Carnitas Rápidas en Olla de Presión
El Fin de Semana y Tradiciones
Americanized recipes for carnitas often read like a tragedy of chicken broth and heavy chili powder. Ignore them. Real Michoacán carnitas are a masterclass in utilization, traditionally slow-confited in a massive copper cauldron of bubbling lard for a communal weekend ritual. To pull this off on a suburban weeknight without the cauldron, the pressure cooker becomes the great equalizer. The secret here is twofold: searing in genuine manteca, and pouring in evaporated milk with whole citrus peels before sealing the pot. The milk sugars caramelize under pressure, mimicking the slow-browning effect of a copper pot, while the essential oils from the orange skin cut the rich fat. This is how you make it taste exactly like home.
Before you start
Source genuine manteca.
If you absolutely cannot find high-quality lard, neutral oil can serve as a distant substitute, but manteca is the soul of this dish.
Ingredients
- bone-in pork shoulder3 lb
- manteca de cerdo1/2 cup
- kosher salt1 tbsp
- black pepper1 tsp
- white onion1/2 large
- garlic6 med
- orange1 large
- evaporated milk1/2 cup
- dried bay leaves3 med
- dried thyme1 tsp
Method
- 01
Sear the pork in shimmering lard to build the flavor foundation.
Set your pressure cooker to the Sauté function on high and melt the manteca. Season the pork chunks generously with the salt and pepper, then sear in batches to avoid overcrowding. Cook until a deep, golden crust forms on at least two sides, about 5 to 7 minutes per batch. Remove the seared pork to a platter.
- 02
Construct the confit environment.
Cancel the Sauté function and return all the meat and its resting juices to the pot. Squeeze the orange halves directly over the meat, then drop the spent peels into the pot. The citrus oils in the skin will infuse the fat as it cooks.
- 03
Add the caramelizing catalyst and aromatics.
Pour the evaporated milk over the pork. The milk solids will cling to the meat and caramelize under pressure. Nestle the intact onion half, smashed garlic, bay leaves, and thyme between the chunks of meat.
- 04
Cook under high pressure to hydrolyze the connective tissue.
Secure the lid and ensure the vent is sealed. Cook on manual High Pressure for 45 minutes. When the cycle finishes, let the machine naturally release pressure for exactly 15 minutes before manually venting any remaining steam. Rushing this step will cause the liquids inside the meat to erupt, leaving you with dry pork.
- 05
Shred and perform the crisping ritual.
Transfer the impossibly tender pork to a large rimmed baking sheet with a slotted spoon, discarding the aromatics and orange peels. Gently shred the meat with two forks, leaving some larger rustic chunks intact. Ladle a half cup of the cooking liquid and rendered fat over the meat, then place under a high broiler for 4 to 6 minutes until the edges are sizzling and deeply caramelized.
Notes
The truth about the liquid.
Do not add water or broth to the pot. The pork will release its own juices, mingling with the milk, orange juice, and melted lard to create an intensely flavorful, shallow braise perfectly suited for the pressure cooker.
Scaling and storage.
Store leftover pork submerged in its own rendered fat in an airtight container in the refrigerator for up to five days. To reheat, place the meat in a hot cast-iron skillet; the fat will melt and crisp the meat perfectly.
Serve it simply.
True carnitas require no heavy smothering in cheese or sour cream. Serve immediately on warm corn tortillas with diced white onion, cilantro, lime, and a fierce salsa verde cruda.
From Cook Mexican in America.