Here's everything you need for this savory pressure cooker Mexican pulled pork carnitas. This recipe requires 25 minutes of prep time and 1 hr. and 15 mins. of cooking time, and makes between eight and 10 servings.
Ingredients to Gather
For the spice rub:
4 tablespoons chili powder
1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
Scant pinch of ground cloves
For the pulled pork:
3 1/2 pound boneless pork shoulder roast, cut into two pieces
2 tablespoons vegetable oil
3/4 cup pineapple juice, orange juice, or water
Optional toppings (pick a few!):
Sliced avocado
Sliced radishes
Thinly sliced red or green cabbage
Thinly sliced romaine lettuce
Diced red onions
Chopped tomatoes
Crumbled cotija cheese
Chopped cilantro
Warm tortillas, corn or flour
Fresh squeezed lime juice
Salsa
Directions to Follow
Season the pork: In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated.
Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!)
Sear the pork: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.
Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top.
Cook the pork: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.)
It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 50 minutes of actual cooking will begin.
Next, release the pressure, either by promptly moving the vent from sealing to venting, or by letting the cooker depressurize, which should take about 20 minutes. If you're using a stovetop pressure cooker, you can do a quick pressure release. After this, separate the pork and the juices by using tongs to move the pork from the cooker to a large baking dish or sheet pan. Lift the inner pot out of the cooker and then pour the cooking liquid into a fat separator. Pour the liquid back into the pot, reserving the fat.
Now, reduce the cooking liquid by returning the inner pot to the pressure cooker and setting it to saute and letting the liquid reduce for 10 minutes. For a stovetop pressure cooker, follow this same process but set the stove to medium heat. While you're waiting for the liquid to reduce, shred the pork using two forks, and if you're making carnitas, broil the pork until it's crispy. To do this, place the pork 6 to 8 inches below the broiler and broil until the tips and edges of the pork are browned and crispy, usually for 5 to 10 minutes.
After this, place the pork back into the pot, along with the cooking liquid, and then toss them together to coat the pork evenly in the juice.
And you're done! Have you ever made pulled pork in a pressure cooker? What do you think of this recipe? Share your thoughts in the comment section below!
Article Source: Simply Recipes
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