These juicy and tender pressure cooker carnitas transform humble pork shoulder into crispy, flavorful Mexican-style pulled pork in just over an hour! With a blend of aromatic spices and a quick broil for that perfect crispy exterior, this recipe delivers authentic taste without hours of cooking. If you love easy pressure cooker recipes like my Chicken Dijonnaise, you’ll adore how simple these carnitas are to make!
Why You’ll Love These Pressure Cooker Carnitas
- Ready in just 1 hour and 10 minutes (versus 4-8 hours traditional cooking)
- Fall-apart tender pork with crispy edges
- Simple ingredients you probably have on hand
- Perfect for meal prep – freezes beautifully
- Versatile – use in tacos, burritos, enchiladas, and more
- Family-friendly recipe that feeds a crowd
- Authentic Mexican flavors without complicated techniques
Every time I make these carnitas, I’m transported back to those vibrant Mexican streets filled with taco vendors and their mouthwatering aromas. The secret to these incredible carnitas lies in the perfect blend of spices coating that juicy pork shoulder, pressure cooked until it’s melt-in-your-mouth tender. The optional but recommended final step under the broiler creates those coveted crispy edges that make carnitas so irresistible!
My favorite part about this recipe? It’s practically foolproof! The pressure cooker does all the heavy lifting, breaking down the pork’s tough fibers into succulent, shreddable meat. And while the traditional method requires hours of cooking, this version gives you the same authentic taste in a fraction of the time. Whether you’re serving these at a family dinner or meal prepping for the week ahead, these carnitas are guaranteed to become a staple in your recipe collection.
Key Ingredients for Perfect Carnitas
Let me walk you through the star players that make these pressure cooker carnitas absolutely incredible! Just like how my salmon burgers rely on quality ingredients, each component here serves a specific purpose.
- Pork Shoulder: This is our MVP! Also known as Boston butt, it’s rich in marbling (that’s the good fat!) which keeps everything juicy and tender. The fat literally bastes the meat as it cooks, creating that melt-in-your-mouth texture we’re after.
- Mexican Spice Blend: I’ve tested countless combinations, but this blend is pure magic:
– 2 tablespoons ground cumin
– 1 tablespoon chili powder
– 2 teaspoons garlic powder
– 2 teaspoons oregano (Mexican if you can find it!)
Each spice brings something special to the party, creating layers of flavor that’ll make your taste buds dance! - Citrus & Broth Base: Fresh lime juice brightens everything up while the broth (chicken or vegetable) creates steam under pressure, helping break down those tough muscle fibers into tender, shreddable meat.
Success Tips & Tricks
Just like my favorite chicken salad recipe, getting the technique right makes all the difference!
- Choose Your Cut: Look for pork shoulder with good marbling. If the piece is too large, ask your butcher to cut it down – they’re usually happy to help!
- Seasoning Secrets: Don’t just sprinkle seasonings on top – really massage them into the meat. I love getting my hands in there (with gloves on!) to make sure every piece is well-coated.
- The Crispy Factor: While the broiling step is optional, it’s what takes these carnitas from great to extraordinary. Those crispy edges add incredible texture and concentrate the flavors even more. Just watch carefully – we want crispy, not burnt!
- Temperature Tip: Let the meat rest at room temperature for 20-30 minutes before cooking. This helps it cook more evenly and maintain its juices better during the pressure cooking process.
Step-by-Step Instructions
Let me walk you through making these incredibly tender pressure cooker carnitas! The process is straightforward and yields the most flavorful results.
- Prep the Pork: Cut your pork shoulder into 2-inch chunks. In a bowl, mix cumin, chili powder, garlic powder, onion powder, oregano, salt, and black pepper. Coat the pork pieces thoroughly with this seasoning blend – don’t be shy with it!
- Pressure Cooker Setup: Pour chicken broth and juice of one lime into your pressure cooker. Layer the seasoned pork pieces on top – don’t stir! This layering method helps develop those deep flavors we’re looking for.
