Recipe Index

Ingredients

• 1.5 lbs pork shoulder or butt, cubed
• 1/2 cup Oil
• 1 cup Orange juice
• 1/2 Lime juice
• 1 teaspoon Onion powder
• 1 teaspoon garlic powder
• 1/2 tablespoon Oregano
• 1/2 tablespoon Cumin
• Olive oil
• Cilantro, chopped (optional)
• Onion, chopped (optional)
• Corn tortillas, taco size (optional)

Method

1. Heat the pressure cooker on its sear setting for a few minutes so the base is properly hot.
2. Add a tablespoon of olive oil and sear the cubed pork shoulder for roughly 3 to 5 minutes until all sides are browned.
3. Turn off the sear function and add the remaining oil, orange juice, lime juice, onion powder, garlic powder, oregano and cumin, mixing everything well around the meat.
4. Lock the lid, close the valve, and cook the carnitas at high pressure for 30 minutes.
5. Let the cooker release pressure naturally for about 20 minutes while the broiler heats.
6. Move the meat to a baking sheet and break the chunks apart with two forks to the size liked.
7. Broil the shredded pork for a few minutes until it browns and crisps at the edges.
8. Moisten the carnitas with some of the pot juices using a turkey baster, or return the meat to the juices in the pot, then serve it in warm corn tortillas topped with chopped onion and cilantro.

Prep: 10 min · Cook: 50 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data