2 1/2poundspork shoulder(also known as ‘pork butt’)
2teaspoonscoarse sea salt
1/2teaspoonground black pepper
chopped cilantro,for garnish
Cut the pork shoulder into large 4-inch chunks and place in a large bowl.
Add salt, cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Toss together until the meat is fully coated.
Add the lime juice and chicken broth to the pressure cooker.
Add the pork, then lock the lid and seal the steam release vent.
Pressure cook on high for 40 minutes, then let the pressure naturally release for 15 minutes.
Manually release the remaining pressure by opening the steam release vent.
Open the lid and shred the meat with two forks. Serve immediately or make the carnitas crispy by following the remaining instructions.
To crisp up the carnitas, transfer the shredded meat to a large baking sheet with about 1/3 cup of the juices. Place under an oven broiler for 5 minutes, stir, and broil for 5 more minutes.
Mix in freshly chopped cilantro and lime juice. Serve in tacos, gorditas, tostadas, burrito bowls and salads.
Do I have to crisp up the carnitas? No, crisping up the carnitas under the broiler is totally optional. You can serve them right out of the pressure cooker after shredding.
Looking for a leaner option? You can use a center cut pork loin or a pork sirloin roast instead of pork shoulder. The flavor won’t be exactly the same since it’s not a very fatty cut like pork shoulder is, but you’ll still be able to shred it and use it the same way in tacos and burritos! However, I don’t recommend you crisp it up under the broiler since it will dry it out.
Don’t have chicken broth? You can use vegetable or beef broth. If you don’t have either, you can use plain water in a pinch.