Pork Carnitas

Pork Carnitas Pressure Cooker

Pork Carnitas Pressure Cooker

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 45 minutes at HIGH pressure

• 2½ pounds boneless pork butt or shoulder, trimmed of excess fat and sliced ¾ inch thick
• 2 medium onions, coarsely chopped
• 2 cups reduced-sodium chicken broth
• 1 canned chipotle chile in adobo sauce, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 4 cloves garlic, finely chopped
• 1½ teaspoons salt
• 1½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1 to 2 tablespoons fresh lime juice, to taste
• lime wedges, for serving.

Method

1. Cut the meat slices lengthwise into ¾-inch-thick strips, then crosswise into ¾-inch cubes
2. Don’t worry about removing any fat pockets within the roast
3. This fat will moisten and tenderize the meat as it cooks, and will be drained off later
4. In a 5- to 7-quart pressure cooker, combine the pork, onions, broth, chipotle, oil, oregano, garlic, salt, chili powder, and cumin
5. Stir to combine
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 45 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. The meat should be falling-apart tender
14. Use a slotted spoon to transfer the meat and onions to a large bowl, then use two forks to shred the meat
15. At this point, the meat can be eaten as is or browned as described below
16. Line a rimmed baking sheet with aluminum foil and scrape the meat mixture (and any accumulated juices) on to it, forming an even layer
17. Position an oven rack about 4 inches from the heat source and preheat the broiler
18. Pour the braising liquid from the pot into a fat separator or a 2-cup heatproof glass measuring cup
19. Set aside to let the fat rise to the top, then discard the fat
20. Broil the meat on the baking sheet, stirring once or twice, until crisp and browned at the edges, 7 to 9 minutes
21. Stir in enough of the defatted braising liquid to keep the meat moist, and 1 tablespoon of the lime juice
22. Any remaining braising liquid can be frozen to use in soups or stews, to cook rice, or in the braising liquid the next time you make carnitas
23. Taste for seasoning, adding more lime juice or salt if needed
24. At the table, pass lime wedges to squeeze over the carnitas