The Best Pressure Cooker Mexican Pork Carnitas Pulled Pork

Carnitas can best be described as pulled pork. Traditionally, the pork is braised with oranges and aromatics (such as bay leaves, cumin and oregano). Once the tender meat is “pulled”, it’s then deep-fried to give it that delectable crunchy texture. This recipe has been adapted for a pressure cooker and then quickly broiling the pork, instead of deep frying the meat. The pork is bursting with flavor, that is perfect for tacos or burritos.

I have often given credit to my mother for forcing teaching me how to cook, ever since I was a little girl. Most of the recipes she taught me how to make were from her German (Bavarian, to be specific) origins. To this day, my siblings request that I make her Austrian Goulash and homemade spaetzle, at least once a year.

There is another side of my ancestry, from my father’s side, that I closely identify with.  My father is from Spanish descent with a bit of American Indian blood.  One of my fondest childhood memories, is visiting my “Nana” on her small ranch and enjoying a breakfast plate of her homemade refried beans and homemade flour tortillas.  Served with eggs, over easy, and a bowl of salsa– my father and I would eagerly dig in.

Shortly before my father passed away, we traveled south to spend Thanksgiving with my aunts, uncles, and cousins.  Our Thanksgiving spread had all the traditional turkey and side dishes. But, there were also large pans of traditional Mexican food. One of my uncles made his famous pork carnitas and I was truly smitten, at first bite.  The flavor of the pork, tender on the inside, and crunchy on the outside– wrapped in a corn tortilla with just a bit of cilantro… I will always remember that particular Thanksgiving as one of the best holidays gatherings (my father passed away a year later).

Since then, I always wanted to recreate my uncle’s Pork carnitas, and this recipe fulfilled a long-time desire to do so.

Carnitas can best be described as pulled pork. Traditionally, the pork is braised with oranges and aromatics (such as bay leaves, cumin and oregano). Once the tender meat is “pulled”, it’s then deep-fried to give it that delectable crunchy texture.

America’s Test Kitchen, as usual, delivered a more contemporary way of recreating pork carnitas, without deep frying the meat.  

The cut of pork used is a pork-butt, cut into 2-inch chunks.  To the pot, we add salt, pepper, cumin, bay leaves, and lime juice, orange juice and the orange halves.

Next, we add about 2 cups water– to just barely cover the meat.  In a Dutch oven, this is brought to a simmer and then placed into the oven for about 2 hours.
SHORTCUT:  If you’ve been following my blog for a while, you would know that I’m a huge fan of pressure cooking.  I didn’t want to wait 2 hours, so I use my pressure cooker.  In 35 minutes, set on high, the pork was fork tender!  Win!

I removed the pork, and “pulled” it apart with a fork.  The remaining liquid was strained, and then reduced on the stove top until it became syrupy 

The suggested time given was 8-12 minutes– it took closer to 20 minutes to reach that stage. The syrupy liquid is then poured on top of the pork and folded in to coat.  The pork is evenly distributed on a baking rack, setting over a baking sheet (I lined it with foil, for easier cleanup).  The broiler is turned on, and the oven rack is set on the lower-middle area.

The pork is broiled at this lower level, so that it will brown evenly.  If the rack was set on high, the very top of the meat would broil, but not evenly.  Here ya go!  The pork is crispy, and so flavorful! As a general rule, I don’t really “pick” at eating food while I’m preparing it. As an exception, I kept popping a few pieces of the pork carnitas and relishing the crispy and tender texture.  So good!

You can also enjoy the pork carnitas in many ways– in burritos or tamales.  I made my own corn tortillas, and my tacos were very simply put together, because I wanted the flavor of the pork to be front and center– fresh cilantro, sliced radishes and a squeeze of fresh lime juice.  You can add guacamole, sour cream, red onion– whatever suits you.

TASTING NOTES:  I think my uncle, rest his soul, would be very proud of my efforts.  These carnitas are going to be a part of my regular rotation.  America’s Test Kitchen, once again, delivered a perfect recipe.  If you love Mexican food as much as I do, I am confident that you will love this recipe.

To me, a Mexican meal isn’t complete without beans.  To complete this meal,  I made these Drunken Beans, and they were outstanding! Wow!

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Pork Carnitas

Carnitas can best be described as pulled pork. Traditionally, the pork is braised with oranges and aromatics (such as bay leaves, cumin and oregano). Once the tender meat is “pulled”, it’s then deep-fried to give it that delectable crunchy texture. This recipe has been adapted for a pressure cooker and then quickly broiling the pork, instead of deep frying the meat. The pork is bursting with flavor, that is perfect for tacos.

Prep Time20 minutes mins

Cook Time59 minutes mins

Total Time1 hour hr 19 minutes mins

Servings: 6

Calories: 190kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 1 3 1/2-to 4-pound boneless pork butt, fat cap trimmed to 1/8-inch thick, cut into 2-inch chunks
• Salt to taste
• Black pepper to taste
• 1 teaspoon ground cumin
• 1 small onion peeled and halved
• 2 bay leaves
• 1 teaspoon dried oregano
• 2 tablespoons juice from 1 lime
• 2 cups water
• 1 medium orange halved
• 18 6-inch corn tortillas, warmed

Garnish:

• Lime wedges
• White or red onion minced
• Fresh cilantro leaves
• Thinly sliced radishes
• Sour cream

Instructions

• Adjust oven rack to lower-middle position and heat oven to 300°F.
• Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat).
• Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice).
• Add juice and spent orange halves to pot.
• Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
• Option: I cooked the meat in my electric pressure cooker on HIGH for 35 minutes, and it was fork tender.
• Remove pot from oven and turn oven to broil.
• Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid).
• Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heat safe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes.
• Personal note: This took 20 to 22 minutes. You should have about 1 cup reduced liquid.
• Using 2 forks, pull each piece of pork in half.
• Fold in reduced liquid; season with salt and pepper to taste.
• Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan).
• Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes.
• Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer.
• Serve immediately with warm tortillas and garnishes.

Notes

I cooked the meat in my electric pressure cooker on HIGH for 35 minutes, and it was fork tender.

Recipe adapted from America’s Test Kitchen

Nutrition

Calories: 190kcal | Carbohydrates: 39g | Protein: 4g | Fat: 2g | Sodium: 40mg | Potassium: 217mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 13.5mg | Calcium: 87mg | Iron: 1.4mg

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