If you are looking for a succulent, flavorful dish that brings the vibrant zest and rich aroma of Mexican cooking into your kitchen in record time, this Pressure Cooker Pork Carnitas Recipe is an absolute game-changer. Juicy pork shoulder, slow-cooked to tender perfection and infused with a lively blend of citrus, garlic, and spices, transforms into melt-in-your-mouth carnitas faster than traditional methods. This recipe not only delivers a perfect combination of tender and crispy textures but also makes it so easy to capture the authentic taste at home, making it perfect for weeknights or festive gatherings alike.
Ingredients You’ll Need
Every ingredient in this Pressure Cooker Pork Carnitas Recipe has a special role—from building layers of flavor to ensuring the pork stays tender and juicy. These simple yet essential ingredients come together to create a dish that’s bursting with savory, tangy, and aromatic notes.
- 1 tbsp olive oil: This is for browning the pork, adding a rich caramelized flavor and texture.
- 2.5 lbs pork shoulder: The star of the show, chosen for its perfect fat content that keeps the meat moist and flavorful.
- 1.5 tsp salt: Enhances all the other flavors and seasons the pork evenly.
- Black pepper (to taste): Adds subtle heat and depth to the seasoning.
- 4 cloves garlic (crushed): Infuses the pork with savory, aromatic richness.
- 1 bay leaf (optional): Adds a gentle earthy note that complements the meat and spices.
- 1-2 tbsp taco seasoning: Brings the classic Mexican spice blend flavor that defines carnitas.
- 1 tbsp lime juice: Provides a fresh, tangy brightness that cuts through the richness.
- 1/4 cup orange juice: Adds natural sweetness and helps tenderize the pork beautifully.
- 1/2 cup water: Creates the perfect cooking environment inside the pressure cooker for slow, moist heat.
How to Make Pressure Cooker Pork Carnitas Recipe
Step 1: Brown the Pork
Start by heating your stovetop pressure cooker over medium-high heat or set your electric pressure cooker to the “sauté” mode. Add the olive oil and carefully brown the pork shoulder on all sides until you achieve a gorgeous golden crust. This step amps up the flavor by caramelizing the meat’s surface—don’t rush it, those browned edges are the heart of your carnitas’ deep flavor.
Step 2: Add Seasonings and Liquids
Once your pork is beautifully browned, it’s time to add all remaining ingredients: salt, pepper, crushed garlic, bay leaf if using, taco seasoning, lime and orange juices, and water. These combine to marinate and gently infuse the pork with an irresistible blend of zesty and savory notes during cooking. Secure the lid and set your pressure cooker for high pressure—90 minutes for stovetop models or 105 minutes if you’re using an electric cooker.
Step 3: Shred the Pork
After the cooking time is up, carefully depressurize the cooker. Remove the pork and allow it to cool for a few minutes so you can handle it easily. Using two forks, shred the pork into tender, bite-sized pieces—this shredding is what makes carnitas so fun and perfect for piling high onto tacos.
Step 4: Add Juiciness or Crisp It Up
Here’s where you decide how you want your carnitas: stir the shredded meat back into the cooking juices for unbelievably juicy carnitas, allowing all those flavors to soak in. Or, for the classic texture contrast everyone loves, crisp up the pork by sautéing it in a hot skillet in batches, drizzling a bit of the cooking liquid as you brown the edges into golden, slightly crispy perfection.
How to Serve Pressure Cooker Pork Carnitas Recipe
Garnishes
Carnitas are a canvas for fresh, vibrant toppings that take every bite to new heights. Think tangy chopped onions, fragrant cilantro, juicy lime wedges, and a sprinkle of diced radishes for crunch. Add a dollop of creamy guacamole or a drizzle of smoky chipotle salsa to really wake up your taste buds.
Side Dishes
Pair your carnitas with classic sides like warm tortillas to wrap them in, fluffy Mexican rice, and refried beans. For a refreshing balance, serve with a crisp cabbage slaw or a simple cucumber salad dressed with lime and chili powder—each bite feels festive and complete.
Creative Ways to Present
Beyond tacos, you can sprinkle pressure cooker pork carnitas atop nachos, mix it into burrito bowls with your favorite grains and veggies, or even stuff it into crunchy tostadas for a crispy handheld treat. The options are endless and delicious, perfect for impressing guests or a cozy night in.
Make Ahead and Storage
Storing Leftovers
Pressure Cooker Pork Carnitas Recipe makes more than enough to save some for later. Store leftover pork and its cooking liquid in an airtight container in the fridge for up to 4 days. This keeps the meat juicy and flavorful, making it an easy go-to for quick meals during the week.
