Why You’ll Love This Pressure Cooker Carnitas Recipe
If you’re looking for a dish that’s as flavorful as it’s easy to prepare, you’ll love this Pressure Cooker Carnitas recipe. The best part? It’s a total crowd-pleaser!
With tender, juicy pork melting in your mouth and a hint of spice, this dish transforms any gathering into a fiesta. I can throw everything into the pressure cooker, set it, and forget it while I tackle other tasks.
Plus, the versatility is amazing—you can serve it in tacos, burritos, or simply with rice. Honestly, once you try it, you’ll be hooked and wanting to make it again and again!
Ingredients of Pressure Cooker Carnitas
Making Pressure Cooker Carnitas is like opening a door to a flavor fiesta right in your kitchen. Just imagine the aroma of tender pork simmering with spices, filling your home with that delicious scent that makes your stomach growl.
And the best part? You don’t have to spend hours in the kitchen! Just toss everything into your pressure cooker, set it, and let it work its magic while you binge-watch your favorite show or tackle that pile of laundry.
Trust me, once you try this recipe, you’ll be dreaming about it for days to come.
Ingredients for Pressure Cooker Carnitas:
- 2 1/2 lbs pork butt or pork shoulder, sliced into 3/4 inch cubes
- 1 large onion, roughly chopped
- 2 cups low sodium chicken broth (or more if needed to cover the meat)
- 1/2 teaspoon cumin
- 1 teaspoon dried chipotle powder (or ancho if you prefer a milder kick)
Now, let’s chat about these ingredients for a moment. When it comes to the pork, you can’t go wrong with either pork butt or shoulder, but if you’re feeling adventurous, go for the butt!
It’s got that perfect blend of fat and meat, ensuring your carnitas are incredibly juicy. And don’t skimp on the broth—having enough liquid is key to prevent your pressure cooker from drying out.
Oh, and if you really want to kick up the heat, consider adding some fresh peppers or blending chipotle sauce in with the cooking liquid. Just imagine that spicy punch mingling with the savory pork.
Can you feel the excitement? So gather these ingredients, and get ready to create something magical.
How to Make Pressure Cooker Carnitas
Making Pressure Cooker Carnitas is like starting a culinary adventure, so let’s dive right in. First, grab those 2 1/2 lbs of pork butt or shoulder and slice it into 3/4 inch cubes. Trust me, the size matters. You want those little nuggets of joy to cook evenly and soak up all that delicious flavor. Toss them into your pressure cooker, along with 1 large onion, roughly chopped, and don’t forget the 2 cups of low sodium chicken broth. If you get a little nervous about the liquid situation, just add more broth; you definitely don’t want your cooker to dry out. Sprinkle in 1/2 teaspoon of cumin and 1 teaspoon of dried chipotle powder, giving it a good stir to make sure everything is well-coated.
Now, for the fun part—set your pressure cooker on high. Depending on your model, that might mean two bars. Let it work its magic for about 35 to 45 minutes. While it’s cooking, you could organize your spice rack (or not, who’s time for that when carnitas are on the way?).
When the time is up, carefully release the steam according to your cooker’s instructions. The moment you open that lid, the aroma will hit you like a warm hug. The meat should be so tender it practically falls apart, which is exactly what you want. Drain the liquid into a bowl, saving it for later, and place the shredded meat on a plate. Use two forks or a potato masher to shred that pork into beautiful, succulent strands—don’t forget to shred the onion too, it’s full of flavor.
Once you’ve got your pork all shredded, it’s time to bring on the heat. You can either pop the meat onto a flat roasting pan and slide it under the broiler in your oven for about 15 minutes, stirring often and drizzling it with some of that reserved cooking juice to keep it moist, or if you’re feeling fancy, heat some oil in a skillet and get that pork crispy in there.
Just make sure to add a bit of the meat juice after it’s crispy to keep things juicy. The goal is that perfect balance of crispy edges and tender inside. Serve it up with warm tortillas, pico de gallo, and any toppings you fancy like guacamole or cheese.
And there you have it—delicious homemade carnitas that’ll make you wonder why you ever thought takeout was a good idea. Enjoy!
Pressure Cooker Carnitas Substitutions & Variations
While traditional carnitas are undeniably delicious, there are plenty of substitutions and variations you can explore to create your own unique twist.
For a different flavor, try using chicken or beef instead of pork. You can even experiment with plant-based proteins like jackfruit for a vegetarian option.
If you want to amp up the heat, add more chipotle powder or mix in fresh jalapeños.
For a citrusy kick, squeeze in some lime juice or add orange zest.
Finally, consider incorporating spices like oregano or smoked paprika for depth.
Get creative—your carnitas can be as unique as you are!
What to Serve with Pressure Cooker Carnitas
What’s better than a hearty plate of carnitas? I love serving them with warm corn tortillas, letting everyone build their own tacos.
Fresh pico de gallo adds a zesty touch, and guacamole brings that creamy goodness. I often throw in some shredded lettuce and cheese for extra crunch and flavor.
For a complete meal, I’ll whip up a side of cilantro-lime rice or black beans. If you’re feeling adventurous, a splash of hot sauce can really elevate the dish.
No matter what, it’s all about the toppings and sides that make this carnitas feast unforgettable!
Additional Tips & Notes
If you want to elevate your carnitas game, consider marinating the pork in citrus juices like lime or orange for a few hours before cooking. It adds a fantastic zing!
Don’t skimp on the seasoning; a little extra cumin or chipotle powder can really enhance the flavor. If you like it spicy, try blending chipotles en adobo with cooking juice.
For that perfect texture, broil the meat until crispy while keeping it moist with the reserved liquid.
Finally, always save some of the cooking broth—it’s perfect for drizzling over tacos or rice. Enjoy the deliciousness!