Pressure Cooker Low Carb Pork Carnitas with Crispy Finish
Tender, slow-cooked pork shoulder transforms into authentic carnitas through pressure cooking and finishing in a hot skillet. The meat marinates overnight in earthy cumin and oregano, then cooks in aromatic lime-spiked stock until fall-apart tender. A final sear creates the signature crispy edges carnitas lovers crave. Perfect for weeknight dinners or meal prep, this low-carb version skips traditional lard for butter while maintaining rich, complex flavors. Serve in lettuce wraps, over cauliflower rice, or with low-carb tortillas for satisfying Mexican-inspired meals.
Ingredients
- 5 pounds pork shoulder butt, boneless
- 2 tablespoons sugar
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil, divided
- ¼ cup butter
- 1 onions, medium
- 2 jalapeno chilies, boneless
- 4 cloves garlic, crushed
- 2 lime, zest and juice
- 2 cups chicken stock
Instructions
- 1
Remove any string or netting from the pork
- 2
Unroll pork and cut deep slits in the meat to ensure even marinating and cooking
- 3
Rub the pork with cumin, oregano, sugar, salt, pepper and 1 tablespoon olive oil and marinate for 24 hours
- 4
Dice the onion and slice the jalapenos
- 5
Place onion and jalapenos into the base of your pressure cooker
- 6
Add butter and garlic and saute over medium heat for 3 minutes
- 7
Add lime juice, zest and chicken stock, followed by the marinated pork
- 8
Keep the skin and fat to the top
- 9
Place lid on pressure cooker and set pressure switch to 2
- 10
Once steam begins to escape, drop temperature to low and cook for 2 hours
- 11
Turn off heat and allow pressure cooker to sit and depressurize for 20 minutes before releasing lid
- 12
Gently remove pork from pressure cooker using tongs or sturdy spyder tool
- 13
Put pork into baking tray and shred the meat with tongs or forks
- 14
Turn heat back to high and reduce cooking juices by two-thirds
- 15
Pour reduced juices over shredded pork
- 16
Heat 1 tablespoon olive oil in non stick pan over medium to high heat
- 17
Add pork to pan and press down gently
- 18
Cook until pork reaches desired crispiness
Tips
Marinate pork overnight for deeper flavor penetration and more tender results
Use two sets of tongs to safely remove the soft cooked pork without it falling apart
Press pork gently in the final searing step to create maximum surface contact for better crisping
Good to Know
Refrigerate shredded carnitas up to 4 days in airtight container
Marinate pork up to 48 hours; cook carnitas 1 day ahead and reheat in skillet
Serve immediately after crisping for best texture contrast
Common Mistakes
Marinate at least 24 hours to avoid tough, under-seasoned meat
Use tongs or spyder tool to avoid pork falling apart during removal
Press gently when searing to avoid breaking up the meat too much
Substitutions
FAQ
Can I use a slow cooker instead of pressure cooker?
Yes, cook on low for 6-8 hours. Add liquid ingredients first, then pork on top. Cooking time will be longer but results similar.
What if I don't have time to marinate overnight?
Minimum 2-4 hours marinating will work, but overnight gives better flavor penetration and more tender results.
How long will the carnitas keep in the freezer?
Properly stored carnitas freeze well for up to 3 months. Thaw overnight in refrigerator before reheating in skillet.