If you’d like to make pulled pork at home, I’m offering you a much easier and faster way than you might imagine. Without having to switch on the oven or wait for long hours, today I bring you these pork carnitas in a pressure cooker. At home we loved them and, although it’s obviously not exactly the same, with this pressure‑cooker recipe we can make in far less time the filling for Mexican tacos with shredded pork, in the style of pulled pork.
Preparing the pork loin and cooking it in a pressure cooker, such as the Vitavit Premium by Fissler, will take you very little time. Once it's done — since it’s a boneless piece — you’ll have the shredded pork loin in no time. But best of all: because it’s been cooked in the pressure cooker, you’ll find that the result is far more flavourful than you’d imagine.
Today’s recipe is a great proposal for a casual weekend dinner. Whether you're at home with the kids or you’ve got friends over, with these pork carnitas in a pressure cooker you’re going to succeed. As soon as you bring out the platter with the shredded pork in the style of pulled pork and the plates with tortillas, lettuce, grated cheese and limes, happiness will take the form of Mexican tacos and the fun is guaranteed.
Ingredients
For the pork carnitas
- 1.4 kg pork loin
- Salt and freshly ground black pepper
- 1 large onion, cut into rings
- 2 garlic cloves
- 1 large can chopped tomatoes
- 3 dried red chillies
- 1 tablespoon chilli powder
- 1 tablespoon ground cumin
- 6‑8 sprigs fresh coriander
- 2 tablespoons red wine vinegar
- 200 ml water
To serve
- 8 medium corn tortillas
- Romaine lettuce, cut into julienne
- Grated cheese (optional)
- Fresh coriander (optional)
- 2 limes cut into wedges for garnish
Preparation
- Clean the pork loin, rub it with a little olive oil and season with salt and freshly ground black pepper.
- Heat your pressure cooker Vitavit Premium by Fissler with a little olive oil over medium‑high heat.
- Sear the meat all over until it is golden on all sides. Add a little olive oil if necessary.
- Once the meat is browned, add the onion and garlic and stir so they absorb the juices.
- Let them brown a little, then add the chopped tomatoes with their juice, the dried chillies, cumin and chilli powder, the coriander and the water.
- Put on the lid, lock it and increase the heat. Set the cooking level to level 3.
- When you see the yellow ring appear, reduce the heat to medium (and roughly wait until the green ring appears).
- Once the green ring shows, cook for 30 minutes, reducing heat a little if necessary.
- After 30 minutes turn off the heat, release the pressure and open the cooker.
- Shred the pork loin using two forks—be careful of the heat!
- Once shredded, return it to the pot and add the vinegar. Season to taste with salt and freshly ground black pepper, and stir well so the meat absorbs all the flavour.
- Prepare the tortillas with the meat, lettuce and cheese, and garnish with a little coriander and a wedge of lime.
Suggestions
- On this occasion we used pork loin for the carnitas. In a pressure cooker it turns out wonderfully—tender and full of flavour. But you can also use pork shoulder, which, being a fattier cut, becomes very tender and has a more intense flavour.
- If you’re really into bread, you can make pulled‑pork sandwiches with rolls or buns. Just as good as tacos—you’ll see how much everyone enjoys them at home!
