Carnitas Pressure Cooker Recipe

Pork shoulder: A fatty cut of meat that becomes tender and flavorful when cooked under pressure.

Salt: Enhances the natural flavors of the pork.

Ground cumin: Adds a warm, earthy flavor to the dish.

Dried oregano: Provides a subtle herbal note.

Freshly squeezed orange juice: Adds a sweet and tangy citrus flavor.

Chicken broth: Keeps the pork moist and adds depth of flavor.

Onion: Adds sweetness and complexity to the dish.

Garlic: Infuses the pork with a rich, aromatic flavor.

Black pepper: Adds a hint of spice and enhances the overall flavor.

To enhance the flavor of your carnitas, consider browning the pork shoulder chunks in the pressure cooker on the sauté setting before adding the other ingredients. This step caramelizes the meat, adding a deeper, richer taste to the final dish.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and texture, making it a good alternative for slow-cooked dishes.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• ground cumin - Substitute with ground coriander: Ground coriander provides a warm, nutty flavor that complements the other spices in the recipe.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor that works well in savory dishes.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice offers a similar acidity and sweetness, enhancing the overall flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base while keeping the dish suitable for those avoiding meat.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish without overpowering it.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent and more convenient.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less visually noticeable in the dish.

• Allow the carnitas to cool: Before storing, let the pork cool to room temperature. This helps prevent condensation, which can lead to sogginess.

• Use airtight containers: Transfer the shredded pork into airtight containers or resealable plastic bags. This helps maintain freshness and prevents the meat from absorbing other odors in the fridge.

• Label and date: Always label your containers with the date you made the carnitas. This ensures you use the oldest batch first and keeps track of how long it's been stored.

• Refrigerate: Store the carnitas in the refrigerator if you plan to consume them within 3-4 days. Ensure the temperature is set to 40°F (4°C) or lower to keep the meat safe.

• Freeze for longer storage: If you want to keep the carnitas for a longer period, freezing is the best option. Place the shredded pork in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.

• Portion control: Consider dividing the carnitas into meal-sized portions before freezing. This makes it easier to thaw only what you need and avoids repeatedly freezing and thawing the meat.

• Reheat with care: When ready to enjoy, thaw the carnitas in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or use the oven to broil for a few minutes to regain those crispy edges.

• Add moisture if needed: If the carnitas seem a bit dry after reheating, add a splash of chicken broth or orange juice to bring back some moisture and flavor.

• Avoid microwaving: While convenient, microwaving can make the carnitas rubbery. Stick to stovetop or oven reheating methods for the best texture and taste.

• Stovetop: Heat a skillet over medium heat and add a small amount of olive oil. Add the leftover carnitas and cook, stirring occasionally, until heated through and crispy, about 5-7 minutes.
• Oven: Preheat your oven to 350°F (175°C). Spread the carnitas evenly on a baking sheet. Cover with aluminum foil to prevent drying out and bake for 15-20 minutes, or until heated through. For crispy edges, remove the foil for the last 5 minutes.
• Microwave: Place the carnitas in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through. Continue to heat in 30-second intervals until thoroughly warmed.
• Slow Cooker: Place the carnitas in the slow cooker and add a splash of chicken broth or orange juice to keep it moist. Cover and cook on low for 1-2 hours, or until heated through.
• Air Fryer: Preheat the air fryer to 350°F (175°C). Spread the carnitas in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until the carnitas are heated and crispy.

• Pressure cooker: Essential for cooking the pork shoulder quickly and efficiently under high pressure.

• Measuring spoons: Used to measure out the salt, cumin, and oregano accurately.

• Cutting board: Provides a stable surface for chopping the pork shoulder and onion.

• Chef's knife: Necessary for cutting the pork shoulder into chunks and chopping the onion.

• Juicer: Handy for squeezing fresh orange juice.

• Garlic press: Useful for mincing the garlic cloves quickly.

• Mixing bowl: Used to season the pork chunks with salt, cumin, and oregano before placing them in the pressure cooker.

• Tongs: Helpful for placing the seasoned pork chunks into the pressure cooker.

• Forks: Used for shredding the cooked pork.

• Baking sheet: If you choose to broil the shredded pork, this will be used to spread the pork out for broiling.

• Oven: Optional, but used for broiling the shredded pork to get crispy edges.

• Measuring cup: Needed to measure the orange juice and chicken broth accurately.

Prep ingredients ahead: Chop the onion and mince the garlic the night before to save time.

Use pre-squeezed juice: Opt for store-bought orange juice to cut down on prep time.

Quick release option: If you're in a hurry, use the quick release method on your pressure cooker instead of natural release.

Broil in batches: Broil the shredded pork in batches to ensure even crisping and faster results.

Double the recipe: Make a larger batch and freeze half for a quick meal later.