Pressure Cooker Mexican Pulled Pork (Carnitas) Recipe


1 Season the pork: In a small bowl, mix the spice rub elements. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork till the items are evenly coated.

Leave the pork to soak up the rub and to take the nippiness off the meat, at the least 15 minutes or as much as an hour. (Room temperature pork will sear higher!)

Pressure Cooker Mexican Pulled PorkPressure Cooker Mexican Pulled PorkPressure Cooker Mexican Pulled Pork

2 Sear the pork: Select the “Sauté” program in your strain cooker and add the oil to the pot. (If you’re utilizing a stovetop strain cooker, warmth the oil over medium warmth.)

Use a pair of tongs to decrease the pork into the pot so the aspect with essentially the most fats is going through down. Sear for five minutes. Flip it over and sear it for five extra minutes. Both sides needs to be browned.

Pressure Cooker Mexican Pulled PorkPressure Cooker Mexican Pulled Pork

three Sprinkle the remaining spice rub over the pork, then pour the pineapple juice excessive.

Pressure Cooker Mexican Pulled Pork

four Cook the pork: Place the lid in your strain cooker. Make positive that the strain regulator is ready to the “Sealing” place. Select the “Manual” program on the strain cooker and set the time to 50 minutes at excessive strain. (For stovetop strain cookers, prepare dinner for 45 minutes at excessive strain.)

It will take about 10 minutes on your strain cooker to return as much as strain, after which the 50 minutes of precise cooking will start.

Pressure Cooker Mexican Pulled Pork

5 Release the strain: You can both carry out a fast strain launch by instantly shifting the vent from “Sealing” to “Venting” (watch out of the steam!), or you possibly can let the pot depressurize naturally, which takes about 20 minutes. (For stovetop strain cookers, carry out a fast strain launch.)

Pressure Cooker Mexican Pulled Pork

6 Separate the pork and cooking liquid: Use tongs to switch the pork to a plate or carving board. Use heat-proof mitts to carry the interior pot out of the strain cooker, pour the cooking liquid right into a fats separator, then pour the liquid again into the pot. Reserve the fats.

(Alternatively, let the cooking liquid stand for about 10 minutes till the fats floats to the highest, then use a shallow spoon to skim as a lot fats as potential from the floor.)

Pressure Cooker Mexican Pulled PorkPressure Cooker Mexican Pulled Pork

7 Reduce the cooking liquid: Return the pot to the strain cooker, choose the “Sauté” program, and let the cooking liquid scale back for 10 minutes. (If you’re utilizing a stovetop strain cooker, do the identical factor over medium warmth.)

Pressure Cooker Mexican Pulled Pork

eight While the liquid is decreasing, use a pair of forks to shred the pork.

Pressure Cooker Mexican Pulled Pork

9 Toss the shredded pork with the decreased liquid and serve: Return the pork to the pot with the decreased cooking liquid and toss to coat the pork evenly. If the pork appears a bit dry, add a tablespoon or two of the reserved fats.

Serve it in tacos with the fixings listed above, or in burritos or rice bowls, or on a tostada salad.

Pressure Cooker Mexican Pulled Pork