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Tender Pressure Cooker Pork Carnitas Recipe with Crispy Edges Easy and Perfect

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This pressure cooker pork carnitas recipe delivers tender, juicy pork with irresistible crispy edges in under an hour, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat but not all
  • 2 tablespoons olive oil or vegetable oil
  • 1/2 cup orange juice (120 ml)
  • Juice of 1 lime
  • 4 to 5 garlic cloves, minced or smashed
  • 1 medium onion, quartered
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (preferably Mexican oregano)
  • 2 teaspoons smoked paprika
  • 1 to 1.5 teaspoons salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 cup water or low-sodium chicken broth (240 ml)
  • Optional: chopped fresh cilantro and diced onions for garnish

Instructions

  1. Trim any large pieces of excess fat from the pork shoulder, leaving some for flavor and moisture. Cut into 3- to 4-inch chunks to fit your pressure cooker. This usually takes 5–10 minutes.
  2. In a small bowl, mix cumin, oregano, smoked paprika, salt, and pepper. Rub this seasoning mix all over the pork pieces, coating every nook. Set aside.
  3. Turn your pressure cooker to the ‘Sauté’ setting and heat 2 tablespoons of oil until shimmering. Add the quartered onion and minced garlic. Cook until fragrant and slightly softened, about 3 to 4 minutes, stirring frequently to avoid burning the garlic.
  4. Add the seasoned pork pieces to the pot in batches if necessary, browning them lightly on all sides for extra flavor. This step is optional and takes about 5 to 8 minutes total.
  5. Pour in the orange juice, lime juice, and 1 cup of water or chicken broth. Toss in the bay leaves. Use a wooden spoon to scrape any browned bits from the pot’s bottom to prevent a burn warning and add flavor.
  6. Seal the lid, set the valve to ‘Sealing,’ and pressure cook on high for 40 minutes. It will take about 10 minutes to come to pressure.
  7. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure manually.
  8. Remove the pork from the pot and place it on a large baking sheet or cast-iron skillet. Use two forks or meat claws to shred it into bite-sized pieces. Discard bay leaves.
  9. Spread the shredded pork evenly and broil in your oven on high for 5 to 7 minutes until the edges turn crispy and golden. Keep a close eye to avoid burning. Alternatively, crisp in a hot skillet with a little oil, stirring occasionally.
  10. Garnish with chopped fresh cilantro and diced onions if desired. Serve with warm tortillas, salsa, and your favorite toppings.

Notes

If pork seems too wet after shredding, drain some cooking liquid before crisping to get crunchy edges. Use fresh orange and lime juice for best flavor. Browning pork before pressure cooking is optional but adds depth. Watch the broiler closely to avoid burning. If your pressure cooker gives a burn warning, add broth and scrape the pot bottom before sealing.

Nutrition

Keywords: pork carnitas, pressure cooker carnitas, easy pork recipe, crispy carnitas, Mexican pork, quick carnitas, tender pork, Instant Pot carnitas

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