Pressure Cooker Mexican Carnitas Recipes

CARNITAS - PRESSURE COOKER

Steps:

• Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl.
• Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; place in pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
• Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
• Remove pork from pressure cooker and shred meat.

PRESSURE COOKER MEXICAN CARNITAS

Steps:

• Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid. , Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crisp and brown. Serve as directed.

PRESSURE COOKER CARNITAS

Steps:

• Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
• Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

Steps:

• Chop meat into 3" pieces and add to your pressure cooker. Top with a quartered onion, crushed garlic, bay leaves, and spicy peppers.
• Combine water (or broth) and orange juice into a large measuring cup. Add all the remaining spices and whisk to incorporate.
• Pour liquid over the pork. If some of the spices remain in the cup, swirl a ¼ cup of water into the cup and pour into the pot. Cover the pot with the lid and set the valve to "seal."
• Lock lid into place, and set the lever to "seal." Turn the pressure cooker on and choose "Pressure." Set the timer to "20 minutes." It will take approximately 15 minutes for the pressure cooker to seal.
• After 20 minutes, do a Natural Release for 15 minutes. If the pin doesn't drop, release the remaining pressure and carefully remove the lid. Take the pork out of the pot and break it into smaller chunks. Do not over-shred.
• Pour liquid into a large measuring cup and set it aside. If using a Ninja Foodi, place the pork back into the pot and pour 1 cup of the broth over it. Air Crisp at 400 degrees F for approximately 5 minutes. Otherwise, add shredded pork to a pan, pour 1 cup of cooking liquid over it, and broil until slightly crispy around the edges.
• Serve carnitas in corn tortillas, over nachos, Mexican rice, or rolled into a burrito.

PRESSURE-COOKER BEEF CARNITAS

Steps:

• Mix the first 9 ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover remaining mixture and store in a cool dry place. (Mix will keep for up to 1 year.) , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add half the oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and oil. Press cancel. Return all to pressure cooker. Place onions and peppers on meat. Top with salsa. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.