Carnitas In The Pressure Cooker
- 4 lbs. Pork butt/shoulder cut into 1 lb. chunks
- 2 c.tBeef or pork broth or water, I use broths leftover from previous meals
- 1 c.tLarge onion, peeled & quartered
- 3 tsp. each of salt, pepper, Mexican oregano
- 1 tsp. ground cumin
- 1 c. fresh cilantro, washed & stems removed
- Brown pork in an iron skillet (use any skillet if no iron skillet is not available). Place broth, onion, spices, cilantro and pork in a 6-quart pressure cooker. Bring pot to heat so that regulator rocks gently. Cook for 55 minutes, set aside and let cool for 20 minutes. Remove pork and hand shred into a container or airtight bag. Strain broth through a fine sieve and freeze for use later in soups, casseroles, etc Broth will be very condensed so you will need to add water before you use it.
- Serve pork carnitas in a corn tortilla with tomatillo salsa, avocado or your favorite ingredients or just eat plain.
chunks, pork broth, onion, salt, ground cumin, fresh cilantro
Taken from www.epicurious.com/recipes/member/views/carnitas-in-the-pressure-cooker-52969631 (may not work)