Pressure Cooker Pork Carnitas Tacos
- 2 teaspoons grapeseed oil, or as needed to cover bottom of pan
- 1 (4 to 5 pound) boneless pork butt, cut into 2-inch cubes
- 1 small yellow onion, sliced into ¼-inch half-moons
- 2 garlic cloves, minced
- 2 oranges, juiced
- 2 limes, juiced
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- yellow corn tortillas, warmed
- Optional toppings: tropical salsa and sliced avocado
For best results, we recommend using:
- Heat oil in pressure cooker set to Sauté on Normal.
- Cook pork in hot oil in batches until golden brown, about 5 minutes. Remove browned pork to a bowl. Press Cancel.
- Cook onions and garlic in the inner pot until just-softened, 2 to 3 minutes.
- Pour orange juice and lime juice into pan to deglaze, scraping browned bits of food from bottom of the pot with a spatula.
- Stir cumin, oregano, salt, and pepper into juice mixture.
- Return pork to pot; stir to coat in liquid and seasoning.
- Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High pressure for 35 minutes. When cycle is complete, press Cancel and allow pressure to release naturally.
- Press Sauté. While liquid begins to simmer, shred pork with a pair of forks. Continue cooking, stirring often, until liquid is reduced by at least half, about 10 minutes.
- Place shredded pork onto warmed tortillas; top with mango salsa and sliced avocado to serve.
Try to find Mexican oregano, if you can. It has a slightly citrus flavor to it that pairs it well with the orange and lime juice in this recipe.
What others are saying
Dorry Taylor says:
Making this for the second time in two weeks! We love it! Delicious, healthy & quick n’ easy!!
DC Cote says:
The Mexican oregano makes a huge difference in the taste of these carnitas. If you can't find it, I would skip this ingredient all together. Also, I used regular orange juice instead of an orange that was fresh squeezed. Best nachos ever.
Dominique M says:
I used a pork shoulder seasoned with salt and pepper and cooked it in the pressure cooker using freshly rendered pork lard instead of oil. I skipped all the other spices, orange, lime, etc. Even though I didn't use those ingredients, I gave this recipe 5 stars because I got incredible results with the pressure cooker. I've always usually done a slow cooker recipe which takes hours. I can't believe I was able to get such amazing results with just 30-40 minutes of cooking. Greatest investment ever!
Alex Cabral says:
I served these with guacamole and pico de gallo for my fiesta, and it was perfect. You could not tell that these were not slow cooked. I used Mexican oregano and added Mexican coke, a little trick my grandmother taught me. Delicious!
Randall Hauk says:
This is my new go-to for pork tacos. Cannot believe the aroma and flavor to be had from this. Smelled great just before the multipot sealed. Smelled even better when the lid came off. Pork shredded easily. Tasted great on tacos with just avocado (boys put cheese on theirs because of course). Enjoyed the pork on chips as nachos the next day. So much flavor! Thank you!
McKenzie C says:
This recipe is fantastic, the only thing I added was chili powder and two onions instead of one. If you have a lot of fat on the pork shoulder / Boston butt then I suggest trimming the fat. Cutting the meat into cubes is a little labor intensive, I skipped this step, cut it in half instead, and extended the cooking time. This is a delicious recipe and is great for tacos, nachos, or carnitas fries.