Remember that ice cream bar that asked you, what would you doooo for a …
Screw that – i’d do anything for great carnitas. Crispy on the outside, porky on the inside, done well it’s one of nature’s greatest foods.
Unfortunately, to do it well you kinda need a fryer, and while fun the fryer isn’t always practical. Enter the electric pressure cooker and the broiler.
The pressure cooker gets the meat done meltingly tender fast, the broiler makes it crisp, your tummy says yummy.
Serves 8-12 depending
Time: 2 hours end to end
| Mise en Place | |||
|---|---|---|---|
| SPICES | STAPLES | ||
| 1 tbs | toasted cumin, ground | 1 medium | onion, diced |
| 1 tbs | dried oregano | 6 cloves | garlic, chopped |
| 1 | bay leaf | 1 can | lager |
| 1 tsp | chili powder | canola oil | |
| 1 tsp | kosher salt per lb of meat | FRUIT | |
| ground pepper | 1 large | orange, juiced | |
| MEAT | 2 | limes, juiced | |
| 3-4 lbs | pork shoulder, cut into 2ish inch hunks | ||
| Equipment | |
|---|---|
| 1 | electric pressure cooker |
| 1 | sheet pan |
| 1 | broiler, high |
| Directions | |
|---|---|
| Step | Action |
| 1 | season pork with salt and pepper |
| 2 | put cooker on saute mode, wait till its good and hot |
| 3 | cover bottom with oil and sear pork pieces, in batches, till brown 3-4 minutes a side |
| 4 | after all pork is done add onion and cook, stirring frequently, 5 minutes |
| 5 | add garlic, cook one minute |
| 6 | add spices, cook one minute |
| 7 | add pork back to pot |
| 8 | add juices and beer to pot |
| 9 | cover and set to high pressure for 45 minutes |
| 10 | when done, unplug and let cool 30 minutes |
| 11 | vent, extract pork to a sheet pan |
| 12 | plug cooker back in and turn to saute mode |
| 13 | skim off fat and discard |
| 14 | reduce remaining sauce a bit |
| 15 | shred pork, toss with a few tbs of the sauce |
| 16 | place pork under broiler. watch carefully, you want it to singe a bit but not burn |
| 17 | extract from broiler |
| 18 | serve! in tacos, or burritos, or with fried rice, or in a salad, or by the handful, or … |
Categories: Mains
