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Pressure Cooker Pork Carnitas Tacos


  • 2 tablespoons smoked paprika
  • 2 tablespoons dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon dried crushed red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarse black pepper
  • 6 pounds Boston butt or pork shoulder, preferably boneless, cut into 4 pieces
  • 1 large onion, chopped
  • 10 to 12 (6-inch) flour tortillas
  • Toppings: salsa, shredded cheddar cheese, sour cream, chopped cilantro


  1. In a small bowl, combine paprika, oregano, coriander, cumin, red pepper, salt and black pepper. Rub mixture over all sides of pork pieces.
  2. Remove lid of pressure cooker. Spread onion in an even layer in bottom pressure cooker. Place seasoned pork on top of onions.
  3. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  4. Press MEAT/STEW mode and adjust cooking time to 1 ½ hours.
  5. When cooking has finished, allow a natural pressure release.
  6. Shred pork with two forks and serve in flour tortillas with toppings.

Serves: 10-12

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 1 ½ hours. When finished cooking, allow a natural pressure release.


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