Pressure Cooker Carnitas

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Mr. H spoiled the family with a Black Friday deal. He splurged and bought us an Instant Pot for a great price. (I mean, I don’t know how anyone could pass up that price!) Neither of us have ever used one, but I have seen so many recipes for them over the years. I used to ignore the recipes, but after receiving the Instant Pot. I searched for recipes immediately. One of the first recipes I found was for Pressure Cooker Carnitas.

Pressure Cooker Carnitas

Every picture I have ever seen of carnitas look incredibly delicious. I can honestly say I had never tried them before making them on my own. Unfortunately, I cannot give a comparison to any other version because it was my first time eating them.

Pressure Cooker Carnitas

I love a well-cooked pork dish. Tender, juicy, crisp edges. Everything you want from your pork. Plus a delicious seasoning profile to make it even better. My favorite part was not having to time out cooking it in the morning and hoping the slow cooker would have it done in time for dinner.

Pressure Cooker Carnitas

Mr. H enjoyed the dish although he wished it had a sauce to go with it. (Something to look into in the future.) He ate his with a little barbecue sauce. I topped mine with hot sauce because I love spicy food. And even little C ate some on his own with barbecue sauce on his (after trying daddy’s, of course.)

Pressure Cooker Carnitas

I will definitely make this again. The original recipe calls for a pre-seasoned pork shoulder. When I decided to make this, I had already bought an unseasoned one and seasoned it myself. The ingredients listed for the rub are not going to have quantities because I did not measure. Just use to your taste if you decide to also follow along by doing your own seasonings.

Pressure Cooker Carnitas

Pressure Cooker Carnitas

Pressure Cooker Carnitas

Ingredients

    For the Carnitas
  • 1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas, about 2 1/2 pounds (or if using unseasoned, see ingredients for rub below)
  • 1 1/2 cups orange juice
  • 2 tbsp brown sugar
  • 1 lime
  • 1/2 tsp salt
  • 2 tbsp chopped cilantro
    For the Rub
  • Oregano
  • Salt
  • Pepper
  • Garlic Powder
  • Chili Powder
  • Paprika
  • Cumin

Instructions

  1. Cut the pork shoulder into 2 inch cubes.
  2. Mix cut pork with rub (if not using a seasoned pork shoulder.)
  3. Place in the pot of an electric pressure cooker.
  4. Cover with the orange juice and brown sugar.
  5. Close lid and set vent to sealing.
  6. Cook on high pressure for 27 minutes.
  7. Set oven to broil.
  8. Let pressure release naturally, about 15 minutes. (I released the pressure after letting it reduce naturally for 15 minutes and had no problems with tenderness or doneness.)
  9. Remove the pork from the liquid and shred with two forks.
  10. Place meat on a metal cookie sheet and squeeze lime juice over the top of the meat. Sprinkle with salt.
  11. Place under the broiler until meat is crisp on the edges, about 5 minutes, stirring occasionally.
  12. Sprinkle meat with cilantro and serve.
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