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    You are in: Home / Recipes / Pressure Cooker Carnitas Recipe
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    Pressure Cooker Carnitas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    TJW's Note:

    I love carnitas and the pressure cooker really makes this a quick, done, deal with all the flavor still sealed in. I will never make it another way! Thanks to my friend Kerry T. for the recipe back in the day!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/2 lbs pork butt or 2 1/2 lbs pork shoulder, sliced to 3/4 inch cubes
    • 1 large onion, roughly chopped
    • 2 cups low sodium chicken broth (or more to cover meat)
    • 1/2 teaspoon cumin
    • 1 teaspoon dried chipotle powder (ancho for the weak)

    Directions:

    1. 1
      Throw all ingredients into the pressure cooker, stir and set it on high (2 bars on mine).
    2. 2
      Make sure there is extra liquid, you don't want your cooker to dry out!
    3. 3
      Cook for 35-45 minutes depending on your cooker.
    4. 4
      Release steam according to your cooker's instructions.
    5. 5
      The meat should be falling apart by now, and there should be lots of liquid left.
    6. 6
      Drain and save the liquid, put the meat on a plate and shred it with two forks, or use a potato masher, the onion included.
    7. 7
      Place meat on a flat roasting pan and put it under the broiler in the oven for about 15 minutes, stirring often, and adding juice from the cooker to make sure it doesn't get too dry.
    8. 8
      It is done when it is a bit crispy, but not burned.
    9. 9
      Alternatively, after you shred the meat, you can heat oil in a large skillet and brown it, adding a bit of the meat juice after it is already well crispy.
    10. 10
      Serve with pico de gallo, tortillas, rice, and any fixin's you have on hand like guacamole, lettuce, cheese, etc.
    11. 11
      HINT-.
    12. 12
      For spicier carnitas, blend 3/4 cup of juice from cooking with 4 chipotles en adobo, or a fresh habenero, serrano, or jalapeno. Pour this over the meat before you put it under the broiler.

    Ratings & Reviews:

    • on April 21, 2009

      55

      I've been cooking this recipe for about a year and a half now. Its still just as good as ever. I noted that someone said they couldn't find the dried chipolte powder. You can find it at Walmart Super Centers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2009

      55

      I've got this on my menu for this week, authentic or not. It sounds absolutely delicious. A good recipe is a good recipe, regardless of what it's titled and whether or not it's the way others would make it.....I'll add to this review after making it, but my mouth is already watering. (Edit)....somehow forgot to update my review. I have a horrible time finding dried chipotle powder, so I've use Tabasco chipotle sauce and it's worked great. I added a bit more cumin, but either way it's well into drool worthy territory. I've made it several times and will make it many more. Every single person who's eaten it has raved and asked for the recipe, so I guess it's a keeper....thanks, TJW

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2010

      55

      This came out GREAT! I only had regular chili powder, so I used that and used the frying pan method. Everyone loved it! Thank you for sharing. :D

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)

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    Nutritional Facts for Pressure Cooker Carnitas

    Serving Size: 1 (176 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 266.5
     
    Calories from Fat 163
    61%
    Total Fat 18.1 g
    27%
    Saturated Fat 6.2 g
    31%
    Cholesterol 74.8 mg
    24%
    Sodium 88.7 mg
    3%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.7 g
    2%
    Protein 22.4 g
    44%

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