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Ingredients
- 2 1/2 lbs. pork butt or pork shoulder, cut into 3/4” cubes
- 1 large onion, roughly chopped
- 2 cups low sodium chicken broth (or more to cover meat)
- 1/2 tsp. cumin
- 1 tsp. dried chipotle powder (ancho for the weak)
Details
Servings 10
Preparation
Step 1
Throw all ingredients into the pressure cooker, stir and set it on high temperature.
Make sure the meat is covered, you don’t want the cooker to dry out.
Cook for 35-45 minutes depending on the cooker.
Release the steam using quick-release method.
The meat should be falling apart and there should be a lot of liquid left.
Drain and save the liquid, put the meat on a plate and shred it with two forks, or use a potato masher, the onion included.
Place meat on a flat roasting pan and put it under the broiler in the oven for about 15 minutes, stirring often and adding juice from the cooker to make sure it doesn’t get too dry.
It is done when it is a bit crispy but not burned.
Alternatively, after you shred the meat, you can heat oil in a large skillet and brown it, adding a bit of the meat juice after it is already well crispy.
Serve with pico de gallo, tortillas, rice and any fixin’s you have on hand like lettuce, cheese, guacamole, etc.
For spicier carnitas: Blend ¾ cup of the cooking juice with 4 chipotles en adobo, or a fresh habanero, Serrano or jalapeno. Pour this over the meat before you put it under the broiler.
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