- Cook Time: Secure the lid and set to high pressure for 40 minutes. Once done, let it naturally release for 15 minutes – this resting period is crucial for tender meat, similar to how I make my Mexican-style chicken.
- Shredding: Remove the pork and shred using two forks. It should pull apart effortlessly!
- Optional Crisping: For that authentic texture, spread the shredded pork on a baking sheet, drizzle with cooking liquid, and broil for 5-7 minutes until crispy edges form.
Recipe Variations & Serving Ideas
These versatile carnitas can be the star of so many dishes! Here are my favorite ways to serve them:
- Classic Tacos: Warm corn tortillas topped with carnitas, diced onions, cilantro, and a squeeze of lime. Try pairing with my honey mustard sauce for a fusion twist!
- Loaded Nachos: Layer over tortilla chips with melted cheese, jalapeños, and whipped feta dip.
- Burrito Bowls: Serve over Mexican rice with black beans, corn, avocado, and your favorite toppings.
Make-Ahead Tip: These carnitas actually taste even better the next day! The flavors have time to meld together, making them perfect for meal prep. Just store in an airtight container and reheat when ready to serve.
Leaner Variation: If you prefer a lighter version, substitute pork loin, but reduce the cooking time to 30 minutes to prevent drying. Skip the broiling step when using leaner cuts.
FAQs & Final Thoughts
Yes! These carnitas actually taste amazing the next day. Cook them fully, store in an airtight container with their juices, and reheat when needed. They’ll stay fresh in the fridge for up to 4 days, making them perfect for busy weeknight meals or when paired with my quick pasta salad for a complete dinner.
If your pork isn’t shredding easily, it likely needs more cooking time. Every pressure cooker is slightly different, so add an extra 5-10 minutes if needed. The meat should practically fall apart when touched with a fork.
Please don’t skip the 15-minute natural release! This resting period is crucial for tender meat. Quick-releasing the pressure can make your carnitas tough and chewy. Trust me, the wait is worth it!
This recipe creates mild, family-friendly carnitas. The spices add flavor without heat. If you’d like some kick, add cayenne pepper to the seasoning mix or serve with fresh jalapeños on top.
Final Thoughts
Friends, these pressure cooker carnitas are truly a game-changer! Every time I make them, they remind me of those wonderful street tacos in Mexico, but now we can enjoy them right at home in just over an hour. The tender, juicy meat with those crispy edges (if you choose to broil them!) creates such magical flavors that’ll have everyone asking for seconds.
Whether you’re hosting taco Tuesday or meal prepping for the week, this recipe will become your new go-to. I’d love to hear how your carnitas turn out – snap a photo and tag me on social media! And remember, cooking is all about making memories in the kitchen, so have fun with it!
Pressure Cooker Carnitas
Ingredients
For the carnitas
- 2 1/2 pounds pork shoulder (also known as ‘pork butt’)
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- 1 cup chicken broth
For topping
- chopped cilantro for garnish
- 1 lime lime juiced
Instructions
- Cut the pork shoulder into large 4-inch chunks and place in a large bowl.
- Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.
- Add the lime juice and chicken broth to the pressure cooker.
- Add the pork, then lock the lid and seal the steam release vent.
- Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.
- Manually release the remaining pressure by opening the steam release vent.
- Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.
- To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.
- Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.
Notes
- Do I have to crisp up the carnitas? No, crisping up the carnitas under the broiler is totally optional. You can serve them right out of the pressure cooker after shredding.
- Looking for a leaner option? You can use a center cut pork loin or a pork sirloin roast instead of pork shoulder. The flavor won’t be exactly the same since it’s not a very fatty cut like pork shoulder is, but you’ll still be able to shred it and use it the same way in tacos and burritos! However, I don’t recommend you crisp it up under the broiler since it will dry it out.
- Don’t have chicken broth? You can use vegetable or beef broth. If you don’t have either, you can use plain water in a pinch.
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