Name: Pressure Cooker Carnitas
Prep time: 25 min
Cook time: 60 min
Total time: 90 min
Ingredients: 3 tablespoons canola oil; 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes; 2 fresh poblano peppers, roughly chopped, or more to taste; 3 jalapeno peppers, roughly chopped, or more to taste; 1 serrano pepper, roughly chopped, or more to taste; 1 large onion, roughly chopped; 4 cloves garlic, roughly chopped; 2 teaspoons ground coriander; 3 teaspoons ground cumin; 1.5 cups beef broth

Cook Time: 60 minutes

Ingredients

3 tablespoons canola oil
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 fresh poblano peppers, roughly chopped (or more to taste)
3 jalapeno peppers, roughly chopped (or more to taste)
1 serrano pepper, roughly chopped (or more to taste)
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 teaspoons ground coriander
3 teaspoons ground cumin
1 cups beef broth

Directions

Heat the canola oil in a pressure cooker over medium-high heat.
Once the oil is hot, add the pork cubes and brown them on all sides.
Stir in the poblano, jalapeno, and serrano peppers, along with the onion, garlic, ground coriander, ground cumin, and beef broth.
Lock the lid onto the pressure cooker and bring it up to pressure. Once the pressure is reached, reduce the heat to maintain a steady pressure.
Cook under medium pressure for 1 hour.
After cooking, remove the pressure cooker from the heat and place it in the sink. Run cold water over the lid until the pressure is fully released.
Carefully open the lid and serve the stew hot.

Nutrition Facts (per serving)

Calories: 153
Fat: 9g (11% DV)
Saturated Fat: 2g (10% DV)
Cholesterol: 43mg (14% DV)
Sodium: 131mg (6% DV)
Total Carbohydrate: 3g (1% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 1g
Protein: 16g (31% DV)
Vitamin C: 14mg (15% DV)
Calcium: 26mg (2% DV)
Iron: 1mg (6% DV)
Potassium: 275mg (6% DV)

* 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.

Comments

James King

10/05/2025 05:59:09 AM

I made this dish tonight and both my wife and I absolutely loved it! Even though the recipe didn't call for salt, I added 3/4 tsp and we still felt it needed a bit more at the table. We served it with freshly chopped onions, avocado, and dollops of sour cream over rice, and we were both very happy diners! Huge thanks to "yellowpairs" for this fantastic recipe! P.S. I cooked it in a Fagor pressure cooker on high pressure for 55 minutes using country-style bone-in pork ribs. It turned out absolutely delicious!

Charles Nelson

10/07/2025 05:40:21 PM

I know it might not be considered proper or traditional, but as someone who isn't a carnitas expert or purist, I decided to use what was available in my freezer - pork chop suey meat! Surprisingly, it turned out to be fantastic. Following the instructions, I browned the meat before tossing everything into the Crock Pot. The flavors were well-balanced, the meat was incredibly tender, and the bite-sized pieces were just right for filling tortillas with some pico de gallo. My only critique would be that it needed a bit more salt!

Mark Thompson

10/07/2025 07:48:50 AM

Great recipe! I made some slight adjustments based on what ingredients I had at home. I substituted pork tenderloin and used low-sodium chicken broth. Since I didn't have a serrano pepper, I omitted it. I first seared large cubes of meat before transferring everything into a slow cooker, as recommended by another reviewer. Cooking on low for 6 hours resulted in a very moist and delicious dish. I will definitely make this again, sticking to these changes since I don't own a pressure cooker. Thank you!

Ronald Thompson

10/05/2025 01:11:13 AM

I diced 1 1/2 pounds of pork into 1-inch cubes and adjusted the ingredients accordingly. I cooked it in my Instant Pot for 45 minutes, which resulted in juicy and flavorful carnitas.

Frank Wilson

10/05/2025 02:18:25 AM

The family absolutely adored it!

Deborah Gonzalez

10/06/2025 05:15:21 PM

One of the best in my opinion!

Angela Walker

10/04/2025 06:43:12 PM

Simple and tasty!

Sarah Turner

10/06/2025 03:30:38 AM

Rewritten review: I cannot get enough of this recipe! It has become a staple in my kitchen, and I've even passed it on to my mom, who is now obsessed with it as well. I suggest adding a pinch of salt to really bring out the flavors, and the splash of lime juice takes it to a whole new level. I like to kick it up a notch by using 3 poblanos instead of 2, along with 2 jalapenos and 2 serranos for extra heat. For a low-carb option, I serve it on a bed of cabbage, but the broth is so flavorful that my husband prefers to enjoy it as a soup. The flexibility of this dish is incredible - we use it in tacos, breakfast eggs, sandwiches, casseroles, you name it! It's my ultimate favorite for carnitas!

Rebecca Edwards

10/07/2025 02:19:30 PM

Tasted delicious, could use a bit more flavor and spice. The leftovers made for a fantastic addition to chili.

Dennis Robinson

10/06/2025 05:18:52 PM

My husband is extremely particular about his carnitas. I have experimented with several recipes in the past, but none have quite hit the mark. That is, until now. This recipe is a total game-changer. My husband absolutely adored them. They were perfectly juicy and had an incredible texture. We will definitely be making this again.