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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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

152.7 calories; 15.5 g protein; 2.8 g carbohydrates; 42.6 mg cholesterol; 131.2 mg sodium. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2009
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!!! Read More
(104)

Most helpful critical review

Rating: 3 stars
09/19/2013
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 product with the leading photograph. No hunk of pork smaller than the size of a football is going to retain its shape after One Hour of cooking at pressure. I see a major disconnect here and I wonder if there are typos or perhaps the 'author' has never cooked it. At normal 15 PSI pressure cooking the directed 1.5" cubes of meat will turn to 'pulled pork about the 15-minute mark. I'd like to have pieces of meat not strings. I cannot yet rate this but I think the cooking time is a major overkill. Read More
(27)
128 Ratings
  • 5 star values: 94
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/19/2009
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!!! Read More
(104)
Rating: 5 stars
06/07/2010
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. Read More
(63)
Rating: 4 stars
06/23/2010
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! Read More
(46)
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Rating: 3 stars
09/19/2013
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 product with the leading photograph. No hunk of pork smaller than the size of a football is going to retain its shape after One Hour of cooking at pressure. I see a major disconnect here and I wonder if there are typos or perhaps the 'author' has never cooked it. At normal 15 PSI pressure cooking the directed 1.5" cubes of meat will turn to 'pulled pork about the 15-minute mark. I'd like to have pieces of meat not strings. I cannot yet rate this but I think the cooking time is a major overkill. Read More
(27)
Rating: 5 stars
11/03/2009
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! Read More
(24)
Rating: 5 stars
11/23/2009
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. Read More
(19)
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Rating: 5 stars
10/22/2010
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! Read More
(17)
Rating: 5 stars
11/01/2010
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! Read More
(16)
Rating: 5 stars
05/25/2011
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 with tortillas guac sour cream and cheese... it was devoured happily. Tip: I did not enjoy chopping up a pork shoulder. You may want to ask the butcher to do that for you before leaving the grocery. Also if you're wimpy this meat was fairly HOT! My house still smells like peppers a few days later. I will totally make this again and hopefully be able to skip the meat cubing. Yuck! Read More
(11)