¡Hola! ¿Cómo están? Did everyone enjoy the Super Bowl?  I know I sure didn’t!  But that’s cause I didn’t watch it.  hehe
So today’s sixth recipe into the International Pressure Cooking theme is Carnitas Tacos.  Si, es mucho bueno!  Ok, I’m pretty sure I’m butchering the Spanish language so I’ll stop now.
(Note:  I won’t be able to post a recipe next week because I will be out of town.  I only have time to cook on the weekends since the rest of the week I have a day job and don’t get home until all the natural light is gone for my photos.)

Any who, what can I say about Mexican cuisine?  I’ll bet I can write a giant tome of a book all about it.  Mexican food is very prominent in Southern California.  It ranges from authentic Mexican food to a little Sunny California tweaking variations.  I like all types of cuisines, but I think Mexican probably ranges a bit high at about a 4.  It’s not my favorite but I do enjoy it immensely.  Lots of my friends have a Latin background, so it’s pretty hard to narrow down a good recipe.  I originally wanted to make Cuban Pulled Pork sandwiches but realized I didn’t know anyone that was Cuban.  I guess I could’ve dedicated the recipe to Ricky Ricardo, but hmmm………I don’t think so.

So let’s get cooking.

INGREDIENTS:

  • 2 teaspoon salt
  • 2 teaspoon garlic powder
  • 2 teaspoon ground cumin
  • 1 teaspoon crumbled dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 (3-4 pound) boneless pork shoulder/rump roast (Have your butcher remove any bones and fat as much as possible)
  • 2 bay leaves
  • 2 cups chicken broth

Garnishes:

  • Shredded Cheese (Not pictured)
  • Small Tortillas (Not pictured)
  • Limes
  • Avocado
  • Cilantro
  • Salsa Verde (Optional)
  • Pico de Gallo (Optional)

In a small bowl, mix up all the dry spice ingredients, except for the Chiles and bay leaves.  Rub the roast with the mixture all over.  I mean, seriously, rub it in good!  Let it sit for about 2-3 minutes.

In the pressure cooker’s main cooking pot, pour in the chicken stock and bay leaves.  Chop up the Serrano Chiles into small pieces and add it to the stock.

Now, for this recipe I actually decided to use a Trivet.  It didn’t come with my pressure cooker, but I happened to have one that fit into it nicely.  You can buy these anywhere.

I use the trivet to set the roast on so the meat doesn’t sit directly into the chicken stock liquid at the beginning because if it does, it has the tendency to rinse off all the spices you just rubbed into the roast.  So the trivet is pretty handy to avoid that.
Set the trivet into the cooking pot and place the roast on top of it.  Close the lid and turn it counter clock-wise to lock it. Turn the Pressure Valve to the Airtight position.  Press the PRESSURE COOKING TIME button for 60-minutes and then press START.  Yup, this is actually a recipe that will take more than an hour.  But in a slow-cooker, it would’ve taken 8-10 hours.

While the pressure cooker is doing its thing, you can take this time to prepare the garnishes.  Chop up the cilantro, slice up the limes and avocados, etc.
Once the 60-minute cook time has expired, turn the pressure valve to the Exhaust position to release all the pressure and open the lid.  The roast may look done to you, but it’s not quite there yet.  But the spices have cooked into the meat and have formed a nice looking yummy soft “crust”.  Using a large fork and/or tongs, remove the pork and side aside.  Then remove the trivet.  Now put the pork roast back into the pot directly into the liquid.  There’s no risk of the spices washing off now.

Close the lid again and turn it counter clock-wise to lock it. Turn the Pressure Valve to the Airtight position.  Press the PRESSURE COOKING TIME button for 30-minutes and then press START.  This extra cooking time will get the meat to the fall-apart stage.

Once the cooking time is complete, turn the pressure valve to the Exhaust position to release all the pressure and open the lid.  Remove the roast to a large platter.  Using a sharp knife and fork, start shredding the meat into small bite size carnita pieces.  Discard any remaining fat.  The meat is so juicy and tender, and all the spices make it smell heavenly!  Put all the pieces onto a plate and spoon some of the leftover chicken stock over the meat and season with some salt and pepper.

Now you can use the carnitas to make anything you want, from tamales to burritos to whatever. I chose to make tacos.  Small and light.  Dainty and cute.  Pile it high with all sorts of toppings or keep it simple.  Now I’m going to go lay out in my hammock in the backyard.  Where is my bottle of Corona?

**As a side note and completely optional, if you like my blog, I’d really appreciate it if you’d help me out by clicking on the few ads I have now on the site.  It’s completely safe and no spam or malware, and totally free as well.  But every click a reader makes, will earn me some extra $ to fund this blog.  All you have to do is click on an ad you find interesting, and that’s it.  Thanks!!! 

Share

Tags: , , , , , , , , , , ,

30 Comments

  1. Paula on the 07. Feb, 2011 remarked #

    I think I could eat this all day long, because I love such delicious looking things 🙂

  2. Lacey @ dishfolio.com on the 07. Feb, 2011 remarked #

    Great pics! We’d love for you to share this recipe with us over at dishfolio.com!

  3. Memoria on the 07. Feb, 2011 remarked #

    AHHH!! The Spanish instructor in me is cringing right now because of the missing accent marks and missing inverted exclamation and questions marks!! haha If you do not how to make those marks on your computer, I will just type them here, so that you can copy and paste them :D.

    ¡Hola! ¿Cómo están?

    Whew! Okay, I’m better now. LOL.

