Pork Carnitas is the perfect filling for so many recipes and finding time to cook an entire roast pork for this can be challenging. That's where this pressure cooker pork carnitas recipe comes in handy! In less than 45 minutes (including the rest time) you can have an entire pork butt roast cooked up nice and tender and meat that will last you all week for so many different meals. This pressure cooker carnitas recipe is definitely one to add to your meal rotation!
About these pressure cooker pork carnitas
I love making pork carnitas because it is so versatile in how it is used and so big on flavor. I normally make carnitas in the oven or slow cooker but sometimes you just want a quicker cooking meal and that is where these pressure cooker carnitas come in.
For this pressure cooker carnitas recipe, I seasoned my the pork for the carnitas with Ancho Chile to give it a nice kick of heat and wonderful flavor. I also know that I will be using the meat throughout the week in different dishes that go well with this flavor.
If the dishes you are using are different in flavor profiles, then just leave out the spices until you are ready to use the meat. For some inspiration on what to serve with these pressure cooker pork carnitas, you may like my Pulled Pork bowl , pulled pork sliders or if you just want a delicious side to go along with it then you may like my Cumin and Lime Slaw or pulled pork side dishes, all really easy to make and delicious.
Ingredients you will need
There are not many ingredients in this pressure cooker carnitas recipe. Here is what they are:
- Pork butt. Pork butt, is what I prefer to use when making carnitas but you can also use pork shoulder. Both are great cuts for slow cooking, roasting and stewing.
- Ancho chiles. This will give the pressure cooker carnitas a nice smoky flavor.
- Garlic
- Olive oil
- Kosher salt and pepper
- Orange juice
How to make pressure cooker carnitas
Making these pressure cooker pork carnitas is as simple as adding everything into the pressure cooker and closing the lid to cook.
Here is what the steps look like:
- Cut the pork into large cubes. Cutting the pork up into large pieces allows the pork to cook faster and evenly.
- Brown the pork pieces in the pressure cooker for just a couple of minutes.
- Add remaining ingredients to the pressure cooker.
- Place the lid on and seal.
- Cook for about 40 -45 minutes or until the meat is nice and tender.
Crisping up the pork carnitas
Technically, carnitas should be crisped up to be considered carnitas. This is the main difference between pulled pork and carnitas.
If you want to crisp up these pressure cooker carnitas, here is what you do:
- After the pork is done cooking and being shredded, add it back to the pot with the juices and mix well.
- Now remove the shredded pork from the pressure cooker with tongs and place on to a large sheet pan.
- Place under a broiler set to high for 2-3 minutes or until crisped up nicely.
Using a pressure cooker for the carnitas
There are many different types of pressure cookers available today but I prefer the stovetop kind because it offers better searing and faster cooking which yields a better and more nutritious dish.
Whatever model you decide on using to make the pork carnitas, always make sure you follow the manufacturers instructions since they all vary greatly.
Tips and variations
You can add more spice to the carnitas to add to the depth of flavor. This recipe utilizes ancho chiles as the main spice to keep things simple. Here are some great spice additions you can add as well:
- Extra Citrus. I love using fresh squeezed oranges in my carnitas.
- Garlic
- Onion
- Cumin
- Chili powder
Whether you make these pressure cooker carnitas your own or make it as is, it will be delicious.
Pairing ideas
Here are some of our favorite things to serve with these pressure cooker pork carnitas:
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Pressure Cooker Pork Carnitas
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Equipment
- pressure cooker
Ingredients
- 1 3-4 pound pork butt (shoulder) cut into large chunks
- 1 small can of ancho chiles in their juice
- 5 cloves of garlic
- 2 tablespoon olive oil
- 1 tablespoon kosher salt and pepper plus more to taste
- ½ cup orange juice
Instructions
- In your pressure cooker, add your olive oil over medium heat and pre-heat for about 2-3 minutes2 tablespoon olive oil
- Add your pork that has been cut up into large pieces, sprinkle with salt and pepper and brown them on all sides1 3-4 pound pork butt (shoulder) cut into large chunks, 1 tablespoon kosher salt and pepper
- Now add your ancho chiles, garlic and orange juice.1 small can of ancho chiles in their juice, 5 cloves of garlic, ½ cup orange juice
- Close your pressure cooker by placing the lid on and sealing it and cook your meat set to high pressure cooking for about 40 minutes. Each pressure cooker will be different so follow the manufacturers instructions for this.
- Once the 40 minutes is up, use the natural release method (this is basically just pulling it off the heat if it is a stovetop pressure cooker or turning it off if it's electric) on your pressure cooker to release the steam. Follow your manufacturers instructions for this.
- Once all the pressure has been released, remove the lid and check for doneness. You should be able to shred your pork with two forks at this point. If it is not done yet, seal the cooker back up and add another 15 minutes of cooking time and then follow the natural release method.
- Once the pork is cooked, remove it from the cooker with tongs being careful not to let it fall back into the hot juices where it can splash you.
- Shred the pork with two forks and add it back into the pressure cooker with all of the yummy juices and mix well.
- Serve with warmed tortillas, rice or with your favorite veggies.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Maureen says
Yum! Made quick carnitas and they were tasty! We did add a little citrus but followed the rest of the recipe as is.
Tina says
I like the idea of using ancho chiles. I was surprised you didn't use cumin, garlic or lime rinds. Don't have ancho in a can but I will rehydrate some, blend them up and use them along with the spices I normally use. I'll let you know how it goes.
Melissa says
The ancho chiles are so full of flavor! I love your idea for spice additions. Let me know how it turns out 🙂