Instant pork carnitas

By Mary Berg
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SERVES
6
TOTAL TIME

Ingredients

  • 2.25kg pork shoulder, trimmed and cut into roughly 2-inch cubes
  • 2–3 teaspoons kosher salt
  • 1 tablespoon ground cumin
  • 1 ½ teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dry oregano
  • 1 tablespoon brown sugar
  • 1–2 chipotle peppers in adobo sauce
  • 4 cloves garlic, peeled and smashed
  • 1 red onion, peeled and quartered
  • 2 oranges, halved
  • 1 lime, halved
  • 1 cup water

Taco toppings

  • Avocado
  • Feta cheese
  • Red onion
  • Sour cream
  • Cilantro

Directions

  1. Set out the pork shoulder and trim off the large fat-cap that sits along the top. Cut the shoulder into roughly 2-inch cubes (feel free to trim around the bone to about 1-inch of meat on each side; I find the bone adds flavour to the end product) and set aside in a large bowl.
  2. In a small bowl, mix together the kosher salt, cumin, coriander, smoked paprika, chili powder, garlic powder, dry oregano, and brown sugar until well combined. Sprinkle this mixture over the pork, making sure that the meat is evenly coated with the spices. Place the seasoned pork into the bottom of your electric pressure cooker followed by the chipotle pepper(s), garlic cloves, and red onion. Squeeze the juice from the oranges and lime onto the pork followed by the water, then place the juiced halves pulp-side up into the pressure cooker.
  3. Set the electric pressure cooker to “pressure cook” at the highest pressure setting and set the timer for 40 minutes then close and lock the pressure cooker. The pressure cooker should start preheating and pressurizing once you lock it – this should take around 10 to 20 minutes depending on how cold your ingredients were going into the pot.
  4. When the cooking time is up, allow the pressure cooker to naturally release for 15 minutes. To naturally depressurize, just don’t touch the pot. It will slowly release some of that built up pressure and finish off any cooking that needs to be done. After 15 minutes, do a quick release of the pressure by turning the vent or pressing the “quick release” button. Wait until all pressure is released before removing the lid (this takes about 1 to 2 minutes on my pressure cooker).
  5. Discard the citrus and remove the pork pieces and cooked down onions to a dish to cool slightly then shred with two forks, ladle over some of the cooking liquid, and serve with corn tortillas and all of your favourite taco toppings!

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