Crispy pressure cooker carnitas are juicy, fall apart tender, and ready in only 1 hour and 10 minutes!

Let’s get started!

- pork shoulder - seasonings - broth - lime juice - chopped cilantro

Ingredients Needed

To freeze any leftovers, place the carnitas and all the juices in an airtight freeze-safe container and freeze for up to 3 months!

*Quick Tip!*

Cut the pork shoulder into large chunks and season with all the dry spices. Toss together until fully coated.


Add the lime juice and broth to the pressure cooker. Place the seasoned pork on top and cover with the lid. Pressure cooker on high for 40 minutes.


Let the pressure release naturally for 15 minutes. Once the 15 minutes have passed, manually release the remaining pressure. Uncover and shred the carnitas with 2 forks.


At this point, you can mix in the juice of 1 lime, some chopped cilantro, and serve it immediately.


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Isabel Orozco-Moore