Crispy Pork Carnitas

Pressure Cooker Version
Mexican style pork: used for bowls, tacos, stuffed sweet potatoes, & served up with Mexican coleslaw, and whatever your heart desires.

INGREDIENTS

  • 1 (6-8) lb boneless pork butt or shoulder
  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon of cinnamon 
  • onion and garlic powder 
  • 1 teaspoon black pepper
  • 1 1/2 cups chicken broth or water
  • 1/2 cup orange juice, (about 1-2 oranges)
  • 1/4 cup lime juice, (about 2 limes)
  • 2 tablespoons olive oil
  • 1 onion, cut in wedges
  • minced garlic 

INSTRUCTIONS

  1. Trim fat off of pork & cut into sections. 
  2. SEASON it up!
  3. Add broth, lime, orange juice, and olive oil. Toss meat. 
  4. Add onion and minced garlic
  5. Pressure cook for 1 HR. Adjust time for less meat. 
  6. Natural release for 10 minutes. 
  7. Crisp up the meat that you are using in the oven or pan before serving. 

**Save pork for leftovers and crisp up as needed!

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