Pork carnitas are a tender and crispy dish, bursting with the flavor of authentic spices and a hint of citrus. This is the perfect meat to add to tacos, nachos, pizza, and more. Simmer the juices down to make an irresistible sauce
Turn pressure cooker on saute. Add oil and peeled, sliced oranges. Slice pork into 2 - 3 inch pieces and add to pot to brown on each side, about 2-3 minutes per side.Add diced onions, garlic, and seasonings.In a liquid measuring cup, add 1/2 cup salsa verde, 1/2 cup water or chicken broth, and lime juice.Pour into pot with pork. Cover and set knob to sealing. Set on high pressure for 20-40 minutes. 20 minutes for 1.5 lbs of meat and up to 40 minutes with 4-6 lbs of meat.Allow pressure to naturally release. Turn knob to venting after 10 minutes.Let pork rest for 3 minutes; take temperature using meat thermometer. Pork Shoulder should read 195 or higher. Shred pork with forks and spread on a baking sheet. Optional: Broil for 3-5 minutes, watching for browning, but don't let it burn.Optional: while carnitas are crisping up, create a sauce by simmering the juices left in the pressure cooker. Serve! I like to dunk shredded pork into sauce before serving.
Notes
See post for how to make pork carnitas in the slow cooker.*Nutrition information is based on just the meat and does not take into consideration toppings, tortillas, chips, etc.