Carnitas Recipe in a Hurry: Faster Method That Still Gets Crispy

If you love carnitas but do not love waiting half a day for them, this one’s for you. This “in a hurry” method keeps the juicy, shreddy vibe while still delivering those crispy, browned edges that make carnitas feel like a real event.

The trick is a two-part approach: pressure-cook (or fast braise) for tenderness, then finish under the broiler or in a hot skillet for crunch. Weeknight-friendly, taco-night approved.

Why You’ll Love This

You get tender, pull-apart pork in about an hour, plus a quick crisping step that makes it taste like it took way longer. It’s flexible (tacos, bowls, nachos), freezer-friendly, and the leftovers reheat like a dream.

Ingredients

• 3 lb pork shoulder (boneless), cut into 2-inch chunks
• 1 1/2 tsp kosher salt (plus more to taste)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional but great)
• 1/4 tsp black pepper
• 1 tbsp neutral oil (avocado, canola, or vegetable)
• 1 medium onion, sliced
• 4 cloves garlic, smashed
• 1 cup chicken broth (or water)
• 1 orange, juiced (about 1/3 to 1/2 cup)
• 1 lime, juiced (about 2 tbsp)
• 1 bay leaf
• For serving: warm tortillas, chopped cilantro, diced onion, salsa, sliced radishes, cotija, lime wedges

How to Make It

1. Season the pork. Pat the pork dry, then toss with salt, cumin, oregano, smoked paprika, and black pepper.
2. Sear for flavor (quick but worth it). Set an electric pressure cooker to Sauté (or use a heavy pot). Add oil and brown pork in 2 batches, 2–3 minutes per side. You’re not cooking through—just building flavor.
3. Add aromatics and liquids. Add onion and garlic, then pour in broth, orange juice, and lime juice. Scrape up any browned bits. Add bay leaf.
4. Cook fast. Pressure cooker: cook on High Pressure for 35 minutes, then natural release 10 minutes, then quick release. Stovetop option: cover and simmer gently for about 75–90 minutes, until fork-tender.
5. Shred, but keep the good stuff. Transfer pork to a bowl and shred with two forks. Skim excess fat from the pot if you want, but save at least 1/2 cup cooking liquid for tossing with the meat.
6. Get it crispy. Spread shredded pork on a sheet pan. Drizzle with 1/3 cup cooking liquid (and a spoonful of fat if you kept it). Broil 3–6 minutes until browned, toss, then broil 2–4 minutes more. Watch closely—broilers go from “perfect” to “oops” fast.
7. Finish and taste. Toss with a splash more cooking liquid for juiciness and adjust salt and lime to taste.
8. Serve. Pile into tortillas or bowls and add your toppings. Bonus move: serve with extra lime and a crunchy salsa.

Tips for the Best Results

• Cut the pork into chunks. Smaller pieces cook faster and more evenly than a whole roast.
• Do not skip the sear if you can help it. Even a quick browning step adds that “slow-cooked” depth.
• Use the broiler for speed. A sheet pan + broiler gives crispy edges fast without drying everything out.
• Do not drown it. Add cooking liquid in splashes when crisping—enough for flavor, not so much that it steams.
• Spread it out. Crowded meat = soft meat. Give it space on the pan so it actually browns.
• Season at the end. After reducing and broiling, flavors concentrate. Taste again before serving.

Variations

• Extra citrus: Add a few strips of orange peel (just the zest, not the bitter white pith) while cooking, then remove before shredding.
• Spicy carnitas: Add 1–2 chipotles in adobo (plus a spoon of the sauce) to the cooking liquid.
• Crisp in a skillet: Instead of broiling, crisp in a wide skillet over medium-high heat with a little reserved fat—cook in batches for best browning.
• Lean-ish option: Use pork loin, but shorten pressure time to 20–25 minutes and expect a slightly less rich result. Keep extra cooking liquid to prevent dryness.
• Taco bar mode: Serve with pickled red onions, shredded cabbage, and a creamy sauce (sour cream + lime + salt).

Storage & Reheating

Store carnitas (with a little cooking liquid) in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium-high heat to bring back crispiness, or warm in the microwave with a splash of liquid, then finish under the broiler for 1–2 minutes.

FAQ

Can I make these carnitas without a pressure cooker and still keep them “in a hurry”?

Yes. Use a Dutch oven or heavy pot and cut the pork into 2-inch chunks so it cooks faster. Simmer gently (covered) for 75–90 minutes until tender, then shred and broil for crisp edges. It’s not instant, but it’s still way faster than classic all-day carnitas.

How do I get them crispy without drying them out?

Broil in a single layer and drizzle with a little reserved cooking liquid (and a bit of fat if you have it). Crisp in short bursts, toss once, and stop as soon as you see browned edges. The liquid keeps the inside juicy while the surface caramelizes.

What cut of pork is best for quick carnitas?

Pork shoulder (also called pork butt) is the best mix of flavor and tenderness, even when cooked quickly. It has enough fat to stay juicy and shred easily. If you use pork loin, reduce the cook time and plan to add more cooking liquid when reheating.

Can I prep this ahead for a party and crisp it later?

Totally. Cook and shred the pork up to 2 days ahead and store it with some cooking liquid. Right before serving, spread on a sheet pan, drizzle lightly, and broil until crispy. It tastes freshly made and keeps the stress low.

My carnitas taste a little flat—how do I fix them fast?

Add salt first (a pinch at a time), then brighten with lime juice. If you want more depth, toss the meat with a spoonful of reduced cooking liquid or a tiny splash of orange juice, then broil for 1–2 minutes to concentrate the flavor.