Pineapple-Orange Carnitas

Ingredients

• 1 lb Pork shoulder (boneless), cut into 1-inch pieces
• 1 cup Pineapple, crushed (canned)
• 1/2 cup Orange juice
• 1 tbsp Orange zest
• 1/2 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Cumin
• 1/2 tsp Dried oregano
• 1/2 tsp Chili powder
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tbsp Lime juice
• 1 tbsp Neutral oil
• 6 Corn tortillas (for serving)(optional)
• 2 tbsp Cilantro, chopped (for serving)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut pork into 1-inch pieces. Chop onion and mince garlic. Zest the orange and juice it (or measure orange juice).

2. 2

   Pressure-cook (55 minutes): In a pressure cooker, combine pork, crushed pineapple, orange juice, orange zest, onion, garlic, cumin, oregano, chili powder, salt, and black pepper. Stir to coat. Lock lid and cook on high pressure for 45 minutes, then allow a 10-minute natural release before quick-releasing any remaining pressure.

3. 3

   Crisp and finish (15 minutes): Transfer pork to a bowl and shred. Skim off excess liquid if needed, then return shredded pork to the pressure cooker or a skillet with neutral oil. Cook uncovered over medium-high heat for 10–15 minutes, stirring occasionally, until edges look slightly crisp. Stir in lime juice and taste for salt.

4. 4

   Serve: Spoon carnitas into warm tortillas and top with cilantro if using.