Pressure Cooker Pork Carnitas are your new favorite filling for burritos, tacos, or taco bowls. Crispy edges, tangy citrus and tasty spices, and smoky flavors are yours with your pressure cooker or Instant Pot.
1 piece bacon
3.5 pounds pork shoulder
1 medium white onion
10 cloves garlic
1 bay leaf
2 oranges, juiced
1 lime, juiced
1/2 cup chicken stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon cinnamon
1/2 teaspoon dried oregano
1 tablespoon canola oil
salt and black pepper
Step 1Cut pork shoulder into 8 pieces. Season on all sides with salt and black pepper.
Step 2In a pressure cooker over medium-low heat, render diced bacon until brown and crisp. Add pork pieces to pressure cooker. Brown on all sides.
Step 3Add onion, garlic, and bay leaf to pressure cooker.
Step 4Stir together orange and lime juice, chicken stock, cumin, coriander, chipotle, cinnamon, and oregano. Add to pressure cooker.
Step 5Cook on high pressure for 40 minutes. Let pressure release naturally.
Step 6When pressure has released, open pressure cooker. With a slotted spoon, remove pork and place in a bowl. Discard bay leaf.
Step 7Place pressure cooker containing remaining juices over medium heat and boil gently to reduce and concentrate the liquid, about 10 minutes.
Step 8Meanwhile, shred the pork with two forks, or with your fingers.
Step 9In a wide skillet, heat 1 tbsp canola oil over medium-high heat. Add shredded pork, and fry until it begins to crisp along the edges, turning occasionally.
Step 10Measure out 1/4 cup of reduced cooking liquid, and add it to the pork in the skillet. Remove from heat.
Step 11Serve with rice (try Mexican Cauliflower Rice!), chopped avocado, and Quick Pickled Red Onions.