. While the Instantpot is cooking make the tortilla shells by mixing 1 cup of the masa harina and 1 cup of warm water in a large bowl. Knead the dough until you achieve the consistency of play dough. Roll the dough out into 10 – 11 ping pong sized balls and cover with a damp cloth to maintain their moisture.
5. Heat a cast iron skillet with a teaspoon of wagyu beef tallow on medium high heat.
6. Using the tortilla press and liners, press each dough ball and heat each side for 2 – 3 minutes and place in a basket with a towel and cover the tortilla shells to keep them warm. Repeat until you’ve made all of the tortillas.
7. When the pork is finished cooking, quick-release pressure according to manufacturer’s directions. Remove pork shoulder from the Instantpot and shred the meat and mango using two forks. Reserve 1 cup of Instantpot juices.
8. Clean Instantpot, and place another 1 Tbsp of the Wagyu Beef Tallow in the pot and saute on high.
9. Working in batches, place enough of the shredded pork to cover the bottom and continuously stir until the pork begins to crisp and brown. Plate and set aside to allow to cool. Repeat until all of the pork is done.
10. Finally, assemble your tacos by placing the pork on the tortillas with a teaspoon of the reserved pork juices, cilantro, and salt. Enjoy!