This is a hybrid of ingredients from http://www.americastestkitchen.com/recipes/detail.php?docid=13064 and directions from http://www.food.com/recipe/pressure-cooker-carnitas-108939. The result is a nice batch of carnitas that is ready to eat, as I did, or for additional use within burritos, fried up, whatever. Note, the red-pink color is me dumping Trappey's Louisiana Hot Sauce all over the carnitas. This time, I decided to hold off on the Sriracha sauce so the carnitas could stand out on their own. I'll be using this recipe again, as it came out great.
If you eat this plain, you're talking a seriously low-carb meal. Well, toss in a few carbs for a dousing with hot sauce, or maybe spring for a low-carb tortilla to roll it up in. But yeah, this is a total low-carb feast. And if carbs don't concern you, then bang up a load of spanish rice and refried beans and get it on! Whatever floats your boat, or expands your waistline.
- 4 lbs pork butt, cut into 2-inch cubes
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 1 tablespoon rock salt (I used Hawaiian salt)
- 1 tablespoon pepper
- 4 bay leaves
- 4 tablespoons lime juice
- 1 orange, washed, cut in half
- 4 cups chicken broth
- Get a big mixing bowl.
- Get a pork butt, a pork roast, or some big ol' piece of pork. Cut it into 2-inch cubes. Toss the pieces into the bowl.
- Cut up an onion into coarse pieces. Maybe just a couple of cuts and break it up. Toss the onion into the bowl.
- Get your 6-quart pressure cooker out, and put in 4 cups of chicken broth.
- Add in the oregano, cumin, salt, pepper, bay leaves, and lime juice.
- Get a juicer out (I'm thinking a hand-held, but if you got an electric one, fine.) and juice that orange into the presure cooker.
- Toss in the orange halves into the mixing bowl.
- Add the cubed pork, onion, and orange halves to the pressure cooker.
- Fire up the pressure cooker, and bring up to a boil.
- Cook under pressure for 45 minutes.
- Cool down using the cold-water release method.
- Clean out that big ol' bowl you used earlier.
- Use a slotted spoon, mesh strainer (think wok accessory), or whatever you got to transfer the carnitas from the pressure cooker to the bowl.
- Fish out the big pieces of orange peel. If there are any small pieces, they'll add a nice orangey flavor to the carnitas.
- The pork should shred nicely. Use tongs to shred the pork up into whatever consistency you like. If you want wetter carnitas, use the remaining broth in the pressure cooker to flavor things up.