Carnitas Pressure Cooker Recipe

Pork shoulder: The main protein, cut into chunks for even cooking.

Orange juice: Adds a citrusy sweetness that balances the savory flavors.

Chicken broth: Provides a rich, flavorful base for the cooking liquid.

Onion: Chopped to add a subtle sweetness and depth of flavor.

Garlic: Minced to infuse the dish with its aromatic essence.

Oregano: A herb that brings a slightly bitter, earthy flavor.

Cumin: Adds a warm, nutty undertone to the dish.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a mild heat and complexity.

When preparing carnitas in a pressure cooker, it's essential to cut the pork shoulder into uniform chunks. This ensures even cooking and allows the meat to absorb the flavors of the orange juice, chicken broth, and spices more effectively. Additionally, after shredding the pork, consider spreading it on a baking sheet and broiling it for a few minutes to achieve a crispy texture, which is a hallmark of traditional carnitas.

• pork shoulder - Substitute with beef chuck: Beef chuck has a similar texture and fat content, making it a good alternative for achieving tender, flavorful meat.

• orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, which helps to tenderize the meat and add a fruity flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish suitable for those avoiding meat-based broths.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter taste compared to onions, which can add a subtle complexity to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you might need to adjust the quantity to achieve the desired flavor.

• oregano - Substitute with thyme: Thyme provides a similar earthy and slightly minty flavor, making it a good alternative to oregano.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma, making it a suitable alternative.

• Allow the carnitas to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the cooled pork into an airtight container. If you have a lot, consider dividing it into smaller portions for easier reheating.
• Pour some of the cooking juices over the shredded pork before sealing the container. This keeps the meat moist and flavorful.
• Store the container in the refrigerator if you plan to consume the carnitas within 3-4 days.
• For longer storage, place the carnitas in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the carnitas in the refrigerator overnight.
• Reheat the pork in a skillet over medium heat, adding a bit of the reserved cooking juices to keep it moist.
• For a crispy texture, spread the shredded pork on a baking sheet and broil for a few minutes until the edges are crispy.
• Serve with fresh tortillas and your favorite toppings like salsa, guacamole, and cilantro.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the carnitas evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes, or until the pork is thoroughly warmed. For a crispy finish, remove the foil for the last 5 minutes.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Add the carnitas and cook, stirring occasionally, until heated through and slightly crispy, about 5-7 minutes.

• Microwave Method: Place the carnitas in a microwave-safe dish and cover with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals if needed until the pork is hot.

• Slow Cooker Method: Place the carnitas in the slow cooker and add a splash of chicken broth or orange juice to keep them moist. Cover and cook on low for 1-2 hours, or until heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the carnitas in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until the pork is hot and crispy.

• Pressure cooker: A sealed pot with a valve that controls the steam pressure inside, used to cook food quickly under high pressure.

• Cutting board: A durable board on which to place material for cutting, ensuring a safe and clean surface for chopping ingredients.

• Chef's knife: A versatile knife used for chopping, slicing, and dicing the pork shoulder, onion, and garlic.

• Measuring cup: A cup marked in graded amounts, used to measure the orange juice and chicken broth accurately.

• Measuring spoons: Spoons of various sizes used to measure small quantities of ingredients like oregano, cumin, salt, and black pepper.

• Mixing bowl: A large bowl used to combine and mix ingredients before adding them to the pressure cooker.

• Tongs: A tool used to handle and turn the chunks of pork shoulder safely.

• Forks: Used to shred the cooked pork into smaller pieces after it has been cooked.

• Serving dish: A dish used to present the shredded pork carnitas once they are ready to be served.

• Tortillas: Flatbreads used to serve the carnitas, typically made from corn or flour.

Prepare ingredients in advance: Chop the onion and mince the garlic the night before to save time.

Use pre-cut pork: Buy pre-cut pork shoulder chunks to skip the cutting step.

Quick release option: If you're in a hurry, use the quick release method instead of natural release.

Double the recipe: Cook a larger batch and freeze the extra carnitas for future meals.

Instant pot sear: Use the sauté function on your pressure cooker to brown the pork before adding other ingredients for added flavor.