Pressure Cooker Carnitas
Transform your weeknight dinners with this quick and flavorful Pressure Cooker Carnitas recipe, delivering tender, juicy shredded pork with perfectly crispy edges in just over an hour! Made with aromatic spices like cumin, smoked paprika, and oregano, and enhanced by the bright, citrusy notes of fresh orange and lime juice, this dish is a true crowd-pleaser. Using a pressure cooker allows for maximum flavor and tenderness in minimal time, while a quick broil in the oven creates those irresistible caramelized bits. Serve this versatile pork in tacos, burritos, or over a bed of rice for a meal that’s packed with bold Mexican flavors. Perfect for family dinners or meal prep, this recipe combines ease, speed, and restaurant-quality results.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless, cut into 2-inch chunks)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Smoked paprika
- 0.5 cup Orange juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 medium Onion (chopped)
- 2 pieces Bay leaves
- 0.5 cup Chicken broth
- 2 tablespoons Vegetable oil
Instructions
Season the pork shoulder chunks with salt, black pepper, cumin, oregano, and smoked paprika. Rub the spices evenly over the meat.
Set the pressure cooker to sauté mode and add 1 tablespoon of vegetable oil. Once hot, sear the pork chunks in batches until browned on all sides (about 2-3 minutes per side). Remove the meat and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pressure cooker. Sauté the chopped onion and minced garlic for 2-3 minutes until fragrant.
Deglaze the pot by adding the orange juice, using a wooden spoon to scrape up any browned bits from the bottom.
Return the pork to the pressure cooker along with the lime juice, chicken broth, and bay leaves. Stir to combine.
Lock the lid of the pressure cooker and set it to high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
Remove the pork from the pressure cooker and shred it using two forks. Discard the bay leaves and any excess fat.
Preheat your oven broiler or set your oven to high. Spread the shredded pork evenly on a baking sheet lined with foil. Pour 1/4 cup of the cooking liquid over the pork for added moisture.
Broil the pork for 4-5 minutes until the edges are crispy, then toss and broil for an additional 4-5 minutes to crisp up more edges.
Serve the carnitas hot in tacos, burritos, or alongside rice and beans.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
