Pressure Cooker Carnitas

🥄 Ingredients

• 2 1/2 pounds pork shoulder ((also known as ‘pork butt’))
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon lime juice
• 1 cup chicken broth
• chopped cilantro (for garnish)
• 1 lime, (juiced)

👨‍🍳 Instructions

1. 1

   Cut the pork shoulder into large 4-inch chunks and place in a large bowl.

2. 2

   Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.

3. 3

   Add the lime juice and chicken broth to the pressure cooker.

4. 4

   Add the pork, then lock the lid and seal the steam release vent.

5. 5

   Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.

6. 6

   Manually release the remaining pressure by opening the steam release vent.

7. 7

   Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.

8. 8

   To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.

9. 9

   Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.