Yields 16 servings

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes


  • 5 pounds pork butt roast, cut into 2-inch cubes

  • 1½ tablespoons salt

  • 1 tablespoon brown sugar

  • 1½ tablespoons dried oregano

  • 1 tablespoon ground cumin

  • 1 tablespoon black pepper

  • 1 tablespoon chile powder

  • 1 tablespoon paprika

  • 3 tablespoons olive oil

  • 1 onion, chopped coarsely

  • 6 cloves garlic, minced

  • 1 cup water


  1. COMBINE salt, brown sugar, 1 tablespoon of dried oregano, and a ½ tablespoon of the following seasonings: ground cumin, black pepper, chile powder, and paprika. Mix the seasonings with the pork butt cubes.

  2. SELECT Sauté/Brown on the Cosori Pressure Cooker, set temperature to 320°F, set the time for 15 minutes, and press On/Start. Allow the pressure cooker to heat up.

  3. ADD olive oil to the preheated pressure cooker and allow to heat up for 1 minute.

  4. BROWN seasoned pork butt, making sure to turn the pieces occasionally. Cook for 4 minutes.

  5. ADD the chopped onion and minced garlic and cook for 2 minutes, stirring occasionally.

  6. MIX in the water.

  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.

  8. SELECT Meat/Stew, set time for 1 hour, and press On/Start.

  9. NATURAL RELEASE for 15 minutes when done cooking and carefully remove the lid.

  10. REMOVE the pork pieces with tongs and place in a separate bowl.

  11. SHRED the carnitas with a fork.

  12. ADD ¼ cup of the liquid remaining in the Pressure Cooker to the bowl of shredded carnitas.

  13. ADD the remaining ground cumin, black pepper, chile powder, paprika, and dried oregano. Mix well.