Pork Carnitas

By Stefficee

Flavour Cooking School, Park Forest, IL

Ingredients

• 3 lb pork shoulder
• 2 T vegetable oil
• 1 lg onion, diced
• 1 28oz can diced tomatoes
• 3 cloves garlic, minced
• 1 serrano OR jalapeno pepper, seeded and minced
• 2 t brown sugar
• 1 T chili powder
• 1 t cumin, ground
• 2 T apple cider vinegar

Preparation

Step 1

Cut off excess fat from outside of meat. Use a boning knife and score meat in a crosshatch pattern on all sides, ~1/2 - 1" deep.

Heat pressure cooker (no lid) over med-hi heat. Add oil and swirl to coat. Add onion and saute til aromatic, ~2 mins.

Add remaining ingredients and stir thru. Add meat to pan and ensure there is liquid under the meat. Secure lid. Bring up to pressure using med-hi heat. Cook 60 mins. Release pressure and remove lid carefully. Remove meat from pan. Let rest ~15 min. Use 2 forks and "pull" meat into shreds. Serve with pan juices as desired.