Meal Prep: Pressure Cooker Crispy Pork Carnitas
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1 (3 to 4 pound) boneless pork shoulder, cut into 2-inch chunks
- 3/4 cup chicken broth
- 1 orange, juiced
- 1 lime, juiced
- 4 cloves garlic, crushed
- 2 bay leaves
For best results, we recommend using:
- Mix cumin, oregano, paprika, onion powder, salt, pepper, and cinnamon together in a bowl; add pork and toss to coat. Transfer pork to your pressure cooker and let stand 15 to 30 minutes.
- Pour chicken broth, orange juice, and lime juice over the pork; add garlic and bay leaves.
- Seal pressure cooker, select High Pressure, and cook for 50 minutes.
- Allow pressure to release naturally for 15 minutes, before using quick release to complete.
- Preheat oven to 450°F (235°C).
- Remove the pork to a rimmed baking sheet, reserving juices in the pressure cooker. Breaking pork chunks slightly with a fork.
- Bake in preheated oven, stirring occasionally, until crispy, about 10 minutes.
- Skim fat from the liquid in the pressure cooker. Remove and discard bay leaves. Pour liquid over the pork to serve.
For a traditional carnitas meal, serve with warm corn tortillas, pico de gallo, queso fresco, and chopped fresh cilantro, but you can also use this in a variety of applications. Make the meat in advance and have it ready for a quick reheat for a few easy weeknight meals.
What others are saying
Jessica Scott says:
I made these carnitas the other night in my pressure cooker and they came out perfect! This is such an easy recipe to follow and the cooking method makes it quicker than slow cooking or smoking for hours. My husband couldn't figure out how I was able to get the meat crispy on the outside. Putting it on the oven for 10 minutes does the trick. You can use the meat for all sorts of things, like tacos, nachos, etc. Definitely one of my favorite dishes!