Easy carnitas anyone? This pressure cooker carnitas recipe combines savoury pork that has been infused with oregano, cumin, smoked paprika and citrus. Garnish to taste with toppings like red onion, hot peppers and cilantro. So yummy!
I’ve been obsessed with all types of Mexican cuisine for as long as I can remember, but even more so in recent years. I love the uniquely rich flavours and the way that anything can be customized to taste with garnish.
It’s been unbelievably cold here in Newfoundland this winter so I’ve been making a bunch of soups and brightly-coloured recipes.
So, today I’m sharing my second Instant Pot® recipe on the blog. This electric pressure cooker carnitas recipe is really yummy!
What Are Carnitas?
Carnitas are a popular Mexican dish, and for good reason! Basically, it’s small pieces of pork cooked until tender and delicious.
The process of preparing the pork usually takes hours by braising or simmering the pork over low heat in lard or oil. Once the pork has broken down, it is then crisped. The shredded pork is used for tacos, burritos and the like. It’s essentially Mexican pulled pork and is so good!
Fortunately, with the help of the Instant Pot (or pressure cooker) what would normally take hours, takes way less time. I’m all about that.
I especially enjoy meals like this on the weekend while chilling and catching up on our fave shows, but these carnitas tacos come together so quickly, it’s super do-able for weekday dinners. Taco Tuesday anyone?
Carnitas Seasoning
One of the great thing about this Mexican pork carnitas recipe it that it uses pretty simply pantry staples (which I love). Basically (aside from the pork itself), you’ll need:
- Oil
- Salt
- Pepper
- Chicken broth
- Onion
- Garlic
- Oregano
- Cumin
- Smoked paprika
- Cayenne pepper
- Orange juice and peel
You’re also gonna want some cornstarch and water to thicken the pork broth (if you like) at the end of cook time for drizzling over the carnitas.
What Kind of Meat Is Carnitas?
Pork is the meat of choice for carnitas and typically one would choose a marbled pork shoulder or butt.
What Cut of Pork Should I Use?
Ideally, you would choose a boneless cut of meat to get the most bang for your buck, meat-wise. However, if you happen to have a bone in piece of pork, throw it in the Instant Pot like I did for an extra punch of flavour. Discard when the pork is cooked.
Though I did use a pork shoulder here and it did have a heavy fat cap, I trimmed if off. For the pork chunks, I trimmed any excess fat as well, leaving just a little on. Because the pork was pressured cooked, it broke down beautifully.
Note: I prefer to remove a lot of excess fat or skin (even from other proteins that I enjoy such as chicken), which is why I prefer to use oil (instead of lard) when searing the pork and crisping it after in a cast-iron pan. If you want to leave a little more fat on the protein, that’s okay. You do you!
How To Make This Pressure Cooker Carnitas Recipe
Full details on how to make this pressure cooker carnitas recipe are in the recipe card below, but here are the basics:
- Trim any excess fat and silver skin from pork.
- Cut pork into 1.5-inch to 2-inch chunks.
- Pat pork chunks with paper towels to remove any excess moisture.
- Season pork with salt and pepper.
- Sear pork in the Instant Pot in batches (don’t overcrowd the pot because you want a sear, not a sweat.
- Deglaze with some stock and get all those yummy brown bits. That’s goodness right there!
- Return the seared pork to the Instant Pot, along with spices, onion, garlic, stock, orange juice and orange peel.
- Pressure cook for 30 minutes and let steam naturally release for 10 minutes before fully releasing steam.
- After pressure valve has gone down, carefully unlock and remove pork chunks from liquid and shred.
- Next, to get those crispy bits, heat some oil in a cast iron skillet and place the shredded pork on top in an even layer. Let cook a couple of minutes before removing.
- Serve, garnish and enjoy!
The Pork Broth
The braising liquid after the pork has been cooked is really good! I mean, you can discard, but why?
I adjusted the seasoning by adding a little more salt (season to how you like it), and turned the Instant Pot to “Sauté” to reduce the sauce a bit.
To further thicken, add a cornstarch slurry of equal parts cornstarch with water, using about 1 to 1.5 tablespoons each.
Then, the reduced braising liquid can be served over the pork or mixed into the pork after it has been crisped.
Do I Have to Crisp the Pork?
Traditionally, the pork is crisped in fat. However, if you are in a rush and really want to get these pork carnitas right in the ol’ pie hole, just shred the pork right after it’s cooked and enjoy. No judgement.
