Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!
They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.
This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.
Ingredients:
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled and minced
- 1 chipotle in adobo, finely chopped
- 1 teaspoon sauce from chipotle in adobo
- 1 (3 lb) boneless pork shoulder
- 1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
For serving:
- corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
- pico de gallo
- lime wedges
- fresh cilantro, chopped
Note: I have a COSORI 6 Qt Electrical Pressure Cooker, so my directions below are based on using that rather than another brand. I’ve included step by step photos, times, and pressure settings so that any multi cooker can be used.
Preheat your multi-pot on the saute setting, medium heat. Add in 1 teaspoon olive oil, followed by the chopped onion and minced garlic. Cook, stirring occasionally, for 1 to 2 minutes, or until fragrant.
Add in the chopped chipotle in adobo and 1 teaspoon adobo sauce, stirring to combine. Cook for another 1 to 2 minutes. Turn off the saute setting.
In a small bowl, stir together the ground cumin, salt, chili powder, and black pepper.
Sprinkle over the pork shoulder and pork belly (if using) on all sides. If you have a bit left, no worries, you can add it to the multi-pot shortly.
Pour the chicken broth into the multi-pot, then transfer the pork shoulder and pork belly to the multi-pot, along with any of the remaining spice mixture.
Add and lock the lid, ensuring that the steam valve is closed. Select the meat/stew pressurized cooking function. Press “cook time” to adjust the cooking time to 65 minutes. Press “on/start” to begin cooking.
Once the unit has reached optimal cooking pressure (~10 minutes) the unit will beep once and start counting down from 65 minutes. You’ll notice that the pressure release valve rises up during this time.
The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once the multi-cooker beeps, turn off the unit by pressing “stop/cancel” and unplugging the power cable.
Using an oven mitt, move the pressure release valve to the release position to let out pressure from the unit. Wait for the float valve to drop down before opening the pressure cooker.
Transfer the meat to a large bowl. Remove any string ties that may have been on the meat. Let cool slightly.
Plug back in your multi-pot and set on the saute setting on high. Let the liquid boil for 10 minutes.
Preheat your broiler to high.
While waiting for the liquid to reduce, shred the pork shoulder and pork belly using two forks. Transfer the shredded meat to one baking sheet.
Add the baking sheet to your oven and broil for 5 minutes, or until the edges of the meat begin to brown and crisp.
Carefully remove from the oven and stir. Add back to the oven for another 5 minutes.
Transfer the crisped meat to your multi-pot, tossing to combine with the reduced sauce.
Serve in corn tortillas topped with some pico de gallo and cilantro. Squeeze with fresh lime juice before digging in.
If making ahead, refrigerate the pork in a storage container for about 3 days.
Pressure Cooker Carnitas
Ingredients
Carnitas:
- 1 teaspoon olive oil
- 1 medium onion chopped
- 4 cloves garlic peeled and minced
- 1 chipotle in adobo finely chopped
- 1 teaspoon sauce from chipotle in adobo
- 1 3 lb boneless pork shoulder
- 1 pound pork belly you can also just buy a 4lb boneless pork shoulder and omit the pork belly
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
For serving:
- corn tortillas my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas
- pico de gallo
- lime wedges
- fresh cilantro chopped
Instructions
- Preheat your multi-pot on the saute setting, medium heat. Add in 1 teaspoon olive oil, followed by the chopped onion and minced garlic. Cook, stirring occasionally, for 1 to 2 minutes, or until fragrant.
- Add in the chopped chipotle in adobo and 1 teaspoon adobo sauce, stirring to combine. Cook for another 1 to 2 minutes. Turn off the saute setting.
- In a small bowl, stir together the ground cumin, salt, chili powder, and black pepper.
- Sprinkle over the pork shoulder and pork belly (if using) on all sides. If you have a bit left, no worries, you can add it to the multi-pot shortly.
- Pour the chicken broth into the multi-pot, then transfer the pork shoulder and pork belly to the multi-pot, along with any of the remaining spice mixture.
- Add and lock the lid, ensuring that the steam valve is closed. Select the meat/stew pressurized cooking function. Press “cook time” to adjust the cooking time to 65 minutes. Press “on/start” to begin cooking.
- Once the unit has reached optimal cooking pressure (~10 minutes) the unit will beep once and start counting down from 65 minutes. You’ll notice that the pressure release valve rises up during this time.
- The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once the multi-cooker beeps, turn off the unit by pressing “stop/cancel” and unplugging the power cable.
- Using an oven mitt, move the pressure release valve to the release position to let out pressure from the unit. Wait for the float valve to drop down before opening the pressure cooker.
- Transfer the meat to a large bowl. Remove any string ties that may have been on the meat. Let cool slightly.
- Plug back in your multi-pot and set on the saute setting on high. Let the liquid boil for 10 minutes.
- Preheat your broiler to high.
- While waiting for the liquid to reduce, shred the pork shoulder and pork belly using two forks. Transfer the shredded meat to one baking sheet.
- Add one sheet to your oven and broil for 5 minutes, or until the edges of the meat begin to brown and crisp.
- Carefully remove from the oven and stir. Add back to the oven for another 5 minutes.
- Transfer the crisped meat to your multi-pot, tossing to combine with the reduced sauce.
- Serve in corn tortillas topped with some pico de gallo and cilantro. Squeeze with fresh lime juice before digging in.
- If making ahead, refrigerate the pork in a storage container for about 3 days.
