Pork Carnitas can be made at home in the pressure cooker for a delicious filling or topping for many Mexican dishes.
Carnitas are traditionally cooked in lard over 3-4 hours to produce a tender juice meat with crispy edges. This method takes about 90 minutes (mostly hands off), and employs a quick broil at the end to get that crispy exterior. You can skip that step and save yourself some time.
Serve this over rice or in burritos, tacos, lettuce wraps, etc. Add some chopped cilantro, homemade salsa and guacamole on the side for extra authenticity.
Pressure Cooker Pork Carnitas
- ¾ cup chicken broth preferably organic
- ¾ cup fresh orange juice approximately 2 large oranges
- 3 tablespoon lime juice
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- salt and pepper to taste
- 2-3 tablespoon extra virgin olive oil divided
- 3½ – 4 pounds pork shoulder roast trimmed and cut into 6-8 chunks
- 1 medium red onion diced
- 1 medium jalapeno diced
- 2-3 cloves garlic peeled and chopped
- In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
- Add one tablespoon olive to the pressure cooker and heat to medium (press "saute" button for electric cookers). Brown half of the pork pieces at a time, about 1-2 minutes per side.
- Once browned, transfer seared pork to a plate and repeat with additional olive oil and the rest of pork. Remove browned pork from the pressure cooker and set aside.
- Add remaining tablespoon olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
- Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal.
- Cook for 30 minutes on HIGH pressure. Allow 20 minutes for a “natural release” of the steam inside the pressure cooker. Do a quick release to vent any remaining pressure.
- A few minutes before the steam is fully released, preheat oven broiler to high and line a large, rimmed baking sheet with aluminum foil.
- Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer.
- Broil for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Broil for another 4-5 minutes or until the pork is crispy on the edges.
- While the pork is broiling reduce the cooking liquid by one half by cooking over medium high heat ("saute" in an electric pressure cooker).
- Serve the carnitas with the reduced cooking liquid as a sauce.
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