Rating: 4.5 stars 4.6
126 Ratings
  • 5 star values: 93
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1

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.

Recipe Summary

prep:
25 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

153 calories; protein 15.5g; carbohydrates 2.8g; fat 8.6g; cholesterol 42.6mg; sodium 131.2mg. Full Nutrition
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