Pressure cooked pulled pork

    1 hour 35 min

    Pork shoulder is pressure-cooked with onion, garlic, orange juice and a blend of spices. Pile the pulled pork into soft tortillas and top with shredded lettuce, salsa and crumbled Mexican cheese (such as queso fresco).

    6 people made this

    Serves: 24 

    • 2.75kg boneless pork shoulder
    • 1 1/2 tablespoons salt
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon paprika
    • 2 tablespoons olive oil, or more to taste
    • 250ml orange juice
    • 1 onion, coarsely chopped
    • 4 cloves garlic, diced, or more to taste

    Prep:20min  ›  Cook:1hr  ›  Extra time:15min resting  ›  Ready in:1hr35min 

    1. Trim excess fat from pork shoulder; cut pork into large cubes and transfer to a bowl.
    2. Combine salt, oregano, cumin, black pepper, chilli powder and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion and garlic.
    3. Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is tender and cooked through, about 60 minutes. Let pressure come down naturally, about 15 minutes.
    4. Remove pork from pressure cooker and shred meat.

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    Reviews in English (167)


    Excellent! I scaled the spices for a 2-1/2 lb. roast and added 1 tsp. coriander per a friend's recommendation. The seasonings were spot on! I have an electric pressure cooker, The Instant Pot and I seared the meat in the pot prior to setting on high pressure for 45 minutes. Perfection! The meat was very tender and shredded easily. I decided to place the shredded meat in a frying pan with some hot lard to crisp it up just a bit before adding to flour tortillas with a few toppings. Loved the flavor and ease of this recipe! And loved how quick the pressure cooker was at tenderizing the meat. I will definitely make this again!  -  13 Mar 2016  (Review from Allrecipes US | Canada)


    Can I give this 10 stars instead??? This was my 1st ever attempt at carnitas, but I have always wanted to try them. It was just my husband & I to eat them so I quartered a 5 lb Boston butt and adjusted the spices. I did add ground coriander as others suggested. And I used Mexican oregano (just because I had it on hand). I upped the orange juice to a cup (was afraid it wouldn't be enough liquid), I didn't think about the juices fromy the roast. I put it in my Instant Pot for 40 minutes with a NPR. WONDERFUL!! I served it shredded on a corn tortillas with diced onion & cilantro. JUST LIKE A MEXICAN FOOD TRUCK!!!  -  01 Dec 2016  (Review from Allrecipes US | Canada)


    Holy Cow! This was great and so easy! This was my first meal made with my Instant Pot. I have to admit I was scared of the thing, but I had this big pork roast sitting on the counter and the guys were coming home in an hour so I surged ahead. Instead of cubing the meat I just sliced it up into 2 inch slabs, rubbed on the spices, jammed them in the pot, poured over the rest of the ingredients, followed the IP directions (I set it for 55 minutes). The meat shredded itself. So tasty - even better than doing in the slow cooker. So impressed - I will be making this recipe again and again! Thanks!  -  05 Dec 2016  (Review from Allrecipes US | Canada)