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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.

85 minMediumServes 6480 cal/serving

MexicanDinnerPressure CookerStandardHigh ProteinLow CarbDairy-FreeGluten-FreeAlcohol-FreeCorn-Free

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 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. 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. 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. 3

    Add 1 medium roughly chopped white onion and 6 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. 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. 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. 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. 7

    Serve the carnitas with your choice of tortillas, toppings, and any remaining cooking liquid on the side for extra moisture.

Questions

How long does Pressure Cooker Carnitas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Carnitas?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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