What To Serve With Pork Carnitas
I like to keep this pressure cooker carnitas recipe simple. For me, I used jalapeno, red onion and cilantro. But, if you want to go wild with the garnishes, I suggest any of the following:
- Cilantro
- Diced white onion, thinly sliced red onion or pickled red onions
- Sliced hot peppers
- Sliced red cabbage
- Avocado or guacamole
- A smear of refried beans
- Hot sauce
- A squirt of fresh lime juice (a must for me)
Other Ways To Enjoy
Aside from enjoying the shredded pork on a tortilla, there are other delicious ways to enjoy:
- Serve over creamy polenta
- Make enchiladas
- With some rice, veggies and a drizzle of hot sauce
- Serve with scrambled eggs and beans for a hearty breakfast
- Cheesy pork quesadillas are never a bad idea
- The possibilities are pretty much endless with this pressure cooker carnitas recipe!
More Recipes You May Enjoy
If you make this carnitas recipe, be sure to leave a comment below!
Pressure Cooker Carnitas Recipe (Mexican Pork)
Ingredients
- 2.5 pounds pork shoulder, trimmed of excess fat and cut into 2-inch cubes (see "Notes" below)
- 4 to 5 tablespoons vegetable oil, divided
- 1.25 teaspoons salt, divided
- ½ teaspoon freshly ground black pepper
- 1.5 cups unsalted chicken broth, divided
- 1 onion, peeled and sliced
- 3 cloves garlic, minced
- 1.5 teaspoons dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
- ⅓ cup orange juice
- 3 to 5 slices orange peel
- 1 to 1.5 tablespoons cornstarch, optional (to thicken sauce)
- 1 to 1.5 tablespoons cold water, optional (to thicken sauce)
- flour tortillas, for serving and warmed per package instructions
Instructions
- Pat pork chunks with paper towels to remove any excess moisture, then season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Turn Instant Pot to "Sauté."Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
- Adjust the [+] or [-] button to set the timer to 20 minutes (adjust, as necessary, to complete searing of pork).
- Add 1 tablespoon of oil to the Instant Pot. When oil is hot, add chunks of pork (about ⅓ of it, as it will be browned it batches, replacing the oil with each batch). Brown for about 4 to 6 minutes per batch; you want a little colour all around the chunks of pork. As each batch is browned, transfer to a plate and set aside. Repeat the process with remaining pork.Note: Pork is not cooked at this point, we're just adding a little colour.
- Deglaze pot with ½ cup of chicken broth, using a wooden spoon to loosen any brown bits on the bottom of the pot.
- Add onion and garlic to the pot and top with browned pork chunks and any reserved juices that's on the plate. Stir in oregano, cumin, smoked paprika, cayenne pepper, and remaining ¼ teaspoon of salt. Add remaining 1 cup of broth, orange juice, and orange peel. Stir. If there is any time left on the timer, press "Cancel."
- Close and lock lid. Set the vent on the lid to "Sealing" (steam valve in closed position). Ensure you follow the manufacturer's guide for closing and locking the lid.
- Next, select the "Manual" or "Pressure Cook" (high setting) button (depending on which model you have). Adjust the [+] or [-] button to set the timer to 30 minutes (it may take anywhere from 10 to 20 minutes to come to pressure before the 30 minutes starts to count down).
- Once pressure cook cycle is complete, follow the manufacturer's guide for the 10-Minute Natural Release method.
- Once 10 minutes is up, follow the manufacturer's guide for Quick Release and wait until the Quick Release cycle is complete. Unlock and remove lid, being careful of any remaining steam (ensure you follow the manufacturer's guide for unlocking and removing the lid).
- Transfer cooked pork chunks to a large bowl. Shred with two forks.
- Optional: if you want to reserve the sauce for use, turn Instant Pot to "Sauté" and adjust the [+] or [-] button to set the timer to 10 minutes. Stir cornstarch with water in a cup until smooth. Stir into sauce. When it reaches the thickness good for you, stop cooking. You don't have to cook the full 10 minutes. Sauce can be used on carnitas.
- To crisp pork: heat 1 tablespoon of vegetable oil in a cast-iron pan over medium heat on the stovetop (may have to do two batches, replacing oil, as necessary). Spread shredded pork into pan and allow to brown/crisp slightly for a few minutes.
- Serve pork on warmed tortillas and garnish to taste (if desired) with your favourite taco toppings (there are also some garnish ideas in the body of the post above). Enjoy!
Notes
- The quantity of pork I used in this recipe was 2.5 trimming. So, you may have to get a slighter larger piece of pork to account for that.
- Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
- For more recipe tips, see body of post above.
