Carnitas Pressure Cooker Recipe

Pork shoulder: A fatty cut of meat that becomes tender and flavorful when cooked under pressure.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Cumin: Provides a warm, earthy flavor that is essential in Mexican cuisine.

Oregano: Adds a slightly bitter, aromatic flavor to the seasoning mix.

Freshly squeezed orange juice: Adds a citrusy sweetness that balances the savory flavors.

Chicken broth: Adds moisture and enhances the overall flavor of the carnitas.

Garlic: Adds a pungent, aromatic flavor that complements the other ingredients.

Onion: Adds sweetness and depth to the dish.

For an extra depth of flavor, consider searing the pork shoulder chunks in the pressure cooker on the sauté setting before adding the orange juice, chicken broth, garlic, and onion. This caramelizes the exterior, adding a rich, savory note to the carnitas.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and texture, making it a good alternative for slow-cooked dishes.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is slightly milder.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that complements the other spices well.

• oregano - Substitute with thyme: Thyme has a similar earthy and slightly minty flavor, making it a good alternative.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, enhancing the flavor of the meat.

• chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar savory base without altering the overall flavor profile significantly.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar garlicky flavor, though it is less pungent.

• chopped onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can serve as a good alternative to onions.

• Allow the carnitas to cool completely before storing. This helps to prevent condensation, which can lead to soggy meat.

• Transfer the cooled pork into airtight containers or heavy-duty freezer bags. For easy portioning, consider dividing the carnitas into meal-sized portions.

• Label each container or bag with the date and contents. This ensures you can keep track of how long the carnitas have been stored.

• Store the containers or bags in the refrigerator if you plan to consume the carnitas within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.

• When ready to reheat, thaw frozen carnitas in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the meat.

• Reheat the carnitas in a skillet over medium heat, adding a splash of chicken broth or orange juice to keep the meat moist. Alternatively, you can reheat in the microwave, stirring occasionally to ensure even heating.

• For crispy edges, spread the reheated carnitas on a baking sheet and broil in the oven for a few minutes until the edges are golden and crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or chicken broth to the pan.
  3. Add the leftover carnitas and cook, stirring occasionally, until heated through and crispy on the edges, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the carnitas evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, removing the foil for the last 5 minutes if you want crispy edges.

• Microwave Method:

  1. Place the carnitas in a microwave-safe dish.
  2. Add a splash of chicken broth or orange juice to keep it moist.
  3. Cover with a microwave-safe lid or plastic wrap.
  4. Heat on high for 2-3 minutes, stirring halfway through, until heated evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the carnitas in the air fryer basket in a single layer.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until heated through and crispy.

• Slow Cooker Method:

  1. Place the carnitas in the slow cooker.
  2. Add a small amount of chicken broth or orange juice.
  3. Cover and cook on low for 1-2 hours, until heated through.

• Pressure cooker: Essential for cooking the pork quickly and efficiently, ensuring it becomes tender and flavorful.

• Measuring spoons: Used to accurately measure the salt, pepper, cumin, and oregano for seasoning the pork.

• Cutting board: Provides a safe and clean surface for chopping the pork shoulder and onion.

• Chef's knife: Necessary for cutting the pork shoulder into chunks and chopping the onion.

• Garlic press: Handy for mincing the garlic cloves quickly and evenly.

• Citrus juicer: Used to extract fresh orange juice for the recipe.

• Mixing bowl: Useful for combining and seasoning the pork chunks before placing them in the pressure cooker.

• Tongs: Helps in placing the seasoned pork chunks into the pressure cooker without making a mess.

• Forks: Needed for shredding the cooked pork into fine pieces.

• Baking sheet: If you choose to broil the shredded pork, this will be used to spread the pork out evenly.

• Oven: Optional but useful for broiling the shredded pork to achieve crispy edges.

Prepare ingredients in advance: Chop the onion and mince the garlic the night before to save time.

Use pre-squeezed juice: Opt for store-bought orange juice to cut down on prep time.

Quick release method: After natural release, use the quick release method immediately to save a few extra minutes.

Shred with a mixer: Use a hand mixer to shred the pork quickly instead of using forks.

Broil in batches: Broil the shredded pork in smaller batches for faster, even crisping.