Pressure Cooker Carnitas
I love carnitas and the pressure cooker really makes this a quick done deal with all the flavor still sealed in. I will never make it another way Thanks to my friend Kerry T for the recipe back in the day
I love carnitas and the pressure cooker really makes this a quick done deal with all the flavor still sealed in. I will never make it another way Thanks to my friend Kerry T for the recipe back in the day
- Carbohydrate 1.424226 g
- Cholesterol 0 mg
- Fat 0.02669175 g
- Fiber 0.260512507152557 g
- Protein 0.17435025 g
- Saturated Fat 0.007105875 g
- Serving Size 1 1 serving(s) (128g)
- Sodium 0.6882 mg
- Sugar 1.16371349284744 g
- Trans Fat 0.0059934 g
- Calories 6 calories
Step-by-step
- 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.
My Go-To Pressure Cooker Carnitas: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Weeknight dinners are a constant juggling act between work deadlines, school pick-ups, and the ever-present need to nourish my family with delicious, healthy meals. That's where my trusty pressure cooker comes in, a true lifesaver in the kitchen. And nothing epitomizes this better than my pressure cooker carnitas recipe. This dish isn't just quick; it's bursting with flavor, and it consistently impresses, even on the most hectic evenings.
Forget spending hours tending to a slow cooker; this recipe cuts down the cooking time drastically. The pressure cooker does all the heavy lifting, sealing in all the delicious flavors of the pork. The result is tender, juicy carnitas that practically fall apart at the touch of a fork. The best part? The cleanup is a breeze! One pot wonder, indeed.
Why I Love This Recipe:
This isn't just another carnitas recipe; it's a testament to convenience and deliciousness. The pressure cooker magic transforms tough pork shoulder into unbelievably tender, melt-in-your-mouth perfection. The subtle smokiness of the chipotle powder adds a depth of flavor that's simply irresistible. And the best part is the flexibility. You can customize it to your liking, adding your favorite toppings and sides.
Ingredients That Make a Difference:
I've tweaked this recipe over the years, focusing on simplicity and big flavor. The key is using a good quality pork shoulder, preferably one with a decent amount of fat. The fat renders during the cooking process, resulting in incredibly juicy and flavorful carnitas. The low-sodium chicken broth keeps things light, but you can certainly experiment with other broths or even water. Don't be afraid to adjust the spice level to your preference, adding more or less chipotle powder depending on your heat tolerance.
Serving Suggestions:
The possibilities are endless! I usually serve my carnitas in warm tortillas with all the fixings: pico de gallo, guacamole, shredded lettuce, cheese, and a dollop of sour cream or Greek yogurt. But it's also amazing in tacos, burritos, bowls, or even just on its own. Leftovers (if there are any!) make incredible breakfast burritos or can be incorporated into quesadillas.
Tips and Tricks for Success:
Broiling for Crispy Perfection: After shredding the meat, I like to broil it in the oven to achieve that irresistible crispy exterior. It adds a lovely textural contrast to the tender interior. But if you are short on time, pan-frying works just as well!
Spice it Up: For those who like a little kick, the hint for spicier carnitas is a game-changer. Blending some of the cooking liquid with chipotle peppers in adobo sauce adds a wonderful smoky heat that elevates the flavor profile. Feel free to experiment with other chilis to suit your preference.
Make it Ahead: This recipe is perfect for meal prepping. You can easily cook the carnitas ahead of time and store them in the refrigerator for up to 3 days. Reheat them gently before serving.
Beyond the Basics:
Don't be afraid to experiment with this recipe! Try adding other spices, such as oregano, cumin, or paprika. You could also incorporate different vegetables, such as bell peppers or onions. The beauty of this recipe lies in its adaptability. It’s a blank canvas for your culinary creativity.
The Verdict:
My pressure cooker carnitas recipe has become a staple in our household. It's a quick, easy, and incredibly flavorful dish that satisfies everyone. It’s perfect for busy weeknights, casual gatherings, or even a fancy dinner party (yes, really!). Give it a try, and I promise you won't be disappointed.
