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–+ servings
PRESSURE COOKER CARNITAS

Pressure Cooker Carnitas

Crispy pressure cooker carnitas are juicy, fall apart tender, and ready in only 1 hour and 10 minutes! Easy to make in the Instant Pot!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 servings
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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.

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 2g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 662mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg