4.8 from 93 votes
Pressure Cooker Carnitas
Crispy pressure cooker carnitas are juicy, fall apart tender, and ready in only 1 hour and 10 minutes! Easy to make in the Instant Pot!
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 141 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
For the carnitas
- 2 1/2 pounds pork shoulder (also known as ‘pork butt’)
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- 1 cup chicken broth
For topping
- chopped cilantro for garnish
- 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.
Cup of Yum
Notes
- Do I have to crisp up the carnitas? No, crisping up the carnitas under the broiler is totally optional. You can serve them right out of the pressure cooker after shredding.
- Looking for a leaner option? You can use a center cut pork loin or a pork sirloin roast instead of pork shoulder. The flavor won’t be exactly the same since it’s not a very fatty cut like pork shoulder is, but you’ll still be able to shred it and use it the same way in tacos and burritos! However, I don’t recommend you crisp it up under the broiler since it will dry it out.
- Don’t have chicken broth? You can use vegetable or beef broth. If you don’t have either, you can use plain water in a pinch.
Nutrition Information
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
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
80IU
(2%)
Vitamin C
4mg
(4%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 141
% 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.