Saturday, July 13, 2013

Pressure Cooker Carnitas

Hello, my name is Sissy and I love Mexican food!
I honestly can say I could eat Mexican food every
single day and be one extremely happy person.

One of my favorite things to order when we eat
Mexican is the pork carnitas.  They are so
flavorful and just simple.  Nothing too fancy.
Just some cooked pork, a little onion, some lime juice
and cilantro.  YUM!!

So, can you guess how happy I was when I
found this recipe for pressure cooker carnitas?
I could not wait to try this recipe.

Now on to the recipe!

Pressure Cooker Carnitas
Original recipe can be found on "Call Him Yes Chef."

2 Tbsp olive oil
2 tsp kosher salt
1 tsp ground cumin
1/2 tsp ancho or chipotle chile powder
1/2 tsp black paper
3 lbs boneless pork shoulder roast, cut into 2-in chunks
1 onion, sliced
3 cloves garlic, smashed
2 tsp dried oregano
1 cinnamon stick (3 in)
1 1/2 c strained fresh orange juice
1/2 c strained fresh lime juice

*NOTE* I cheated a little with this recipe.
I used store bought orange and lime juice.
Sorry, I love to cook but I am not going
to try and make 1 1/2 c of squeezed juice.

1.  Whisk together oil, salt, cumin, chile powder and pepper.

2.  Toss pork in oil/spice mixture.

3.  Brown pork in pressure cooker over high heat.
*NOTE* My pressure cooker has a brown
button.  So, I set the cooker on this temp to
brown the meat.

4.  Stir in:
Orange juice
Lime juice
Cinnamon stick
Give it a good stir!

5.  Cover pressure cooker, lock on lid and bring to
high pressure over high heat.  Cook at high pressure
for 25 minutes.
*NOTE* This recipe was designed for a stove top
pressure cooker.  My electric cooker has a high and low
temperature setting.  I did not change one thing about
this recipe and it turned out perfect.
Be your own judge if you have an electric pressure
cooker and adjust accordingly.

6.  Remove cooker from heat.  Allow pressure
to release naturally.  Remove lid and transfer
pork to baking sheet.

7.  Shredded pork with two forks. 

8.  Preheat broiler to high with rack 6 inches
from element.

9.  Degrease liquids from cooker in fat
separator.  Discard fat.
*NOTE*  I don't own a fat separator.
I simply just poured the juice through a 
strainer and used the strained juice.

10.  Pour 1 c strained liquid over pork.

11.  Broil pork until it starts to crisp (about 10 minutes).
Stir and broil 5 minutes more.

Here is the final product:

Yes, it did qualify as a recipe card worthy.
I just could have ate it straight out of the pan 
and being extremely happy.

Yes, it did take a little work.  However,
doesn't all good food take a little work?

We will definitely be making this again soon!!
I hope you enjoy!

Love to you all from the
Busy Cookin' WV Momma!

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