This pressure cooker carnitas recipe, inspired by the techniques popularized by J. Kenji López-Alt, delivers impossibly tender, juicy pork with crispy, caramelized edges—all in a fraction of the time traditional braising requires. The combination of citrus, garlic, and warm spices infuses the meat with deep flavor while the pressure cooker breaks down tough pork shoulder into succulent shreds. It’s the perfect make-ahead filling for tacos, burritos, and more.
Ingredients
- 4 lbs (1.8 kg) pork shoulder (also called pork butt), cut into 2-inch chunks
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 medium orange, halved
- 1 medium lime, halved
- 6 cloves garlic, smashed
- 1 medium white onion, quartered
- 2 bay leaves
- 1 cup (240 ml) chicken broth (low-sodium)
- 2 tbsp (30 ml) vegetable oil or lard, for crisping
Instructions
- Season the pork chunks generously with salt, pepper, cumin, and oregano. Toss to coat evenly.
- Place the seasoned pork in the pressure cooker pot. Squeeze the orange and lime halves over the pork, then drop the squeezed halves into the pot. Add the smashed garlic, onion quarters, and bay leaves.
- Pour the chicken broth over everything. Do not stir—just let the liquid settle around the meat.
- Lock the lid on the pressure cooker. Set the valve to sealing (if using an Instant Pot) and cook on HIGH pressure for 60 minutes. (For stovetop pressure cookers, bring to high pressure over medium-high heat, then reduce to maintain pressure and cook for 60 minutes.)
- When the cooking time is up, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to venting to release any remaining steam. Open the lid.
- Using tongs, transfer the pork chunks to a large bowl or cutting board. Discard the orange and lime halves, bay leaves, and any large onion pieces (or leave them—they’re soft and tasty).
- Shred the pork with two forks, discarding any large pieces of fat or gristle. Taste and add more salt if needed.
- To crisp the carnitas: Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer (work in batches if needed) and press down gently with a spatula. Cook undisturbed for 3-4 minutes until the bottom is deeply browned and crispy. Flip and crisp the other side for another 2-3 minutes. Alternatively, spread the shredded pork on a baking sheet and broil for 5-7 minutes until edges are crispy.
- Serve immediately with warm tortillas and your favorite toppings.
Tips
- Use pork shoulder (butt), not pork loin—the fat and connective tissue are essential for tender, juicy carnitas. If using a leaner cut, the meat will dry out.
- Don’t skip the natural release. Letting the pressure drop naturally for at least 15 minutes keeps the meat from seizing up and becoming tough.
- Crisping is optional but recommended. The pressure cooker gives you tender meat, but the crispy edges are what make carnitas special. Broiling is the easiest method for a crowd.
- Make it ahead: The shredded pork (before crisping) can be refrigerated for up to 4 days or frozen for 3 months. Crisp just before serving.
Serving Suggestions
Serve carnitas in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add salsa verde, pickled red onions, or sliced avocado. They’re also great over rice bowls, in quesadillas, or on top of nachos. For a classic Mexican-style meal, serve with refried beans and Mexican rice on the side.
Variations
- Spicy: Add 2-3 chipotle peppers in adobo sauce to the pot before cooking for a smoky heat.
- Beef carnitas: Substitute beef chuck roast for pork shoulder and cook for 70 minutes at high pressure. The result is a rich, beefy version perfect for tacos de barbacoa.
- Citrus swap: Use grapefruit instead of orange for a slightly more bitter, complex citrus note.
- No broth? You can use water or even beer (like a Mexican lager) instead of chicken broth—just avoid adding too much liquid; the pork will release its own juices.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen. For best results, reheat in a skillet over medium heat with a splash of broth or water until hot and crispy edges return. You can also microwave in 30-second bursts, but the texture will be softer. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use a pork loin instead of pork shoulder? Technically yes, but the result will be drier and less flavorful. Pork shoulder has the fat and collagen needed for succulent carnitas. If you must use loin, reduce the cooking time to 30 minutes and be extra careful not to overcook.
Why is my carnitas not crispy? The crisping step is separate from the pressure cooking. If you skip it or don’t get the pan hot enough, you won’t get that signature crunchy texture. Make sure the pan is hot and the pork is spread in a single layer, not piled up.
Can I cook this on low pressure? Yes, you can cook on low pressure for 75 minutes, but high pressure is recommended for the best texture and time efficiency.
What if I don’t have a pressure cooker? You can make carnitas in a Dutch oven: brown the pork first, then add the remaining ingredients and braise in a 300°F (150°C) oven for 2.5-3 hours until fork-tender. Then crisp as directed.
How do I know when the pork is done? The pork should be fork-tender and easily shred apart. If it’s still tough, return it to the pressure cooker and cook for an additional 10-15 minutes.
Can I make this in advance for a party? Absolutely! Cook and shred the pork up to 2 days ahead. Keep it refrigerated in its juices. Before serving, reheat gently on the stovetop and crisp as directed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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