- Nutrition information (estimate only) does not include tortilla or garnishes.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Dana
These sound so fabulous, Dawn! I love Mexican food and tacos and enchiladas are my fave! I often make chicken ones but I’m intrigued to try these. I’ve heard of carnitas before but didn’t know what they were nor have I tried one. Sounds amazing and love the spices, too. Count me in for Mexican night with these beauties!! 😀
Girl Heart Food
You got it! Thanks Dana! Bet you’d love these too 🙂
SHASHI AT SAVORYSPIN
I love the flavorings you have going on here, Dawn! And that pork looks so darn tender! We’ve been having a whole lot of Mexican recently so I’m thinking this needs to happen soon! Happy Wednesday! XOXO
Girl Heart Food
Thank you Shashi!! Hope you love it too 🙂 XOXO
Kathy @ Beyond the Chicken Coop
You are keeping me inspired to use my Instant Pot more. This looks like another delicious dish! My family loves tacos and this would be perfect for dinner!
Girl Heart Food
Yay! Happy to hear that, Kathy! Thank you 🙂
Ben|Havocinthekitchen
It’s been very cold for the last couple of days here in Nova Scotia too, and it’s even worse thanks to strong winds. I’ve just googled weather in NL, and I do understand your craving for soul-warming food. I think neighbors should support each other, so please ship a container of this delicious pulled pork at your earliest convenience (But ASAP):) Well done!
Girl Heart Food
Lol! Wish I could! Thanks so much, Ben! Stay warm 🙂
Kelly | Foodtasia
Dawn, Mexican food is at the top of my list! That sauce looks so flavorful! Love the smoky/spicy with the orange. Fabulous! Have a great week, my friend!
Girl Heart Food
Right?! So yummy! Thank you Kelly! You too 🙂
Valentina
Mexican food is at the top of my favorite cuisines list, and these carnitas look amazing. Your pork looks SO delicious — so juicy, tender and shredded to perfection. I really like the addition of the orange juice along with the other spices. Flavor explosion! 🙂
Girl Heart Food
Thanks so much Valentina! Flavour explosion, indeed 😉 The orange juice really adds something special.
Laura
We have tacos, burritos or enchiladas once a week, at least. I love a nice carnitas recipe, and you know, I’m all about Instant Pot, it is perfect for this type of dish. Thanks for the new recipe, Dawn!
Girl Heart Food
We love those types of things too! So yummy and flavourful. Thank you for the kind comment, Laura!
Leanne | Crumb Top Baking
We love Mexican food too Dawn! It’s one of the foods that hubby and I agree on. And I’m with you, the versatility of garnishes is what really makes it the perfect meal. We often serve Mexican food when we have a crowd for dinner as there really is something for everyone to enjoy! Can’t wait to give this one a go in my instant pot!
Girl Heart Food
Totally! Thank you Leanne! It’s a yummy one 🙂
Haylie Abele / Our Balanced Bowl
I LOL’ed about your comment about not wanting to overcrowd the Instant Pot! Love it. Gosh these look amazing and they remind me of my trip to Mexico City! YUM!! Tacos are literally my favorite food (aside from pizza)…so I will definitely be trying these out! Happy Monday, Dawn!
Girl Heart Food
Hehehe… 😉 Thank you Haylie! Hope you enjoy them as much as we do! Have a great week!
Mimi
This is really lovely. I love anything on a tortilla with salsa and cilantro and other goodies on standby… Can’t wait to try this. I like your seasoning and flavoring in this recipe.
Girl Heart Food
Thank you very much, Mimi! Appreciate the kind comment!
David @ Spiced
Great tip about frying up the shredded pork, Dawn! These carnitas look absolutely amazing, and I’m already ready for a batch. It’s insanely cold here this winter, too (and we’ve got 60mph winds blowing through today…say what!). That just means I need some serious comfort food tonight, and this recipe is calling my name for sure! 🙂
Mary Ann | The Beach House Kitchen
I want to grab every bit of this pork carnitas right off my screen Dawn! It’s one of our favorites and it looks incredibly mouthwatering! Pinned!
Girl Heart Food
Yay! Thank you Mary Ann! We love it too 🙂
Kelsie | the itsy-bitsy kitchen
Mexican food is my very favorite but I rarely make anything Mexican (besides enchiladas) at home. That needs to change, starting with this! I love all the fabulous spices! Have a great week, Dawn!
Girl Heart Food
Hope you love it, Kelsie! Have a great week too.
Katherine | Love In My Oven
This is our kind of food!! I love pulled pork! I definitely have a little taste every time I have to shred meat 😉 I will be putting this on the menu SOON, Dawn! Stay warm. We’re freezing here too!!
Girl Heart Food
Woo hoo! Same here! I hope you love the recipe, Katherine! Stay warm too! XO
[email protected]
That lil’ taste test is the best part! 😉 I’ve never made these, but I would love these!! YUM! Have a lovely week, my friend! XOXO
Girl Heart Food
Right?? I know you would! Thanks Annie! You too. XOXO
Kevin
These look absolutely perfect, how moist does that pork tenderloin look, a must make soon recipe!
Girl Heart Food
Thanks so much Kevin! They are pretty delicious 🙂