Recipe by yellowpairs ♥
"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."
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boneless pork shoulder, cut into 1 1/2-inch cubes
fresh poblano peppers, roughly chopped, or more to taste
jalapeno peppers, roughly chopped, or more to taste
serrano pepper, roughly chopped, or more to taste
onion, roughly chopped
garlic, roughly chopped
1 1/2 cups
These carnitas were amazing... very authentic flavor. Made them for a large crowd and they were gone like that. I modified a bit. I left the pork in larger chunks so i could shred. Added sea salt and pepper. My family like spicy so I added a few extra peppers and when it was done in pressure cooker i shredded it and put it is a roasting pan in a 400 degree oven for 15 minutes to crisp it up a bit. Will definately make these again and again. Thanks so much for the fantastic recipe Korgilover!!!
I wish I had a good review to write. I must have done something wrong. I followed the recipe but mine came out very bland. Almost no flavor at all. It was very tender and shredded nicely , but was pretty boring. Maybe I'll try again. This was the first thing I made in my new pressure cooker.
Fabulously tender meat with a great flavor!! I cooked for an hour on low pressure in a Cuisinart electric pressure cooker and it turned out perfectly. We have so many plans for the left-overs. Thanks for this great recipe.
I'm sure it's not proper or traditional, but I'm neither a carnitas aficionado nor a carnitas snob - I used what I had on hand in the freezer to make this - pork chop suey meat! And it was wonderful. I browned the meat as directed, then threw everything in the Crock Pot. Nice balance of flavors, the meat was soft and tender, and the bite-sized pieces were perfect for stuffing in tortillas with some pico de gallo. The only thing I found this was lacking was salt!
This was delicious! The meat was so moist and tender I couldn't take it out of the cooker with a fork. It was a bit spicy for my children, so next time I make it I will reduce the amount of chili used. I did what another reviewer recommended and shredded the meat (which took seconds as it was so tender), put it in a baking pan, and placed in a 400 degree oven for a few minutes to crisp it up a bit. Thanks for the great recipe!
Very good, easy to make and flavorful. I don't have a pressure cooker - so I seared the Pork loin before putting it in a crockpot, then added all the other ingredients...shredding as it cooked. I got a lot of compliments on how tasty the pork was - I hosted a Family Dinner, Mexican Style night and I got some of those just used to the usual "taco ground beef" to try the pork. They loved it! Great recipe, as is.
Great recipe! I wanted the pork to be a little more "whole" and less shredded to serve on top of rice, so I cooked it for 45 mins in the pressure cooker, and it came out perfect! My picky meat-and-potatoes, "hold the weird spices please", farmer of a husband loved it!
This recipe was so delicious! I didn't modify it too much but I cut all the seeds and ribs out of my peppers (I was cooking it for children) and I omitted the coriander simply because I didn't have any. I shredded the pork when it was done cooking. We ate it on tortillas with guacamole for dinner one night, on nachos the next day, and then in quesadillas today. This recipe is extremely versatile and definitely a crowd pleaser!
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Carnitas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 78
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