CRISPY PORK CARNITAS (PRESSURE COOKER + GRIDDLE FINISH)
makes 8 servings · total 1 hour 35 minutes · tested

TESTED 2026-11-04. Made at home and it worked as written.

Two of our tools doing what each does best. The pressure cooker turns a
cheap pork shoulder spoon-tender in 35 minutes in orange juice, lime and
a little bouillon. The griddle then fries the shredded meat in its own
skimmed fat until the edges go crisp, and the reduced cooking liquid is
splashed on at the end so the meat stays juicy inside. The pork is mild;
onion, cilantro and hot sauce are table toppings. It makes more than one
dinner on purpose.

INGREDIENTS
  -- Pork --
     1800 g   boneless pork shoulder (butt) (cut into 5 cm chunks; leave
              the fat on)
       27 g   kosher salt (1.5% of the pork)
        6 g   garlic powder
        4 g   onion powder
        4 g   ground cumin
        3 g   ground coriander
        2 g   dried oregano
        2 g   black pepper
        3 g   MSG
  -- Braising Liquid --
      180 g   orange juice
      120 g   water
       30 g   lime juice
       10 g   Better Than Bouillon chicken base
       15 g   brown sugar (helps the edges brown)
              bay leaves (2)
  -- Taco Bar --
              small flour or corn tortillas (18–24, warmed on the
              griddle)
      170 g   shredded cheddar or Monterey jack
      180 g   sour cream
              limes (2, in wedges)
      100 g   white onion (finely diced; grown-ups)
              fresh cilantro (chopped; grown-ups)
              Golden Hour hot sauce (grown-ups)

STEPS
  Season
    1. Mix the salt, garlic powder, onion powder, cumin, coriander,
       oregano, pepper and MSG. Toss the pork chunks in it until coated.
  Pressure Cook
    1. Whisk the orange juice, water, lime juice, bouillon and brown
       sugar in the pressure cooker pot. Add the pork and the bay
       leaves.
    2. Lock the lid, valve to Sealing. Cook on High Pressure for 35
       minutes.
    3. Let the pressure fall on its own for 15 minutes, then release the
       rest. The pork should break apart when pressed with a spoon; if
       it resists, give it 5 minutes more.
  Shred and Reduce
    1. Lift the pork into a large bowl and shred it into rough, bite-
       sized pieces. Leave some chunks: they crisp best.
    2. Throw away the bay leaves. Spoon the fat from the top of the
       liquid into a cup and keep it.
    3. Run Sauté and boil the liquid for 8–10 minutes, until it is
       reduced to about 200 g and slightly syrupy.
  Crisp on the Griddle
    1. Heat the griddle to about 220°C (425°F) and spread a few
       spoonfuls of the saved pork fat on it.
    2. Spread the pork in a thin layer and leave it alone for 3–4
       minutes, until the underside is browned and crisp.
    3. Turn it in sections, spoon the reduced liquid over, and cook 1–2
       minutes more. It should be crisp at the edges and juicy inside.
  Serve
    1. Warm the tortillas on the griddle and set out the taco bar.

EQUIPMENT
  - Electric pressure cooker (6-quart)
  - Outdoor griddle (or broiler and sheet pan)
  - Large bowl and two forks
  - Kitchen scale

FOOD SAFETY
  Pork shoulder is safe at 63°C (145°F) but only shreds near 93°C
  (200°F), which the pressure cook reaches. Cool what you are saving
  within 2 hours, in its liquid.

STORAGE
  Keep the shredded pork in its reduced liquid, un-crisped, up to 4 days
  in the fridge or 3 months in the freezer in flat bags. Crisp only what
  you are about to eat.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/crispy-pork-carnitas-pressure-cooker-griddle-finish.txt
  https://creativecommons.org/licenses/by/4.0/