Savory Experiments

Pressure Cooker Carnitas

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Prep Time
10
 minutes
Cook Time
60
 minutes
Makes
8
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • Soft Taco Flour Tortillas
  • 4

    lb boneless Pork shoulder, dabbed dry with a paper towel
  • 2

    Tbsp Vegetable oil
  • 1

    Red onion, thinly sliced
  • 1

    cup Orange juice
  • ¼

    cup Honey or agave nectar
  • 2

    tsp Kosher salt
  • 1

    tsp Cumin
  • 2

    tsp Paprika
  • 2

    tsp Garlic powder
  • 2

    dried Bay leaves
  • desired toppings

INSTRUCTIONS


  • Step 1

    Heat pressure cooker to sauté function or heat a large Dutch oven over medium heat on stovetop.

  • Step 2

    Add vegetable oil and then boneless pork shoulder, browning on each side, approximately 3 minutes per side.

  • Step 3

    Meanwhile, in a small bowl, whisk together orange juice, honey (or agave nectar), Kosher salt, cumin, paprika, garlic powder and bay leaves. Set aside.

  • Step 4

    If already in the pressure cooker, stop sauté function or transfer pork to the pot of your pressure cooker.

  • Step 5

    Arrange raw red onions around the roast. Pour orange juice mixture over top.

  • Step 6

    Lock lid in place and set on high pressure for 50 minutes with vent sealed.

  • Step 7

    Allow natural pressure release for 15 minutes.

  • Step 8

    Remove pork and using two forks, shred, discarding any large pieces of fat.

  • Step 9

    Skim onions and 3 tablespoons of liquid out of remaining broth in pressure cooker pot.

  • Step 10

    Toss shredded pork, cooked onions and broth in a serving bowl.

  • Step 11

    Gently heat Soft Taco Flour Tortillas in a warm oven according to package directions. Serving them warm further enhances their taste.

  • Step 12

    Serve carnitas with warmed flour tortillas and desired toppings.

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