Unleash Carnitas Perfection: The Ultimate Pressure Cooker Recipe

Carnitas, the melt-in-your-mouth Mexican pulled pork, is a dish often associated with slow cooking, hours of simmering, and a whole lot of patience. But what if you could achieve that same level of tenderness and flavor in a fraction of the time? Enter the pressure cooker – your secret weapon for creating incredibly delicious carnitas quickly and easily.

This recipe will guide you through every step of making authentic-tasting carnitas in your pressure cooker, from selecting the right pork to achieving that coveted crispy exterior. Get ready to impress your friends and family with this game-changing recipe!

## Why Use a Pressure Cooker for Carnitas?

Traditional carnitas recipes involve slow cooking the pork in lard for several hours, allowing the meat to become incredibly tender and flavorful. While this method is undoubtedly delicious, it requires a significant time commitment. A pressure cooker offers several advantages:

* **Speed:** A pressure cooker significantly reduces the cooking time. What would typically take 3-4 hours can be done in about an hour.
* **Tenderness:** The high pressure environment breaks down the connective tissue in the pork, resulting in exceptionally tender meat.
* **Flavor:** The sealed environment traps moisture and intensifies the flavors, creating a richer and more concentrated taste.
* **Convenience:** Pressure cookers are relatively easy to use and require minimal monitoring.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **3-4 pounds Pork Shoulder (Boston Butt):** This cut is essential for authentic carnitas. It has a high fat content, which renders beautifully during cooking, creating that characteristic tenderness and flavor. Look for a shoulder with good marbling.
* **1 large Orange:** The citrus brightens the flavor and helps tenderize the meat. You’ll need both the juice and the zest.
* **1 Lime:** Similar to the orange, the lime adds a tangy element.
* **1 Yellow Onion:** Quartered, adds depth of flavor to the cooking liquid.
* **4-6 cloves Garlic:** Roughly smashed, infuses the pork with a savory aroma.
* **1 teaspoon Dried Oregano:** A classic Mexican herb that complements the pork perfectly.
* **1 teaspoon Ground Cumin:** Adds a warm and earthy note.
* **1/2 teaspoon Chili Powder:** Provides a mild heat and enhances the other spices.
* **1/2 teaspoon Salt:** Adjust to taste.
* **1/4 teaspoon Black Pepper:** Freshly ground is best.
* **1/2 cup Chicken Broth (or Water):** Provides the necessary liquid for the pressure cooker.
* **2 tablespoons Lard or Vegetable Oil (for searing):** Optional, but highly recommended for browning the pork before pressure cooking.

## Equipment You’ll Need

* **Pressure Cooker (Instant Pot or similar):** A 6-quart or larger pressure cooker is ideal.
* **Large Cutting Board:** For preparing the pork.
* **Sharp Knife:** For trimming and cubing the pork.
* **Citrus Juicer:** For extracting the juice from the orange and lime.
* **Large Bowl:** For mixing the spices and rubbing the pork.
* **Tongs:** For handling the hot pork.
* **Large Skillet or Baking Sheet:** For crisping the carnitas after pressure cooking.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these steps to create perfect pressure cooker carnitas:

**Step 1: Prepare the Pork**

1. **Trim the Pork:** Pat the pork shoulder dry with paper towels. Use a sharp knife to trim away any excess fat, leaving a layer of about 1/4 inch. This helps prevent the carnitas from being too greasy.
2. **Cube the Pork:** Cut the pork shoulder into 2-3 inch cubes. This will help it cook more evenly and allow for better shredding.

**Step 2: Season the Pork**

1. **Combine Spices:** In a large bowl, combine the oregano, cumin, chili powder, salt, and pepper.
2. **Rub the Pork:** Add the cubed pork to the bowl and toss to coat evenly with the spice mixture. Make sure every piece is well seasoned.

**Step 3: Sear the Pork (Optional but Recommended)**

1. **Heat the Fat:** Place the pressure cooker on the saute setting. Add the lard or vegetable oil and let it heat up until shimmering.
2. **Sear the Pork:** Working in batches to avoid overcrowding, sear the pork cubes on all sides until browned. This adds a layer of flavor and helps to develop a crispy exterior later on. Remove the seared pork and set aside.

**Step 4: Pressure Cook the Carnitas**

1. **Add Aromatics:** Add the quartered onion and smashed garlic to the bottom of the pressure cooker.
2. **Layer the Pork:** Place the seared pork cubes on top of the onion and garlic.
3. **Add Liquids and Citrus:** Pour in the chicken broth (or water), orange juice, lime juice, and orange zest. Ensure that the pork is mostly submerged in the liquid.
4. **Pressure Cook:** Secure the lid of the pressure cooker and set it to high pressure. Cook for 45-50 minutes. The exact time will depend on the size of your pork cubes and the strength of your pressure cooker.
5. **Natural Pressure Release:** Once the cooking time is complete, allow the pressure to release naturally for 15-20 minutes. This helps the meat retain its moisture and prevents it from drying out. After the natural pressure release, carefully release any remaining pressure manually.

