These Pressure Cooker Carnitas are the easiest, most delicious carnitas you will ever make. Depending on how much time you have on your hands, I’ve included instructions for how to make them in either the electric pressure cooker OR slow cooker.
I have made these carnitas embarrassingly often since first discovering the recipe 3 years ago. The original recipe is for the slow cooker, which is great if you have all day, or have the presence of mind to throw everything together before you leave for work. For me, this is not always the case. After receiving an electric pressure cooker for Christmas, I decided to adapt the recipe. That way, I’m able to have carnitas in a fraction of the time.
Our favorite way to eat these carnitas is Chipotle burrito bowl-style. Toss some of this crispy yet tender pork in a bowl with some Cilantro Lime Rice and a variety of taco/bowl toppings (beans, cheese, guacamole, etc.), and you’re in business. They’re also excellent in a taco (corn tortillas, please).
The slow cooker preparation comes from Damn Delicious.
- 4 cloves garlic
- 2 onions, quartered
- 1 tbs chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 3-4 lbs boneless pork shoulder, trimmed of excess fat
- 2 oranges, juiced
- 2 limes, juiced
- fresh cilantro, chopped
Combine all of the spices in a small bowl. Set aside.
Cut the pork shoulder into 2- to 3-inch chunks.
Add the garlic cloves, quartered onions, and cubed pork to the electric pressure cooker insert. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the pressure cooker.
Place the lid on and lock it. Cook for 25 minutes on high pressure. Depending on your preference, you can allow the pressure to release naturally or do a quick release.
Add the garlic cloves, quartered onions, and pork to the slow cooker. Sprinkle the spice mixture over everything. Using your hands, toss the garlic, onions, and pork around in the spices, rubbing the spices into the meat. Add the orange and lime juice to the slow cooker.
Put the lid on and cook on low for 8 hours or on high for 4-5 hours.
Now that the pork shoulder is cooked through, you'll want to crisp things up a bit. Preheat the broiler to high. Remove the pork from to a baking sheet lined with foil, and shred the meat. Spoon some of the juices and onions that are left over onto the shredded meat. Broil for 2-3 minutes.
Remove the sheet pan from the oven and toss the meat around a bit with tongs. Pour some more of the juices over the meat and broil for 2-3 additional minutes.
Remove from the oven, top with chopped cilantro, and serve immediately.