    Anyway, these tacos look fantastic. I have never heard of making carnitas in chicken broth. I learned from my (Mexican) ex-girlfriend’s mother to fry the pork in oil for a long period of time so that the outside gets crunchy and the inside stays soft and tender. That is also how I’ve seen it made on the streets in Mexico. Nevertheless, your tacos look so inviting. YUM!! Thanks for sharing this recipe. I wish I had a pressure cooker.

    • patee333 on the 07. Feb, 2011 remarked #

      Thank you for the Spanish lesson. I was looking and looking for those inverted ! and ? marks and couldn’t figure them out. I will copy them over right now!!!

      I know about the frying method as well, and technically I could have fried it a bit in the pressure cooker too, but it just seemed like unnecessary fat and calories added to an already rich dish. So I purposely discarded the fat from the meat and didn’t fry it.

    • Laura on the 24. Oct, 2014 remarked #

      Because frying pork in oil or lard is unhealthy. I cook pork in the pressure cooker, remove it when done and then place the pork under a broiler for 3-5 minutes. It is delicious!

  4. Red Hill General Store on the 08. Feb, 2011 remarked #

    Hi, we featured a few of your recipes on our 101 Pressure Cooker Recipes List on our Pressure Cooker Outlet blog: http://pressurecookeroutlet.blogspot.com/2011/02/101-pressure-cooker-meals.html
    We hope that this is ok.

  5. Clarice on the 02. Mar, 2011 remarked #

    Amazing! Tried this recipe for tonights dinner and it turned out fabulous! So nice to find recipes for my electric pressure cooker, can’t wait to try your other recipes. Thanks!

  6. Nancy on the 22. Apr, 2011 remarked #

    Wow! This was crazy-good!
    I was planning on using the left-overs, but there weren’t any after my guys got to them.
    Glad to find your site- looking forward to trying some more things. Don’t have an electronic cooker, but it worked fine in my grandma’s old Mirro-Matic. 🙂
    Thanks!

  7. Audrey on the 14. Jul, 2011 remarked #

    Ack, can’t seem to find the trivet. Where did you get yours?

    • Kim on the 21. Nov, 2013 remarked #

      if you can’t find a trivet you could try to use a vegetable steamer upside down.

  8. Shelley on the 17. Jul, 2011 remarked #

    Loved this recipe! Looking forward to trying some of your other recipies and using the pressure cooker more often! Thanks!

  9. Faye @ GreenOrganicMama.com on the 24. Jul, 2011 remarked #

    Looks awesome! We started eating Paleo, and pressure cookers seem to be a favorite preparation tool.

    Audrey, you can find any size trivet to your heart’s desire at any Asian market 🙂

  10. Deanna on the 24. Jul, 2011 remarked #

    Do you cook it on the high pressure setting or lower pressure??
    Thanks!

    • patee333 on the 25. Jul, 2011 remarked #

      With the model I have, it only has one pressure setting.

  11. 00238670928439310803 on the 16. Dec, 2011 remarked #

    I have made this a many times already. Its a huge hit. I make your recipes at least once a week. Quick, easy and delicious =)

    -A

  12. stef on the 23. Jan, 2012 remarked #

    thank you so much for sharing this recipe. we love how the carnitas turned out. will be making this regularly, especially with the pressure cooker.

    i didn’t have serranos, so i used jalapenos and it was still perfect 🙂

  13. lindsay on the 28. Mar, 2013 remarked #

    Love, love, love this. Great with chicken too!

  14. Sandra on the 02. Feb, 2014 remarked #

    I let in marinate 30 min and then browned the meat in electric PC until nice brown crust. Seasoning stayed on meat and did not have to worry about using a trivet when broth was added. This worked for me

  15. Renee on the 29. May, 2014 remarked #

    My mother in law just bought me an electric pressure cooker and I am so happy to find your blog! Can’t wait to try this recipe tonight. Keep up the good work 🙂

  16. Brad Snyder on the 27. Aug, 2014 remarked #

    Hello, I’m nervous about making Carnitas in my electric pressure cooker, but I have canned many times, from jams to trout thanks for the help. Brad

  17. Gina on the 24. Oct, 2014 remarked #

    I add chopped cabbage & radishes to my tacos for extra crunch..

  18. Jacque on the 08. Dec, 2014 remarked #

    please tell me why all of the recipes for pork shoulder are for boneless. i have canned chicken thighs with the bone, why not here?
    thanks

  19. Tisha on the 14. Jun, 2015 remarked #

    I plan on trying this recipe, most definitely!

    As for the trivet, a long piece of tin foil crumbled up and made into a ring shape will work too. That’s what I have always used in some crockpot recipes for foods that need to be raised up above liquids.

    • Tisha on the 20. Jun, 2015 remarked #

      We tried it tonight and it was yummy! Thanks for a great recipe.

  20. Alice on the 25. Aug, 2015 remarked #

    Yummy! I researched many pc carnitas recipes and this one looked the best. This is soooo good!. I did add a half rough chopped onion and the juice from half a large orange to the cooking broth, then strained out solids for second go in cooker. The spices were a perfect blend. Thanks so much. As my husband says ‘This is definitely a keeper’. Can’t wait to try some of the other recipes on your site!

  21. Kim Crawford on the 20. Sep, 2015 remarked #

    how many peppers are used?

    • patee333 on the 22. Sep, 2015 remarked #

      2-3 depending on the spice level you want.

  22. Renmor on the 03. Mar, 2016 remarked #

    Would this work with a 2lb boneless pork loin rib half?

Leave a Comment