Can you make carnitas without lard?

Lard is traditional and critical for authentic flavor and texture. Substituting with vegetable oil or bacon fat will change the taste and crispy finish significantly.

What pressure cooker setting should I use?

Cook on high pressure for 30 minutes. Natural pressure release for 10–15 minutes improves tenderness.

Why add Mexican Coca-Cola to carnitas?

The sugar and acidity in Mexican Coca-Cola (made with cane sugar) tenderize the meat and add subtle sweetness and depth to the braising liquid.

How do I get crispy carnitas after pressure cooking?

Shred the cooked pork and crisp it in a skillet over medium-high heat with reserved cooking fat for 5–8 minutes until edges brown.

Can I scale this recipe?

Yes. Scale pork, spices, and lard proportionally. Pressure cooking time stays 30 minutes; adjust liquid slightly to maintain 1:1 lard-to-pork ratio.

30-Minute Pressure Cooker Carnitas

Name: 30-Minute Pressure Cooker Carnitas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 lbs pork butt (Boston butt); 2 tbsp olive oil; 2 tbsp garlic powder; 2 tbsp onion powder; 1 tbsp cumin; 1 tbsp Mexican oregano; 1 tbsp coarse black pepper; 1 tbsp coarse salt; 1 lb lard; 1 (12 oz) bottle Mexican Coca-Cola; 1 large white onion; 5 cloves garlic; 2 bay leaves; 3 sprigs fresh thyme; 1 sprig rosemary; 1 large orange; Corn tortillas, for serving; Diced white onion, for serving; Chopped cilantro, for serving; Lime wedges, for serving; Avocado salsa, for serving

CookOSBeta

30-Minute Pressure Cooker Carnitas | CookOS

Ingredients

4 lbs pork butt (Boston butt)
2 tbsp olive oil
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp cumin
1 tbsp Mexican oregano
1 tbsp coarse black pepper
1 tbsp coarse salt
1 lb lard
1 (12 oz) bottle Mexican Coca-Cola
1 large white onion
5 cloves garlic
2 bay leaves
3 sprigs fresh thyme
1 sprig rosemary
1 large orange
Corn tortillas, for servingoptional
Diced white onion, for servingoptional
Chopped cilantro, for servingoptional
Lime wedges, for servingoptional
Avocado salsa, for servingoptional

21 Ingredients

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Instructions

1
If your pork butt is bone-in, remove the bone. Cut the pork into large 2-3 inch cubes.
2
Place the pork cubes on a sheet pan. Drizzle with olive oil and season generously with garlic powder, onion powder, cumin, Mexican oregano, coarse black pepper, and coarse salt. Toss to coat all pieces evenly.
3
Set your pressure cooker to the 'Sauté' or 'Sear' function on high heat. Add about half of the lard to the pot to melt.
4
Working in batches, sear the pork cubes on all sides until nicely browned. Remove the seared pork and set aside.
5
Return all the seared pork to the pot. Add the remaining lard, the bottle of Mexican Coca-Cola, the halved white onion, garlic cloves, bay leaves, thyme, and rosemary.
6
Squeeze the juice from the orange halves into the pot, then drop the squeezed halves in as well.
7
Secure the lid on the pressure cooker, set the valve to 'Sealing', and cook on high pressure for 30 minutes.
8
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
9
Carefully remove the pork from the pot and place it in a large bowl or on a sheet pan. The meat should be fall-apart tender. Shred it using two forks or your hands.
10
For crispy carnitas, spread the shredded pork on a sheet pan. Drizzle with a few spoonfuls of the cooking liquid from the pot. Broil in the oven for 3-5 minutes, or until the edges are brown and crispy.
11
Serve the carnitas warm on corn tortillas with your favorite toppings like diced onion, fresh cilantro, avocado salsa, and a squeeze of lime.