The inspiration for this recipe came from a very practical problem in my kitchen: I had bought over 3 pounds of fresh jalapeños to make Sichuan-style pickled peppers (Pao Jiao), but I simply couldn’t pickle them all! I needed a delicious way to use up the surplus.
It also reminded me of my time living in Shanghai, where I fell in love with Mexican-style slow-cooked meat bowls. While this recipe isn’t a 100% traditional Mexican Carnitas recipe, it’s a flavorful homestyle adaptation that highlights the natural quality of the meat.
My father, a Chinese chef for over 20 years, always taught me that the best meat dishes rely on simple spices to elevate the main ingredient, not mask it. In this recipe, I use a splash of Chinese rice wine (instead of the traditional Coke or beer often found in Carnitas) to add a subtle sweetness and remove any gamey odors. The result is tender, juicy pork with a crispy, “dry-fragrant” finish that tastes incredible in tacos, over rice, or wrapped in a Scallion Pancake.
Why This Recipe Works
- Pressure Cooker Efficiency: Using an Instant Pot or electric pressure cooker breaks down the tough connective tissue in the pork shoulder in just 35 minutes, compared to hours of slow roasting.
- The “Crisping” Step: Many slow cooker recipes result in soft, wet meat. This recipe includes a crucial step of pan-frying the shredded meat with cumin and salt at the end. This evaporates excess moisture and creates the Maillard reaction (browning), giving you that signature “dry-fragrant” (干香, gān xiāng) texture.
- Fusion Flavor Profile: The combination of citrus (orange), Mexican spices (oregano, cumin), and a Chinese pantry staple (rice wine) creates a complex, savory, and slightly sweet flavor profile that is distinct yet comforting.
Key Ingredients & Substitutions
- Pork Cuts: I used Pork Picnic Roast (Front Leg) for this recipe because my family prefers a slightly leaner cut with moderate fat.
- Comparison: You can also use Pork Shoulder (Boston Butt), which is the gold standard for Carnitas due to its marbling. It will be richer and softer. I avoid using Pork Belly for this specific stew as it can be too greasy, or Pork Loin, which dries out too quickly.
- Jalapeños: Fresh jalapeños add a bright, grassy heat. If you can’t handle spice, feel free to reduce the quantity or remove the seeds.
- Citrus: I used half a Mandarin orange (peeled, pith removed) because that’s what I had, but a standard Navel orange works perfectly. The citrus acid helps tenderize the meat.
- Rice Wine: I used sweet fermented rice water (Lao Zao water) or Michiu. You can substitute this with Shaoxing Wine or even a splash of beer.
- Canned Tomatoes: Adds acidity and umami to the broth.
Ingredients
The Meat:
- 2.2 lbs (1kg) Pork Picnic Roast or Pork Shoulder (boneless, skinless), cut into large chunks
- 5g (approx. 1 tsp) Salt (for initial seasoning)
The Aromatics & Marinade:
- 1/2 White Onion, cut into chunks
- 1/2 Orange or Mandarin (peeled, seeds removed)
- 3–5 Fresh Jalapeños, roughly chopped (adjust to spice tolerance)
- 6–8 Garlic cloves, peeled
- 2 Bay Leaves
- 1/2 can Diced Tomatoes (or 2 fresh tomatoes, chopped)
- 1 tbsp (20ml) Chinese Rice Wine (Michiu) or Shaoxing Wine
The Spices (for Marinade):
- 1/2 tsp (2g) Black Pepper
- 1/2 tsp (2g) Dried Oregano
The Finishing Seasoning (Crucial):
- 1/2 tsp (2g) Cumin Powder (added during pan-frying)
- Salt to taste
Recipe Notes Before You Start
- Soaking the Meat: Unlike many Western recipes, I recommend soaking the raw pork chunks in cold water for 2 hours before cooking. This is a classic Chinese technique to draw out the myoglobin (blood water), resulting in a cleaner-tasting broth and meat. If you buy high-quality organic pork, this is less critical, but still recommended.
- Don’t Over-chop: Keep the pork chunks large (about 3-4 inches). If you cut them too small, they will dissolve into mush in the pressure cooker. We want to shred them manually later.
How to Make Pressure Cooker Pork Carnitas
Step 1: Prep the Pork Soak the pork chunks in cold water for 2 hours to remove impurities. Drain and pat dry. Cut the pork into large, fist-sized chunks.
Step 2: Prepare Aromatics Peel the garlic and onion. Roughly chop the jalapeños. If using an orange, peel it and remove any seeds (seeds can make the stew bitter).
