Pressure Cooker Carnitas and Beans

Image of Caroline Chambers
Rated 4.5 based on 2 customer reviews
Pressure Cooker Carnitas and Beans
Pressure Cooker Carnitas and Beans
Recipe Image for Print

Ingredients

  • Pork
  • 1 (3½ to 4 pound) pork butt, cut into 2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons neutral cooking oil
  • ½ cup chicken stock
  • ½ cup fresh orange juice
  • 2 limes, juiced
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin

  • Black Beans
  • 2 cups dry black beans, soaked overnight
  • water to cover
  • 1 lime, juiced
  • 1 garlic clove, smashed
  • 1 bay leaf
  • salt and ground black pepper to taste

Appliances

For best results, we recommend using:

Directions

  1. Generously season pork with salt and ground black pepper. 
  2. Heat oil in inner steel pot of pressure cooker set to Sauté on High. Working in batches, sear pork until brown and crispy, about 1 minute per side. Transfer seared pork to a plate. Press Cancel.
  3. Stir chicken stock, orange juice, juice of 2 limes, 4 smashed garlic cloves, 2 bay leaves, oregano, and ground cumin together in inner pot of pressure cooker. Scrape up any bits of food stuck to the bottom of the pot using a wooden spoon.
  4. Return pork to pot and distribute evenly in base of pot. Place trivet over pork. 
  5. Pour beans into a small heatproof bowl and cover with an inch of water. Stir juice of 1 lime, 1 clove smashed garlic, 1 bay leaf, salt, and ground black pepper into beans. Place bowl on top of the trivet.
  6. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 30 minutes. Let pressure release naturally for 15 minutes, then turn steam vent handle to Venting to quick-release remaining pressure.
  7. Remove the bowl of beans and set aside. Shred carnitas and serve in tortillas or over rice with guacamole and your favorite sauces! Spoon beans on the side or over the tacos.
Mealthy tip:

Try white beans or pinto beans in place of the black beans for a different flavor.

The carnitas freeze well. Spoon any leftovers into a freezer bag or a freezer-safe container and freeze up to 3 months.

Reviews

4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Brooke Prater

Brooke Prater says:

I doubled this recipe using a 7 pound pork shoulder. I used fresh squeezed orange juice and added an onion. Other than that, I followed this recipe exactly and it came out so good. I made it with fried tortillas and served the beans on the side. Favorite weekend recipe!

Image of Shan Mini

Shan Mini says:

Overall very good. The pork did not absorb as much as flavor was in the sauce. Would definitely make again. I used tenderloin and it shredded just as nicely.