Moist, flavor-packed, and fall apart in your mouth tender, these Pressure Cooker Green Chile Pork Carnitas are the perfect solution for a speedy family friendly dinner!
Hi there! My name is Jessie Van Slyke and I blog over at Kitschen Cat. My husband and I got a pressure cooker as a wedding present over 2 years ago and it sat in the box for another 6 months before I opened it. I didn’t understand why I needed another large kitchen appliance and on top of that, I was scared that it would somehow explode on me. The first recipe I made in it was these steel cut oats and after the first bite, I was hooked! It hasn’t left my countertop since!
Thanks to Barbara for letting me contribute to this fabulous community – I’m honored to be a part of the Pressure Cooking Today Team.
My husband and I live in Austin, TX and pretty much live off of tacos for breakfast, lunch and dinner! The classic ATX lunch taco is sheer perfection and in its’ most pure form consists of a tender shredded meat, some sort of sauce or salsa, and is usually topped with queso fresco, cilantro, and onions. This shredded green chile pork is my go-to when I’m trying to recreate the street taco experience.
It’s a fact that I can eat tacos every day and never tire of them, so I’ll often make up a big batch of this delicious pork and eat on it throughout the week. The pressure cooker does a fantastic job of locking in all the moisture and flavor of the green chile sauce, so what you end up with is a authentic, Austin style carnitas taco!
Carnitas, literally meaning “little meats”, is known as a cut of braised or roasted pork that is then shredded into small pieces and used in a variety of dishes, from burritos, to tamales, to tacos. For this dish, I chose a pork shoulder because it is almost always reasonably priced and makes the most tender pulled meat after spending some time in the pressure cooker.
There are many different ideas as to how long a pork shoulder should cook, but I’ve found 55 minutes on high pressure with a natural release is the perfect amount! I also recommend cutting your pork into about 6-8 pieces before cooking.
What I’ve found with this recipe is that it makes a wonderfully large amount of green chile sauce, so depending on your taste, you may want to reserve some of the sauce from your shredded pork. I like to freeze my extra and then have it on hand for the next time I need some but don’t have the time or ingredients to make it. When I’m in a time crunch, there’s nothing I love more than pulling it out of the freezer and pouring it over some shredded chicken enchiladas, or even using it as a dipping sauce for a cheese quesadilla!
Here’s to fresh ingredients, stress-free meals, and authentic Austin tacos!
- 2-3 lbs pork shoulder, cut into 6-8 pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large jalapeño, seeded and stem removed
- 1 green bell pepper, seeded and stem removed
- 1 poblano pepper, seeded and stem removed
- 1 lb tomatillos, husks removed and quartered
- 3 cloves garlic, peeled
- 1 onion, quartered
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups chicken broth
- 2 bay leaves
- Tortillas (I prefer a flour/corn hybrid)
- Queso Fresco
- Red onion, diced
- Cilantro, roughly chopped
- Rub pork shoulder pieces with salt and pepper then place in pressure cooker and brown in olive oil for 2-3 minutes.
- Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.
- Give a quick stir and lock lid, then set to high pressure for 55 minutes.
- Do a natural release and then release remaining pressure with a quick release after 10 minutes.
- Remove meat from pressure cooker and add broth with peppers to blender and puree.
- Shred meat with fork and then add back to pressure cooker along with green chile sauce.
- Stir to combine and then serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.