Best Pressure Cooker Carnitas Recipes

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CARNITAS - PRESSURE COOKER



Carnitas - Pressure Cooker image

Savory and tender pork carnitas.

Provided by Jennifer Sierra-Quick

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 24

Number Of Ingredients 11

1 (6 pound) pork butt roast
1 ½ tablespoons salt
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon chile powder
½ teaspoon paprika
2 tablespoons olive oil, or more to taste
1 cup orange juice
1 onion, coarsely chopped
4 cloves garlic, diced, or more to taste

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.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 2.4 g, Cholesterol 42.7 mg, Fat 10.6 g, Fiber 0.4 g, Protein 11.8 g, SaturatedFat 3.6 g, Sodium 470.8 mg, Sugar 1.3 g

PRESSURE-COOKER BEEF CARNITAS



Pressure-Cooker Beef Carnitas image

I came up with this recipe while cleaning out my refrigerator and trying to figure out what I could do with a pot roast that had been in the freezer. I LOVE how easy this is.-Ann Piscitelli, Nokomis, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 16 servings plus 1/4 cup leftover spice mixture.

Number Of Ingredients 18

2 tablespoons kosher salt
2 tablespoons packed brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 boneless beef chuck roast (3 pounds)
3 tablespoons canola oil
2 large sweet onion, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 cups crumbled queso fresco or shredded Monterey Jack cheese
Optional toppings: Cubed avocado, sour cream and minced fresh cilantro

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.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 830mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

PRESSURE COOKER MEXICAN CARNITAS



Pressure Cooker Mexican Carnitas image

Carnitas are small pieces of crisp pork that are very popular in Mexico. The secret to this recipe is the citrus and quick frying. Be sure to drain the meat well before placing it in the oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12-16 servings.

Number Of Ingredients 10

1 boneless pork shoulder roast (3 to 4 pounds), cut into 2-inch cubes
1 teaspoon salt
1 teaspoon pepper
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
3 large navel oranges
1 large lemon
Canola oil or bacon drippings
16 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and sliced avocado

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.

Nutrition Facts : Calories 391 calories, Fat 20g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

PRESSURE COOKER CARNITAS



Pressure Cooker Carnitas image

Perfect for taco bars! This can be easily adapted to a slow cooker, but the pressure cooker really seals in the flavor and cuts down on cooking time. All the leftover broth from the pressure cooker is packed full of flavor, great as a starter for chile verde, and freezes well. Serve carnitas with white corn tortillas, guacamole and pico.

Provided by yellowpairs ♥

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 10

3 tablespoons canola oil
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 fresh poblano peppers, roughly chopped, or more to taste
3 jalapeno peppers, roughly chopped, or more to taste
1 serrano pepper, roughly chopped, or more to taste
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 teaspoons ground coriander
3 teaspoons ground cumin
1 ½ cups beef broth

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.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 2.8 g, Cholesterol 42.6 mg, Fat 8.6 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 131.2 mg, Sugar 0.9 g

PRESSURE COOKER CARNITAS



Pressure Cooker Carnitas image

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!

Provided by TJW2725

Categories     Pork

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 5

2 1/2 lbs pork butt or 2 1/2 lbs pork shoulder, sliced to 3/4 inch cubes
1 large onion, roughly chopped
2 cups low sodium chicken broth (or more to cover meat)
1/2 teaspoon cumin
1 teaspoon dried chipotle powder (ancho for the weak)

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.

CARNITAS FOR THE INSTANT POT OR PRESSURE COOKER



Carnitas for the Instant Pot or Pressure Cooker image

An electric pressure-cooker turns pork loin into delicious savory shredded carnitas, perfect for rolling up in a tortilla.

Provided by Jennifer Robins

Yield Serves 4

Number Of Ingredients 14

1 (2 lb [907 g]) pastured pork loin
1 cup (240 ml) water
1 orange, sliced in half
1 fresh jalapeño, whole
1 large red onion, diced
2 tsp (10 g) sea salt
1 tsp (2 g) cumin
1 tsp (2 g) onion powder
1 tsp (2 g) garlic powder
1/2 tsp black pepper
1 tsp (1 g) dried parsley
1 tsp (2 g) paprika
Handful fresh cilantro
To serve: Cilantro, diced tomato, onion and jalapeño slices

Steps:

  • Place all of the ingredients into the stainless steel bowl of your Instant Pot, squeezing the juice from the orange halves before placing them into the bowl. Secure the lid, close off the pressure valve and press the Meat/Stew button. Now press the "+" button until 40 minutes is displayed. Allow the cooking cycle to complete, and then allow the pressure to release slowly. Remove the lid when safe to do so and use two forks to shred the pork. You may need to adjust the cooking time if the weight of your meat varies. Serve with more fresh cilantro, diced tomato, onion and jalapeño slices if desired.

CARNITAS PRESSURE COOKER



CARNITAS PRESSURE COOKER image

Categories     Pork

Number Of Ingredients 9

3 tablespoons canola oil 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 fresh poblano peppers, roughly chopped, or more to taste
3 jalapeno peppers, roughly chopped, or more to taste
1 serrano pepper, roughly chopped, or more to taste
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 teaspoons ground coriander
3 teaspoons ground cumin
1 1/2 cups beef broth

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



Pressure Cooker Carnitas image

Adapted from "pressurecookrecipes.com". We use an Instant Pot but any pressure cooker will work.

Provided by Da Huz

Categories     Mexican

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

3 1/4 lbs pork shoulder, cut into 2-inch cubes
7/8 cup chicken stock (or more if your pressure cooker has a higher minimum liquid amount)
4 garlic cloves, crushed
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 bay leaves
1 tablespoon soy sauce
1 orange, juice from
salt and pepper

Steps:

  • Mix cubed pork with all ingredients except stock. Allow to marinate for 20 minutes.
  • Add everything to the pressure cooker and cook at pressure for 30 minutes, then allow 15 minute natural release.
  • Remove the meat and spread out on a foil-lined baking dish (lasagna pan, something with sides so juice won't run off). Drizzle with a few tbsp of the cooking liquid and broil 5 minutes, then flip the meat cubes, drizzle again and broil another 5 minutes.
  • Eat in tacos, burritos, scrambled eggs, etc.

Nutrition Facts : Calories 462.1, Fat 33.5, SaturatedFat 11.6, Cholesterol 131.6, Sodium 281.1, Carbohydrate 5.1, Fiber 0.9, Sugar 2.6, Protein 33

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