Step 3: Marinate In a large bowl, combine the pork chunks with the onion, jalapeños, garlic, bay leaves, black pepper, oregano, canned tomatoes, and rice wine. Add the initial 5g of salt. Mix well and let it marinate for 1 hour.
Why? Marinating allows the salt and wine to penetrate the meat fibers before cooking starts, improving flavor retention.
Step 4: Pressure Cook Pour the pork and all the marinade ingredients into your Instant Pot or electric pressure cooker.
- Note: I usually rinse the marinade bowl with a tiny splash of water and add it in, but do not add extra water. The pork and vegetables will release plenty of liquid.
- Setting: Select the “Meat/Stew” setting or High Pressure for 35 minutes.
Step 5: Shred and Crisp (The Most Important Step) Once the cooking cycle is done and pressure is released, open the lid. Use a slotted spoon to remove the pork chunks and the solid aromatics (onions/peppers) and transfer them to a large wok or skillet.
Tip: Don’t worry if you transfer some liquid; we will cook it off. Use chopsticks or two forks to shred the meat into strips.
Step 6: The “Gan Xiang” Stir-Fry Turn the heat to medium-high. Add the Cumin powder and additional salt to taste. Stir-fry the meat. Continue cooking until the liquid evaporates and the pork fat begins to render, frying the meat in its own fat. You want the edges to become golden brown and slightly crispy. This creates a “dry-fragrant” texture that is irresistible.
Step 7: Serve Serve immediately with tortillas, rice, or even rice noodles. It pairs wonderfully with a refreshing Smashed Cucumber Salad to cut through the richness!
Troubleshooting & FAQ
1. Why is my pork tough after pressure cooking?
This usually means it wasn’t cooked long enough. If you used a particularly large cut or a tougher piece of shoulder, seal the lid back up and cook for another 10-15 minutes. The meat should pull apart effortlessly.
2. Can I skip the pan-frying step?
Technically yes, but I strongly advise against it. Without pan-frying, you have “boiled pork,” which lacks texture. The pan-frying mimics the traditional roasting process of carnitas, giving you those delicious crispy edges.
Nutrition Information (Estimate):
Calories: ~350 kcal Protein: 35g Fat: 20g Carbohydrates: 8g Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
Safety Note: Ensure pork reaches an internal temperature of at least 145°F (63°C), though for this pulled texture, it will be cooked significantly higher. If using spicy peppers, be careful not to touch your eyes during preparation.
Authoritative References
For more information on safe pork cooking temperatures, please refer to the USDA Food Safety and Inspection Service. For a deeper dive into traditional Mexican cooking techniques, resources like Mexico in My Kitchen offer excellent historical context.
Easy Pressure Cooker Pork Carnitas (Mexican-Style Pulled Pork)
Equipment
- Instant Pot / Pressure Cooker
- Wok or large skillet
Ingredients
The Meat
- 2.2 lbs Pork Picnic Roast or Shoulder boneless, skinless, cut into large chunks
- 1 tsp salt for initial seasoning
Aromatics & Marinade
- 1/2 white onion cut into chunks
- 1/2 orange peeled, seeds removed
- 3-5 jalapeño peppers roughly chopped
- 6-8 cloves garlic peeled
- 2 bay leaves
- 1/2 can diced tomatoes or 2 fresh tomatoes
- 1 tbsp Chinese rice wine Michiu or Shaoxing Wine
Spices
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp cumin powder added during pan-frying
Instructions
- Soak the pork: (Optional but recommended) Soak the pork chunks in cold water for 2 hours to draw out impurities. Drain and pat dry.
- Prep Aromatics: Chop the onion and jalapeños. Peel the garlic and orange (ensure no seeds remain in the orange).
- Marinate: In a large bowl, mix the pork with the onion, jalapeños, garlic, bay leaves, black pepper, oregano, tomatoes, rice wine, and 1 tsp salt. Marinate for 1 hour.
- Pressure Cook: Transfer everything to an Instant Pot or pressure cooker. Do not add extra water. Cook on High Pressure (Meat setting) for 35 minutes.
- Shred: Remove the meat and solids with a slotted spoon to a wok or skillet. Use chopsticks or forks to shred the pork into strips.
- Crisp (Stir-Fry): Add cumin powder and additional salt to taste. Stir-fry over medium-high heat until the liquid evaporates and the meat browns in its own rendered fat, creating crispy edges. Serve hot.
Notes
Calories: ~350 kcal | Protein: 35g | Fat: 20g | Carbs: 8g
Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Safety Note:
Ensure pork reaches an internal temperature of at least 145°F (63°C), though for this pulled texture, it will be cooked significantly higher. If using spicy peppers, be careful not to touch your eyes during preparation.
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