One of my most Slow Cooker Carnitas favorite recipes is the recipe I have here on the blog. It’s easy to make, doesn’t have any uncommon ingredients, and is SO DELICIOUS. I mean, honestly, every time I make that recipe I’m surprised at how good the carnitas taste! Since I love the recipe so much, I decided it would be worth figuring out a version for the Instant Pot. And so this pressure cooker carnitas recipe was born!
It’s essentially the same recipe but I figured out the right amount of liquid and cooking time for the pressure cooker for you. Also, total cooking time is about 1 hour with the pressure cooker, as opposed to 8 hours in the slow cooker. So, you know, if you forget to prep the carnitas in the morning, throwing it together in the afternoon is totally possible!
I’ve had people ask if the frying step is necessary. No, it’s not. But it makes the carnitas that much better. So, go ahead and choose your own adventure. I think it’s worth the extra step!
Enjoy this pressure cooker carnitas recipe! I know I do!
- 3 pounds boneless pork shoulder
- Salt (kosher preferred)
- Black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 4 cloves fresh garlic, minced or pushed through a garlic press
- 1 tablespoon olive oil
- 1 onion, cut into quarters
- 1 jalapeno, seeded and ribs removed, roughly chopped
- 1 cup of liquid that includes the juice from 1 orange + water to fill to 1 cup total, save orange peels after juicing
- 3 tablespoons vegetable oil
- Rinse and dry the pork shoulder. Salt and pepper liberally. Place pork shoulder in a pressure cooker (like an Instant Pot).
- Mix together the oregano, cumin, garlic and olive oil. Spread half of the oil mixture on one side of the pork shoulder, flip over and then rub the rest of the oil mixture on the other side of the pork shoulder.
- Place the onion, jalapeno, and orange peels in the slow cooker with the meat. I put some of the produce on top and some around the edges.
- Pour the water-orange juice mixture over the meat.
- Select High Pressure on the pressure cooker and set for 45 minutes. When it has cooked for 45 minutes and it beeps, let the pressure release naturally for 15 minutes, open the vent, then let it sit for 10 more minutes. Confirm the valve has dropped and then carefully remove the lid.
- Note: if the meat is not fall-apart tender at this point, put the pressure cooker on for another 20-25 minutes and you should be good to go!
- Carefully remove the meat from the pressure cooker and put in a bowl. Pull the meat apart with a fork.
- Heat vegetable oil in a large frying pan over high heat. Sprinkle pan liberally with more salt. Evenly layer the carnitas in the pan once the pan is hot and cook just one side until you get a nice crispy edge on the meat touching the pan.
- Remove from heat, stir together, do a little taste test and add a bit of salt if needed (probably not needed, but check anyway). Sometimes I pour over some of the juices from the cooker over the meat for extra flavor.
- Serve with fresh cilantro, salsa, hot sauce and tortillas. You could also add other items to your taco (rice, beans, tomatoes, lettuce, guac, etc), but Nate and I found that the carnitas were just so good it was better to have a simply-dressed taco.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Mine ended up needing the extra time but it came out fall apart and perfect. Sophie, my 8yo, I think ended up eating 4.