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 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.
For this recipe, I seasoned my pork 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 make with your carnitas, you may like my Pulled Pork Rice Bowl or if you just want a delicious side to go along with it then you may like my Cumin and Lime Slaw which is so easy to make and delicious.
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, always make sure you follow the manufacturers instructions since they all vary greatly.
Some extras when making the carnitas:
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:
- Citrus. I love using fresh squeezed oranges in my carnitas.
- Garlic
- Onion
- Cumin
- Chili powder
Whether you make these carnitas your own or make it as is, it will be delicious.
Pressure Cooker Pork Carnitas
Equipment
- pressure cooker
Ingredients
- 1 3-4 pound pork butt (shoulder) cut into large chunks
- 1 small can of ancho chiles in their juice
- salt and pepper to taste
- ½ cup water
- 2 tablespoon olive oil
Instructions
- In your pressure cooker, add your olive oil over medium heat and pre-heat for about 2-3 minutes
- add your pork that has been cut up into large pieces, sprinkle with a little salt and pepper and brown them on all sides
- Now add your ancho chiles (if using) and the water
- Close your pressure cooker by placing the lid on and sealing it and cook your meat set to high pressure cooking for about 35 minutes. Each pressure cooker will be different so follow the manufacturers instructions for this.
- Once the 35 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
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 🙂
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.