Freezing
This recipe freezes beautifully. After cooking and shredding, let the pork cool completely, then portion it with some of the cooking liquid into freezer bags or mason jars. Freeze for up to 3 months, so you can enjoy authentic carnitas anytime you want without starting from scratch.
Reheating
For the best results when reheating, thaw the carnitas overnight in the fridge. Transfer to a pot and warm gently over medium heat until boiling, stirring occasionally to heat evenly. If you prefer crispy carnitas, finish by browning in a skillet just like the initial step.
FAQs
Can I use a different cut of pork for this recipe?
While pork shoulder is the best choice for its fat content and tenderness, you can experiment with pork butt as well. Avoid lean cuts like loin as they tend to dry out during cooking.
Do I need to brown the meat before pressure cooking?
Browning isn’t absolutely required, but it adds tremendous depth of flavor and a beautiful color to your carnitas. It’s worth the extra few minutes!
Can I prepare this recipe in a slow cooker instead?
Yes, slow cooking is a great alternative but expect the process to take about 6 to 8 hours on low. The pressure cooker speeds up the time without sacrificing tenderness or flavor.
Is the bay leaf essential in this Pressure Cooker Pork Carnitas Recipe?
The bay leaf provides a subtle, earthy aroma that enhances the pork, but you can omit it if you don’t have one on hand—it won’t drastically change your dish.
How can I make my carnitas extra crispy?
After shredding, pan-fry the pork in batches over medium-high heat with a bit of cooking liquid until edges crisp up nicely. This contrast is what makes carnitas so irresistible!
Final Thoughts
This Pressure Cooker Pork Carnitas Recipe is a perfect blend of convenience, tradition, and bold flavors that will quickly become a go-to favorite. The tender, juicy pork packed with zesty citrus and spices, paired with crispy edges if you like, offers a truly satisfying experience every time. Whether you’re feeding family or friends, give this recipe a try—you might just discover your new favorite way to enjoy carnitas!
Print
Pressure Cooker Pork Carnitas Recipe
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Description
This Pressure Cooker Pork Carnitas recipe delivers tender, juicy, and flavorful Mexican-style shredded pork prepared quickly using a stovetop pressure cooker. The pork shoulder is browned to perfection, then pressure cooked with aromatic garlic, bay leaf, citrus juices, and taco seasoning, resulting in melt-in-your-mouth carnitas. You can serve the carnitas as is or crisp them up in a skillet for added texture. This versatile dish is perfect for tacos, burritos, or as a delicious main course.
Ingredients
Pork and Seasonings
- 2.5 lbs pork shoulder
- 1.5 tsp salt
- Black pepper, to taste
- 4 cloves garlic, crushed
- 1 bay leaf (optional)
- 1–2 tbsp taco seasoning
Liquids
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/4 cup orange juice
- 1/2 cup water
Instructions
- Brown the Meat: Heat a stovetop pressure cooker over medium-high heat or set an electric pressure cooker to “sauté” mode. Add 1 tablespoon of olive oil and brown the 2.5 pounds pork shoulder on all sides until it achieves a golden-brown crust, providing deep flavor.
- Add Ingredients and Pressure Cook: Add the crushed garlic, bay leaf (if using), salt, black pepper, taco seasoning, lime juice, orange juice, and water to the cooker. Secure the lid tightly and cook on high pressure for 90 minutes if using a stovetop pressure cooker, or 105 minutes if using an electric pressure cooker.
- Depressurize and Shred: After cooking, carefully depressurize the cooker according to manufacturer instructions. Remove the meat and allow it to cool slightly. Once cooled, shred the pork using two forks until it is pulled into tender strands.
- Mix or Crisp the Carnitas: You may stir the shredded pork with as much cooking liquid as desired to keep it juicy and flavorful. Alternatively, to get crispy carnitas, heat a skillet over medium-high heat and cook the shredded pork in batches, drizzling with the liquid while browning the bottom for a delicious crispy texture.
- Freeze and Reheat: To store, cool the shredded pork completely and portion it into freezer bags or mason jars, including some cooking liquid to maintain moisture. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then heat in a pot on the stove until boiling and heated through evenly.
Notes
- If you prefer a milder flavor, adjust the amount of taco seasoning accordingly.
- Using the cooking liquid helps retain moisture and enhances the pork’s flavor.
- For best results, use pork shoulder as it becomes tender and juicy when pressure cooked.
- Shredded carnitas can be used in tacos, burritos, bowls, or salads.
- To achieve extra crispy carnitas, crisp the shredded meat in a skillet after cooking.
