Pressure Cooker Pork Carnitas
Servings 12 Servings
Make easy Pressure Cooker Pork Carnitas, naturally gluten-free and easy to serve a crowd!
Ingredients
- 4 Lb Pork Shoulder or Pork Butt
- Olive Oil
- 1/2 Cup Water
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/4 Cup White Onion Diced
- 1 Clove Garlic Crushed
- 1 Lemon
- 1 Lime
- 1/2 Tsp Chili Powder
- 1/2 Tsp Crushed Oregano
- 1/2 Tsp Cumin
- 1-2 Jalapenos Halved and Sliced
- Toppings - Corn Salsa Corn Tortillas, Sour Cream, Cilantro, Shredded Cheese
Instructions
- Begin by brushing the pot of the pressure cooker with Olive Oil.
- Cut the pork to fit, I did about 4 large pieces.
- Set the Pressure Cooker to 'saute' on high and sear the meat for 2-3 minutes on each side.
- Cancel or Clear the 'saute' function and change it to 'pressure'.
- Leave the meat in the pot after searing it.
- Add 1/2 cup water.
- Top evenly with salt and pepper.
- Evenly pour the diced onion over the pork.
- Evenly crush the garlic over the pork.
- Cut the lemon and lime in half and squeeze the juice from 1/2 of each over the pork.
- Evenly add the chili powder, oregano, and cumin.
- Place jalapenos right on top.
- Use the pressure cooker lid and secure it in place and move the nozzle to 'seal'.
- Cook using the pressure cooker function on high for 45 minutes.
- Once the timer goes off, let it naturally release (do nothing) for 20 minutes.
- After 20 minutes, set the nozzle to 'vent'.
- Carefully remove the lid and remove the pork.
- Shred and serve on top of the corn tortillas with corn salsa and other toppings of your choice.
Notes
This can be made in any Pressure Cooker, Instant Pot, or Ninja Foodi Multi-Cooker with Pressure Function.
Nutrition
Serving: 1g | Calories: 498kcal | Carbohydrates: 3g | Protein: 38g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 20g | Cholesterol: 145mg | Sodium: 187mg | Fiber: 1g | Sugar: 1g
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