Best Pressure Cooker Mexican Carnitas Recipes

PRESSURE COOKER CARNITAS

Steps:

• Cut the pork shoulder into large 4-inch chunks and place in a large bowl.
• Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.
• Add the lime juice and chicken broth to the pressure cooker.
• Add the pork, then lock the lid and seal the steam release vent.
• Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.
• Manually release the remaining pressure by opening the steam release vent.
• Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.
• To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.
• Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.

CARNITAS - PRESSURE COOKER

Steps:

• Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
• Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
• Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
• Remove pork from pressure cooker and shred meat.

QUICK COOK CARNITAS

Steps:

• Combine the cumin, salt, ancho chile powder, paprika and cayenne in a small bowl. Sprinkle over the pork, then drizzle on the oil and toss to coat. Set a 6-quart Instant Pot® to high saute and cook the pork in batches until all sides are golden brown, 3 to 4 minutes per side. Transfer the pork to a plate and set aside. Add the onions and cook until they begin to soften, about 2 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute. Add the beer, orange juice and lime juice and stir to combine, making sure the pork is mostly submerged in the liquid. Select the cancel button on the pot.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid. The pork should be tender and cooked all the way through. Transfer the pork to a large bowl and shred with two forks.
• Set the Instant Pot® to high saute and bring the liquid to a boil. Mix together the cornstarch and 1/4 cup water in a small bowl until smooth. While whisking, pour the cornstarch mixture into the boiling liquid. Let boil until slightly thickened, 2 more minutes. Press the cancel button.
• Ladle the cooking liquid over the pork and season with salt, to taste. Serve with lime wedges, tortillas and desired toppings.
• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

PRESSURE COOKER MEXICAN CARNITAS

Steps:

• Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid. , Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crisp and brown. Serve as directed.

PRESSURE-COOKER BEEF CARNITAS

Steps:

• Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.) , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add half the oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

PRESSURE COOKER CARNITAS

Steps:

• Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
• Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

PRESSURE COOKER CARNITAS

Steps:

• Throw all ingredients into the pressure cooker, stir and set it on high (2 bars on mine).
• Make sure there is extra liquid, you don't want your cooker to dry out!
• Cook for 35-45 minutes depending on your cooker.
• Release steam according to your cooker's instructions.
• The meat should be falling apart by now, and there should be lots of liquid left.
• Drain and save the liquid, put the meat on a plate and shred it with two forks, or use a potato masher, the onion included.
• Place meat on a flat roasting pan and put it under the broiler in the oven for about 15 minutes, stirring often, and adding juice from the cooker to make sure it doesn't get too dry.
• It is done when it is a bit crispy, but not burned.
• Alternatively, after you shred the meat, you can heat oil in a large skillet and brown it, adding a bit of the meat juice after it is already well crispy.
• Serve with pico de gallo, tortillas, rice, and any fixin's you have on hand like guacamole, lettuce, cheese, etc.
• HINT-.
• For spicier carnitas, blend 3/4 cup of juice from cooking with 4 chipotles en adobo, or a fresh habenero, serrano, or jalapeno. Pour this over the meat before you put it under the broiler.