Carnitas Pressure Cooker Recipe

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

Salt: Enhances the overall flavor of the dish.

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

Dried oregano: Provides a hint of herbal aroma and taste.

Orange juice: Freshly squeezed for a touch of sweetness and acidity.

Chicken broth: Adds depth and richness to the cooking liquid.

Onion: Adds a subtle sweetness and depth of flavor.

Garlic: Infuses the dish with a robust and aromatic flavor.

For an extra depth of flavor, consider searing the pork shoulder chunks in the pressure cooker on the sauté setting before adding the orange juice, chicken broth, onion, and garlic. This will create a caramelized crust on the meat, enhancing the overall taste of your carnitas.

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

• 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 has a slightly different flavor profile but can provide a similar earthy and aromatic quality.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar herbaceous note and can be used in equal amounts.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, which helps tenderize the meat.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the liquid content and add a different but complementary flavor.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor but can be used in a similar way to add depth to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack the same intensity of flavor.

• Allow the carnitas to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.

• Divide the shredded pork into meal-sized portions. This makes it easier to reheat only what you need.

• Place the portions into airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the containers or bags with the date and contents. This helps you keep track of how long the carnitas have been stored.

• Store the containers or bags in the refrigerator if you plan to use the carnitas within 3-4 days. For longer storage, place them in the freezer, where they can last up to 3 months.

• To reheat, thaw frozen carnitas in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.

• Reheat the carnitas in a skillet over medium heat until warmed through. For extra crispy edges, spread the pork on a baking sheet and broil in the oven for a few minutes.

• Add a splash of chicken broth or orange juice when reheating to keep the carnitas moist and flavorful.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a small amount of olive oil or vegetable oil.
  • Place the carnitas in the skillet and cook, stirring occasionally, until heated through and crispy on the edges, about 5-7 minutes.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Spread the carnitas evenly on a baking sheet.
  • Cover with aluminum foil to prevent drying out.
  • Bake for about 15-20 minutes, or until heated through.
  • For crispy edges, remove the foil for the last 5 minutes of baking.

• Microwave Method:

  • 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 medium power for 2-3 minutes, stirring halfway through.
  • Check the temperature and continue heating in 1-minute increments until fully warmed.

• Slow Cooker Method:

  • Place the carnitas in the slow cooker.
  • Add a splash of chicken broth or orange juice to keep the meat moist.
  • Cover and cook on low for 1-2 hours, or until heated through.

• Air Fryer Method:

  • Preheat the air fryer to 350°F (175°C).
  • Place the carnitas in the air fryer basket in a single layer.
  • Cook for 5-7 minutes, shaking the basket halfway through, until heated and crispy.

• Sous Vide Method:

  • Place the carnitas in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  • Set the sous vide machine to 140°F (60°C).
  • Submerge the bag in the water bath and cook for 45 minutes to 1 hour.
  • Remove from the bag and, if desired, crisp up in a hot skillet or under the broiler.

• Pressure cooker: Essential for cooking the pork shoulder quickly and efficiently, ensuring it becomes tender and flavorful.

• Measuring spoons: Used to accurately measure the salt, cumin, and oregano for seasoning the pork.

• Cutting board: Provides a stable surface for cutting the pork shoulder into chunks and quartering the onion.

• Chef's knife: Necessary for cutting the pork shoulder and quartering the onion.

• Citrus juicer: Helps in extracting fresh orange juice for the recipe.

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

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

• Mixing bowl: Used for tossing the pork chunks with the salt, cumin, and oregano.

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

• Forks: Used to shred the cooked pork into small pieces.

• Baking sheet: Optional, but useful if you decide to broil the shredded pork for crispy edges.

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

Pre-cut the pork: Buy pre-cut pork shoulder to save time on chopping.

Use bottled juice: Substitute freshly squeezed orange juice with bottled juice to reduce prep time.

Pre-minced garlic: Opt for pre-minced garlic to skip the mincing step.

Quick release option: Use the quick release method on your pressure cooker if you're in a hurry, but be cautious of steam.

Broil in batches: If broiling for crispy edges, do it in batches to ensure even crispiness without overcrowding.