Savor the Flavor: Mexican-Style Street Potatoes Recipe!

You catch the smell through the steam vent and suddenly you are starving. The rich, spicy scent of pork mixed with citrus kinda sneaks up on you. It 27s like a promise of a meal that 27s gonna be real tasty and comforting.

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As the pressure cooker starts its work, you remember how fast this goes compared to all the slow roasting you might do on a weekend. The sealing ring hums quietly and the valve hiss signals that it 27s busy building up that perfect cooking pressure you need for carnitas.

You imagine the tender pull of the pork when it 27s done, all juicy with just a little crisp on the edges. It 27s the kinda dish that feels special even on a regular weeknight. You can almost taste the flavors already.

Why Your Cooker Beats Every Other Pot

• Pressure cooks meat super fast without drying it out.
• It locks in flavors better than a regular pot can.
• It helps you get that tender pull texture every time.
• You can skip babysitting the stove with natural release doing its thing.
• The sealing ring keeps everything airtight for perfect results.
• It 27s way easier to clean up after than a big Dutch oven.
• You get crispy edges after a quick sear without drying meat inside.

Everything You Need Lined Up

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• 3 pounds boneless pork shoulder, cut into 4-inch pieces
• 2 teaspoons bay leaves
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 1 teaspoon cumin
• teaspoon freshly cracked black pepper
• 1 medium cayenne pepper
• 1 large yellow onion, quartered
• Juice of 1 orange, with rind reserved, plus juice of 1 lime
• 2 cups chicken stock

Get all your spices out first so you 27re not digging around when you gotta add 27em. The pork shoulder is your base 27 27it 27s gotta be good quality because it 27s what everybody gonna notice.

The juicy citrus stuff makes all the flavors brighter and balances that rich pork. Don 27t forget the quartered onion, it 27s subtle but makes a big difference in the broth.

Your Complete Cooking Timeline

Step 1: Toss the pork pieces into your pressure cooker or heavy pot. No crowding the meat is key for even cooking.

Step 2: Add bay leaves, oregano, chili powder, kosher salt, cumin, black pepper, and cayenne pepper on top. Smell those spices right away!

Step 3: Pour in the quartered onion, orange juice with the rind, and lime juice. This keeps your carnitas bright and tender.

Step 4: Add enough chicken stock or water to just cover the meat. You don 27t wanna drown it, just enough to steam real good.

Step 5: Lock the lid, set your pressure cooker to high, and wait for it to reach full pressure. You 27ll hear that valve hiss - that 27s the cooker doing its job. Then cook for about 41 minutes.

Step 6: Let it do a natural release so the meat stays tender and juicy. When you open it, remove bay leaves and orange rind, then shred the pork. For that crispy finish, you can spread the shredded pork on a pan and broil a few minutes or just sear it in the pot until you see those browned edges. That 27s the good stuff.

Smart Shortcuts for Busy Days

• Use pre-cut pork shoulder from your butcher to skip chopping.
• Make the spice blend ahead and stash it in a jar for next time.
• Buy bottled orange and lime juice if you're short on fresh ones.
• Skip the searing step and just crisp up pork in the oven on broil after shredding.
• Use the slow release to keep meat warm if you can 27t serve it right away.

These little hacks save grind without messing the flavor. Y'all don 27t gotta spend hours to get that tender pull or crunchy edges.

That First Bite Moment

You pick up a forkful of the shredded carnitas and the aroma fills your nose with spicy warmth and citrus zing. The pork feels so tender it almost melts in your mouth, juicy and full of all those layers of flavor.

Then you bite into a crispy edge piece. There 27s a crackle that brings a whole new texture to this dish, adding that contrast every good carnitas needs.

You catch the subtle hints of cumin and oregano mixing with the fresh lime and orange juices, making every bite a little celebration. Honestly, that first bite makes you wanna slow down and savor the whole meal.

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Your Leftover Strategy Guide

Leftovers are great cuz carnitas taste even better the next day! Here 27s how to keep 9m fresh and tasty.

1. Refrigerator: Store shredded carnitas in an airtight container for up to 3 days. Warm it gently to keep it juicy.

2. Freezer: Put portions in zip-top bags and flatten them out for quick thawing. They 27ll keep well up to 3 months.

3. Meal Prep: Use leftovers for tacos, burrito bowls, or even inside quesadillas. Reheat on skillet for crisp edges like fresh-cooked.

Everything Else You Wondered About

• Can I use pork loin instead of shoulder? You can but shoulder has way more fat which keeps carnitas juicy and tender. Loin might dry out.
• What if I don 27t have chicken stock? Water works fine, but stock gives more flavor depth.
• How do I know when natural release is done? Usually pressure drops and valve stops hissing after about 15-20 minutes. You can check your cooker 27s manual too.
• Can I cook this without a pressure cooker? Yes but it takes much longer on stove or in oven. Pressure cooker gets better tender pull fast.
• Why do I need the sealing ring? It keeps your cooker airtight so pressure builds up properly. Old rings can leak pressure.
• Is slow release different from natural release? Slow release means carefully letting out pressure manually, natural release means letting pressure drop on its own. Both work but natural keeps meat juicier.

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Carnitas

Flavor-packed juicy pork carnitas made quick in the pressure cooker—rich, citrusy, and perfectly crisp on the edges for that street taco vibe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 41 minutes mins

Total Time 56 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 360 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main Ingredients

• 3 pounds boneless pork shoulder cut into 4-inch pieces
• 2 teaspoons bay leaves
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 2 teaspoons kosher salt
• 1 teaspoon cumin
• ¼ teaspoon freshly cracked black pepper
• 1 medium cayenne pepper
• 1 large yellow onion quartered
• 1 orange juice with rind reserved
• 1 lime juice only
• 2 cups chicken stock

Instructions

 

Instructions

• Toss the pork pieces into your pressure cooker or heavy pot.
• Add bay leaves, oregano, chili powder, kosher salt, cumin, black pepper, and cayenne pepper on top.
• Pour in the quartered onion, orange juice with the rind, and lime juice.
• Add enough chicken stock or water to just cover the meat.
• Lock the lid and cook on high pressure for about 41 minutes.
• Let it do a natural release for 15–20 minutes before opening the lid.
• Remove bay leaves and orange rind, then shred the pork.
• Broil or sear shredded pork for crispy edges before serving.

Notes

Use leftovers for tacos, burrito bowls, or quesadillas. Store in fridge up to 3 days or freeze for later.