Pressure Cooker Carnitas
User Reviews
4.8
Pressure Cooker Carnitas
Description
Pressure Cooker Carnitas start with 2 1/2 pounds of pork shoulder, cut into large chunks and coated with seasoning that combines kosher salt, cumin, chili powder, garlic powder, oregano, onion powder, and black pepper. The pork simmers in chicken broth and lime juice inside a pressure cooker, cooking under high pressure for 40 minutes followed by a 15-minute natural release.
Once done, the pork is shredded with forks to separate into tender strands. The carnitas can be served as is, showcasing their moist, slow-cooked texture, or optionally crisped under a broiler in pork juices for a few minutes to develop edges with a slight crunch.
The final addition of chopped cilantro and extra lime juice brings brightness to the rich meat. These carnitas are suitable for various Mexican dishes such as tacos, gorditas, tostadas, or burrito bowls, making them a flexible protein option.
For a leaner variation, one can substitute pork shoulder with center cut pork loin or sirloin roast, although the texture and crisping results will differ. Broth substitutions or water may be used if chicken broth is unavailable.
Ingredients
For the carnitas
- 2 1/2 pounds pork shoulder (also known as ‘pork butt’)
- 2 teaspoons kosher salt
- 2 teaspoons cumin ground
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon lime juice
- 1 cup chicken broth
For topping
- cilantro for garnish, chopped
- 1 lime juiced
Instructions
- Cut the pork shoulder into large 4-inch chunks and place in a large bowl.
- Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.
- Add the lime juice and chicken broth to the pressure cooker.
- Add the pork, then lock the lid and seal the steam release vent.
- Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.
- Manually release the remaining pressure by opening the steam release vent.
- Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.
- To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.
- Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.
Notes
- Crisping the shredded carnitas under a broiler is optional; they can also be served directly from the pressure cooker.
- Lean cuts like pork loin or sirloin roast can replace pork shoulder, but they won't crisp well under the broiler.
- If chicken broth is unavailable, vegetable broth, beef broth, or water can be used for cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 141kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 662mg | 28% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