**Step 5: Shred the Pork**

1. **Remove the Pork:** Carefully remove the cooked pork from the pressure cooker using tongs and place it in a large bowl.
2. **Shred the Pork:** Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.

**Step 6: Crisp the Carnitas**

This is the most important step for achieving that authentic carnitas texture!

*Option 1: Skillet Method*

1. **Heat a Skillet:** Heat a large skillet over medium-high heat. Add a tablespoon or two of the rendered fat from the pressure cooker (if available, otherwise use vegetable oil or lard). Alternatively, you can use the saute function of the instant pot.
2. **Crisp the Pork:** Add the shredded pork to the skillet in a single layer. Don’t overcrowd the pan. Cook for 5-7 minutes per side, or until the pork is crispy and golden brown. Flip and repeat on the other side. Work in batches if necessary.

*Option 2: Baking Sheet Method*

1. **Preheat Oven:** Preheat your oven to 450°F (232°C).
2. **Arrange on Baking Sheet:** Spread the shredded pork in a single layer on a baking sheet. Drizzle with some of the rendered fat from the pressure cooker (if available, otherwise use vegetable oil or lard).
3. **Crisp in the Oven:** Bake for 10-15 minutes, or until the pork is crispy and golden brown. Flip halfway through for even crisping.

**Step 7: Serve and Enjoy!**

Your pressure cooker carnitas are now ready to be served! Here are some delicious ways to enjoy them:

* **Tacos:** Serve the carnitas in warm tortillas with your favorite toppings, such as chopped onions, cilantro, salsa, guacamole, and pickled onions.
* **Burritos:** Use the carnitas as a filling for burritos, along with rice, beans, cheese, and your favorite toppings.
* **Salads:** Add the carnitas to salads for a protein-packed and flavorful meal.
* **Nachos:** Top tortilla chips with carnitas, cheese, beans, and your favorite nacho toppings.
* **Bowls:** Create a carnitas bowl with rice, beans, corn, pico de gallo, and your choice of toppings.

## Tips for Perfect Pressure Cooker Carnitas

* **Don’t skip the searing:** Searing the pork before pressure cooking adds a significant amount of flavor and helps to develop a crispy exterior.
* **Don’t overcrowd the pressure cooker:** Overcrowding can prevent the pork from cooking evenly. Work in batches if necessary.
* **Adjust the cooking time:** The exact cooking time will depend on the size of your pork cubes and the strength of your pressure cooker. If the pork is not tender enough after 45 minutes, add a few more minutes of cooking time.
* **Use a natural pressure release:** Allowing the pressure to release naturally helps the meat retain its moisture and prevents it from drying out.
* **Crisp the carnitas properly:** This is the most important step for achieving that authentic carnitas texture. Don’t be afraid to let the pork get nice and crispy.
* **Save the rendered fat:** The rendered fat from the pressure cooker is incredibly flavorful and can be used to crisp the carnitas, cook other dishes, or even make tortillas.
* **Add a splash of orange juice or lime juice to the crisped carnitas:** Just before serving, a small splash of fresh citrus juice will brighten the flavor and add a touch of acidity.

## Variations and Additions

* **Spicy Carnitas:** Add a chopped jalapeno or serrano pepper to the pressure cooker for a spicier kick.
* **Sweet Carnitas:** Add a tablespoon of brown sugar or honey to the spice mixture for a slightly sweeter flavor.
* **Mexican Coke Carnitas:** Substitute the chicken broth with Mexican Coke for a unique and flavorful twist.
* **Bay Leaf:** Add 1-2 bay leaves to the pressure cooker for added depth of flavor.
* **Cinnamon Stick:** Add a small cinnamon stick to the pressure cooker for a warm and aromatic flavor.
* **Chile Peppers:** Add dried guajillo or ancho chiles to the pressure cooker for a smoky and complex flavor.

## Serving Suggestions

Carnitas are incredibly versatile and can be served in a variety of ways. Here are a few more serving suggestions:

* **Carnitas Grilled Cheese:** Add carnitas to a grilled cheese sandwich for a hearty and flavorful meal.
* **Carnitas Quesadillas:** Fill quesadillas with carnitas, cheese, and your favorite toppings.
* **Carnitas Tostadas:** Top tostadas with carnitas, beans, lettuce, tomatoes, and your favorite toppings.
* **Carnitas Empanadas:** Fill empanadas with carnitas and bake until golden brown.
* **Carnitas Enchiladas:** Use carnitas as a filling for enchiladas and top with your favorite sauce and cheese.

## Nutritional Information (Approximate per serving)

* Calories: 400-500
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 5-10g

(Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.)

## Storage and Reheating

* **Storage:** Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the carnitas in a skillet over medium heat until heated through and crispy. You can also reheat them in the oven or microwave.
* **Freezing:** Carnitas can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Conclusion

This pressure cooker carnitas recipe is a game-changer for anyone who loves authentic Mexican flavors but doesn’t have hours to spend in the kitchen. With a few simple ingredients and a pressure cooker, you can create incredibly tender and flavorful carnitas in a fraction of the time. So, gather your ingredients, follow these steps, and get ready to enjoy the best carnitas you’ve ever tasted!

Enjoy! And don’t forget to share your creations and variations in the comments below!