Pressure Cooker Carnitas

Pressure Cooker Carnitas

Made  times
yellowpairs ♥ 25

"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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1 h 30 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
  2. Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.


  1. 80 Ratings

Most helpful positive review

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 sa...

Most helpful critical review

As I write I'm in the process of making this PC Carnitas. My adjustments, based on what is on hand are minimal. I'll make it per the recipe, but I seriously question matching the finished produ...

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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 sal...

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....

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 won...

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 ch...

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. ...

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-a...

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 ...

Delicious! Followed the recipe closely, I only had one poblano, so I threw in one extra serrano and and an anaheim pepper. It cooked up perfectly in the pressure cooker. Served at a party wit...

Great Pressure cooker recipe. After it's done just stir with a spoon to shred the pork. Great for making enchilladas. There is plenty of liquid left over that would probably go good over mashed ...

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