Pressure Cooker Pork Carnitas
Courtesy of Maudine Thomas
2 Tablespoons Olive Oil
1 Tablespoon Salt (Smoked Salt enhances flavor)
1 1/2 Teaspoon Ground Cumin
1 1/2 Tablespoon Chile Powder
1/2 Teaspoon Black Pepper
3 Lbs boneless Pork Shoulder, Butt, or Leg cut into 2 inch chunks. (Buy 3 1/2 - 4 lbs and trim as much fat off as possible)
1 Medium White Onion
3-4 Cloves Garlic, crushed
2 Teaspoons dried Mexican Oregano
1 1/2 Cups Strained Fresh Orange Juice (about 4-5 large Oranges)
1/2 Cup Strained Fresh Lime Juice (about 4-5 limes)
1 Cinnamon Stick (3 inches)
3 Tablespoons Dark Brown Sugar
Whisk together oil, salt, cumin, chile powder, and pepper.
Toss the pork in the oil mixture until evenly coated. Brown the pork in the pressure cooker in two separate batches over medium-high heat. Return first batch of pork to the pressure cooker.
Stir in onion, garlic, oregano, brown sugar and cinnamon stick. Add orange and lime juices.
Put lid on pressure cooker and lock in place. Bring to high pressure over high heat. Cook pork at high pressure for 25 minutes. Remove from heat and natural pressure release for 10-15 minutes. Remove pork from liquid and press the chunks of meat with a fork to shred the meat. Add back as much liquid as desired to keep meat moist.
Serve on warm tortillas with avocado slices, fresh Pico de Gallo, grated Queso Fresco (Mexican cheese), and fresh cilantro.
Optional: Remove pork and transfer to a baking sheet. Mash meat with a fork and broil for about 5 minutes to crisp up the edges. Stir and broil for about 3 more minutes. Be sure to add some liquid from the pressure cooker back to the meat to re-moisten it.