Pressure Cooker Carnitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
374 kcal
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Course
Main Course
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Cuisine
Mexican
Pressure Cooker Carnitas
Description
This Pressure Cooker Carnitas recipe starts with searing a boneless pork shoulder until browned, locking in flavor. The pork is then cooked under high pressure with a mixture of orange juice, honey or agave nectar, kosher salt, cumin, paprika, garlic powder, and bay leaves. Thinly sliced red onions arranged around the meat contribute sweetness and texture during cooking.
After a 50-minute pressure cook followed by a natural release, the pork is shredded, removing excess fat. The shredded meat is combined with softened onions and some of the cooking liquid that remains, melding moisture and flavor.
The carnitas are served with warm, soft flour tortillas to create tacos or wraps. This combination allows for serving customization with preferred toppings like salsa, cilantro, or avocado.
This approach shortens the time needed to achieve tender, flavorful carnitas compared to traditional slow roasting while preserving the meat's texture and aroma.
Ingredients
- flour tortilla Mission® brand, super soft
- 4 pound pork shoulder dabbed dry with a paper towel, boneless
- 2 tablespoons vegetable oil
- 1 red onion , thinly sliced
- 1 cup orange juice
- ¼ cup honey or agave nectar
- 2 teaspoons kosher salt
- 1 teaspoon cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 bay leaves dried
- Desired toppings
- Heat pressure cook
Instructions
- Heat pressure cooker to sauté function or heat a large Dutch oven over medium heat on stovetop.
- Add vegetable oil and then boneless pork shoulder, browning on each side, approximately 3 minutes per side.
- Meanwhile, in a small bowl, whisk together orange juice, honey (or agave nectar), Kosher salt, cumin, paprika, garlic powder and bay leaves. Set aside.
- If already in the pressure cooker, stop sauté function or transfer pork to the pot of your pressure cooker.
- Arrange raw red onions around the roast. Pour orange juice mixture over top.
- Lock lid in place and set on high pressure for 50 minutes with vent sealed.
- Allow natural pressure release for 15 minutes.
- Remove pork and using two forks, shred, discarding any large pieces of fat.
- Skim onions and 3 tablespoons of liquid out of remaining broth in pressure cooker pot.
- Toss shredded pork, cooked onions and broth in a serving bowl.
- Gently heat Mission Super Soft Tortillas in a warm oven according to package directions. Serving them warm further enhances their taste.
- Serve carnitas with warmed flour tortillas and desired toppings.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 51g | 102% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 136mg | 45% |
| Sodium | 706mg | 29% |
| Potassium | 969mg | 21% |
| Sugar | 11g | 22% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 25mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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