CARNITAS (CRISPY MEXICAN PULLED PORK)
(~1475g) pork shoulder meat (pork butt meat) , cut into 2 – 2 ¼ inches cubes
(~⅘ cup) unsalted chicken stock
(13g) garlic cloves , crushed
(200g) medium onion , roughly chopped
(2g) cumin seed , ground
(2g) cinnamon powder or 1 cinnamon stick
(15ml) regular soy sauce
juice from 1 fresh orange
Ground black pepper
Salsa (pico de gallo)
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You’ll Enjoy Pressure Cooker Carnitas Because:
- Simple & easy to make, yet addictive to eat!
- Great texture & flavor – crisped browned edges + juicy & tender meat
- Shorter cooking time comparing to the traditional or slow cooker methods
- Versatile dish – can be made into tacos, burritos, tamales, or eat with rice…
- Made with mostly whole, real ingredients
Pressure Cooker Carnitas are Great for:
- Mexican fiesta celebrations (e.g. Cinco de Mayo)
- Outings, Picnics, Potlucks…
- Holidays, Dinner Parties, Gatherings…
- Game Days, Football Parties, Men’s/Ladies’ Night, Taco Bar Parties…
Prepare Pork Shoulder Meat
Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 – 2 1/4 inches cubes)
*Pro Tip: Don’t throw away the excess fat!
Marinate Pork Shoulder Cubes
Inactive Time (for Marinating): 20 mins
Place pork shoulder cubes & fat into the Redmond’s inner pot.
Season very generously with kosher salt and ground black pepper.
Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) regular soy sauce, and juice (55ml) from 1 orange to the inner pot.
Mix well and let the meat marinate for 20 minutes.
Pressure Cook Pork Shoulder Cubes
Pour ~4/5 cup (200ml) unsalted chicken stock in the inner pot.
Close lid and pressure cook at
- Pressure Cooking Method: High Pressure for 30 minutes + 15 minutes Natural Release
Release the remaining pressure after 15 minutes and open the lid carefully.
Crisp Pork Shoulder Cubes
Transfer the pork shoulder cubes onto a baking tray.
*Pro Tip 1: Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste & adjust accordingly.
Drizzle some of the cooking liquid on to each piece.
*Pro Tip 2: The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vegetable oil and drizzle over each piece of pork. The fat & oil will protect the meat from drying out and the surface will crisp faster.
Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 – 10 minutes.
Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again until the surface is crisped.
(Optional) Heat Corn Tortillas
If you are serving the Carnitas with corned tortillas, you can heat up the corn tortillas when the pork is browning in the oven.
Serve Pressure Cooker Carnitas & Enjoy
You can shred the Pressure Cooker Carnitas with forks or leave them as chunks.
Place piping hot Instant Pot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Finish off with a squeeze of a lime.
Ta da! Serve immediately & eat!!! 🙂
*Pro Tip: After crisping the carnitas in the oven, try to eat immediately or else the meat will dry out if you let it sit for too long.
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