Posted on by lkd_admin

Pressure Cooker Carnitas

From https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/. This is really, really tasty; I made it exactly as written except my pork roast was 4.75 lbs., reduced the liquid after cooking and degreasing to 1 cup and poured it all over the shredded pork before broiling, and broiled for 5 minutes between stirs (not 10, or it will burn!)

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (I used a 4.75 lb. butt roast, no increase in other ingredients – worked great)
  • 1 onion, sliced
  • 3 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick (3 inch)
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice

Directions

  1. Whisk together oil, salt, cumin, chile powder, and pepper.
  2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
  3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
  4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
  5. Preheat broiler to high with rack 6 inches from element.
  6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
  7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
  8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.