Pressure Cooker Carnitas
Tender, juicy pulled pork shoulder seasoned with citrus, cumin, and oregano, cooked fast in a pressure cooker then broiled until irresistibly crispy. Perfect for tacos, burritos, or rice bowls.
Ingredients
- 3 lbs boneless pork shoulder (pork butt), cut into 3-inch chunks
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 cup low-sodium chicken broth
- 6 cloves garlic cloves, smashed
- 1 medium white onion, roughly chopped
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano (or regular oregano)
- 2 tsp chili powder
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 bay leaves
- 2 tbsp neutral oil (vegetable or avocado)
Instructions
-
1
Combine 2 tsp ground cumin, 2 tsp dried Mexican oregano (or regular oregano), 2 tsp chili powder, 1 tsp smoked paprika, 2 tsp kosher salt, and 1 tsp black pepper in a small bowl to make the spice rub. Toss the 3 lbs cut into 3-inch chunks boneless pork shoulder (pork butt) in the spice rub until evenly coated.
-
2
Set the pressure cooker to Saute mode. Add 2 tbsp neutral oil (vegetable or avocado) and sear the pork in batches until browned on all sides, about 3-4 minutes per batch. Do not crowd the pan. Transfer seared pork to a plate.
-
3
Add 1 medium roughly chopped white onion and 6 cloves smashed garlic cloves to the pot and saute for 1-2 minutes until fragrant. Pour in 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, and 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom.
-
4
Return the pork to the pot along with 2 bay leaves. Secure the lid and pressure cook on high for 35 minutes. Allow a natural pressure release for 10 minutes, then quick-release the remaining pressure.
-
5
Remove the bay leaves. Transfer the pork pieces to a foil-lined baking sheet using a slotted spoon. Shred the pork using two forks. Verify the internal temperature reached at least 195°F (90°C) — the meat should shred easily.
-
6
Preheat the oven broiler to high. Spoon some of the cooking liquid over the shredded pork to moisten it. Broil 4-6 inches from the heat for 4-5 minutes, until the edges are crispy and caramelized.
-
7
Serve the carnitas with your choice of tortillas, toppings, and any remaining cooking liquid on the side for extra moisture.