Pressure Cooker Carnitas

By lorik

Ingredients

• 1 boneless pork shoulder roast, cut into 2 inch chunks (3 lbs)
• 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
• 1 onion sliced
• 3 cloves of garlic, smashed
• 2 tsp dried oregano, preferable mexican)
• 1 cinnamon stick (3 inch)
• 1 1/2 cups strained fresh orange juice
• 1/2 cup strained fresh lime juice

Details

Servings 8
Preparation time 90mins

Preparation

Step 1

Whisk together oil, salt, cumin, chile powder, and pepper. Toss pork in spice mixture. Brown pork in pressure cooker over high heat. Stir in onion, garlic, oregano, and cinnamon stick. Add orange and lime juices.

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.

Preheat broiler to high with rack 6 inches from element.

Degrease liquids from cooker in a fat separator; discard fat. Shred pork with 2 forks on baking sheet. Pour 1 cup of strained cooking liquid over pork. Broil pork until it starts to crisp, 10 minutes; stir and broil 5 minutes more. Serve pork with tortillas, avocado, salsa verde, queso fresco, and remaining cooking liquid.