My Suburban Kitchen Meal Plan, featuring ideas for your Pressure Cooker, is sponsored by the Crock-Pot® Brand. All opinions are mine alone. #ad

I recently shared with you my newest obsession, my Crock-Pot® Express Crock Multi Cooker, along with a delicious soup recipe to make with it. Now, I am back with another recipe that you absolutely have to try: Pressure Cooker Pork Carnitas.

These carnitas are so versatile. I used the meat to make tacos but it would be great for salads, quesadillas, burritos, enchiladas and even sandwiches. The meat is so tender and has incredible flavor so you would think it cooked all day long. But, with the Crock-Pot® Express Crock Multi-Cooker, it is done super fast because it can cook meals up to 70% faster than traditional cooking. With the Multi-Cooker, I can choose to slow cook or pressure cook with the push of button, making it a total dream because now I only need one small appliance versus two! Even better, I can also use the new Crock-Pot® Express Crock Multi-Cooker for steaming, browning, and sautéing. The 8 built-in preset buttons make cooking practically effortless.

In addition to these Pressure Cooker Pork Carnitas, be sure to scroll down to the bottom of the post to see a full week’s worth of meals you can use the Crock-Pot® Express Crock Multi-Cooker to make!

Ingredients for Pressure Cooker Pork Carnitas:

2 ½ lb pork butt
3 tsp kosher salt
½ tsp black pepper
2 tsp cumin
½ tsp oregano
1 tsp garlic powder
5 garlic cloves, minced
1 cup chicken broth
2 chipotle peppers in adobo
2 bay leaves
Marinade:
½ cup orange juice
1 Tbsp soy sauce
1 cinnamon stick

Let’s Make It:

1. In a small bowl, combine salt, black pepper, cumin, oregano and garlic powder. Stir to combine.

2. Cut pork butt into large chunks. Coat with spice mix from step one.

3. Combine the orange juice, soy sauce and cinnamon stick inside of the Crock-Pot® Express Crock Multi-Cooker. Add pork pieces and marinate for 10 minutes.

4. To the pot, add garlic cloves, chicken broth, peppers in adobo and bay leaves. Close lid to the Crock-Pot® Express Crock Multi-Cooker and set to high pressure. Cook for 20 minutes on high. Let the pressure naturally release for 10 minutes and then manually release the remaining pressure (keeping your hands and face away from the steam). Remove the bay leaves and then shred meat using two forks.

Optional: Preheat broiler to high. Place pork pieces, prior to shredding, on baking sheet and broil for 5 minutes.

I make a batch of Pressure Cooker Pork Carnitas most Sundays so we can use the meat throughout the week in different recipes.

Speaking of cooking for the week, here is an entire week’s worth of recipes you can use the Crock-Pot® Express Crock Multi-Cooker to make. You can print off a copy of this printable menu planner too to keep track of your weekly menu.

Sunday: Apple Cider Braised Pork 

Monday: Pressure Cooker Salmon Potato Soup

Tuesday: Pressure Cooker Pork Carnitas

Wednesday: Pressure Cooker Chorizo Kale Stuffed Sweet Potatoes 

Thursday: Pressure Cooker Loaded Baked Potato Soup 

Friday: Pressure Cooker Chicken Tikka Masala 

Saturday: Crock-Pot Mongolian Beef 

Of course, one of the most important pieces to the meal plan above is the Crock-Pot® Express Crock Multi Cooker. You can buy one for $69.99 at Crock-Pot.com, Target, and Amazon.com. Right now, the Crock-Pot® Brand is giving away one to a lucky winner. Just complete the steps in the Rafflecopter below to enter.
a Rafflecopter giveaway

Pressure Cooker Pork Carnitas

print shopping list

Serves 8     adjust servings

Ingredients

• 2 1/2 lb pork butt
• 5 garlic cloves, minced
• 1 cup chicken broth
• 2 chipotle peppers in adobo
• 2 bay leaves

Spice Rub

• 3 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp cumin
• 1/2 tsp oregano
• 1 tsp garlic powder

Marinade

• 1/2 cup orange juice
• 1 Tbsp soy sauce
• 1 cinnamon stick

Instructions

1. In a small bowl, combine salt, black pepper, cumin, oregano and garlic powder. Stir to combine.

2. Cut pork butt into large chunks. Coat with spice mix from step one.

3. Combine the orange juice, soy sauce and cinnamon stick inside of the Crock-Pot® Express Crock Multi-Cooker. Add pork pieces and marinate for 10 minutes.

4. To the pot, add garlic cloves, chicken broth, peppers in adobo and bay leaves. Close lid to the Crock-Pot® Express Crock Multi-Cooker and set to high pressure. Cook for 20 minutes on high. Let the pressure naturally release for 10 minutes and then manually release the remaining pressure (keeping your hands and face away from the steam). Remove the bay leaves and then shred meat using two forks.

by Shannah Coe

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 294kcal Calories from fat 163
% Daily Value
Total Fat 18g	28%
Saturated Fat 6g	30%
Transfat 0g
Cholesterol 89mg	30%
Sodium 491mg	20%
Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Sugars 2g
Protein 26g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g