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carnitas and Spanish rice on a blue plate
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5 from 1 vote

ūüćĖ Pressure Cooker Carnitas

Tender pork with crispy edges, this pork carnitas recipe is prepared in a pressure cooker in around 50 minutes, from start to finish.
Prep Time10 mins
Cook Time25 mins
Coming to pressure16 mins
Total Time50 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 4 people
Calories: 647kcal
Author: Hilda Sterner

Ingredients

  • 4 lb. pork butt roast (cut into 3" pieces)
  • 1 large yellow onion (cut into quarters)
  • 8 cloves garlic
  • ¬Ĺ cup water (or broth)
  • ¬Ĺ cup orange juice
  • 2 teaspoon salt
  • 2 teaspoon black pepper
  • 2 teaspoon cumin
  • 2 teaspoon coriander
  • 2 teaspoon oregano
  • 1 teaspoon chicken bouillon (omit if using broth)
  • 3 bay leaves
  • 1-2 cayenne peppers (or 1 jalapeno pepper) (optional)

Instructions

  • Chop meat into 3" pieces and add to your pressure cooker. Top with a quartered onion, crushed garlic, bay leaves, and spicy peppers.
  • Combine water (or broth) and orange juice into a large measuring cup. Add all the remaining spices and whisk to incorporate.¬†
  • Pour liquid over the pork. If some of the spices remain in the cup, swirl a ¬ľ cup of water into the cup and pour into the pot. Cover the pot with the lid and set the valve to "seal."
  • Lock lid into place, and set the lever to "seal." Turn the pressure cooker on and choose "Pressure." Set the timer to "20 minutes."¬†It will take approximately¬†15 minutes¬†for the pressure cooker to seal.¬†
  • After 20 minutes, do a¬†Natural Release¬†for¬†15 minutes. If the pin doesn't drop, release the remaining pressure and carefully remove the lid. Take the pork out of the pot and break it into smaller chunks. Do not over-shred.
  • Pour liquid into a large measuring cup and set it aside. If using a Ninja Foodi, place the pork back into the pot and pour 1 cup of the broth over it. Air Crisp at¬†400 degrees F for approximately¬†5 minutes.¬†Otherwise, add shredded pork to a pan, pour 1 cup of cooking liquid over it, and broil until slightly crispy around the edges.
  • Serve carnitas in corn tortillas, over nachos,¬†Mexican rice, or rolled into a¬†burrito.

Notes

  • Don't discard the bone from the roast but add it with the pork cubes for a richer flavor.
  • Brush the meat with the broth before serving. This not only adds more flavor but makes the carnitas glisten and look even more appetizing.
  • Carnitas freeze well. Place the cooked carnitas in a ziplock bag and make sure all the air is pressed out first. Freeze for up to three months.
  • You can reheat the carnitas in a microwave, in an air fryer, or in a pan.

Nutrition

Serving: 1serving | Calories: 647kcal | Carbohydrates: 10g | Protein: 74g | Fat: 48g | Saturated Fat: 18g | Sodium: 1410mg | Fiber: 2g | Sugar: 4g