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
Scale
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.
