If you’re a pressure cooker newbie, like me, I’m here to tell you that cooking with your electric pressure cooker doesn’t have to be intimidating! Once you realize the magic that you can create in these babies, you’ll never look back. Today I’m sharing a recipe that you can take from the fridge to the table in an HOUR and it tastes like you’ve been slaving over a hot stove ALL DAY. But shhhhh …. it’s our little secret! These pressure cooker pork carnitas taste amazing with the perfect balance of seasonings to make your taste buds sing and dance!
For real, guys, these were a huge hit with my entire family – they would have given them two thumbs up if they hadn’t been so busy stuffing these pork carnitas into their precious faces. Okay, I was doing my share of face stuffing, too, but that’s just one more secret between us.
- a 5-6 lb pork butt or pork shoulder roast
- 1 Tbsp salt
- 1 tsp coriander
- 1/2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp black pepper
- 1 Tbsp oregano
- 1/2 tsp paprika
- Olive oil to taste (approximately 2 Tbsp)
- 1 cup orange juice
- 1 medium onion, diced
- 4-5 cloves garlic, minced
- Trim any extra fat off of the pork roast and cut into 2″ cubes. Set aside.
- Combine all of the seasonings in a small bowl.
- Pour seasonings over the pork. You can let this sit in a ziplock bag in the fridge overnight, or use right away.
- Drizzle the olive oil in your inner pot in your electric pressure cooker. I used my Power Pressure Cooker XL – you can use any electric pressure cooker such as the Instant Pot.
- Set the time to 45 minutes and leave the lid open so the inner pot starts to heat the oil. When the oil is hot, add the pork cubes and let them brown.
- Add in the diced onion, garlic, and orange juice over the pork, then add the lid and lock in place. Make sure the vent/valve is set to the closed position. The cooker will take a couple of minutes to reach pressure and then the count down from 45 will begin. If it doesn’t start, you can cancel and reset the timer.
- While the pork is cooking, you can go ahead and gather some toppings or make a simple guacamole or pico de gallo. Some good options is to serve these with diced tomatoes, onions, and jalapenos, and add some sliced avocados.
- When the timer goes off, let the pressure release naturally – it takes about 10 minutes. The lid won’t open until the pressure is released totally so if you can open the lid – you’re safe!
- Shred that delicious pork – it practically shreds itself, honestly. Soooooo tender! And the aroma coming from the cooker will have you drooling. Try not to get any in the meat 😉
- This is optional, but I like to pan fry at least some of the meat to get some nice crispy bits! Mmmm Mmmm good!
- It’s ready to serve! You can serve this in tortillas, or as a delicious nacho topping – plus it freezes really well, so keep that meat for leftovers. SOOO good!!!
You can half the recipe and it works just as well – it’s a wonderful dish for potlucks, or for a tasty meal in an hour that tastes like you’ve been slaving over a hot stove all day. YUM!
For more delicious recipes perfect for Cinco De Mayo coming up – check these delicious ideas: