Pressure Cooker Pulled Pork Recipe Carnitas

Pressure Cooker Pulled Pork Recipe Carnitas

• 4 lbs pork roast, leg or shoulder
• 2 Tbsp vegetable oil
• 1 head butter lettuce washed and dried
• 2 carrots, grated
• 2 limes cut into wedges
• Water almost to cover

Spice Mix:

• 1 Tbsp chili powder
• 1 tsp salt
• 2 tsp un-sweetened cocoa
• 2 tsp oregano
• 1 tsp red pepper flakes
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1/8 tsp coriander
• 1/8 tsp cayenne pepper
• 1 large onion, finely chopped

Instructions

1.       The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices  Then wrap the meat back into the butcher’s paper and refrigerate overnight.

2.       Brown the roast on all sides, in pre-heated pressure cooker, the add enough water to almost cover (2-3 cups). Close and lock lid.

3.       Turn the heat up to high and when the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure.  Cook for 45-60 minutes at high pressure.

4.       Open with the Natural release method – move the pressure cooker to a cool burner and wait for the pressure to come down on it’s own (about 10 minutes). For electric pressure cooker disengage the keep warm” mode when the pressure indicator has gone down (20-30 minutes).

5.       Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks.  In the meantime reduce the cooking liquid in the cooker to half strain and de-fat using your favorite method.

6.       At this point, you can also refrigerate the cooked, now shredded, pork for several days or continue with the recipe.

7.       In a pre-heated large wide sauté pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown.  For extra spice, drizzle the cooking liquid on the pulled pork before serving.

8.       To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter.  Fill with just-fried pork.  Finish with a squirt of lime.

This also works well in tortillas or taco shells.